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Italian Beef and Pork Meatballs in Marinara

Italian Beef and Pork Meatballs in Marinara prepared dish

Tender beef and pork meatballs simmer gently in a bright tomato marinara until juicy and fully cooked. Serve them over spaghetti with parmesan and basil for a classic italian-american dinner.

This recipe is italian style, dinner, scaled for 6 servings, with 25 min prep and 40 min cook.

Prep: 25 min · Cook: 40 min · Total: 65 min · Serves: 6

Quick cooking notes

  • Core ingredients include large egg, plain breadcrumbs, ground beef, yellow onion.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 each large egg (lightly beaten)
  • 0.75 cup plain breadcrumbs
  • 1 lb ground beef (85% lean)
  • 1 cup yellow onion (finely diced)
  • 4 cloves garlic cloves (minced)
  • 1 lb spaghetti (dry)
  • 28 oz crushed tomatoes (canned)
  • 2 tsp kosher salt (divided)
  • 0.25 cup whole milk
  • 2 tbsp olive oil (divided)
  • 0.25 cup fresh parsley (chopped)
  • 0.5 cup parmesan cheese (finely grated, plus more for serving)
  • 1 tsp dried oregano
  • 0.25 cup fresh basil leaves (torn)
  • 0.5 lb ground pork
  • 0.75 tsp black pepper (freshly ground)

Instructions

  1. Set a large cutting board, a medium mixing bowl, a large mixing bowl, a rimmed baking sheet, a 12-inch deep skillet or Dutch oven, and a large pasta pot on the counter; keep the raw beef and pork separate from ready-to-eat ingredients, and wash your hands, board, and utensils thoroughly after handling the raw meat.
  2. Combine 0.75 cup plain breadcrumbs and 0.25 cup whole milk in the medium mixing bowl, then let the mixture stand at room temperature for 5 minutes until the breadcrumbs are evenly moistened and paste-like.
  3. Heat 1 tbsp olive oil in the 12-inch deep skillet over medium heat for about 1 minute until shimmering, then add 1 cup finely diced yellow onion and cook for 4-5 minutes, stirring often with a wooden spoon, until the onion is soft and translucent but not browned.
  4. Add 4 minced garlic cloves to the skillet and cook over medium heat for 30 seconds until fragrant, then scrape half of the onion-garlic mixture into the breadcrumb bowl and leave the remaining half in the skillet for the sauce.
  5. Add 1 lb ground beef, 0.5 lb ground pork, 0.5 cup finely grated Parmesan cheese, 1 lightly beaten large egg, 0.25 cup chopped fresh parsley, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried oregano to the large mixing bowl with the soaked breadcrumbs; mix gently with clean hands for 45-60 seconds just until evenly combined and no dry breadcrumb pockets remain.
  6. Using damp hands or a 2-tbsp scoop, shape the mixture into about 24 meatballs and arrange them on the rimmed baking sheet, making each meatball about 1.5 inches wide so they cook evenly.
  7. Return the skillet with the remaining onion-garlic mixture to medium heat, add the remaining 1 tbsp olive oil, and heat for 1 minute; add the meatballs in a single layer with a little space between them and brown them for 6-8 minutes total, turning gently with tongs, until at least two sides are well browned.
  8. Pour 28 oz canned crushed tomatoes into the skillet around the browned meatballs, add the remaining 1 tsp kosher salt and 0.25 tsp black pepper, and bring the sauce to a gentle simmer over medium heat for 3-4 minutes, scraping the browned bits from the bottom of the pan.
  9. Reduce the heat to medium-low, partially cover the skillet, and simmer the meatballs in the marinara for 18-22 minutes, turning them once halfway through, until the sauce thickens slightly and an instant-read thermometer inserted into the center of the largest meatball registers 160°F (71°C).
  10. While the meatballs simmer, bring a large pasta pot filled with water to a rolling boil over high heat, add the spaghetti, and cook for 9-11 minutes or according to the package directions until al dente, then drain in a colander while reserving 0.5 cup pasta cooking water.
  11. Stir 0.25 cup torn fresh basil leaves into the skillet and simmer uncovered over low heat for 1 minute until aromatic; if the sauce is too thick, loosen it with 2-4 tbsp reserved pasta water until it lightly coats a spoon.
  12. Divide the drained spaghetti among 6 shallow bowls, top each portion with 4 meatballs and marinara, then serve hot with additional grated Parmesan if desired.

Nutrition (per serving)

  • Calories: 735
  • Protein: 38 g
  • Fat: 31 g
  • Carbohydrates: 75 g
  • Fiber: 7 g
  • Sugar: 10 g
  • Sodium: 1160 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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