If you’ve ever been to Buca di Beppo, you know the drill—enormous portions of Italian-American comfort food served family-style in a room packed with quirky décor and old-school charm. Since opening its first spot in Minneapolis back in 1993, they’ve grown to over 100 locations, but they’ve kept that “everyone grab a fork and dig in” vibe that makes dinner feel like a celebration.
Their menu is packed with all the Italian classics you’d expect—pasta, pizza, salads—but let’s be real, it’s their meatballs that steal the show. Hefty, flavorful bombs of beef swimming in tangy marinara that somehow manage to be both rustic and indulgent at the same time.
And here’s the good news? They’ve decided to share their famous meatball recipe with us, so you can recreate that Buca magic right in your own kitchen. Your family will be fighting over these, just like they do at the restaurant. 
How to Make Buca Di Beppo’s Famous Italian Meatballs in Marinara Sauce
Step 1: Make the Marinara Sauce
In a 3-quart saucepan, heat olive oil over medium heat.
Add chopped onion and garlic; sauté until golden brown and fragrant (about 5 minutes).
Add crushed tomatoes, salt, and pepper; bring to a boil.
Reduce heat and simmer uncovered, stirring frequently, for 30 minutes.
Remove from heat, stir in fresh basil, and set aside.
Step 2: Prepare the Meatballs
Preheat the oven to 350°F (175°C).
In a large mixing bowl, gently combine ground chuck, Parmesan cheese, bread crumbs, eggs, garlic, salt, and pepper. Do not overmix to ensure tender meatballs.
Shape the mixture into 6 large, evenly-sized meatballs.
Arrange meatballs on a baking sheet lightly coated with cooking spray.
Step 3: Bake the Meatballs
Bake meatballs for 13-15 minutes, until a dark brown crust forms.
Remove from oven and carefully transfer meatballs to a Dutch oven or oven-safe casserole dish.
Step 4: Finish Cooking in Marinara
Stir water into marinara sauce and pour evenly over meatballs in the Dutch oven.
Cover tightly with aluminum foil.
Bake in preheated oven for an additional 30-40 minutes until meatballs are cooked through.
Step 5: Serve
Place meatballs on a serving platter.
Skim any excess oil from the marinara sauce surface.
Ladle the hot marinara sauce generously over the meatballs and serve immediately.
FAQ: Meatballs in Marinara Sauce
Can I use ground turkey instead?
Yes, but the flavor and texture will vary. Add extra seasoning as turkey is milder.
How do I store leftovers?
Store in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Why are my meatballs tough?
Overmixing or overbaking can cause toughness; handle gently and bake just until browned.
Can I make the marinara ahead of time?
Yes, marinara sauce can be prepared 1-2 days in advance and refrigerated.
What’s the best way to reheat meatballs?
Reheat gently on the stovetop or covered in the oven to maintain moisture.
Buca di Beppo’s Famous Meatballs in Marinara Sauce
- Total Time: 85 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Famous Italian-American restaurant meatballs simmered in rich marinara. A hearty, comforting meal.
Ingredients
- 0.25 cups (59 ml) extra virgin olive oil
- 1 medium red onion, chopped
- 6 cloves garlic, chopped
- 2 cans (28 ounces / 794 grams) crushed tomatoes
- Salt
- Freshly ground black pepper
- 3 tablespoons fresh basil, chopped
- 1.5 lbs (680 g) ground chuck beef
- 0.25 cups (59 ml) shredded Parmesan cheese
- 0.5 cups (118 ml) bread crumbs
- 2 large eggs
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 ounces (1 cup / 237 ml) water
Instructions
- Make the Marinara Sauce
- In a 3-quart saucepan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until golden brown and fragrant (about 5 minutes). Add crushed tomatoes, salt, and pepper; bring to a boil. Reduce heat and simmer uncovered, stirring frequently, for 30 minutes. Remove from heat, stir in fresh basil, and set aside.
- Prepare the Meatballs
- Preheat the oven to 350°F (175°C). In a large mixing bowl, gently combine ground chuck, Parmesan cheese, bread crumbs, eggs, garlic, salt, and pepper. Do not overmix to ensure tender meatballs. Shape the mixture into 6 large, evenly-sized meatballs. Arrange meatballs on a baking sheet lightly coated with cooking spray.
- Bake the Meatballs
- Bake meatballs for 13-15 minutes, until a dark brown crust forms. Remove from oven and carefully transfer meatballs to a Dutch oven or oven-safe casserole dish.
- Finish Cooking in Marinara
- Stir water into marinara sauce and pour evenly over meatballs in the Dutch oven. Cover tightly with aluminum foil. Bake in preheated oven for an additional 30-40 minutes until meatballs are cooked through.
- Serve
- Place meatballs on a serving platter. Skim any excess oil from the marinara sauce surface. Ladle the hot marinara sauce generously over the meatballs and serve immediately.
Notes
- For richer flavor, brown the meatballs in a skillet before baking them in the oven.
- To make ahead, prepare the marinara sauce and meatballs separately a day in advance and store them in airtight containers in the refrigerator.
- Substitute Italian sausage or a blend of ground meats for some of the ground chuck for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 2-3 meatballs per serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100
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Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition
An Italian Classic: How to Make Ciabatta Bread
Maritozzi con la Panna: Cream Filled Italian Buns
Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
Peperonata Con Capperi: Italian Bell Pepper Salad
Frequently Asked Questions
What type of ground meat should I use for the meatballs?
For this recipe, it’s best to use ground chuck to ensure the meatballs are juicy and flavorful.
How can I prevent the meatballs from falling apart during cooking?
Make sure to gently combine the ground chuck with the other ingredients, and avoid overmixing, which can lead to tough meatballs.
Can I substitute fresh basil in the marinara sauce with dried basil?
Yes, you can use dried basil, but reduce the amount to about one-third, as dried herbs are more concentrated in flavor.
Served over rice, was so good. I think I should have made a double batch!
Good recipe, delicious meatballs. Restaurant? Meh.
Not a huge fan of Buca di Beppo’s American-Italian cooking, but the meatballs are actually pretty decent.
We have always loved the Buca meatballs, we don’t have the restaurant in our hometown though so this is a lifesaver. Have made it twice since I got the newsletter about it and will make it soon again. That’s three times in a week!!!
They actually do taste almost exactly like the originial, love these!!
The recipe is really good, but I think it needs a little spice to be perfect. I added some chili flakes to the sauce and it gave it just the right kick. Love it.
I had these when I visited the US back in November, and I was looking for the recipe to make them myself – they are fantastic, although I’m sure some Italians would disagree…
My kids loved these, definitely making again!
Poof, meatballs disappeared instantly. Delicious!
Being from the UK, I don’t know Buca di Beppo at all, but these meatballs are incredible. I have made them four times since I found this recipe, and I always serve them over spaghetti. So delicious, juicy and just absolutely great looking too. A clear favourite!
Ooooooohhhhhh! These meatballs taste just like the restaurant!
Amazing, I have had these at the restaurants probably DOZENS of times, and this tastes exactly like the real thing.
Kicked in some extra garlic and some red chili in the marinara sauce, it needed it. Turned out delicious!
Made this today and they were really good.