This recipe for the BEST Homemade Meatballs has become a classic that’s super easy to make! These meatballs are tender and juicy and are perfect served over pasta, as an appetizer, or in subs. They’re baked and ready to serve with a simple, flavorful marinara sauce in just 30 minutes.
Do you love Italian-inspired classics? Try my Easy Homemade Spaghetti Sauce, Crock Pot Chicken Parmesan, or Italian Pasta Salad.
In This Post
5 Star Reader Comment
This recipe is our family and friend’s favorite meatball and marinara sauce recipe. The recipe is easy to follow. The ingredients are always on hand. The hardest part of this recipe is trying not to eat them all at one time. I usually make a double batch – they freeze extremely well. Another “A Southern Soul Winner.
Hope
Over the years, these easy homemade meatballs have become somewhat famous. Well, at least in my house. They are meaty, perfectly seasoned, tender, juicy, and crazy delicious. They are great to serve on their own and excellent with Easy Baked Spaghetti.
Why You’ll Love This Recipe
- Packed with Flavor – The secret ingredient? Sour cream! It’s mixed right into the meat, making these meatballs incredibly juicy and rich with an irresistible flavor.
- Effortless to Make – Everything comes together in one bowl, making prep a breeze. While the meatballs bake perfectly in the oven, you can focus on simmering that delicious marinara sauce—no juggling multiple steps at once.
- Oven-Baked for Ease – Say goodbye to standing over a hot stove! Baking these meatballs means hands-off cooking and less mess, so cleanup is quick and simple.
Why You’ll Love This Recipe
- Ground beef is the base of the meatballs, but any fat-percentage beef will work. You’ll also need panko breadcrumbs and regular breadcrumbs.
- For the juicy meatballs, you’ll need eggs, parmesan cheese, and sour cream. The sour cream is what sets these meatballs apart!
- Grab fresh parsley, garlic powder, salt, and pepper for flavor.
- For the sauce, you’ll need San Marzano crushed tomatoes (one of the sweetest varieties), diced onion, garlic, and a bit of olive oil to saute them in.
- To season the sauce, it’s just red pepper flakes, salt, a bit of sugar, and fresh basil.
Recipe Variations
- Sour Cream Alternative: You can swap this with Plain Greek yogurt.
- Add Veggies: Feel free to add more vegetables to the sauce, like grated carrots.
- Go 50/50: You can use half beef and half ground pork or Italian sausage. Just be sure to use a meat thermometer to ensure the meatballs are fully cooked.
How To Make Meatballs From Scratch
- Make the Meatballs: First, mix all the ingredients. I use a stand mixer. If that’s not an option, use your hands. The key here is to be careful not to over mix.
- Shape the Meatballs: Scoop out the meat mixture using a #40 scoop. Using your hands, gently press the mixture and roll into a ball.
- Bake: Place the balls on a parchment paper or foil-lined baking sheet. Cook in the oven for 30 minutes until the meatballs are slightly browned.
- Make the Sauce: Saute the onions and garlic until translucent, then add the remaining ingredients. Simmer on low for 15 minutes while the meatballs finish cooking.
- Serve: Top with fresh parmesan and basil just before serving.
Can I Freeze Oven Baked Meatballs?
Freezing meatballs is a great way to prepare ahead and save time later. Here’s how you can freeze your homemade meatballs:
- Follow the recipe instructions, baking the meatballs until browned and cooked through. Once the meatballs are cooked, allow them to cool completely at room temperature.
- Place the cooled meatballs in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for 1-2 hours until firm.
- Store the frozen meatballs for up to 3 months in the freezer.
Frequently Asked Questions
If you are lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Yes, this will save time, but the flavors will be less intense. This is a great option for parents of little ones and busy weeknights.
Serving Suggestions For Ground Beef Meatballs
For Sunday dinner, I love serving these meatballs with my Super Simple Caprese Salad, Spinach and Cheese Lasagna Roll Ups, and Garlic Knots. You can also pair them with plain pasta or Three Cheese Stuffed Shells.
More Meatball Recipes
If you tried these Homemade Meatballs in Marinara Sauce Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
Meatballs
- 2 lbs ground beef
- 1 cup panko bread crumbs
- ¼ cup breadcrumbx
- 1 cup grated Parmesan cheese
- 2 eggs – beaten
- ¼ cup chopped fresh parsley
- ½ teaspoon garlic powder
- ½ cup sour cream
- salt and pepper
Marinara Sauce
- 2 cans of San Marzano crushed tomatoes
- 1 cup diced onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons fresh basil – torn
Instructions
Meatballs
- Place all ingredients in the bowl of a stand mixer. Using the dough hook, mix until all ingredients are incorporated being careful not to over mix. Or mix gently with your hands being careful not to overwork.
- Using a #40 ice cream scoop, or a tabspoon, scoop out the meat mixture and roll into balls. Place on a parchment-lined baking sheet and cook at 375 degrees for 30 minutes or until brown.
- To serve, place meatballs in marinara sauce and simmer for 15 minutes.
Sauce
- Heat olive oil in a large stockpot. Add onion and cook on medium-low heat until onions are translucent. Add garlic and cook for approximately 2 minutes being careful not to burn.
- Add tomatoes, sugar, red pepper flakes, and salt. Simmer on low for 15 minutes. This can be done while meatballs are cooking in the oven.
- Right before serving, add fresh basil and serve with or without pasta and lots of grated Parmesan cheese.
Notes
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- Sour Cream Alternative: You can swap this with Plain Greek yogurt.
-
- Add Veggies: Feel free to add more vegetables to the sauce, like grated carrots.
-
- Go 50/50: You can use half beef and half ground pork or Italian sausage. Just be sure to use a meat thermometer to ensure the meatballs are fully cooked.
-
- Follow the recipe instructions, baking the meatballs until browned and cooked through. Once the meatballs are cooked, allow them to cool completely at room temperature.
-
- Place the cooled meatballs in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for 1-2 hours until firm.
-
- Store the frozen meatballs for up to 3 months in the freezer.
Nutrition
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Terri
I cook a lot so I have no doubt this will deserve. 5 stars. I have a question. Could you cook the meatballs in the sauce rather than baking them?
Hey Terri! Sure, you can cook the meatballs in the sauce. I’ve made them that way and they turned out great. Hope you’ll give me an update and let me know how you like the recipe!
~Donya
Mieka
I have made these several times and this recipe delivers every time.
I actually double the recipe and with exception to ones I eat through process freeze them in servings suitable to my household and thaw as desired.
Yum!
Thank you so much Meika! I am thrilled you enjoy this recipe.
~Donya
Margie Gordon
Hi, Donya! I love these meatballs, but need to make some that are gluten and dairy free. I have gluten free panko crumbs, and wondered if I used some like coconut cream or avocado oil for the sour cream.
This is great! And, thanks for the outstanding rating.
~Donya
lisa marie labua
Can’t get ingredients or recipe!!!
All of the ingredients along with the instructions are listed in the recipe card. I include those in each and every post. Just scroll down and you have everything you need to make the meatballs.
Enjoy,
~Donya