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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, theyโll have you coming back for seconds every time.

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 Youโll 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
- 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.
Step 1: Finely dice and saute onions and garlic in the avocado oil.
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.
Step 3: Use an ice cream scoop or similar to scoop even proportions and shape them into small balls.
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 donโt 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 itโs not a dealbreaker, it helps prevent smaller ones from overcooking and drying out.
- Use tongs to flip the meatballs gently. Itโs easier than a spatula and helps keep them intactโtrust me, itโs worth it!
- If you donโt 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. Itโs a simple way to avoid overcooking while ensuring theyโre fully done.
- If youโre not using marinara sauce, just keep cooking the meatballs, turning them every 2 minutes until theyโre fully cooked.
Frequently Asked Questions
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, weโre hardly working in advance.
If you find yourself with leftover meatballs, I love to make a meatball sub sandwich. Itโs 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.ย
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.
Related Recipes
- Venison Tacos with Black Bean & Corn Salsa
- Authentic Beef and Broccoli Stir Fry
- 20 Minute Steak and Potato Bites
- Homestyle Meatloaf (or try venison meatloaf)
- Lamb Dumplings
- Top 26 Cast Iron Side Dishes
If you tried this Stovetop Meatball Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Stovetop Meatballs with Marinara Sauce
Equipment
Ingredients
- ยผ small onion finely diced
- 3 cloves garlic minced
- 1 tbsp avocado oil
- 2 lbs ground beef
- ยฝ cup breadcrumbs
- 2 eggs
- 1 tsp salt
- ยฝ 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
Instructions
- Finely dice and saute onions and garlic in the avocado oil.
- Add them in with the meat and the rest of the ingredients (except marinara sauce) and mix well, being careful not to overmix.
- Use an ice creamย scoop or similar to scoop even proportions and shape them into small balls.
- Heat a 12" skillet over medium heat and cook the meatballs for about 2-3 minutes per side. I used tongs to flip them so they wouldn't fall apart.
- Reduce heat to medium-low and add in marinara sauce. Let it simmer for 5-10 minutes to allow the sauce to heat up and the meatballs to finish cooking. (if you are not using marinara sauce, see notes below)
- Serve over noodles or in a sandwich.
Notes
- Aim for uniform-sized meatballs to ensure even cooking. While itโs not a dealbreaker, it helps prevent smaller ones from overcooking and drying out.
- Use tongs to flip the meatballs gently. Itโs easier than a spatula and helps keep them intactโtrust me, itโs worth it!
- If you donโt 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. Itโs a simple way to avoid overcooking while ensuring theyโre fully done.
- If youโre not using marinara sauce, just keep cooking the meatballs, turning them every 2 minutes until theyโre fully cooked.
- You can substitute the herbs for 1.5 tbsp of Italian seasoning.