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.
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:
- 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.
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
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.
Frequently Asked Questions
Adding an egg and breadcrumbs helps bind the meatballs together. Rolling them in flour also helps them hold their shape better when browning.
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.
Letting meatballs simmer in the sauce for at least 45 minutes does allow them to get super tender without drying out.
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PrintRecipe
Spicy Meatballs with Marinara
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
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.
Notes
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.
Nutrition
- Serving Size: 2-3 meatballs + sauce
- Calories: 507
- Sugar: 6.6 g
- Sodium: 645.4 mg
- Fat: 32.1 g
- Carbohydrates: 17.9 g
- Fiber: 3.3 g
- Protein: 37.6 g
- Cholesterol: 166.5 mg
Keywords: Spicy Meatballs, Spicy Meatballs with Marinara, Beef and Pork Italian Meatballs
Katie says
Love the added kick to these! I also tried freezing the leftovers and they froze and thawed/reheated super well.
★★★★★