Italian Meatballs & Marinara:
This cozy Italian Meatballs & Marinara is what I call peak comfort food. Juicy, oven-baked meatballs simmer in a rich Contadina tomato sauce that’s smooth, garlicky, and full of classic Italian flavor. It’s simple enough for a weeknight, yet feels special enough for Sunday dinner — aka the reason Italian night is my favorite night of the week. 🍝✨
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Ingredients
Meatballs:
- ½ lb. ground beef
- ½ lb. ground pork
- 1/2 cup Italian flavored breadcrumbs
- 1/4 cup Parmesan cheese
- 2 tsp. dried parsley
- 1 clove garlic minced
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup milk
- 2 eggs beaten
Marinara Sauce
- 1/4 cup olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 2 28- oz. cans Contadina Tomato Puree
- 2 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. brown sugar
- 1 tsp italian seasoning
- Salt and pepper to taste
Instructions
Meatballs
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a mixing bowl, combine all the meatball ingredients until well blended. Use a 1 ½-inch scoop (or a spoon) to shape the mixture into balls. Arrange them on the prepared baking sheet and bake for about 20 minutes, turning them halfway through so they cook evenly.
- Once baked, transfer the meatballs into the marinara sauce to finish simmering.
Marinara Sauce
- Warm oil in a large saucepan over medium heat. Add the onion and cook until it softens and turns translucent, about 3–4 minutes. Stir in the garlic and cook for another minute, making sure it doesn’t burn. Add the rest of the ingredients and stir everything together.
- Lower the heat and let the sauce simmer gently for around 30 minutes.
Servings: 5