Spicy Meatballs with Marinara Sauce

5 from 1 vote

Spicy Meatballs with Marinara Sauce

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Dish

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 806kcal

Author: Philip Lago and Mystique Mattai

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.

Notes

Scroll up for a visual walkthrough of the recipe.

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.

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.

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.

Nutrition