Bobby Flay Italian Meatballs And Sauce Recipe

This Bobby Flay Italian Meatballs And Sauce Recipe is a classic and tender recipe, which uses a traditional three-meat blend (beef, pork, and veal) and crushed tomatoes. It’s the ultimate Sunday dinner, ready in about 1 hour 15 minutes.

Bobby Flay Italian Meatballs And Sauce Ingredients

For the Meatballs:

• 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
• 2 tablespoons olive oil

For the Homemade Sauce:

• 2 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 4 cloves garlic, finely chopped and sauteed
• 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

How To Make Italian Meatballs And Sauce

1. Prepare the meatballs: In a large bowl, gently combine the ground beef, pork, veal, eggs, Parmesan cheese, diced garlic, breadcrumbs, chopped parsley, salt, and pepper. Avoid overmixing; stop as soon as the ingredients are combined to keep the meatballs tender.
2. Form the meatballs: Roll the meat mixture into uniform 4 cm / 1½ inch balls.
3. Brown the meatballs: Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Roll the meatballs again briefly to ensure they are round, then place them in the pan. Brown them in batches, cooking on all sides for a few minutes to create a crust. Do not cook them through completely at this stage.
4. Set aside: Remove the browned meatballs from the pan and set them aside on a plate while you prepare the sauce.
5. Prepare the sauce base: In the same pan (don’t wipe it out!), heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes. Stir in the chopped garlic and cook for another 1-2 minutes until fragrant.
6. Add tomatoes and seasoning: Pour in the crushed tomatoes. Add the bay leaf, the whole parsley bunch, red pepper flakes, salt, and black pepper.
7. Simmer and combine: Bring the sauce to a gentle boil, then reduce the heat to a low simmer. Carefully place the browned meatballs into the simmering sauce, ensuring they are fully coated.
8. Cook: Cover the pan and let the meatballs cook in the sauce for 45 minutes. This allows the meatballs to finish cooking and the flavors to meld.
9. Finish the sauce: Before serving, fish out and discard the bay leaf and the parsley bunch. Stir in the fresh sliced basil leaves. Serve hot.

Recipe Tips

• Why use three meats? The “holy trinity” of Italian meatballs is beef (for flavor), pork (for fat and moisture), and veal (for gelatin and tenderness). Using this blend creates a far superior texture than using beef alone.
• How to keep meatballs tender? The number one rule is do not overmix. Mixing the meat too vigorously develops proteins that make the meatballs tough and rubbery. Mix with your hands until just combined.
• Why brown the meatballs first? Browning creates the Maillard reaction, adding a depth of savory flavor to the meat crust that boiling alone cannot achieve. It also helps the meatballs hold their shape when they are added to the sauce.
• Homemade breadcrumbs vs. Store-bought: If you have stale Italian bread, blitz it in a food processor for fresh, fluffy crumbs. These absorb moisture better than the dry, sandy store-bought canister crumbs, leading to a softer meatball.

What To Serve With Italian Meatballs And Sauce

This classic dish is the star of the show, usually served with pasta, but it works with other sides too.

• Spaghetti or Linguine
• Crusty Garlic Bread
• Creamy Polenta
• A crisp Caesar Salad
• Meatball Subs (on a hoagie roll with melted provolone)

How To Store Italian Meatballs And Sauce

• Refrigerate: Store the meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. The flavor often improves on the second day.
• Freeze: This recipe freezes beautifully. Store cooled meatballs and sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently in a saucepan over medium-low heat until the meatballs are heated through.

Italian Meatballs And Sauce Nutrition Facts

(Per serving, assuming 6 servings)

• Calories: ~650 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 140mg
• Sodium: 980mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Marinara Sauce Recipe
• Bobby Flay Cilantro Mint Sauce Recipe
• Bobby Flay Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces Recipe