Easy Homemade Meatballs in Marinara

Hiiiiii guys!

Long time no talk (post), wow, my life has been moving at the fastest pace the past couple of months that I am like at the highest speeds right now. I was telling my fiancé the other that I am literally swimming in five different lanes:

  1. Being mommy–constantly
  2. Planning our wedding—what a fun chore, right!
  3. My 9-5—because the mortgage always wins!
  4. Always Creating Studio—I’ve been swimming laps well into the wee hours of the morning. I’m talking sleeping in my studio office…this is taking over my evenings, but soon it will go live
  5. Being Glory—yes, I always have myself on the list because if I don’t then I will be neglected

With all of these things happening at once, I have zero time to cook for my little family. But that’s not my only problem, my problem is what to make for an Italian man. That was until I came across my blogger / mommy friend’s post on these AMAZING (looking and I’m SURE equally as tasty) Easy Homemade Meatballs in Marinara recipe! Now, THIS is the recipe I plan to make this weekend, like no joke, I mean look at what she has created. No, seriously, scroll back up and look at the photo! Wow, right!……. Anyway, a little info on the darling recipe whisperer! This is the gorgeous Leigh Ann Chatagnier….

Leigh Ann Chatagnier, Author, The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness. Blogger, My Diary of Us // photo by permission

She is a mom, a cookbook author (she’s writing her second book, BTW), and she’s a food writer and blogger. So naturally, we are like blogger BFFs! She lives in Texas with her husband and baby boy (who’s seriously the cutest lil man) and we’re friends on Instagram—go follow her @mydiaryofus.

Alright, let me stop talking… check out the recipe, Pin it, make it, ENJOY!

{you’re welcome!}



For the Meatballs-

  • 1 Lb. Lean Ground Beef
  • 1/2 Lb. Ground Pork (alternatively can use all beef or all pork)
  • 2 Finely Minced Garlic Cloves
  • 2 Tbsp. Chopped Fresh Parsley
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Cup Bread Crumbs
  • 1/8 Cup of Milk
  • 1 Egg
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Cracked Black Pepper
  • 1 Tbsp. Olive Oil

For the Sauce-

  • 1 28 Oz. Can of San Marzano Crushed Tomatoes
  • 2 Finely Minced Garlic Cloves
  • 1/2 Cup Diced Onion
  • 1/4 Cup Red Wine
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Black Pepper
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Parsley


  • Mix all meatball ingredients together incorporating all of the ingredients.  A tip is to use a fork when mixing which allows the meatballs to not get too dense in the mixing process.
  • Heat oil in a cast iron or large skillet over medium high heat.
  • Form meatballs into 1-1.5 inch balls and carefully place into the skillet.
  • Brown on each side of the meatball for 3-5 minutes until a caramelized crust has formed on the meatball.
  • Remove the meatballs from the pan and let rest.
  • Add onion and garlic to the pan in the meatball drippings and deglaze with red wine scraping up all of the brown bits from the meatballs.
  • Sauté for 2-3 minutes until onions start to become tender and wine has reduced slightly.
  • Add in crushed tomatoes and season with salt and pepper and stir to combine.
  • Add chopped fresh basil and parsley and stir in the marinara sauce.
  • Add the meatballs back into the sauce making sure to coat them on all sides.
  • Reduce to the sauce to a simmer and cover.
  • Let the meatballs and the sauce cook for at least 1 hour but up to 4 hours.
  • Serve over pasta or serve with a salad and enjoy!

What do you guys think? Will you make this recipe? I know I am!!!

Xo, Glor

All images via My Diary of Us (mydiaryofus.com), used by permission. Recipe + photography by Leigh Ann Chatagnier. Original post published here.

Glory Barbaris, Founder + Creative Director


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