Meatballs and Sausage in Marinara Sauce

After a long workday, there’s nothing quite as comforting as walking into a kitchen filled with the rich aroma of Meatballs and Sausage in Marinara Sauce simmering on the stove. This classic Italian-American dish combines tender, juicy meatballs with savory sausage, all swimming in a robust marinara sauce that clings perfectly to your favorite pasta. Whether you’re preparing a quick family dinner or hosting friends for a casual gathering, this Meatballs and Sausage in Marinara Sauce recipe delivers that homemade flavor that store-bought options simply can’t match.

The beauty of this dish lies in its incredible versatility and depth of flavor. The meatballs are perfectly seasoned and moist, while the sausage adds a complementary richness that elevates the entire meal. When these proteins meld with the tangy, herb-infused marinara sauce, the result is a harmonious blend of flavors that has stood the test of time as a beloved comfort food staple.

Why You’ll Love This Meatballs and Sausage in Marinara Sauce

• ✅ Ready in under an hour – this homemade Meatballs and Sausage in Marinara Sauce fits perfectly into busy weeknight schedules
• ✅ The traditional Italian Meatballs and Sausage in Marinara Sauce recipe uses simple pantry ingredients you likely already have
• ✅ Perfect for meal prep – this Meatballs and Sausage in Marinara Sauce actually tastes better the next day!
• ✅ Easy to customize with your favorite herbs and spice level for the best Meatballs and Sausage in Marinara Sauce tailored to your taste
• ✅ Versatile Meatballs and Sausage in Marinara Sauce recipe works for spaghetti, subs, or even as a hearty appetizer

Ingredients for Meatballs and Sausage in Marinara Sauce

• 1 pound ground beef (80/20 lean-to-fat ratio recommended)
• 1/2 cup breadcrumbs (use almond flour for a gluten-free option)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil, for frying
• 1 pound Italian sausage links (sweet or hot, based on preference)
• 1 tablespoon olive oil
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3-4 cloves garlic, minced
• 1 carrot, finely grated (optional, adds sweetness)
• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 bay leaves
• 1 teaspoon sugar (balances acidity)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

How to Make Meatballs and Sausage in Marinara Sauce – Step by Step

Step 1: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, beaten egg, salt, pepper, and oregano. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Step 2: Form the mixture into meatballs about 1.5 inches in diameter (about the size of a golf ball). You should get approximately 16-18 meatballs. Place them on a plate and refrigerate for 15 minutes to firm up.

Step 3: Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Working in batches, brown the meatballs on all sides (about 5-7 minutes total). They don’t need to be cooked through completely. Transfer to a plate and set aside.

Step 4: In the same skillet, add 1 tablespoon of olive oil if needed. Add the Italian sausage links and brown on all sides, about 8-10 minutes. Remove and set aside.

Step 5: Once cool enough to handle, slice the sausages into 1-inch pieces.

Step 6: In the same skillet (don’t clean it – those browned bits add flavor!), add 2 tablespoons olive oil. Add the diced onion and cook until softened, about 4-5 minutes.

Step 7: Add the minced garlic and grated carrot (if using) and cook for another minute until fragrant.

Step 8: Pour in the crushed tomatoes and tomato paste. Add the dried oregano, dried basil, red pepper flakes (if using), bay leaves, and sugar. Season with salt and pepper to taste.

Step 9: 

Bring the sauce to a simmer, then reduce heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld.

Step 10: 

Gently add the browned meatballs and sliced sausage to the simmering marinara sauce.

Step 11: 

Cover and simmer on low heat for about 25-30 minutes, until the meatballs are cooked through and have soaked up the sauce flavors.

Step 12: 

Remove bay leaves, adjust seasonings if necessary, and garnish with fresh basil leaves before serving.

Pro Tips for Making the Best Meatballs and Sausage in Marinara Sauce

• Mix meat gently: Overworking the meatball mixture will result in tough meatballs. Mix just until combined for the most tender results.
• Use a cookie scoop: For uniform meatballs that cook evenly, use a medium cookie scoop to portion the meat mixture.
• Brown properly: Don’t skip browning the meatballs and sausage – this step develops deep flavor that makes the dish exceptional.
• Sauce thickness: If your marinara sauce seems too thin, simmer uncovered for longer. If it’s too thick, add a splash of chicken broth or water.
• Better flavor development: For the best Meatballs and Sausage in Marinara Sauce, make it a day ahead and refrigerate overnight. The flavors will develop and intensify beautifully.

Best Ways to Serve Meatballs and Sausage in Marinara Sauce

This versatile dish shines in many different serving styles:

• Classic pasta pairing: Serve over spaghetti or your favorite pasta shape with extra grated Parmesan cheese and fresh basil.
• Hearty sandwiches: Pile the Meatballs and Sausage in Marinara Sauce onto toasted Italian rolls with melted provolone cheese for mouthwatering subs.
• Low-carb option: Serve over zucchini noodles or spaghetti squash for a lighter alternative.
• Party appetizer: Offer small meatballs and sausage pieces with sauce in a slow cooker with toothpicks for a crowd-pleasing finger food.
• Family-style presentation: Bring the entire skillet to the table with a loaf of crusty Italian bread for dipping in the sauce.

Nutritional Information for Meatballs and Sausage in Marinara Sauce

(Per serving, approximately 4 meatballs, 3-4 sausage pieces, and sauce)

• Calories: 520 kcal
• Protein: 34g
• Carbohydrates: 18g
• Fat: 35g
• Fiber: 4g
• Sugar: 9g
• Sodium: 890mg

Note: Nutritional values are estimates and will vary based on specific ingredients used.

Storage & Leftovers

This Meatballs and Sausage in Marinara Sauce actually improves with time as the flavors continue to develop. Here’s how to store it properly:

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: This dish freezes exceptionally well for up to 3 months. Freeze in portion-sized containers for easy future meals.
• Reheating: For best results, thaw overnight in the refrigerator if frozen, then reheat gently in a covered saucepan over low heat until warmed through. Add a splash of water or broth if the sauce has thickened too much.

Frequently Asked Questions About Meatballs and Sausage in Marinara Sauce

What types of meat can I use in meatballs in marinara sauce?

While traditional Italian meatballs typically use beef or a beef-pork mixture, you can customize your Meatballs and Sausage in Marinara Sauce with ground turkey, chicken, or even plant-based alternatives. For the best flavor and texture, a mixture of meats (like 50% beef, 25% pork, and 25% veal) creates excellent results. The key is choosing meat with some fat content (80/20 mix) to ensure juicy, flavorful meatballs.

How do you make meatballs tender in marinara sauce?

The secret to tender meatballs in your Meatballs and Sausage in Marinara Sauce is threefold: First, don’t overmix the meat mixture; second, include a panade (bread soaked in milk) or breadcrumbs in your recipe; and third, simmer them gently in the sauce rather than boiling. The slow cooking allows the meatballs to absorb moisture from the sauce while remaining tender and juicy.

Can I use jarred marinara sauce for meatballs?

Yes, you can absolutely use jarred marinara sauce to make Meatballs and Sausage in Marinara Sauce when you’re short on time. To elevate store-bought sauce, sauté some fresh garlic and onions first, then add the jarred sauce along with extra herbs like fresh basil. Let your meatballs and sausage simmer in this enhanced sauce for at least 30 minutes to develop better flavor integration.

What is the best way to cook sausage in marinara sauce?

For the best Meatballs and Sausage in Marinara Sauce, brown the sausages first in a pan to develop color and flavor, then slice them into chunks before adding to the marinara sauce. Simmer the sliced sausage in the sauce for at least 25-30 minutes to fully cook through and allow the flavors to meld together. This two-step process ensures proper cooking while maximizing flavor exchange between the sauce and sausage.

Conclusion

Creating homemade Meatballs and Sausage in Marinara Sauce is one of those cooking experiences that connects us to generations of family traditions while filling our homes with irresistible aromas. This recipe strikes the perfect balance between simplicity and spectacular flavor, making it accessible for weeknight dinners yet impressive enough for special occasions.

Whether you’re twirling it around your fork with spaghetti, stuffing it into a crusty roll, or simply enjoying the meatballs and Sausage on their own, this Meatballs and Sausage in Marinara Sauce recipe is bound to become a regular in your cooking rotation. The combination of tender meatballs, savory sausage, and rich marinara creates a symphony of flavors that’s both comforting and satisfying.

Have you made Meatballs and Sausage in Marinara Sauce before? Share your favorite tips or variations in the comments below!

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