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Tender, juicy beef meatballs simmered in a rich, homemade marinara sauce. This Italian-American classic is perfect over pasta or in a sub for a hearty, comforting meal ready in under an hour.
Prepare the meatball mixture
Sear the meatballs
Make the marinara sauce
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Tender, juicy beef meatballs simmered in a rich, homemade marinara sauce. This Italian-American classic is perfect over pasta or in a sub for a hearty, comforting meal ready in under an hour.
This italian_american recipe takes 60 minutes to prepare and yields 4 servings. At 492.86 calories per serving with 37.14g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Simmer the meatballs
Garnish and serve
Use certified gluten-free panko breadcrumbs or crushed pork rinds instead of regular panko.
Omit the parmesan cheese or use a dairy-free alternative. Use a plant-based milk like almond milk to soak the breadcrumbs.
Use a leaner ground beef (93/7) and add 1/4 cup of cooked, mashed lentils to the meatball mixture.
Omit the red pepper flakes and ensure the onion is very finely minced. Serve with fun pasta shapes.
Ground beef is an excellent source of complete protein, essential for muscle repair, growth, and overall body function.
Beef provides heme iron, a form that is easily absorbed by the body, which helps prevent anemia and supports energy levels.
Cooked tomatoes in the marinara sauce are a fantastic source of lycopene, a powerful antioxidant linked to reduced risk of certain diseases.
It can be part of a healthy diet. It's a great source of protein and iron from the beef, and lycopene from the cooked tomatoes. To make it healthier, use lean ground beef and serve with whole wheat pasta or zucchini noodles.
A serving of 4 meatballs with sauce (without pasta) contains approximately 350-450 calories, primarily from the ground beef and olive oil.
Yes, easily! Substitute the panko breadcrumbs with an equal amount of certified gluten-free panko or crushed pork rinds for a low-carb option.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
Absolutely. To bake, place the meatballs on a baking sheet and bake at 400°F (200°C) for 15-20 minutes until browned, then add them to the simmering sauce to finish cooking.
