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 tomato sauce infused with garlic, onions, and fresh herbs. These classic Italian-style meatballs are perfect served with pasta or garlic bread for a comforting meal.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork (see notes)
- 1/2 pound ground veal (see notes)
- 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 and sauteed
- 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
- Prepare the Meatball Mixture: Gently combine all meatball ingredients, except the olive oil, in a large bowl. Be careful not to overwork the meat to maintain tenderness. Once combined, roll the mixture into balls approximately 1.5 inches in diameter.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat. Give each meatball a final roll for uniformity, then add them to the hot oil in batches. Brown them for a few minutes on each side until they develop a golden crust but are not fully cooked inside. Remove browned meatballs and set aside.
- Prepare the Sauce: Using the same pot, add 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 until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes. Add the bay leaf, whole bunch of parsley, red pepper flakes, salt, and freshly ground black pepper. Bring the sauce to a gentle boil, then reduce heat to a light simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the sauce, gently tossing to coat them evenly. Cover the pot and let everything simmer for 45 minutes, allowing the meatballs to cook through and absorb the flavors.
- Finish and Serve: Before serving, remove the bay leaf and parsley bunch from the sauce. Stir in sliced basil leaves for a fresh herbal finish. Serve the meatballs hot, ideally with spaghetti or garlic bread.
Notes
- You can substitute the ground veal by using equal parts ground pork and beef if preferred.
- Serve with 1 lb. of spaghetti for a classic pairing or alongside Garlic Bread with Cheese for added indulgence.
- Optionally, add a splash (3-4 tablespoons) of red wine such as Chianti, Pinot Noir, or Merlot to the sauce for extra depth of flavor.
- Slow Cooker Option: Brown meatballs in a skillet for better texture if desired. Place meatballs in a slow cooker, cover with sauce, and cook on low for 6-7 hours or high for 3-4 hours. Reduce heat to warm if the sauce starts to bubble.
Nutrition
- Serving Size: 2 meatballs with sauce (approx. 150g)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
