Bobby Flay's Italian Meatball Recipe
Ingredients
- ½ lbground beef
- ½ lbground pork
*see notes
- ½ lbground veal
*see notes
- 2 largeeggs
lightly beaten
- ¼ cparmesan cheese
grated into a powder
- 4 clovesgarlic
finely diced
- ¼ citalian breadcrumbs
preferably homemade
- ¼ cparsley
finely chopped
- salt and freshly ground pepper
- 2 tbspolive oil
- 2 tbspolive oil
- 1spanish onion
finely chopped
- 4 clovesgarlic
finely chopped and sauteed
- 56 oz.crushed tomatoes
- 1bay leaf
- 1 bunchparsley
- 1 pinchred pepper flakes
- to tastesalt and freshly ground pepper
- 6basil leaves
sliced into strips
Directions
- 1
Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
Meatballs
- 1
Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
- 2
Roll into 1+1/2 inch balls.
- 3
Heat the oil in a large sauce pan or dutch oven over medium heat.
- 4
Give each meatball a final roll and add them to the pot.
- 5
Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.
- 6
Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
Homemade sauce
- 1
Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they’re softened, about 5 minutes.
- 2
Add the garlic and heat for 1-2 minutes.
- 3
Add the crushed tomatoes.
- 4
Add the bay leaf, bunch of parsley, red pepper flakes, salt, and pepper.
- 5
Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
- 6
Add the meatballs and toss them with the sauce.
- 7
Cover the pot and simmer for 45 minutes.
- 8
Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!
Bobby Flay's Italian Meatball Recipe
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About this Recipe
Ready to make iconic, restaurant-quality Italian meatballs right in your own kitchen? This recipe for Bobby Flay's famous Italian Meatballs brings that beloved taste home with a rich, savory three-meat combination.
What sets Bobby Flay's Italian Meatball Recipe apart is its thoughtful blend of ground beef, ground pork, and ground veal, creating an unparalleled depth of flavor and tender texture. You have the flexibility to simmer these succulent meatballs in his homemade marinara sauce either on the stove top for classic flavor development or in a Crock Pot for ultimate convenience.
Imagine perfectly tender, juicy meatballs infused with finely diced garlic, fresh parsley, and sharp Parmesan, all enveloped in a robust, slow-simmered marinara. Each bite is a symphony of savory notes, brightened by fresh basil and a hint of red pepper flakes, making for a truly satisfying main course. At just 97 calories per serving, these flavorful meatballs offer a guilt-free indulgence, whether piled high on spaghetti or nestled in a hearty sub roll.
Customization & Variations
While the classic three-meat blend is key to this recipe's signature flavor, you can adjust the meats to your preference. If ground pork or ground veal are not readily available, or you prefer a different mix, consult the recipe notes for suitable substitutions to maintain a delicious result. Feel free to adjust the amount of red pepper flakes for more or less heat, or add extra fresh herbs like oregano to the marinara.
These versatile Italian meatballs are perfect for a comforting family dinner, whether served over a bed of spaghetti to soak up all that incredible sauce or tucked into warm sub rolls for a hearty meal. They are also fantastic as an appetizer for gatherings.