Meatballs with Marinara Sauce

These meatballs are fun appetizers to serve using decorative toothpicks. You can also make a meatball submarine sandwich using a sandwich roll and topping it with mozzarella cheese.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • ¼ lb. ground beef
  • ¼ lb. ground pork
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp. Italian seasoning
  • 1 tsp. ground black pepper
  • ¼ tsp. red pepper flakes
  • ½ Tbsp. minced garlic
  • ¼ cup Italian bread crumbs
  • 1 large egg, beaten
  • 2 Tbsp. cold water
  • 2 Tbsp. vegetable oil
  • 2 cups jarred marinara sauce


  • In a large bowl, mix together the ground beef, ground pork, Parmesan cheese, Italian seasoning, black pepper, red pepper flakes, garlic, bread crumbs, egg, and cold water. Roll about 2 tablespoons of the mixture into a ball. Repeat with the remaining meat mixture.
  • Heat a wok over medium heat. Add the oil and swirl it around the wok. In batches, evenly brown the meatballs, which will take approximately 3 minutes.
  • Once all the meatballs have browned, add them all back to the wok. Pour the marinara sauce into the wok. Spoon the sauce over the tops of the meatballs to glaze them. Cover the wok and lower the heat. Simmer for 5–7 minutes until the sauce has thickened.
  • Remove the meatballs from the sauce and place on a platter. Insert a toothpick or small skewer into each meatball. Pour the marinara sauce into a small bowl and place alongside the meatballs for dipping.