Bobby Flay's Italian Meatball Recipe
Bobby Flay's famous Italian Meatball Recipe has a 3-meat combo that you can make on the stove top or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub!
Ingredients
- ½ poundground beef
- ½ poundground pork (*see notes)
- ½ poundground veal (*see notes)
- 2 largeeggs (lightly beaten)
- ¼ cupparmesan cheese (grated into a powder)
- 4 clovesgarlic (finely diced)
- ¼ cupitalian breadcrumbs (preferably homemade)
- ¼ cupparsley (finely chopped)
- salt and freshly ground pepper
- 2 tablespoonsolive oil
- 2 tablespoonsolive oil
- 1spanish onion (finely chopped)
- 4 clovesgarlic (finely chopped and sauteed)
- 56 oz.crushed tomatoes
- 1bay leaf
- 1 bunchparsley
- 1 pinchred pepper flakes
- salt and freshly ground pepper (to taste)
- 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!