Grandma’s Classic Meatballs in Rich Marinara Sauce Recipe

Introduction

Grandma’s Meatballs are a comforting classic, perfect for a cozy family meal. Made with a flavorful blend of herbs and Parmesan, these tender meatballs simmered in rich marinara sauce are sure to satisfy.

Ingredients

• 6 large eggs
• 6 tbsp half-and-half (or heavy cream)
• 1½ cups breadcrumbs
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1½ tsp dried oregano (or 1 tbsp Italian seasoning)
• 6 tbsp freshly grated Parmesan cheese
• 1½ tsp table salt
• ¾ tsp freshly ground black pepper
• ⅛ tsp crushed red pepper flakes (optional)
• 3 lbs ground chuck
• 5-6 quarts marinara sauce (click for recipe)
• Chopped fresh basil (optional, for garnish)

Instructions

1. Step 1: Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, dried parsley, dried basil, dried oregano, Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Stir until well combined.
2. Step 2: Add the ground chuck to the breadcrumb mixture and mix gently until evenly distributed. Avoid overworking the meat to keep the meatballs tender.
3. Step 3: Divide the mixture and shape it into equal-sized meatballs by rolling gently between your hands.
4. Step 4: At this stage, you can either cook the meatballs immediately or freeze them raw for future use.
5. Step 5: Bring your marinara sauce (5-6 quarts if cooking all meatballs) to a boil over medium heat, stirring often to prevent sticking.
6. Step 6: Carefully add the raw meatballs to the boiling sauce. Return to a boil without stirring.
7. Step 7: After 5 minutes, stir gently to avoid breaking the meatballs. Reduce heat to low and let simmer for 45 minutes, stirring gently every 5 minutes, until meatballs reach an internal temperature of 165°F.
8. Step 8: Transfer the cooked meatballs to a metal rack set over a rimmed baking sheet. Continue cooking the sauce at a simmer, stirring every 10 minutes until it reaches your desired thickness. This can take 30 minutes for store-bought sauce or several hours for homemade.
9. Step 9: Serve the meatballs topped with the rich marinara sauce and garnish with fresh chopped basil if desired. Enjoy!

Tips & Variations

• Use fresh herbs if available for a brighter flavor, adjusting quantities to taste.
• For extra tender meatballs, soak breadcrumbs in the half-and-half until fully absorbed before mixing.
• Freeze uncooked meatballs on a baking sheet before transferring to a container to prevent sticking.
• Try mixing ground pork with chuck for a juicier texture.

Storage

Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to prevent drying out. Raw meatballs can be frozen for up to 3 months; thaw in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of cooking them in sauce?

Yes, you can bake the meatballs at 400°F for about 20 minutes until browned and cooked through. Then, add them to the sauce to simmer for added flavor.

What type of breadcrumbs should I use?

Plain or Italian-seasoned breadcrumbs both work well. If using seasoned, reduce or omit some dried herbs from the recipe to balance flavors.

Grandma’s Classic Meatballs in Rich Marinara Sauce Recipe

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Grandma’s Meatball recipe features tender, flavorful meatballs made with a classic blend of herbs, Parmesan, and ground chuck, simmered slowly in rich marinara sauce for a comforting Italian meal perfect for family dinners or special occasions.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 30–36 meatballs 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Binder Ingredients

• 6 large eggs
• 6 tbsp half-and-half (or heavy cream)
• 1½ cups breadcrumbs
• 1 tbsp dried parsley
• 1 tbsp dried basil
• 1½ tsp dried oregano (or 1 tbsp Italian seasoning)
• 6 tbsp freshly grated Parmesan cheese
• 1½ tsp table salt
• ¾ tsp freshly ground black pepper
• ⅛ tsp crushed red pepper flakes (optional)

Main Ingredient

• 3 lbs ground chuck

For Serving

• 5–6 quarts marinara sauce
• Chopped fresh basil (optional, for garnish)

Instructions

1. Mix the binder ingredients: Beat the eggs lightly in a large mixing bowl with a fork. Add the half-and-half, breadcrumbs, dried parsley, dried basil, dried oregano, freshly grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Stir well to combine all ingredients evenly.
2. Add the meat: Add the ground chuck to the breadcrumb mixture and mix gently until evenly distributed. Be careful not to overwork the mixture to keep meatballs tender.
3. Shape the meatballs: Divide the mixture into equal portions and roll gently between your hands to form meatballs of uniform size to ensure even cooking.
4. Freeze or cook: At this stage, you may freeze the raw meatballs for later use or proceed to cook them immediately.
5. Boil the sauce: Bring 5-6 quarts of your favorite marinara sauce to a boil over medium heat, stirring frequently to prevent sticking.
6. Cook meatballs: Add the raw meatballs carefully into the boiling sauce and return it to a boil without stirring to prevent the meatballs from breaking apart.
7. Simmer: After 5 minutes, stir very gently to keep meatballs intact. Reduce heat to low and simmer gently for 45 minutes, stirring every 5 minutes until meatballs reach an internal temperature of 165°F and are cooked through.
8. Reduce the sauce: Remove meatballs using a metal rack over a rimmed baking sheet. Continue simmering the sauce, stirring every 10 minutes until desired thickness is achieved. Reduction time varies from 30 minutes for store-bought sauce to several hours for homemade sauce.
9. Serve and enjoy: Serve meatballs topped generously with the rich sauce and garnish with chopped fresh basil if desired.

Notes

• Do not overwork the meat mixture to keep meatballs tender.
• Ensure meatballs are uniform in size for even cooking.
• Simmer sauce gently to prevent meatballs from breaking apart.
• Meatballs can be frozen raw for convenience.
• Internal temperature of meatballs should be 165°F for safe consumption.
• Sauce reduction time depends on whether sauce is store-bought or homemade.

Keywords: Grandma’s Meatball, classic Italian meatballs, homemade meatballs, marinara sauce, tender meatballs, slow simmer meatballs