Simmered Meatballs in Marinara Sauce with Parmesan
Tender beef meatballs simmered in marinara sauce with Parmesan, herbs, and a soft breadcrumb texture.
Equipment
- Large mixing bowl
- large heavy pot or Dutch oven
- Rimmed baking sheet with wire rack
- Instant read thermometer
- Wooden spoon
Ingredients
Main Ingredients
- 6 large eggs lightly beaten
- 6 tbsp half and half or heavy cream
- 1 ½ cup plain breadcrumbs made from day old bread for extra flavor
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 1 ½ tsp dried oregano or 1 tablespoon Italian seasoning
- 6 tbsp freshly grated Parmesan cheese
- 1 tsp kosher salt
- ¾ tsp ground black pepper
- ⅛ tsp crushed red pepper flakes optional
- 3 lb ground chuck
- 2 quarts marinara sauce about 8 cups, store bought or homemade
- ¼ cup chopped fresh basil for garnish
Instructions
Cooking
- Mix the binder. Lightly beat the eggs in a large bowl, then stir in the half and half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, pepper, and red pepper flakes.
- Add the beef. Add the ground chuck and mix gently with your hands until just combined, since overmixing makes tough meatballs.
- Shape. Roll the mixture into equal meatballs, about 1 1/2 inches wide.
- Heat the sauce. Bring the marinara to a boil in a large pot over medium heat, stirring often. Add the raw meatballs and return to a boil without stirring.
- Simmer. After 5 minutes, stir very gently, reduce the heat to low, and simmer about 45 minutes, stirring gently every 5 minutes, until the meatballs reach 160 degrees F inside.
- Finish. Lift the meatballs onto a rack over a baking sheet, simmer the sauce to your preferred thickness, then serve with sauce and fresh basil.
Notes
Substitutions: Use Italian seasoning for the dried herbs, or bake the meatballs at 400 degrees F for 20 to 25 minutes if you prefer not to simmer them in sauce.
Tips: Do not overmix, shape evenly, and leave the meatballs alone for the first 5 minutes of simmering.
Storage: Refrigerate for up to 3 days or freeze cooked meatballs in sauce for up to 3 months. Thaw in the refrigerator and reheat to 165 degrees F.