These Italian pecorino meatballs in marinara sauce are an easy, flavorful weeknight dinner that will quickly become a staple. Tender and juicy thanks to the milk and panko, the meatballs combine beef and pork for a rich profile while Pecorino Romano adds a bright salty finish.
This recipe is ideal for prepping ahead—make the meatballs in advance and reheat in the sauce when ready. The milk-soaked panko keeps them soft, and the mix of beef and pork with Pecorino delivers plenty of savory depth.
What is the secret to the perfect meatball?
Milk and panko (or other breadcrumbs). The milk hydrates the breadcrumbs so the mixture yields a light, tender texture while still binding together. This simple trick gives consistently great results.
This dish pairs beautifully with crusty bread, pasta, rice, or a simple salad. For a classic pairing try crusty garlic bread and a crisp green salad.
What ingredients do you need for these meatballs in marinara sauce?
Ground beef and ground pork: Combining the two creates a balance of richness and slight sweetness. You can substitute with veal, Italian sausage, turkey, chicken, or lamb if desired.
Pecorino Romano: Its salty, sharp character lifts the meatballs. Add some into the mixture and reserve extra for serving.
Panko breadcrumbs: Panko soaked in milk provides the ideal tender texture and helps bind the meat. An egg also helps hold the mixture together.
Tomatoes: Crushed tomatoes make a simple, flavorful marinara. If you prefer a thicker sauce you can add a bit of tomato paste, but crushed tomatoes give a deep, fresh tomato flavor on their own.
Instructions to make this Italian meatball recipe
Make the meat mixture
- In a large bowl, combine the ground pork, ground beef, panko, grated Pecorino Romano, finely chopped parsley, milk, egg, kosher salt, and freshly ground black pepper. Mix thoroughly—using your hands ensures even distribution without overworking the meat.
- Shape the mixture into golf ball–sized meatballs (about 12 small-to-medium meatballs). Heat extra-virgin olive oil in a wide, deep pot or Dutch oven over medium-high heat until shimmering.
Sear and cook the meatballs
- Add the meatballs in batches, spacing them so they brown evenly. Turn them frequently and sear for about 5–6 minutes until browned on all sides. Remove to a plate, leaving any rendered fat in the pot.
- While the meatballs sear, finely chop the onion and thinly slice the garlic. Add them to the pot with the reserved fat and sauté over medium heat for 2–3 minutes until softened but not browned, stirring constantly.
Make your homemade marinara sauce
- Pour in a 28-ounce can of crushed tomatoes and about half the can of water (roughly 1 cup) to deglaze the pot, scraping up any browned bits. Season with kosher salt and freshly ground black pepper.
- Lower the heat to medium-low, cover, and simmer the sauce for 15–20 minutes until the color deepens and flavors meld.
Add the meatballs back, simmer, and serve
- Gently nestle the seared meatballs into the simmering marinara. Cover and cook for an additional 10–12 minutes, or until the meatballs are cooked through (internal temperature around 165°F / 74°C).
- Serve the meatballs spooned into bowls with plenty of sauce, toasted crusty bread, and a sprinkle of reserved parsley and extra grated Pecorino Romano.
Tips, Tricks and Substitutions
Should I sear the meatballs before finishing them in sauce?
Yes. Searing adds caramelized flavor and texture that enhances both the meatballs and the sauce, even though you could cook them entirely in the sauce.
Can I serve these with pasta?
Absolutely. These meatballs are excellent over spaghetti, linguine, or any pasta you prefer.
Substitute for Pecorino Romano: Parmesan works well as a milder alternative while still adding savory, nutty flavor.
How to prep ahead: You can form and refrigerate the meatballs for a day or freeze them for longer storage. Use or freeze ground meat within 1–2 days of purchase.
Gluten-free option: Use gluten-free panko or flaky gluten-free breadcrumbs rather than a powdered variety for best texture.
Check out more of our meatball recipes
- Herb Lamb Meatballs with a Horseradish Dipping Sauce
- Spicy Tomato Sauce Lamb Meatballs
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Italian Pecorino Meatballs in Marinara Sauce
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Equipment
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Dutch Oven
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Chef’s Knife
Ingredients
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup grated Pecorino Romano, plus more for serving; Parmesan is an acceptable substitute
- 1/4 cup finely chopped fresh parsley, plus more for serving
- 1/4 cup whole milk
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion
- 4 large garlic cloves
- 28 ounce can of crushed tomatoes
- 4 large slices of toasted crusty bread, to serve
Instructions
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Combine ground pork, ground beef, panko, Pecorino, parsley, milk, egg, salt, and pepper in a large bowl; mix until just combined.
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Form into golf ball–sized meatballs and heat olive oil in a Dutch oven until shimmering.
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Sear meatballs in batches, turning to brown all sides, about 5–6 minutes. Remove and reserve rendered fat in the pot.
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Sauté chopped onion and sliced garlic in the pot until softened, 2–3 minutes.
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Add crushed tomatoes and about 1 cup of water, scrape up browned bits, season with salt and pepper, and simmer covered for 15–20 minutes.
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Return the meatballs to the sauce, cover, and simmer 10–12 minutes until cooked through.
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Serve with crusty bread and top with chopped parsley and extra Pecorino Romano.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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