Italian Meatball Marinara
Ground meat meatballs bound with breadcrumbs, herbs, and egg, simmered in marinara sauce. Served over pasta with grated cheese and fresh garnish.
Ingredients
Method
Combine ground meat, breadcrumbs, beaten egg, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper in a large bowl. Mix gently with your hands until just combined; do not overmix.
Roll mixture into 12 meatballs, each about 1.5 inches in diameter. Place on a plate and set aside.
Heat olive oil in a large skillet over medium-high heat. Working in batches, add meatballs and brown on all sides until golden, about 6–8 minutes total. Transfer to a plate.
In the same skillet, add diced onion and cook over medium heat until softened, about 2 minutes. Stir in marinara sauce and bring to a gentle simmer.
Return meatballs to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer, uncovered, for 15–20 minutes, stirring occasionally, until meatballs are cooked through.
Divide cooked pasta among bowls. Top with meatballs and sauce. Garnish with fresh parsley and grated Parmesan cheese.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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