Classic Homemade Beef Meatballs with Marinara Sauce
These tender, juicy homemade beef meatballs are simmered in a rich marinara sauce for a comforting meal that's both satisfying and versatile. Perfect for serving over pasta, in sandwiches, or as an appetizer, this recipe teaches essential techniques for creating flavorful meatballs that hold their shape while remaining moist and delicious.
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Ingredients
Ingredients
Techniques: sautéing, simmering, mixing, rolling, browning
Equipment Needed
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Large skillet with lid
- Wooden spoon or spatula
- Paper towels
- Cutting board
- Sharp knife
- Cheese grater
These homemade beef meatballs come together in just a few simple steps. We'll start by creating a panade (a mixture of bread and milk) that keeps the meatballs moist, then gently form and brown the meatballs before simmering them in a flavorful marinara sauce. The result is tender, juicy meatballs with a rich sauce that's perfect for serving over pasta, in sandwiches, or even as an appetizer with toothpicks.
These meatballs can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. For a complete meal, serve over spaghetti or your favorite pasta, or use them to make meatball subs by placing them in toasted hoagie rolls with extra sauce and melted provolone cheese.