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Meatballs served in rich tomato sauce
Juicy meatballs in rich marinara sauce

Italian Meatballs in Marinara Sauce

Author: Flavelo
Recipes Main Courses
The secret to true Italian 'polpette' is softness. We don't want hard balls, but ones that melt in your mouth. This is achieved by binding: breadcrumbs hold moisture, and eggs hold the mix together. Slow cooking in tomato sauce infuses the meat with flavor while keeping it juicy.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Deep skillet
  • Wooden spoon

Allergen Information

⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Finely chop onion, crush garlic. Mix meat, egg, crumbs, onion, half the garlic, parsley, and spices in a bowl.

Tip: Don't overmix or proteins bind too tight, making rubbery balls. Mix just until combined.
2 ✓

Form walnut-sized balls with wet hands.

Tip: Fat doesn't stick to wet hands.
3 ✓

Heat oil in skillet, sear meatballs until crusted. Remove.

Tip: They don't need to cook through, just crust for flavor. Inside cooks in sauce.
4 ✓

Pour tomato sauce into the same pan, add rest of garlic, oregano, sugar, and salt. Boil.

Tip: Tomato juice deglazes the pan, enriching the sauce.
5 ✓

Return balls, cover, simmer on low for 15-20 minutes.

Tip: Add water if sauce gets too thick.

Recipe FAQ

Why did the balls fall apart?
Not enough binder (egg/crumbs) or sauce boiled too hard. Only simmer gently!
Can I bake them?
Yes, at 400°F for 20 mins, then add to sauce. Uses less oil.

Ingredients

  • 1 lb Ground Pork (or Beef/Pork mix)
  • 1/2 cup Breadcrumbs
  • 1 large Egg
  • 1 whole Yellow Onion
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 can (15 oz) Tomato Sauce or Crushed Tomatoes
  • 1 tsp Sugar
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano