Bobby Flay’s Italian Meatball Recipe is a must-try for anyone who loves a hearty, homemade dish that bursts with flavor. This recipe is not only simple to follow, but it also offers the perfect balance of savory meats and a rich tomato sauce. Whether you’re cooking for a family dinner or meal-prepping for busy weekdays, these meatballs are versatile enough to be enjoyed in various ways.
Recipe Information
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 25 grams
Carbohydrates: 10 grams
Fat: 22 grams
Fiber: 2 grams
Sugar: 4 grams
Sodium: 600 mg
Why Make Bobby Flay’s Italian Meatball Recipe
Bobby Flay’s Italian Meatball Recipe is not only delicious but also quite healthy. With a combination of beef, pork, and veal, you get a unique flavor profile that elevates this classic dish. The addition of fresh herbs and garlic adds a nutritious boost, making it a great option for a wholesome family meal. Plus, this recipe is customizable, allowing you to switch up the herbs or spices according to your taste preferences.
How to Make Bobby Flay’s Italian Meatball Recipe Step by Step
Ingredients
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
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
Directions
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. Roll the mixture into 1 1/2 inch balls, making sure each is evenly sized for uniform cooking. 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. 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. 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. 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. 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.
How to Serve Bobby Flay’s Italian Meatball Recipe
Serve these delightful meatballs over a bed of spaghetti for a classic Italian experience. Alternatively, pair them with crusty garlic bread for a comforting meal. A fresh side salad with a tangy dressing can also brighten your plate and complement the savory flavors of the meatballs.
How to Store Bobby Flay’s Italian Meatball Recipe
You can store leftover meatballs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a saucepan over low heat or in the microwave. If you want to store them longer, freeze the meatballs in an airtight container for up to 3 months. When ready to use, thaw them overnight in the fridge before reheating.
Expert Tips for Cooking Bobby Flay’s Italian Meatball Recipe
- Use a mix of meats for a richer flavor.
- Don’t skip the homemade breadcrumbs for added texture.
- Allow the meatballs to rest after browning for juicier results.
- If you like heat, add more red pepper flakes or some diced jalapeños.
- Experiment with different types of cheese for varied flavor profiles.
Delicious Variations of Bobby Flay’s Italian Meatball Recipe
For a spicy twist, try adding crushed red pepper flakes or diced jalapeños. Want an herbed flavor? Incorporate fresh sage or oregano into the meat mixture. For a lighter option, substitute the meat with a blend of lentils, quinoa, and grated vegetables for a delicious vegetarian version.
Bobby Flay’s Italian Meatball Recipe is an exciting dish that balances tradition with your personal touch. Dive into this recipe for a wonderful culinary experience that will impress family and friends alike, making any meal special. Enjoy the delightful blend of flavors and effortless cooking!
Italian Meatballs
Ingredients
Meatball Ingredients
- 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
Tomato Sauce Ingredients
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 56 oz. crushed tomatoes
- 1 bunch parsley
- 1 pinch red pepper flakes
- Salt and freshly ground pepper, to taste
- 6 leaves basil, sliced into strips
Instructions
Preparation
- Gently combine all meatball ingredients except the olive oil in a large bowl, being careful not to overwork the mixture.
- Roll the mixture into 1 1/2 inch balls for uniform cooking.
Cooking Meatballs
- Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.
- Brown the meatballs in batches for a few minutes on each side until golden but not fully cooked.
- Remove and set aside the browned meatballs.
Making the 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 finely chopped garlic and cook for an additional 1-2 minutes.
- Pour in the crushed tomatoes, then add the bay leaf, parsley bunch, red pepper flakes, salt, and pepper.
- Bring the sauce to a gentle boil and reduce the heat to a light simmer.
Simmering and Serving
- Gently add the browned meatballs into the sauce, tossing to coat evenly.
- Cover the pot and simmer on low heat for 45 minutes.
- Remove bay leaf and parsley bunch from the sauce.
- Stir in sliced basil leaves just before serving.
- Serve hot, ideally with spaghetti or garlic bread.
