Classic Beef Meatballs and Marinara



Classic Beef Meatballs and Marinara

Italian Beef Meatballs

  • Author: Roni Proter
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: approximately 30 medium meatballs 1x
  • Cuisine: Italian


Units Scale
  • 2 lbs 85% lean ground beef, preferably grass-fed
  • 1 large egg
  • 1/2 cup milk, can use low fat
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped onion (or half a medium yellow onion)
  • 1/2 cup Italian breadcrumbs
  • 1 tbsp kosher salt
  • 1 tsp pepper
  • 6 cups marinara


  1. Preheat oven to 400 degrees. In a large mixing bowl, add the egg and milk and whisk until combined.
  2. Add the Parmesan, parsley, garlic, onion, salt, and pepper and stir to combine.
  3. Add the meat and breadcrumbs and gently mix until combined.
  4. Use an ice cream scoop to scoop meatballs onto a parchment-lined baking sheet, making sure they don’t touch. Bake for 10 minutes or until browned on top.
  5. Meanwhile, place the marinara in a large pot and set it to medium-low.
  6. Add the meatballs and simmer for half an hour before serving with spaghetti, Parmesan, and chopped parsley or fresh basil.

Keywords: Classic Beef Meatballs

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