A warm, cheesy meatball marinara, fresh from the oven, epitomizes comfort food. These juicy pork and beef meatballs are pan-fried to perfection, then simmered in flavorful marinara and pesto sauces, topped with melty mozzarella. It’s a hearty and satisfying Italian-style meal that’s easy enough for weeknights but impressive enough for company. Serve it over pasta or crusty bread for a classic dinner everyone will love.
A good marinara meatball recipe combines tender meat, rich sauce, and the perfect amount of cheese. This version combines savory beef and pork, fresh herbs, and grated cheese for flavor-packed meatballs that are fried until golden brown. They’re then simmered in sauce and finished with gooey mozzarella, creating the ultimate Italian-inspired skillet dinner.
Making meatballs in marinara sauce doesn’t have to mean hours in the kitchen. In fact, this dish comes together in about 45 minutes! It’s made all in one skillet, which means fewer dishes and more flavor. Bonus: leftovers taste even better the next day.
Who doesn’t love having fewer dishes to deal with at the end of the day? My recipe for best chili with ground beef and chicken thighs cast iron skillet dinner is also made with one pan only!
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Why We Love These Meatballs in Marinara Sauce
- Quick to make and easy to clean up.
Skillet meals are our favorite casserole recipes because there is so little cleanup afterward. - A make-ahead meal for a busy night!
This meal is easy to prep ahead, and the Italian meatballs are freezer-friendly. - You can double (or even triple!) the recipe.
- Kid-friendly.
Almost every kid loves ground hamburger, and this comfort food meal is slathered with lots of sauce and cheese. Your kids will clean their plate!
🎯 TFN Pro Tip
When using lean proteins, there’s always a risk of the meatballs becoming dry. Fat plays a crucial role in creating perfectly juicy meatballs!
For restaurant-style meatballs using ground chicken, check out this chicken marsala meatballs recipe.
Ingredient Notes and Substitutions
- Ground meat: For this recipe, we’re making pork and beef meatballs. Feel free to use all ground hamburger or pork. Or, to cut some calories and fat, substitute with a lean protein like ground turkey or chicken.
- Breadcrumbs: These help hold the mixture together and give it some bulk. Either finely ground plain or Italian-seasoned breadcrumbs are the best choice. Panko crumbs add too much crunch, but they’ll work for this meatball marinara skillet meal if it’s all you have.
- Mozzarella cheese: I prefer to use fresh mozzarella slices because fresh cheese tastes better and melts better. Look for the soft cheese, which comes packaged in brine.
At the grocery store, fresh mozzarella is usually kept near specialty cheeses like feta, goat’s milk, etc.
Aged mozzarella (the kind you use on pizza) is okay to use instead of fresh. If it’s grated or shredded, sprinkle it over the top of the meatballs. If it’s a solid block, then just cut it into thin slices and treat it as fresh. - Romano cheese: This cheese has a nutty taste that gives meatballs with marinara a nice boost of flavor. You can substitute it with grated Parmesan or Pecorino if you’d like.
- Pesto basil: My pesto recipe is easy to make, but feel free to buy ready-to-use pesto if that’s more convenient.
- Marinara sauce: Again, store-bought is fine, but I think the fresh flavor of homemade marinara with meatballs can’t be beat!!
Watching your carbs?
For a low carb and keto-friendly meatball meal idea, substitute crushed pork rinds for the bread crumbs. Also, use a marinara sauce with no sugar added, like this quick marinara sauce homemade recipe.
Recipe Variations
- Spicy kick: Add a pinch of red pepper flakes to the marinara sauce or the meatball mixture for a little heat.
- Cheese-stuffed meatballs: Place a cube of parmesan cheese or mozzarella in the center of each meatball before cooking.
- Turkey or chicken meatballs: Replace the pork and beef meatballs with ground turkey or chicken for a leaner option.
- Herb-infused meatballs: Add a mix of fresh herbs like parsley, basil, and dried oregano or Italian seasoning to the meatball mixture for an aromatic twist.
- Baked meatballs: Instead of pan-fried meatballs, bake them in the oven at 400°F for 15-20 minutes for a hands-off approach.
Equipment Used in Our Recipe
- Large Bowl: Perfect for mixing the meatball ingredients evenly.
- Cookie Scoop: Ensures all meatballs are the same size for even cooking.
- Large skillet: Ideal for pan-fried meatballs and simmering them in marinara sauce.
How to Make Marinara Meatball
- Prepare the meatball mixture
In a large bowl, combine ground pork and beef, dried bread crumbs, grated Romano cheese, chopped parsley, minced garlic, one egg, salt, and pepper. Gradually add milk or water while mixing gently with your hands.
Tip: Avoid overworking the meatball mixture. Keep in mind that you want to thoroughly combine the ingredients, but as you handle them, try to use a light touch. - Shape the meatballs
Use a cookie scoop or large spoon to portion the mixture onto a baking sheet lined with parchment. Roll each portion into golf ball-sized meatballs with your hands. If they seem too soft, chill them in the fridge while heating the oil.
Shape into similar sizes to ensure even baking. Using a melon baller or large spoon, measure out the mixture and roll it into balls the size of a golf ball.
- Pan-fry the meatballs
In a 10-inch skillet, add about ½ cup olive oil over medium heat (1–2 inches deep). Fry meatballs in batches if needed, cooking 2–3 minutes per side (about 6 minutes total). Transfer to a plate once browned.
Avoid crowding the pan. Depending on the size of your skillet, you may need to brown the meatballs in batches. Avoid overcrowding the pan, because if they are too close together, the meat will steam rather than brown. - Simmer in sauce
Drain excess oil, then return the skillet to heat. Add tomato sauce (or jarred marinara), a spoonful of pesto, and the meatballs. Stir gently to coat. Simmer for about 15 minutes until fully cooked (internal temp of 155°F), and the sauce begins to boil slightly. - Use an instant-read thermometer to check the internal temperature.
The last thing you need is for someone to get sick, so we recommend that you use a cooking thermometer rather than judging doneness by sight alone.
🎯 TFN Pro Tip
Ground pork and beef meatballs are fully cooked when the internal temperature of the meat reaches 155°F.
- Add cheese and finish
Reduce heat to low. Place mozzarella slices between the meatballs and let them melt for 3–5 minutes. For a golden top, pop the skillet under a broiler for 5 minutes until the cheese and sauce are bubbly.
Optional: Add finely chopped onion or diced tomatoes to the marinara meatball for extra texture and flavor! - Optional – Finish under the broiler.
Once the cheese partially melts, if you’d like to brown the top, place the skillet under your oven broiler for about 5 minutes, or until the marinara and cheeses covering the fried meatballs are slightly brown and bubbling.
Serving Suggestions
Before serving, dress up your skillet meatball marinara with a sprinkle of ribbon-cut basil for a fresh and aromatic finish. To make ribbon cuts (chiffonade), stack 3-4 basil leaves, roll them tightly, and slice crosswise with a sharp knife. Pair these meatballs in marinara sauce with a side salad and crusty French bread or sweet sourdough rolls for a complete Italian-inspired meal. Alternatively, serve the meatballs and delicious homemade marinara sauce over noodles or spaghetti. Add a generous sprinkling of grated parmesan cheese and a few more fresh herbs to elevate the flavors even further.
Recipe FAQs
There are two easy ways to prevent a pan-fried meatball from falling apart as it cooks. One way is to simply toss each ball into a little bit of flour before frying.
An even easier way is, after forming them, to place the tray into the fridge while you preheat the frying oil.
You can freeze them cooked or raw. First, flash freeze them on a tray or paper plate, and then after they are frozen, transfer them to a freezer bag or airtight container. Frozen meatballs will keep for up to 3 months. Be sure to let them thaw before pan frying or reheating.
Our meatball marinara recipe is best with pan fried meatballs. But, if you want, you can place them on a sheet pan and bake them in a 350°F oven instead.
Yes! Prepare and shape the meatballs, then refrigerate them for up to 24 hours or freeze them for longer storage.
Reheat the meatballs and sauce in a skillet over low heat, stirring occasionally. Add a splash of water if the sauce has thickened.
Consider Making These Other Dinner Recipes…
If you tried this meatball marinara recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Meatball Marinara
Equipment
- large bowl
- cookie scoop
- skillet
Ingredients
- ½ pound ground pork
- ½ pound ground beef
- 1 cup bread crumbs Italian seasoned or plain
- ⅓ cup grated Romano cheese or grated Parmesan
- ¼ cup chopped fresh Italian parsley or 1 tablespoon + 1 teaspoon dried parsley
- 2 cloves garlic peeled and finely chopped
- 1 large egg beaten
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup milk any type of milk, or water
- ½ cup frying oil more or less, to reach a depth of 1-2 inches in your skillet.
- ¼ cup prepared pesto sauce
- 28 ounces marinara sauce
- 1 pound fresh mozzarella slices
Instructions
- To a large bowl, add ground pork and beef, dried bread crumbs, Romano cheese, parsley, garlic, egg, salt and pepper. Gradually add milk (or water). Using your clean hands, mix the ingredients just until everything is combined. **To avoid dry, tough meatballs, do not over mix the ingredients.
- Using a small cookie scoop or large spoon, portion out the meatball mixture onto a parchment lined platter or sheet pan.Use your hands to roll each portion into golf-sized meatballs. Again, avoid overhandling the meat or your meatballs will become tough and dry.If the meatballs aren't holding their shape well, place them in the fridge to chill while you proceed to heat the oil for pan frying (see next step).
- Add olive oil or other frying oil to a depth of 1-2 inches in a 10-inch skillet (approximately 1/2 cup oil) over medium high heat. Add the meatballs to the skillet, making sure not to overcrowd the pan. Depending on the size of your skillet, you may need to pan fry meatballs in two batches. If so, transfer the cooked meatballs to a plate while you fry the rest of them.Cook the meatballs for 2-3 minutes on each side, for a total of about 6 minutes.
- Drain the excess olive oil from the skillet, then return it to the heat. Add the marinara sauce and pesto sauce to the skillet, then add the meatballs to the sauce. Cook for about 15 minutes until they are completely cooked, no pink in the center, and the sauce is warmed. **Pork and beef meatballs are properly cooked when the internal temperature of the meat reaches 155 degrees F.
- Turn down heat to simmer/low. Arrange the mozzarella slices between the meatballs and allow to melt partially, 3-5 minutes.
- Optional: Place pan under a preheated broiler for 5 minutes, or until sauce and cheese are lightly bubbling on top.
Video
Notes
- Spicy kick: Add a pinch of red pepper flakes to the marinara sauce or the meatball mixture for a little heat.
- Cheese-stuffed meatballs: Place a cube of parmesan cheese or mozzarella in the center of each meatball before cooking.
- Turkey or chicken meatballs: Replace the pork and beef meatballs with ground turkey or chicken for a leaner option.
- Herb-infused meatballs: Add a mix of fresh herbs like parsley, basil, and dried oregano or Italian seasoning to the meatball mixture for an aromatic twist.
- Baked meatballs: Instead of pan-fried meatballs, bake them in the oven at 400°F for 15-20 minutes for a hands-off approach.
- You can freeze them cooked or raw. First, flash freeze them on a tray or paper plate, then after they are frozen, transfer them to a freezer bag.
- Frozen meatballs will keep for up to 3 months. Be sure to let them thaw before pan frying or reheating.
- A make ahead meal for a busy night! This meal is easy to prep ahead, and meatballs are freezer-friendly.
Nutrition
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Tara says
Oooh, I love that you made these meatballs with both beef and pork. Such a wonderful and comforting meal.
Lubna says
My lil one was asking me to make these from long. I was in doubt about the shape of the balls. Thank you for the tips and suggestions. I will be using lamb meat and making these.
TAYLER ROSS says
These are some of the best meatballs I’ve ever had! We made them for dinner last week and my whole family loved them!