Grandma’s Classic Meatballs in Rich Marinara Sauce Recipe

Introduction

Grandma’s Meatballs are a comforting classic, made with a flavorful mix of herbs, cheese, and ground beef. Simmered gently in rich marinara sauce, these meatballs are perfect for a family dinner or a cozy night in.

Ingredients

• 6 large eggs
• 6 tbsp half-and-half (or heavy cream)
• 1½ cups breadcrumbs
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1½ tsp dried oregano (or 1 tbsp Italian seasoning)
• 6 tbsp freshly grated Parmesan cheese
• 1½ tsp table salt
• ¾ tsp freshly ground black pepper
• ⅛ tsp crushed red pepper flakes (optional)
• 3 lbs ground chuck
• 5-6 quarts marinara sauce (click for recipe)
• Chopped fresh basil (optional, for garnish)

Instructions

1. Step 1: Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, dried parsley, dried basil, dried oregano (or Italian seasoning), Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Stir to combine thoroughly.
2. Step 2: Add the ground chuck to the breadcrumb mixture. Mix gently until evenly distributed, being careful not to overwork the meat to keep the meatballs tender.
3. Step 3: Divide the mixture into equal portions and shape each into a meatball by gently rolling between your hands.
4. Step 4: At this point, you can either cook the meatballs immediately or freeze them raw for future use.
5. Step 5: Bring your marinara sauce to a boil over medium heat, stirring often. If cooking all meatballs, use 5-6 quarts of sauce.
6. Step 6: Carefully add the raw meatballs to the boiling sauce and return the mixture to a boil without stirring.
7. Step 7: After 5 minutes, stir very gently to avoid breaking the meatballs. Reduce the heat to low and simmer for 45 minutes, stirring gently every 5 minutes, until the meatballs reach an internal temperature of 165°F.
8. Step 8: Transfer the meatballs to a metal rack set over a rimmed baking sheet. Continue simmering the sauce, stirring every 10 minutes, until it reaches your desired thickness. This can take 30 minutes for store-bought sauce or several hours for homemade.
9. Step 9: Serve the meatballs topped with warm sauce and garnish with fresh chopped basil if desired. Enjoy!

Tips & Variations

• Use Italian seasoning instead of separate dried herbs for a quicker preparation.
• For extra moist meatballs, substitute half of the ground chuck with ground pork or veal.
• Add a dash of garlic powder or finely minced fresh garlic to the binder for more flavor.
• Freeze uncooked meatballs on a baking sheet before transferring them to a freezer bag to prevent sticking.

Storage

Store cooked meatballs covered in their sauce in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm them in a saucepan over low heat until heated through, stirring occasionally.

Raw meatballs can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, you can substitute ground chuck with ground beef, pork, veal, or a combination for different flavors and textures. Just keep the fat content in mind to maintain juiciness.

Do I have to simmer the meatballs in sauce?

Simmering the meatballs in sauce helps them cook evenly and absorb flavor while keeping them moist. You can bake or fry them first, then add them to the sauce if you prefer a different texture.

Grandma’s Classic Meatballs in Rich Marinara Sauce Recipe

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4.4 from 125 reviews

Grandma’s Meatball recipe features juicy, tender meatballs made from ground chuck and flavorful herbs, simmered gently in rich marinara sauce. These classic Italian-inspired meatballs are perfect for a comforting family dinner, served with your favorite pasta or crusty bread.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 30 large meatballs 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Binder Ingredients

• 6 large eggs
• 6 tbsp half-and-half (or heavy cream)
• 1½ cups breadcrumbs
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1½ tsp dried oregano (or 1 tbsp Italian seasoning)
• 6 tbsp freshly grated Parmesan cheese
• 1½ tsp table salt
• ¾ tsp freshly ground black pepper
• ⅛ tsp crushed red pepper flakes (optional)

Main Ingredients

• 3 lbs ground chuck
• 5–6 quarts marinara sauce
• Chopped fresh basil (optional, for garnish)

Instructions

1. Mix the binder ingredients: Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, dried parsley, dried basil, dried oregano (or Italian seasoning), freshly grated Parmesan cheese, table salt, freshly ground black pepper, and crushed red pepper flakes if using. Stir the ingredients together until fully combined to form the meatball binder.
2. Add the meat: Incorporate the ground chuck into the breadcrumb mixture. Mix thoroughly but gently, being careful not to overwork the mixture, as overmixing can lead to tough meatballs.
3. Shape the meatballs: Divide the meat mixture into equal portions and roll each portion gently between your hands to form meatballs of uniform size for even cooking.
4. Freeze or cook: At this stage, you may freeze the raw meatballs for future use or proceed to cook them immediately.
5. Boil the sauce: Pour your preferred marinara sauce (5-6 quarts if cooking all meatballs) into a large pot and bring it to a boil over medium heat, stirring frequently to prevent scorching.
6. Cook meatballs: Carefully add the raw meatballs to the boiling sauce. Return the sauce to a boil without stirring to prevent breaking the meatballs.
7. Simmer: After 5 minutes, gently stir the sauce to avoid breaking the meatballs. Reduce the heat to low and simmer for 45 minutes, stirring gently every 5 minutes, or until the internal temperature of the meatballs reaches 165°F, indicating they are fully cooked.
8. Reduce the sauce: Remove the meatballs from the sauce using a metal rack set over a rimmed baking sheet. Continue to simmer the sauce, stirring every 10 minutes, until it reaches your desired thickness. Reduction time varies from 30 minutes for store-bought sauce to several hours for homemade sauce.
9. Serve and enjoy: Plate the meatballs and ladle the rich, reduced marinara sauce over them. Garnish with chopped fresh basil if desired, and serve immediately for a satisfying meal.

Notes

• Be careful not to overmix the meat mixture to keep meatballs tender and juicy.
• Meatballs can be frozen raw on a baking sheet first, then transferred to airtight bags for up to 3 months.
• Check the internal temperature of meatballs to ensure they reach 165°F for safe consumption.
• Sauce reduction intensifies flavor; simmer longer if you prefer a thicker sauce.
• Use freshly grated Parmesan for best flavor impact.

Keywords: meatballs, Italian meatballs, classic meatballs, meatball recipe, homemade meatballs, marinara sauce, dinner recipe, comfort food