Bobby Flay’s Italian Meatball Recipe
Bobby Flay’s Italian Meatball Recipe is a delicious blend of flavors that come together effortlessly for an inviting, hearty meal. Ideal for busy weeknights or casual gatherings, this recipe brings the taste of Italy right to your kitchen. With tender meatballs soaked in a rich tomato sauce, it’s a guaranteed crowd-pleaser that you can easily customize to your family’s tastes.
Recipe Information
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 25 grams
Carbohydrates: 35 grams
Fat: 20 grams
Fiber: 3 grams
Sugar: 5 grams
Sodium: 800 mg
Why Make Bobby Flay’s Italian Meatball Recipe
This recipe not only showcases the perfect balance of meats—ground beef, pork, and veal—but also highlights the importance of fresh ingredients. The use of classic Italian seasonings, like parsley and basil, ensures that every bite bursts with flavor. Additionally, it’s a flexible recipe; you can adjust ingredients to accommodate dietary needs or personal preferences. Whether served over spaghetti, in sub sandwiches, or on their own with crusty bread, these meatballs are truly versatile.
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 meatballs over a bed of al dente spaghetti, topped with extra parsley and freshly grated Parmesan for a classic Italian dish. For a satisfying sandwich, place meatballs in a crusty hoagie roll with marinara sauce and melted mozzarella cheese. Pair with a simple green salad and garlic bread for a complete meal.
How to Store Bobby Flay’s Italian Meatball Recipe
Store leftover meatballs in an airtight container in the fridge for up to three days. To reheat, simply warm them in a saucepan over low heat, or microwave for a quick option. If you wish to freeze, place fully cooled meatballs in a freezer-safe container, separated by layers of parchment paper for easy removal later.
Expert Tips for Cooking Bobby Flay’s Italian Meatball Recipe
- Avoid overmixing the meatball mixture to keep them tender.
- Use a cookie scoop for uniform meatball sizes.
- For a deeper flavor, let the meatballs simmer in the sauce for a longer period.
- Customize your sauce with additional vegetables like bell peppers or mushrooms.
- Add a splash of red wine to the sauce for enhanced depth of flavor.
Delicious Variations of Bobby Flay’s Italian Meatball Recipe
- Try adding crushed red pepper or chopped jalapeños for a spicy kick.
- Incorporate fresh herbs like oregano or thyme for a fragrant twist.
- Substitute the meat for a combination of zucchini, mushrooms, and lentils for a vegetarian option.
Bobby Flay’s Italian Meatball Recipe is a dish that you and your family will love, thanks to its flavorful ingredients and straightforward preparation. Don’t miss the chance to bring this delightful recipe to your dining table, where it’s sure to impress with every bite!
Italian Meatballs
Ingredients
Method
- Gently combine all meatball ingredients except the olive oil in a large bowl.
- Roll the mixture into 1 1/2 inch balls, making sure each is evenly sized.
- 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.
- 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.
