Why Make This Recipe
Bobby Flay’s Italian Meatballs are a delightful dish that takes you straight to Italy with every bite. Combining flavors from beef, pork, and veal creates a juicy and savory meatball. They’re perfect for family dinners, gatherings, or any time you crave comfort food. Plus, the homemade tomato sauce adds a special touch that makes this recipe truly memorable.
How to Make Bobby Flay’s Italian Meatball Recipe
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
- 4 cloves garlic, finely diced
- 1/4 cup Italian breadcrumbs
- 1/4 cup parsley, finely chopped
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons olive oil (for sauce)
- 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 oil) in a large bowl. Roll them into 1 1/2 inch balls.
- Heat the oil in a large saucepan over medium heat. Add the meatballs and brown them in batches for a few minutes on each side. Remove and set aside.
- For the sauce, use the same saucepan and heat another 2 tablespoons of olive oil. Add the onion and sauté until softened, about 5 minutes.
- Add garlic and heat for 1-2 minutes.
- Add crushed tomatoes, bay leaf, parsley, red pepper flakes, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Add the meatballs to the sauce, cover the pot, and simmer for 45 minutes.
- Remove the bay leaf and parsley before serving. Stir in the basil and serve.
How to Serve Bobby Flay’s Italian Meatball Recipe
Serve these Italian meatballs hot over spaghetti, in a sub sandwich, or on a plate with a sprinkle of Parmesan cheese and a side of garlic bread. They pair beautifully with a simple salad for a complete meal.
How to Store Bobby Flay’s Italian Meatball Recipe
You can store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Just make sure to thaw them in the refrigerator before reheating.
Tips to Make Bobby Flay’s Italian Meatball Recipe
- Ensure the meatballs are uniform in size for even cooking.
- Don’t rush the browning process; this adds flavor.
- Adjust the spices according to your taste preference.
- For extra moisture, you can add a bit of milk to the meat mixture.
Variation
Feel free to experiment with different meats like turkey or chicken. You can also add more herbs and spices such as oregano or thyme for extra flavor.
FAQs
1. Can I use only one type of meat?
Yes, you can use just ground beef, pork, or veal, but the combination gives the best flavor and texture.
2. What can I serve with the meatballs?
They are great on pasta, in sandwiches, or simply with a side salad or vegetables.
3. Can I make the meatballs ahead of time?
Absolutely! You can make them in advance and store them in the fridge or freezer until you’re ready to cook them.
Enjoy making this delicious Italian dish that brings a taste of home into your kitchen!
Italian Meatballs
Ingredients
Method
- Gently combine all meatball ingredients (except the oil) in a large bowl. Roll them into 1 1/2 inch balls.
- Heat the oil in a large saucepan over medium heat. Add the meatballs and brown them in batches for a few minutes on each side. Remove and set aside.
- In the same saucepan, heat another 2 tablespoons of olive oil. Add the onion and sauté until softened, about 5 minutes.
- Add garlic and heat for 1-2 minutes.
- Add crushed tomatoes, bay leaf, parsley, red pepper flakes, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Add the meatballs to the sauce, cover the pot, and simmer for 45 minutes.
- Remove the bay leaf and parsley before serving. Stir in the basil and serve hot over spaghetti, in a sub sandwich, or on a plate with a sprinkle of Parmesan cheese and a side of garlic bread.