Classic Italian Meatballs with Marinara sauce

These classic Italian meatballs are hearty, comforting, and meant to be the star of the table. A traditional blend of beef, veal, and pork creates tender, flavorful meatballs that are gently roasted, then finished low and slow in a simple marinara sauce. Serve over pasta or Mary Ann’s creamy polenta for a true main-course meal—best enjoyed with a glass of Annabella Cabernet Sauvignon.

Ingredients:

Meatballs

• 1/2 lb ground chuck
• 1/2 lb ground veal
• 1/2 lb ground pork
• 1 egg, beaten
• 2/3 cup panko breadcrumbs
• 1/2 cup slightly warm milk
• 1/4 cup chopped onion
• 1/4 cup chopped Italian parsley
• 4 Tbsp grated Parmigiano Reggiano
• Pinch of dried oregano
• Pinch of dried marjoram
• Salt and pepper to taste

Easy Marinara Sauce

• 1 small carrot, chopped
• 1 rib celery, chopped
• 1/2 small onion, chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp chopped Italian parsley
• 1 tsp Italian seasoning
• Pinch of crushed red pepper
• 1 (24 oz) bottle Italian passata tomato purée
• 1 (15 oz) can Italian crushed tomatoes
• Salt and pepper to taste

Instructions:

Preheat oven to 400°F.

In a large bowl, combine all meatball ingredients except the breadcrumbs and milk. Mix gently by hand. In a separate bowl, combine panko and milk until a soft paste forms. Add to the meat mixture and gently fold together—do not overmix.

Using an ice cream scoop, form meatballs and place on a parchment-lined baking sheet. Roast for 10–12 minutes, until firm but not fully cooked.

For the marinara, heat a medium pot or Dutch oven over medium heat. Sauté carrot, celery, and onion for 10 minutes. Add garlic and cook 5 minutes more. Stir in parsley, Italian seasoning, and crushed pepper. Add tomatoes, season with salt and pepper, and cook for 10 minutes. Reduce heat to low, cover, and simmer for 30 minutes. Uncover and continue cooking until sauce thickens, about 20 minutes.

Add meatballs to the sauce and simmer on low to medium heat for about 1 hour, until fully cooked.

Serve over pasta, with a bowl of plain noodles on the side, or spoon generously over Mary Ann’s polenta.