There’s something magical about gathering around a table with friends, especially when you’re far from home. These Italian meatballs in marinara have become one of my favourite “thank you” dishes when visiting friends around the world. The aroma of simmering tomatoes and fresh basil never fails to draw everyone into the kitchen, creating those precious moments of connection that transcend borders.
Italian Meatballs with Basil Marinara Recipe
Meatballs:
- 500g minced beef (80/20 lean to fat ratio)
- 250g ground pork
- 120g breadcrumbs
- 80g freshly grated Parmesan
- 2 large eggs
- 4 cloves garlic, minced
- 15g fresh parsley, finely chopped
- 10g salt
- 3g black pepper
- 2g dried oregano
- 30ml olive oil (for frying)
Marinara Sauce:
- 1200g canned whole peeled tomatoes
- 60ml olive oil
- 6 cloves garlic, thinly sliced
- 30g fresh basil leaves
- 5g salt
- 2g red pepper flakes
- 2g sugar (if needed)
Instructions:
- Preheat oven to 200°C. Line a large baking sheet with parchment paper and brush lightly with olive oil.
- In a large bowl, combine all meatball ingredients except olive oil. Mix gently with your hands until just combined – don’t over mix.
- Form mixture into 24 meatballs (about 45g each). Place on prepared baking sheet, leaving space between each meatball.
- Bake for 20–25 minutes until browned and cooked through (internal temperature 70°C).
- While meatballs are baking, prepare the marinara. Heat olive oil in a large pot over medium heat. Add sliced garlic and cook until fragrant, about 2 minutes.
- Crush tomatoes by hand into the pot. Add salt and red pepper flakes. Simmer uncovered for 15 minutes.
- Transfer baked meatballs to the marinara sauce. Simmer gently for 5–10 minutes to allow flavours to meld.
- Tear fresh basil leaves and stir into the sauce. Taste and adjust seasoning, adding sugar only if needed to balance acidity.
Serve with pasta of choice and extra Parmesan. I like to use good old spaghetti for my pasta, something my friends kids love too.
Pro tips:
- Use a cookie scoop or ice cream scoop for uniformly sized meatballs
- The meatballs should be about the size of a golf ball
- Wet your hands slightly when rolling meatballs to prevent sticking
- Always test a small piece of the meat mixture for seasoning by baking it before rolling all the meatballs
- The parchment paper makes clean-up a breeze – perfect when cooking in someone else’s kitchen!
Macros
Per serving, based on 6 servings, excluding pasta:
| Nutrient | Amount |
|---|---|
| Calories | 545 kcal |
| Protein | 38g |
| Fat | 38g |
| Carbs | 18g |
Conclusion
After sharing this hearty Italian meatball feast with friends, I love to surprise them with my signature no-bake strawberry cheesecake – it’s a perfect ending to our evening. The great thing is you can make the cheesecake the day before and let it set overnight, allowing you to focus on the meatballs and quality time with your friends.
