Bobby Flay Italian Meatballs And Sauce

Bobby Flay’s Italian Meatballs and Sauce is made with ground beef, ground pork, ground veal, eggs, Parmesan cheese, garlic, Italian breadcrumbs, parsley, and olive oil. This delicious Italian meatballs recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

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?

For the Meatballs:

1. Prepare the meatballs: In a large bowl, gently combine all the meatball ingredients (except the olive oil). Avoid overmixing to keep the meatballs tender.
2. Form the meatballs: Roll the meat mixture into 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 before placing them in the pan. Brown them in batches, cooking each side for a few minutes, but don’t cook them through completely.
4. Set aside the meatballs: Remove the browned meatballs from the pan and set them aside while you prepare the sauce.

For the Homemade Sauce:

1. Prepare the sauce: In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
2. Add garlic: Stir in the chopped garlic and cook for another 1-2 minutes.
3. Add the tomatoes and seasonings: Pour in the crushed tomatoes. Add the bay leaf, parsley bunch, red pepper flakes, salt, and black pepper.
4. Simmer the sauce: Bring the sauce to a gentle boil, then reduce the heat to a low simmer.
5. Add the meatballs to the sauce: Place the browned meatballs into the simmering sauce, making sure they’re fully coated.
6. Simmer for 45 minutes: Cover the pan and let the meatballs cook in the sauce for 45 minutes, allowing the flavors to meld.
7. Finish the sauce: Before serving, remove the bay leaf and parsley bunch. Stir in the sliced basil leaves.

Recipe Tips:

• Don’t Overwork the Meat: Mix the meatball ingredients gently to keep the meatballs tender.
• Roll Meatballs Evenly: Make meatballs the same size (about 4 cm / 1½ inches) for even cooking.
• Brown in Batches: Cook meatballs in batches to avoid overcrowding, which ensures even browning.
• Simmer the Sauce Gently: Keep the sauce at a gentle simmer after adding the meatballs for the best flavor.
• Remove Bay Leaf and Parsley Before Serving: Take out the bay leaf and parsley bunch before serving to avoid strong flavors or bits.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Italian Meatballs and Sauce cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3 days.
• Freeze: Cool the meatballs and sauce to room temperature before transferring to freezer-safe containers. They can be frozen for up to 3 months. To thaw, move the container to the fridge for 24 hours before reheating.
• Reheat: Heat the meatballs and sauce in a saucepan over medium heat, stirring occasionally, for about 10-15 minutes or until heated through.

Nutrition Facts

Serving Size: 1 meatball and ¼ cup sauce

• Calories: 280
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 600mg
• Potassium: 600mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 18g

Try More Bobby Flay Recipe:

• Bobby Flay Spaghetti And Meatballs
• Bobby Flay Philly Cheesesteak
• Bobby Flay Pizza Sauce
• Bobby Flay Beef Stew
• Bobby Flay Grilled Boneless Leg Of Lamb