Save Tender beef and pork meatballs loaded with garlic and cheese, simmered in a rich marinara sauce. This classic Italian comfort dish is the perfect blend of savory meat and gooey cheese, providing a hearty meal that the whole family will enjoy. Best of all, it can easily be adapted for those following a gluten-free diet.
Save There is nothing quite like the aroma of fresh meatballs simmering in a bubbling tomato sauce. This recipe focuses on creating a tender texture by incorporating milk and breadcrumbs, ensuring every meatball stays juicy while browning perfectly in the skillet to lock in flavor.
Ingredients
- For the Meatballs: 500 g ground beef, 250 g ground pork, 100 g fresh breadcrumbs (use gluten-free if desired), 80 g grated Parmesan cheese, 120 g shredded mozzarella cheese, 2 large eggs, 3 garlic cloves (minced), 1 small onion (finely chopped), 2 tbsp fresh parsley, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 60 ml whole milk, 2 tbsp olive oil.
- For the Marinara Sauce: 2 tbsp olive oil, 2 garlic cloves (minced), 800 g canned crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp crushed red pepper flakes, 1 tsp sugar, Salt and pepper to taste, Fresh basil for garnish.
Instructions
- Step 1: Mix the Meatballs
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined—do not overwork.
- Step 2: Shape
- Shape the mixture into golf ball-sized meatballs (about 24).
- Step 3: Brown the Meat
- Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2–3 minutes on each side. Remove and set aside.
- Step 4: Prepare Sauce Base
- In the same skillet, add 2 tbsp olive oil. Sauté minced garlic for 1 minute.
- Step 5: Simmer the Marinara
- Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
- Step 6: Cook Through
- Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20–25 minutes, until meatballs are cooked through.
- Step 7: Serve
- Serve hot, garnished with fresh basil. Accompany with gluten-free or regular pasta, if desired.
Zusatztipps für die Zubereitung
To ensure the meatballs remain tender, handle the meat mixture gently and avoid over-mixing. Browning the meatballs in batches is essential; overcrowding the pan will cause the meat to steam rather than sear, preventing that delicious golden crust from forming.
Varianten und Anpassungen
For a lighter alternative, substitute the ground beef and pork with ground turkey or chicken. To make this dish entirely gluten-free, ensure you use certified gluten-free breadcrumbs and serve with gluten-free pasta or polenta. You can also adjust the heat by adding more or less crushed red pepper flakes to the sauce.
Serviervorschläge
These meatballs are traditionally served over a bed of al dente pasta, but they are equally delicious with creamy polenta or alongside crusty bread to soak up the extra marinara. Garnish generously with fresh basil and pair with a medium-bodied red wine such as Chianti for a complete Italian meal.
Save Whether you're serving this for a cozy family Sunday or a quick weeknight dinner, these garlic and cheese-filled meatballs are sure to become a household favorite. Enjoy the rich, authentic flavors of this Italian classic!
Recipe FAQs
- → Can I make these meatballs ahead of time?
Yes, you can shape the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them uncooked for up to 3 months. You can also cook them completely and reheat in the marinara sauce.
- → What can I substitute for the pork?
You can use all beef for a 100% beef version, or substitute ground turkey or chicken for a lighter option. The texture will be slightly different but still delicious.
- → How do I make this gluten-free?
Simply replace regular breadcrumbs with gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free, so this is the only substitution needed.
- → Can I bake the meatballs instead of pan-frying?
Absolutely. Bake them at 200°C (400°F) for 15-20 minutes until browned, then transfer to the marinara sauce to finish cooking. This method is less hands-on.
- → What should I serve with these meatballs?
These meatballs pair beautifully with pasta, polenta, or crusty bread. You can also serve them over zucchini noodles for a low-carb option, or with a simple green salad.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months. Reheat gently on the stovetop or in the microwave.