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MEATBALL MARINARA centered hero view, clean and uncluttered
Yesica Andrews

Meatball Marinara Recipe Easy Cozy Weeknight Dinner

This Meatball Marinara is the perfect easy dinner for a weeknight meal or family dinner. With juicy meatballs simmered in rich marinara sauce, topped with melty mozzarella, it’s a simple recipe that delivers comforting Italian flavors everyone will love.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 908
Ingredients Method Notes

Ingredients
  

  • ½ pound ground pork
  • ½ pound ground beef
  • 1 cup bread crumbs Italian seasoned or plain
  • ⅓ cup grated Romano cheese or grated Parmesan
  • ¼ cup chopped fresh Italian parsley or 1 tablespoon + 1 teaspoon dried parsley
  • 2 cloves garlic peeled and finely chopped
  • 1 large egg beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup milk any type of milk or water
  • ½ cup frying oil more or less to reach a depth of 1-2 inches in your skillet
  • ¼ cup prepared pesto sauce
  • 28 ounces marinara sauce
  • 1 pound fresh mozzarella slices

Method
 

  1. Combine the ground pork and beef with the bread crumbs, Romano cheese, parsley, garlic, beaten egg, salt, and pepper in a large mixing bowl.
  2. Slowly pour in the milk or water, then gently mix everything together by hand until just combined to avoid tough meatballs.
  3. Scoop out the meat mixture using a small cookie scoop or large spoon onto a parchment-lined tray.
  4. Roll each portion into golf ball-sized meatballs without overworking the meat.
  5. If the meatballs feel too soft to hold their shape, chill them in the fridge while heating the oil.
  6. Heat enough frying oil in a 10-inch skillet to a depth of 1-2 inches over medium-high heat.
  7. Arrange the meatballs in the hot oil without crowding the pan; cook in batches if needed.
  8. Fry the meatballs for about 2 to 3 minutes per side until evenly browned, about 6 minutes total.
  9. Remove the meatballs and drain excess oil from the skillet, then return it to medium heat.
  10. Pour in the marinara sauce and pesto sauce, stir gently, and add the meatballs back to the skillet.
  11. Simmer the meatballs in the sauce for 15 minutes until cooked through and the sauce is hot.
  12. Lower the heat to a gentle simmer and nestle slices of mozzarella between the meatballs.
  13. Allow the cheese to soften and melt for 3 to 5 minutes over low heat.
  14. Optional: Place the skillet under a preheated broiler for about 5 minutes until the cheese and sauce are bubbling lightly on top.

Notes

  • Using fattier meats keeps meatballs juicy and tender. For a spicier version, sprinkle red pepper flakes into the sauce or meat mixture. Cheese-stuffed meatballs add extra richness—try adding a small cube of Parmesan or mozzarella inside each. You can swap ground pork and beef for ground turkey or chicken for a leaner dish. Meatballs can be frozen cooked or raw; freeze on a tray first, then transfer to freezer bags, good up to 3 months. Reheat gently in a skillet with the sauce, adding a splash of water if needed.