These Spicy Meatballs with marinara sauce are topped with grated parmesan and mozzarella cheese before being baked. Juicy, tender, and incredibly cheesy, these gluten-free meatballs are the ideal appetizer or main course served with grilled bread.
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Whenever I see a plate of meatballs I always think of my dad. He once went to a restaurant with friends where the kitchen forgot to make his meal. When everyone's dish came out (except my dad's), instead of reordering and waiting for his meal, he just asked for a plate of meatballs and was perfectly content.
Served in a simple marinara sauce with basil, chili peppers, and garlic, these spicy meatballs are a delicious and easy appetizer recipe, accompaniment to a pasta recipe (like our Spaghetti Puttanesca or Gluten-Free Gnocchi ), or even as a unique dinner recipe. Serve with grilled bread and we guarantee these juicy meatballs with marinara sauce will have you saying "Mama Mia! That's-a one spicy meatball!"
Why You’ll Love Spicy Meatball Recipe
- It's juicy and tender: These gluten-free spicy meatballs are juicy, tender, and incredibly flavorful. Made with just salt and pepper, the ground beef is loosely rolled, gently pan-fried, and then covered in marinara sauce before baking in the oven.
- It's cheesy: Every meatball deserves to have parmesan cheese grated over it but mozzarella cheese, that's next level. Tossed in marinara sauce and baked with mozzarella, these spicy meatballs are stringy and melty in every bite.
- It's great for meal prep: Since becoming parents any recipe that allows us to make extra and freeze it or serve it with another meal is a winning recipe. This is one of those recipes. Perfect for meal prep and batch cooking, this freezer-friendly meatball recipe is easy enough to cook once and eat multiple times.
Serve these Spicy Meatballs with Marinara alongside our House Salad with Dijon Vinaigrette, Shaved Brussel Sprout Caesar Salad, or our Radicchio Salad with Lemon Parmesan Dressing.
Ingredient List
- Ground beef: medium ground beef, freshly ground if possible.
- Tomatoes: whole canned tomatoes, Italian San Marzano if available.
- Parmesan: Parmigiano-Reggiano, freshly grated at home is best, but pre-grated will work.
- Mozzarella cheese: look for fresh mozzarella packed in liquid. We love to use buffalo mozzarella for this recipe.
- Basil: fresh basil, gently torn or chopped.
- Garlic: fresh garlic cloves minced or crushed.
- Olive oil: extra virgin, or your preferred cooking oil.
- Salt: kosher or sea salt.
- Red pepper flakes: for heat, we like a spicy vodka sauce.
See the recipe card for full information on ingredients and quantities.
Recipe Variations and Modifications
- Adding flavor: this is a simple meatball recipe, just beef, salt, and pepper. You can add flavorings to the meatballs, such as garlic powder, onion powder, dried Italian herbs, or fresh basil.
- Alternative meats: this recipe works well with other ground meats such as pork, turkey, or chicken. We do find that making them with ground chicken requires egg and breadcrumbs to help them hold their shape.
- Dairy-free: skip the mozzarella and Parmesan cheese to make this recipe dairy-free.
Recipe Steps: How to Make Spicy Meatballs with Marinara
1. Make the marinara sauce.
Heat olive oil in a saucepan over medium-high. Add garlic and chilis, and sauté for 20 seconds. Once the garlic starts to brown, pour in the tomatoes, then season with salt and pepper. Bring to a boil, then reduce heat and add half the basil leaves. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
2. Roll the meatballs.
Divide the meat into 16 even-sized pieces, then roll them into balls. Transfer to the fridge to chill for 30 minutes. This step is optional but yields the best results. Liberally season with meatballs with salt and pepper.
3. Pan-fry the meatballs.
Heat the skillet over medium-high with olive oil. Once the oil in the skillet begins to smoke, gently place each meatball in the pan, being careful not to crowd the pan. Sear the meatballs for 2 minutes, then carefully turn the meatballs a quarter turn. Repeat until the meatballs are seared all around, about 8 minutes total. Drain any excess fat from the pan once the meatballs are cooked.
4. Meatballs in Marinara.
Pour the tomato sauce over the meatballs to cover them and lower the heat. Simmer until the meatballs are cooked through, about 5 minutes.
5. Add the cheese.
Roughly tear the mozzarella into chunks and arrange on top of the meatballs. Sprinkle generously with the parmesan cheese and additional chili flakes.
6. Broil, garnish, and serve.
Transfer the meatballs to the oven to broil for 5 minutes, until the cheese is melted, golden, and bubbly. Finish with freshly torn basil and serve on grilled bread, over pasta, or in a sandwich.
Chef's Tips
Wet your hands when rolling the meatballs. This prevents the meat from sticking to your hands.
Chill the beef: place the meatballs on a cooling rack set above a baking sheet and place in the fridge for 30-40 minutes. This helps the meatballs hold their shape when cooking.
Cook with high heat: to get a good sear on the meatballs, ensure the pan is fully preheated on medium-high to get a good crisp sear on the meatballs.
Make Ahead, Storage, and Freezing
Make ahead: this meatball recipe can be made ahead in various stages for serving at a later date. We most commonly shape and cook the meatballs ahead of time and store them in the freezer to use for various purposes.
Storage: store leftover meatballs and marinara in a sealed container up to 5 days in the fridge or 3 months in the freezer. Reheat on the stove over medium heat or in the oven at 350°F for 20-25 minutes.
Freezing: the shaped meatballs can be frozen raw for up to 3 months or chilled in the fridge for up to 3 days. The cooked meatballs, with or without tomato sauce, can be frozen for up to 3 months or chilled for up to 5 days.
Recipe FAQs
Yes, you can add the raw meatballs and cook them directly in the marinara sauce, however, you are losing out on the flavor of caramelizing the meat.
Chilling and searing the meatballs helps them keep their shape when finishing in the tomato sauce. Also, ensure to stir them gently once in the marinara.
Yes, follow the instructions on the box, but double the eggs. Doubling the eggs helps the waffles hold their shape and prevents them from falling apart when removing them from the waffle maker.
Craving More Ground Beef Recipes?
Did you make these Spicy Meatballs with Marinara? Please leave a ⭐️ star rating and let us know what you loved about it in the 📝 comments below. Thanks for cooking with us!
Recipe Card
Spicy Meatballs with Marinara Sauce
Ingredients
- 2 lbs ground beef freshly ground, if possible
- 1 can whole Italian tomatoes San Marzano, D.O.P. designation, if possible
- ¼ cup Parmesan cheese grated, plus additional
- 5 oz mozzarella cheese fresh, if possible
- 10 leaves basil fresh
- 2 cloves garlic minced
- 2 tablespoon olive oil divided
- 1 teaspoon red pepper flakes
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to high broil.
- Heat half the olive oil in a saucepan over medium-high. Add garlic and chilis, and sauté for 20 seconds. Once the garlic starts to brown, pour in the tomatoes, then season with salt and pepper. Bring to a boil, then reduce heat and add half the basil leaves. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
- Divide the meat into 16 even-sized pieces, then roll them into balls. Transfer to the fridge to chill for 30 minutes. This step is optional but yields the best results. Liberally season with meatballs with salt and pepper.
- Heat the skillet over medium-high with olive oil. Once the oil in the skillet begins to smoke, gently place each meatball in the pan, being careful not to crowd the pan. Sear the meatballs for 2 minutes, then carefully turn the meatballs a quarter turn. Repeat until the meatballs are seared all around, about 8 minutes total. Drain any excess fat from the pan once the meatballs are cooked.
- Pour the tomato sauce over the meatballs to cover them and lower the heat. Simmer until the meatballs are cooked through, about 5 minutes.
- Roughly tear the mozzarella into chunks and arrange on top of the meatballs. Sprinkle generously with the parmesan cheese and additional chili flakes.
- Transfer the meatballs to the oven to broil for 5 minutes, until the cheese is melted, golden, and bubbly. Finish with freshly torn basil and serve on grilled bread, over pasta, or in a sandwich.
Recipe Notes
- Wet your hands when rolling the meatballs. This prevents the meat from sticking to your hands.
- Chill the beef: place the meatballs on a cooling rack set above a baking sheet and place in the fridge for 30-40 minutes. This helps the meatballs hold their shape when cooking.
- Cook with high heat: to get a good sear on the meatballs, ensure the pan is fully preheated on medium-high to get a good crisp sear on the meatballs.
- Make ahead: this meatball recipe can be made ahead in various stages for serving at a later date. We most commonly shape and cook the meatballs ahead of time and store them in the freezer to use for various purposes.
- Storage: store leftover meatballs and marinara in a sealed container up to 5 days in the fridge or 3 months in the freezer. Reheat on the stove over medium heat or in the oven at 350°F for 20-25 minutes.
- Freezing: the shaped meatballs can be frozen raw for up to 3 months or chilled in the fridge for up to 3 days. The cooked meatballs, with or without tomato sauce, can be frozen for up to 3 months or chilled for up to 5 days.
- Adding flavor: this is a simple meatball recipe, just beef, salt, and pepper. You can add flavorings to the meatballs, such as garlic powder, onion powder, dried Italian herbs, or fresh basil.
- Alternative meats: this recipe works well with other ground meats such as pork, turkey, or chicken. We do find that making them with ground chicken requires egg and breadcrumbs to help them hold their shape.
- Dairy-free: skip the mozzarella and Parmesan cheese to make this recipe dairy-free.
Nutrition
Additional Information
Albert Bevia says
This dish looks stunning! all those wondrful flavors into one pan, this is right up my alley, I gotta try this!
Kyle L. says
Such a great story! I love this recipe!