Stovetop Meatballs with Marinara Sauce

Name: Stovetop Meatballs with Marinara Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ small onion (finely diced); 3 cloves garlic (minced); 1 tbsp avocado oil; 2 lbs ground beef; ½ cup breadcrumbs; 2 eggs; 1 tsp salt; ½ tsp pepper; 1 tsp parsley; 1/2 tsp oregano; 1/2 tsp basil; 1/2 tsp thyme; 1/2 tsp sage; 1/4 tsp rosemary; 1/4 tsp crushed red peppers (optional); 1 24 oz jar marinara sauce

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These Homemade Stovetop Meatballs are tender, juicy, and flavorful, simmered to perfection in a rich marinara sauce. Quick, comforting, and made from scratch, they’ll have you coming back for seconds every time.

Detail shot of Homemade Stovetop Meatballs in a skillet.

Spaghetti and meatballs are such a comfort food in our house and in so many others because it is a staple weeknight meal.

I have so many fond memories of weeknights; my family gathered around the table to come together after our individual busy days.

A big, hot bowl of spaghetti and meatballs came out, and the pace slowed down. I love that about busy nights when we can all sit together and share something so familiar.

Table of Contents

Why You’ll Love This Recipe

Spaghetti and meatballs are a classic American family dish.
About 30 minutes of work, and you have a warm, comforting family meal perfect for busy weeknights.
The leftovers are almost as good as the original recipe! Did somebody say meatball subs?

Recipe Ingredients

All the ingredients for Homemade Stovetop Meatballs, unmixed in a single glass bowl.

Avocado oil: I always recommend using high-quality oil.
Ground beef: If you have a local butcher and can get fresh ground beef, do it!
Breadcrumbs: Storebought or homemade are both fine.
Eggs: If you can find local free-range eggs, I highly recommend it.
Salt & Pepper: Good sea salt and freshly cracked black pepper are ideal.
Marinara sauce: Your choice of brand, but I love Rao’s!

Homemade Stovetop Meatballs with Marinara Sauce

I like to start the process with these skillet meatballs by first measuring and assembling all of the spices. That way, they are ready to go.

Onions being cooked down in a cast iron skillet.

Step 1: Finely dice and saute onions and garlic in the avocado oil.

Homemade Stovetop Meatball ingredients thoroughly mixed in a bowl, ready for portioning.

Step 2: Add them in with the meat and the rest of the ingredients (except marinara sauce) and mix well, being careful not to overmix.

Freshly formed raw meatballs on a cutting board.

Step 3: Use an ice cream scoop or similar to scoop even proportions and shape them into small balls.

Three meatballs on a wooden spoon being held above a skillet full of meatballs and sauce.

Step 4: Reheat the skillet over medium heat and cook the meatballs for 2-3 minutes per side, using tongs to prevent them from falling apart. Drain excess grease, add marinara sauce, and simmer on medium-low for 5-10 minutes to heat the sauce and finish cooking the meatballs.

That’s it! Spaghetti and meatballs are a classic American family dish to enjoy during the week. I hope you enjoy this quick recipe for stovetop meatballs and find it in your easy meal rotation.

There are plenty of ways to make it an even quicker process, and always have them on hand. And if you don’t believe me, check out these battered and fried meatballs or my newest cranberry elk meatballs.

Recipe Tips

Aim for uniform-sized meatballs to ensure even cooking. While it’s not a dealbreaker, it helps prevent smaller ones from overcooking and drying out.
Use tongs to flip the meatballs gently. It’s easier than a spatula and helps keep them intact—trust me, it’s worth it!
If you don’t have a cast iron skillet, a stainless steel pan works too. Just monitor the temperature closely to avoid burning.
Use a meat thermometer to check the internal temperature. It’s a simple way to avoid overcooking while ensuring they’re fully done.
If you’re not using marinara sauce, just keep cooking the meatballs, turning them every 2 minutes until they’re fully cooked.

Homemade Stovetop Meatballs bathed in a thick red sauce in a cast iron skillet.

Frequently Asked Questions

Can you make these skillet meatballs in advance?

If you consider yourself an organized meal prepper, the best part about these meatballs is that you can do the prep work over the weekend and have them ready in the fridge. That way, the meatballs come together even quicker. That is really helpful for throwing together a 30-minute dinner on a busy weeknight. I wish I were better at that kind of prep work, but between work and family, we’re hardly working in advance.

What can I do with leftover meatballs?

If you find yourself with leftover meatballs, I love to make a meatball sub sandwich. It’s a simple meal to make with leftovers. A meatball sandwich is even one my oldest kids are able to make themselves, so that’s all the more reason to keep this recipe in your rotation.

Can I store homemade meatballs in the freezer?

These stovetop meatballs can be easily frozen if you want to make a giant batch all at once. However, make sure to cook them through before freezing. I do suggest draining the fat and letting the beef meatballs cool completely before adding them to your preferred freezer container.

Serving Suggestions

Serve over noodles for spaghetti, or make a meatball sandwich using homemade dutch oven bread! I love this simple recipe with dutch oven baked beans or fried zucchini fritters.

It also makes a great side for guests when paired with this dutch oven lasagna.

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