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Marinara Meatballs

by Matthew Johnson featured in Party Meatballs 4 Ways

Inspired by


for 40 meatballs


  • 1 lb
    ground beef (455 g)
  • 1 lb
    ground pork (455 g)
  • 1 cup
    panko breadcrumbs (50 g)
  • ½ cup
    onion, finely minced (75 g)
  • ¼ cup
    fresh parsley, finely chopped (10 g)
  • 2 cloves garlic, minced
  • 2 eggs
  • kosher salt, to taste
  • pepper, to taste

Marinara Sauce

  • 2 tablespoons
    olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon
    dried oregano
  • 1 tablespoon
    dried parsley
  • 1 tablespoon
    dried basil
  • 1 teaspoon
    red pepper flakes
  • ⅓ cup
    tomato paste (75 g)
  • 2 cups
    tomato sauce (520 g)
  • grated parmesan cheese, to serve
    Calories 88
    Fat 5g
    Carbs 3g
    Fiber 0g
    Sugar 0g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  6. Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  7. Stir the mixture and bring to a simmer for 5 minutes.
  8. Add the meatballs and coat them with the sauce.
  9. Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  10. Enjoy!