Description
Try Our Bobby Flay’s Meatball Recipe! Make tasty meatballs the easy way. Great for Appetizers, meals and get-togethers!
Ingredients
Scale
Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork (*see notes)
- 1/2 pound ground veal (*see notes)
- 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
- 2 tablespoons olive oil
Homemade Sauce:
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped and sautéed
- 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
Instructions
Meatballs:
- Gently combine all meatball ingredients (except the oil) in a large bowl, being careful not to overwork the meat for tender meatballs.
- Roll the mixture into 1+1/2 inch balls.
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- Give each meatball a final roll and add them to the pot.
- Brown the meatballs in batches for a few minutes on each side. They won’t be cooked all the way through.
- Remove the browned meatballs and set them aside while you prepare the sauce.
- Simmer the meatballs in the sauce for 45 minutes.
Homemade Sauce:
- Use the same saucepan you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté until softened, about 5 minutes.
- Add the garlic and cook for an additional 1-2 minutes.
- Add the crushed tomatoes.
- Mix in the bay leaf, bunch of parsley, red pepper flakes, salt, and pepper.
- Bring the sauce to a gentle boil, then reduce the heat to a light simmer.
- Add the meatballs to the sauce and toss them.
- Cover the pot and simmer for 45 minutes.
- Remove the bay leaf and parsley before serving, then stir in the basil. Enjoy!
Notes
- You can use equal parts ground pork and beef if you prefer that over using veal.
- To serve with pasta, combine with 1 lb. of spaghetti. This is also great with a side of Garlic Bread with Cheese.
- You can add a splash (3-4 tablespoons) of red wine to the sauce if desired. Chianti, Pinot Noir, and Merlot are great options.
- Slow Cooker: Brown the outside of the meatballs in a skillet for added texture if desired (optional). Cover them with sauce and heat them on low for 6-7 hours or on high for 3-4 hours. If the sauce begins to bubble, decrease the heat to warm.
Nutrition
- Serving Size: 1
- Calories: 95kcal
- Sugar: 3.9g
- Sodium: 158mg
- Fat: 3.2g
- Saturated Fat: 0.9g
- Carbohydrates: 6.8g
- Fiber: 2.3g
- Protein: 9.7g
- Cholesterol: 39mg