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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/grandmas-classic-meatballs-in-rich-marinara-sauce-recipe/