Pan-Seared Beef Meatballs in Marinara (30-Minute Skillet)
Golden-browned exterior giving way to tender, juicy interiors and a vibrant tomato sauce with bright herb notes — this skillet dish delivers satisfying texture contrast and rich flavor in a single pan.
For quicker prep, substitute plain breadcrumbs with panko for extra crunch or use soaked stale bread instead; swap half the beef for ground pork for a slightly sweeter, more tender meatball. Use canned crushed tomatoes for a smooth sauce or roughly chop whole canned tomatoes if you prefer chunkier texture.
Serve alongside long pasta, polenta, or crusty bread for scooping. This recipe works well for weeknight family dinners, casual entertaining, or meal-prep lunches (meatballs hold well refrigerated for 3–4 days and freeze nicely).
How to Make It
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1
Combine beef, breadcrumbs, egg, milk, minced garlic, minced onion, chopped parsley, salt, and black pepper in a large bowl; mix gently until just combined.
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2
Shape the mixture into 16 even meatballs (about 30–35 g each) and place on a tray while you prepare the sauce.
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3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the meatballs without crowding and sear 2–3 minutes per side until deep golden brown; transfer to a plate and repeat with remaining tablespoon oil and meatballs.
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4
Reduce heat to medium and add canned crushed tomatoes, tomato paste, sugar (if using), dried oregano, dried basil, and red pepper flakes to the skillet; stir to combine and bring to a gentle simmer.
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5
Return seared meatballs to the tomato sauce, spoon sauce over them, cover partially, and simmer 8–10 minutes until meatballs are cooked through (internal temperature 71°C/160°F) and sauce has slightly thickened.
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6
Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
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7
If sauce is very thick, stir in a few tablespoons of reserved pasta water to loosen. Taste and adjust salt/pepper.
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8
Serve meatballs and sauce over spaghetti or alongside your chosen starch. Sprinkle with grated Parmesan and additional chopped parsley if desired.