Spicy Meatballs with Marinara

Name: Spicy Meatballs with Marinara
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 pound ground pork; 2 large eggs; 1/2 cup fresh grated parmesan; 1/2 cup plain breadcrumbs; 2 tablespoons finely minced fresh parsley; 1.5 teaspoons red pepper flakes, adjust to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Pinch of kosher salt and pepper, to taste; 1/4 cup olive oil, for browning; 1 tablespoon minced garlic; 1.5 - 2 teaspoons red pepper flakes; 1 teaspoon Italian seasoning; 28 ounce can crushed tomatoes; Kosher salt and pepper; Sliced fresh basil; Fresh grated parmesan; Cooked pasta

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Spicy Meatballs with Marinara bring the classic Italian meatball flavor with added spice from red pepper flakes. After browning on the stove, make the simple yet flavorful marinara with canned crushed tomatoes. The spicy meatballs then simmer low and slow in the sauce so they get super tender.

spicy meatballs in a skillet with text overlay

This recipe is perfect for a comforting and filling dinner. I love to serve them with cooked pasta and a salad like this arugula salad. To really round out the meal, you can add a crusty loaf of bread or air fryer garlic bread.

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Why I Love It:
Ingredients
Step by Step Instructions
Substitutions and Variations
Equipment
Leftovers and Storage
Recipe Tips
Frequently Asked Questions
Related Recipes
Recipe

Why I Love It:

Spicy Kick - Adding red pepper flakes to both the meatballs and the marinara sauce adds the perfect amount of spice! But you can adjust to your taste, as well.
Comforting - Pasta with meatballs is one of the most comforting dinners and this recipe.
Easy Marinara - The homemade marinara is made extra easy by using canned crushed tomatoes.

spicy meatballs with marinara over pasta

Ingredients

For the Spicy Meatballs:

Lean Ground Beef and Ground Pork - Using the combination is the classic choice for Italian meatballs
Eggs - These act as a binder for the meatballs
Fresh Grated Parmesan Cheese
Plain Breadcrumbs - You can also use Italian seasoned breadcrumbs
Fresh Parsley
Spices - Red Pepper Flakes, Garlic Powder, Onion Powder, Salt and Pepper

For the Easy Marinara:

Canned Crushed Tomatoes
Minced Garlic
Spices - Italian Seasoning, Red Pepper Flakes, Salt and Pepper

ground beef, ground pork, parmesan, breadcrumbs, eggs, and spices in glass bowl

Step by Step Instructions

This recipe for Spicy Meatballs with Marinara is easy to follow and makes enough to feed a big family.

Meatball Mixture - In a mixing bowl, combine the meatball ingredients and gently mix to combine.
Form Meatballs - Form the mixture into large meatballs. Roll the meatballs in the flour to coat.
Brown Meatballs - Heat a large skillet or sauté pan over medium heat and add the oil. Working in batches, brown the meatballs on all sides then set aside.
Make Marinara - To the same pan, lower the heat and add the minced garlic and spices. Cook and then add the crushed tomatoes, stir and bring to a simmer.
Simmer Meatballs - Once the sauce is simmering, add the meatballs back to the sauce and simmer, covered, for 45 minutes to an hour.
Serve - Sprinkle with fresh sliced basil, extra Parmesan Cheese, and serve.

Substitutions and Variations

Ground Meat - I like the flavor of using 50/50 pork and beef, but you can make them all beef, if you prefer.
Adjust Spice - As written, these are a moderate spice level. You can easily use more or less red pepper flakes to suit your taste.

Equipment

Large Skillet or Sauté Pan with Lid - Pictured is an 11-inch skillet. I recommend using a large skillet that is between 10 and 12 inches or you can use a deep sauté pan.

Large Cookie Scoop (optional) - I like to use a large (⅓ cup) scoop to evenly portion out the meatballs.

Leftovers and Storage

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I prefer to reheat leftovers in a 350 degrees F oven until warmed.

Recipe Tips

Don't Crowd when Browning - When you brown the meatballs, it's much easier and more effective if you don't crowd the pan. Depending on how big your skillet is, you likely will need to brown in batches.
Don't Over Mix - When mixing up the meat mixture, don't over work or the meatballs can be tough and chewy. I find it easiest to mix with my hands.
Use a Cookie Scoop For Even Sized Balls - I like to use a large (⅓ cup) cookie scoop to portion out the meatballs so that they're all the same size.

wooden spoon with large meatballs in skillet

Frequently Asked Questions

How do you keep meatballs from falling apart?

Adding an egg and breadcrumbs helps bind the meatballs together. Rolling them in flour also helps them hold their shape better when browning.

Do meatballs taste better fried or baked?

I like to brown meatballs, or pan fry, in a span on the stove before either baking in the oven or simmering in the sauce to finish cooking. Pan frying gives the outside that nice crispier texture.

Do meatballs become more tender the longer you cook them?

Letting meatballs simmer in the sauce for at least 45 minutes does allow them to get super tender without drying out.

spicy meatballs with marinara and pasta in a bowl

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Recipe

Author: Kathleen
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x

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Description

Ingredients

Scale

Meatballs

1 pound lean ground beef
1 pound ground pork
2 large eggs
½ cup fresh grated parmesan
½ cup plain breadcrumbs
2 tablespoons finely minced fresh parsley
1.5 teaspoons red pepper flakes, adjust to taste
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt and pepper, to taste
¼ cup olive oil, for browning

Marinara Sauce

1 tablespoon minced garlic
1.5 - 2 teaspoons red pepper flakes
1 teaspoon Italian seasoning
28 ounce can crushed tomatoes
Kosher salt and pepper

Optional For Serving

Sliced fresh basil
Fresh grated parmesan
Cooked pasta

Instructions

Meatball Mixture - In a mixing bowl, combine the meatball ingredients (NOT the olive oil) and gently mix to combine (I use my hands).
Form Meatballs - Form the mixture into 14-16 large meatballs. I used a ⅓ cup cookie scoop to form them in equal sizes. Roll the formed meatballs in the flour to coat on all sides.
Brown Meatballs - Heat a large skillet or sauté pan over medium heat and add the olive oil. Working in batches, brown the meatballs on all sides (they will not be fully cooked at this point). Set the browned meatballs aside on a plate and remove the skillet from the heat.
Make Marinara - To the same pan, lower the heat and add the minced garlic and spices. Cook for just a minute then add the crushed tomatoes (be careful for splattering) along with a pinch of salt and pepper, to taste. Stir to combine (scraping any bits off the bottom) and bring the marinara to a simmer.
Simmer Meatballs - Once the sauce is simmering, add the meatballs back to the sauce and simmer, covered, for 45 minutes to an hour. The internal temperature of the meatballs should read 165 degrees F.
Serve - Sprinkle with fresh sliced basil, extra Parmesan Cheese, and serve.