Easy Baked Meatballs with Marinara Sauce | Quick Dinner Recipe

Table of Contents: Baked Meatballs with Marinara Sauce

Baked Meatballs with Marinara Sauce

Ah, weekend afternoons when the family gathers, the aroma of simmering sauce fills the kitchen, and a steaming plate of Baked Meatballs with Marinara Sauce takes center stage on the dining table. For adults aged 40–65+, these meatballs evoke nostalgia—a simpler time when Sundays meant rolling dough by hand and sharing stories over hearty meals.

This baked meatballs recipe is more than comfort food; it’s a crowd-pleasing classic that marries convenience with soul-warming flavor. Whether you’re hosting holiday dinners, feeding a hungry family, or seeking an easy meatball recipe that doesn’t compromise on taste, this dish is your ticket to a stress-free, delicious meal. Let’s dive into the magic of homemade chewiness and rich, tangy marinara sauce that’ll have everyone asking for seconds.

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Why This Baked Meatballs with Marinara Sauce Recipe Stands Out

Perfect for meatballs in marinara sauce lovers, this recipe skips the greasy frying process while locking in juicy tenderness. The secret? Baking at a high heat creates a golden crust, while the marinara sauce infuses every bite with savory, slightly sweet notes. No more worrying about oil splatters or uneven cooking—just pop the meatballs into the oven, let the sauce simmer, and voilà: a dish that feels like it’s been simmered for hours. This easy meatball recipe doubles as a time-saver for busy weeknights or a showstopper for gatherings, making it a versatile staple for every occasion.

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Alternate Names & Variations

– Homemade Meatballs with Spaghetti Marinara
– Crushed Tomato Meatballs
– Italian Beef Meatballs with Simmered Sauce
This baked meatballs recipe also lends itself to creative twists: add finely chopped herbs to the meatball mix or swap breadcrumbs for crushed crackers for a gluten-free option. For a richer flavor, use a meatballs in marinara sauce blend with a splash of dry red wine in the sauce.

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Ingredients: Baked Meatballs with Marinara Sauce

For the Easy Baked Meatballs:

• – 1 pound ground beef (80% lean for perfect moisture)
• – 2 teaspoons garlic powder (no chunks of minced garlic here!)
• – 2 teaspoons onion powder (adds depth without sharpness)
• – 1 and 1/2 teaspoons Italian seasoning (dried basil, oregano, and thyme)
• – 1/2 teaspoon ground black pepper
• – 1/2 teaspoon salt (adjust to taste; meat loves salt!)
• – 1 large egg (acts as a binder)
• – 1/2 cup freshly grated Parmesan cheese (for umami richness)
• – 1/3 cup breadcrumbs (holds the meatballs together)
• – 1/2 cup lukewarm water (keeps the breadcrumbs from drying out)

For the Easy Marinara Sauce:

• – 3 tablespoons olive oil (EVOO for a better flavor profile)
• – 2 cloves garlic, minced (the soul of any marinara)
• – 1/4 teaspoon crushed red pepper flakes (optional for heat)
• – 1 28-ounce can crushed tomatoes (the sauce’s chunky texture)
• – 1/2 teaspoon salt
• – 1 teaspoon sugar (balances tomato acidity)
• – 1 and 1/2 teaspoons Italian seasoning (echoing the meatballs’ flavor)
• – Extra Parmesan cheese (for garnish)

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Step-by-Step Instructions

1. Prep the Meatball Mixture
Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Mix gently with your hands until just combined—avoid overworking the meat to keep meatballs tender.

2. Add Texture & Moisture
Stir in the breadcrumbs, lukewarm water, and Parmesan cheese. The water should make the breadcrumbs sticky but not mushy. Divide the mixture into 12–16 balls (about 1.5 inches each). For skip-the-table-work hack: Press the mixture into a loaf pan and slice into meatball-shaped rounds.

3. Roast the Meatballs
Place meatballs on a wire rack over a baking sheet (this prevents sogginess by allowing air to circulate). Bake for 15–20 minutes, or until cooked through (internal temperature of 160°F).

4. Craft the Marinara Sauce
While meatballs bake, heat olive oil in a skillet over medium heat. Sauté garlic until fragrant (1 minute), then add red pepper flakes (if using), crushed tomatoes, salt, sugar, and Italian seasoning. Simmer for 20 minutes, stirring occasionally.

5. Marry the Sauce & Meatballs
Transfer baked meatballs to the sauce and gently coat. Return to the oven for 10 minutes to let flavors meld. Taste and adjust seasoning.

Chef’s Tip: For extra moisture, add 2–3 tablespoons of beef broth to the sauce before baking meatballs.

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Recipe Card Block

Baked Meatballs with Marinara Sauce
– Total Time: 45 minutes (prep + bake + simmer)
– Servings: 4
– Calories per Serving: ~350 (varies by portion)

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Why This Recipe Works & Expert Tips

This baked meatballs recipe shines because it simplifies a classic technique without sacrificing homemade flavor. By baking instead of frying, excess fat drips away, resulting in meatballs that stay tender yet retain a juicy texture. The marinara sauce, simmered with sugar and Italian seasoning, creates a perfect balance of sweet, tangy, and herby notes. Pair it with spaghetti, meatball subs, or toasted garlic bread for an effortless meatballs in marinara sauce experience.

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Storage, Freezing, and Reheating Tips

– Refrigerate: Store cooked meatballs and sauce separately in airtight containers for up to 4 days.
– Freeze: Freeze unbaked meatballs on a tray for 2 hours before packaging. Or freeze baked meatballs with sauce in a freezer-safe container for 3 months.
– Reheat: Thaw frozen meatballs overnight, then bake at 350°F (175°C) until heated through, or warm them in the microwave in 30-second intervals.

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People Also Ask: Baked Meatballs with Marinara Sauce

Is it better to bake or fry meatballs for spaghetti?

Baking meatballs is healthier and less messy than frying. It allows fat to render without pooling, creating lighter meatballs. Frying gives a crispy exterior, but baking achieves tender, evenly cooked results—ideal for dishes like meatballs in marinara sauce where texture matters.

How long do you bake meatballs in sauce?

Once meatballs are cooked through, simmer them in sauce for 15–20 minutes. This step isn’t just about cooking but infusing the meatballs with marinara flavor. For deeper taste, bake at 375°F (190°C) for 10 minutes after adding to the sauce.

How do you keep meatballs moist when baking?

The key is the breadcrumb mixture. Lukewarm water hydrates the breadcrumbs, creating a moist binder. Avoid over-baking—remove meatballs when they reach 160°F internally. A light coating of marinara sauce during baking also adds moisture.

Should meatballs be fully cooked before adding to sauce?

Yes. Pre-baking meatballs ensures they’re fully cooked through, then simmering in sauce finishes the cooking while adding flavor. This method prevents undercooked centers and guarantees tender, juicy bites.

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Conclusion

This Baked Meatballs with Marinara Sauce recipe isn’t just a meal—it’s a joyful return to the essence of home cooking. With minimal effort, you’ll create a dish that’s moist, flavorful, and utterly satisfying. Whether you’re a seasoned cook or a beginner, this easy meatball recipe checks all the boxes: it’s adaptable, family-friendly, and endlessly rewarding. Ready to try it? Share your results, tag us in your photos, or leave a comment below—we’d love to hear how your meatballs in marinara sauce turned out!

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