Mini Meatballs with Creamy Marinara Sauce 

These Mini Meatballs with Creamy Marinara Sauce are a delicious and comforting dish that’s perfect for any occasion! Serve them over pasta, in a sub, or on their own for a tasty treat. Here’s how to make them:

Ingredients:
For the Meatballs:

1 pound ground beef (80/20 blend recommended)
1/2 pound ground pork
1/2 cup breadcrumbs (plain or Italian seasoned)
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
For the Creamy Marinara Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Make the Meatballs:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, beaten egg, chopped parsley, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Mix until just combined; do not overmix.
Form the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
Prepare the Creamy Marinara Sauce:
In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the crushed tomatoes and tomato sauce, stirring to combine. Bring to a simmer.
Stir in the heavy cream, grated Parmesan cheese, chopped basil, sugar, salt, and black pepper. Cook for an additional 5 minutes, allowing the sauce to thicken slightly.
Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet with the creamy marinara sauce. Simmer for an additional 5-10 minutes, allowing the meatballs to heat through and absorb some of the sauce flavors.
Serve:
Serve the mini meatballs with creamy marinara sauce over pasta, in a sub, or on their own. Garnish with extra Parmesan cheese and fresh basil if desired.