Description
Bobby Flay’s Italian Meatball Recipe features tender, flavorful meatballs made from a blend of ground beef, pork, and veal, simmered in a rich homemade marinara sauce infused with garlic, onions, and fresh herbs. Perfectly browned and slowly cooked, these meatballs are an authentic Italian-American classic ideal for serving with pasta or garlic bread.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 large eggs, lightly beaten
- 1/4 cup Parmesan cheese, grated into a powder
- 4 cloves garlic, finely diced
- 1/4 cup Italian breadcrumbs, preferably homemade
- 1/4 cup parsley, finely chopped
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
Homemade Sauce
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 56 oz. crushed tomatoes
- 1 bay leaf
- 1 bunch parsley
- 1 pinch red pepper flakes
- Salt and freshly ground pepper, to taste
- 6 basil leaves, sliced into strips
Instructions
- Combine Ingredients: Gently combine all meatball ingredients except the olive oil in a large bowl. Be careful not to overwork the meat mixture to ensure tender meatballs.
- Form Meatballs: Roll the mixture into 1 1/2 inch balls, making sure each is evenly sized for uniform cooking.
- Browning Meatballs: Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Give each meatball a final roll before adding them to the pot. Brown the meatballs in batches for a few minutes on each side until golden but not fully cooked. Remove and set aside.
- Prepare Sauce: Using the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped Spanish onion and sauté until softened, about 5 minutes. Add the finely chopped garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, then add the bay leaf, whole bunch of parsley, red pepper flakes, salt, and pepper. Bring the sauce to a gentle boil and reduce the heat to a light simmer.
- Simmer Meatballs in Sauce: Gently add the browned meatballs into the sauce, tossing them to coat evenly. Cover the pot and simmer on low heat for 45 minutes to allow flavors to meld and meatballs to cook through.
- Finish and Serve: Remove the bay leaf and parsley bunch from the sauce. Stir in the sliced basil leaves just before serving. Serve hot, ideally with spaghetti or garlic bread.
Notes
- You can substitute the veal by using equal parts ground pork and beef if preferred.
- To serve with pasta, combine with 1 lb. of spaghetti for a complete meal.
- Pairs well with garlic bread with cheese for a classic Italian dining experience.
- Add a splash of red wine (3-4 tablespoons) such as Chianti, Pinot Noir, or Merlot to the sauce for enhanced flavor.
- Slow Cooker Option: Brown meatballs in a skillet for added texture if desired, then cover with sauce and cook on low for 6-7 hours or on high for 3-4 hours. Reduce heat to warm if sauce begins to bubble.
Nutrition
- Serving Size: 1 meatball
- Calories: 140
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg
