Stovetop Meatballs with Marinara Sauce
These stovetop meatballs are a favorite in our house! Seared in a skillet and then simmered in a delicious marinara, it's an absolutely delicious dish!
Servings: 24 meatballs
Calories: 119kcal
Equipment
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
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 cream 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 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.
- You can substitute the herbs for 1.5 tbsp of Italian seasoning.