Buca Di Beppo’s Famous Italian Meatballs in Marinara Sauce

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

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4.7 from 14 reviews

• Author: Buca di Beppo
• Total Time: 1 hour 40 minutes
• Yield: Serves 4-6 1x

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Description

Buca di Beppo, the celebrated chain of Italian-American restaurants, shares their famous meatballs in marinara sauce recipe with us.

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Ingredients

Units USM Scale 1x2x3x

For the Marinara Sauce:

• 1/4 cup extra virgin olive oil
• 1 medium red onion, chopped
• 6 garlic cloves, chopped
• 2 cans (28 ounces / 794 grams each) crushed tomatoes
• Salt and freshly ground black pepper, to taste
• 3 tablespoons fresh basil, chopped

For the Meatballs:

• 1 1/2 pounds (680 grams) ground chuck beef
• 1/4 cup shredded Parmesan cheese
• 1/2 cup bread crumbs (preferably Italian seasoned)
• 2 large eggs
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 ounces (1 cup / 237 ml) water

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Instructions

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.

Notes

Avoid overmixing the meat mixture to keep meatballs tender.

Using high-quality crushed tomatoes enhances the sauce flavor.

Leftover sauce and meatballs freeze well for future quick meals.

• Prep Time: 20 mins
• Cook Time: 1 hour 20 minutes
• Category: Italian American
• Method: Oven Baking
• Cuisine: Meatballs

Nutrition

• Serving Size: 1 meatball
• Calories: 350
• Sugar: 6g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 95mg

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