Save Enjoy these tender beef and pork meatballs loaded with garlic and cheese, simmered in a rich marinara sauce. This classic Italian comfort dish is a flavorful favorite that can easily be made gluten-free for everyone to enjoy.
Save By using a combination of fresh breadcrumbs, Parmesan, and mozzarella, these meatballs achieve a perfect balance of texture and taste. The addition of whole milk keeps them incredibly juicy as they simmer to perfection in the savory tomato base.
Ingredients
- 500 g (1.1 lb) ground beef
- 250 g (0.55 lb) ground pork
- 100 g (1 cup) fresh breadcrumbs (use gluten-free if desired)
- 80 g (1 cup) grated Parmesan cheese
- 120 g (1 cup) shredded mozzarella cheese
- 2 large eggs
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 60 ml (¼ cup) whole milk (or dairy-free alternative)
- 2 tbsp olive oil (for frying)
- For the Marinara Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 800 g (28 oz) canned crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp sugar
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Step 1
- 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 the mixture into golf ball-sized meatballs (about 24).
- Step 3
- 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
- In the same skillet, add 2 tbsp olive oil. Sauté minced garlic for 1 minute.
- Step 5
- Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
- Step 6
- 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 hot, garnished with fresh basil. Accompany with gluten-free or regular pasta, if desired.
Zusatztipps für die Zubereitung
For a gluten-free version, ensure you use gluten-free breadcrumbs. Be careful not to overwork the meatball mixture, as this ensures the final dish remains tender and light.
Varianten und Anpassungen
You can substitute the ground beef and pork for ground turkey or chicken for a lighter version of this recipe. For extra spice, increase the amount of crushed red pepper flakes in the sauce.
Serviervorschläge
Serve these meatballs over a bed of polenta or with crusty bread to enjoy all the sauce. This dish also pairs beautifully with a medium-bodied red wine such as Chianti.
Save Garnished with fresh basil, these meatballs are ready to serve hot. Whether it is a family dinner or a special gathering, these cheesy and garlicky meatballs are sure to be a hit with everyone at the table.
Recipe FAQs
- → Can I use only one type of meat?
Yes, you can use all beef or all pork. The beef provides richness while pork adds fat and moisture. For a lighter version, ground turkey or chicken works well though the flavor profile will change slightly.
- → How do I prevent meatballs from becoming tough?
Mix the ingredients just until combined—overworking develops gluten and makes them dense. Also, avoid packing the mixture too tightly when shaping. Gentle handling keeps them tender.
- → Can I bake these instead of frying?
Absolutely. Arrange shaped meatballs on a baking sheet and bake at 400°F (200°C) for 18-20 minutes, turning halfway through. Then transfer to the sauce to finish simmering.
- → How long will leftovers keep?
Store cooled meatballs and sauce in an airtight container for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. They also freeze well for up to 3 months.
- → What can I serve alongside?
These pair traditionally with spaghetti or other pasta. Try over soft polenta, mashed potatoes, or in crusty bread rolls for sandwiches. A green salad with vinaigrette balances the richness nicely.
- → Can I make the sauce ahead?
The marinara improves with time and can be made 2-3 days in advance. Store refrigerated and reheat before adding the browned meatballs. This actually allows the flavors to meld more deeply.