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Meatballs in Marinara Sauce

A weeknight-friendly recipe for tender beef meatballs simmered in marinara sauce and beef broth, perfect over pasta or in sub rolls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef (80/20 or 85/15) Good flavor and moisture
  • 1/2 cup breadcrumbs (plain or Italian) Gluten-free panko works as a substitute
  • 1/4 cup grated Parmesan cheese Adds umami and helps bind
  • 1/4 cup chopped fresh parsley Or 2 Tbsp dried
  • 1 large egg Helps hold the meatballs together
  • 2 cloves garlic, minced Or 1 tsp garlic powder
  • 3/4 tsp salt Start with this amount
  • 1/2 tsp black pepper Start with this amount
Sauce Ingredients
  • 1 jar marinara sauce (24 oz) Store-bought or homemade
  • 1 cup beef broth Or chicken/vegetable broth for lighter flavor
  • Olive oil For frying

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, and a good pinch of salt and pepper. Mix gently with your hands or a fork until just combined.
  2. Scoop and roll the mixture into 1-inch meatballs (about 20–24). Wet your hands slightly to prevent sticking.
Cooking
  1. Heat a thin layer of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving a small gap between them. Brown on all sides, about 6–8 minutes total.
  2. Once browned, pour in the marinara sauce and beef broth. Use a spoon to gently nudge the meatballs into the sauce.
  3. Bring the sauce to a gentle simmer, cover the skillet, and cook for 20–25 minutes, turning once if desired. Ensure internal temperature reaches 160°F (71°C).
Serving
  1. Serve hot over cooked pasta or tuck into toasted sub rolls with extra sauce and grated Parmesan.

Notes

Meatballs can be stored in the refrigerator for 3–4 days. For longer storage, freeze in a single layer and transfer to a suitable container for up to 3 months. Reheat gently to ensure they remain tender.