• Preheat an oven to 425 F. Line a baking sheet with parchment paper and set aside.
• Mix the meatballs. Combine the meatball ingredients in a bowl and mix by hand until just combined. Take care to not overmix! Use a 2-3 tablespoon cookie scoop to portion out the meatballs and roll them by hand into smooth balls.
• Roll in crispy coating. Mix the breadcrumbs and remaining ingredients in a shallow dish until well combined. Roll the meatballs in the mixture until they are really well coated on the outside. Transfer to a baking sheet lined with parchment paper.
• Bake. Drizzle the meatballs with olive oil or spray with olive oil and bake for 15-18 minutes, until crispy. Remove from the oven.
• Assemble. While the meatballs bake, bring your marinara to a simmer in a large skillet over medium-low heat. Once the meatballs are out of the oven, arrange them in an even layer in the sauce. Top with mozzarella and parmesan and transfer the skillet to the oven. Bake until hot and bubbly, about 20 minutes.
• Remove from the oven and top with fresh basil before serving.

Storage Instructions

• To store: Leftover meatballs can be stored after cooking as leftovers for 1 week. Let the meatballs cool to room temperature and store in an airtight container.

  To reheat: Add the meatballs and sauce to a skillet and bring to a gentle simmer. You may need to add some extra marinara to the skillet.

  If you plan to freeze these meatballs: Freeze the meatballs and sauce separately. Transfer to an airtight container or ziplock bag and label. You can keep them for up to 6 months.

  To defrost the meatballs and sauce, transfer them to the fridge overnight and let them defrost. You can also defrost them under cold water while in their respective bags.