Bobby Flay’s Italian Meatball Recipe
If you’re in the mood for real Italian comfort, you can’t do better than Bobby Flay’s Italian Meatball Recipe. Think juicy, tender meatballs simmered in a zesty marinara sauce, filling your kitchen with cozy aromas and tempting you for a taste before dinner’s even ready. Whether you’re a longtime fan of homey Sunday suppers or just want to create a meal that wows your friends and family, this iconic recipe never disappoints. Let me walk you through each delicious step—the results are so worth it!
Ingredients You’ll Need
One of the best things about Bobby Flay’s Italian Meatball Recipe is how the humble, everyday ingredients work together to create something absolutely flavorful. Each ingredient has a crucial job, from lending depth and juiciness to providing those little bursts of herby freshness and creamy richness.
- Ground beef: Adds a hearty, classic flavor and satisfying bite.
- Ground pork: Infuses the meatballs with juicy moisture and subtle sweetness.
- Ground veal: Offers tenderness and a delicate richness—it makes these meatballs extra special. (Feel free to substitute with more pork or beef if you prefer.)
- Eggs: The essential binding agent—holds everything together for perfect meatballs.
- Parmesan cheese: Grated finely, it lends a savory, nutty kick to every bite.
- Garlic: Freshly diced for a punch of aromatic flavor in both the meatball mixture and the sauce.
- Italian breadcrumbs: Homemade is best; gives structure and soaks up flavor-packed juices.
- Parsley: Finely chopped, it brings freshness and a burst of color to the meatballs and marinara.
- Salt and freshly ground pepper: Simple seasonings that wake up all the other flavors.
- Olive oil: Used twice—for browning the meatballs and starting your sauce, adding richness and flavor throughout.
- Spanish onion: A touch sweeter than yellow, it brings a mellow base to the marinara.
- Crushed tomatoes: Look for high-quality canned tomatoes for the best saucy flavor.
- Bay leaf: Simmered in the sauce, it lends a subtle herbaceous note (just remember to remove it before serving).
- Red pepper flakes: A pinch wakes up the sauce without making it overly spicy.
- Basil leaves: Sliced into ribbons and added at the end for an herby finish that’s absolutely delicious.
How to Make Bobby Flay’s Italian Meatball Recipe
Step 1: Mix the Meatball Ingredients
Start by gathering all your meatball ingredients—this is where the magic begins. In a large mixing bowl, gently combine the ground beef, pork, veal, eggs, Parmesan, garlic, breadcrumbs, parsley, salt, and pepper. Careful not to overwork the mixture; a light touch keeps your meatballs tender and dreamy instead of dense.
Step 2: Shape Your Meatballs
With your mixture ready, it’s time to form the meatballs. Roll the blend into generous 1 1/2-inch balls. Keeping them uniform helps everything cook evenly, and let’s be honest, they look adorable lining up on your tray!
Step 3: Brown the Meatballs
Heat up a large, sturdy pot or Dutch oven over medium heat, adding a drizzle of olive oil. Give your meatballs a quick final roll for smooth edges, then add them in batches. Brown each side for a few minutes—you’re not cooking them through yet, just building that irresistible crust. Once browned, set the meatballs aside and get ready for the saucy part.
Step 4: Start the Marinara Sauce
In the same pot (don’t clean it out; those browned bits are pure flavor gold!), add another splash of olive oil and the chopped Spanish onion. Sauté until the onion softens and goes translucent, about five minutes. Next, stir in diced garlic and let it cook for just a minute, until wonderfully fragrant.
Step 5: Add Tomatoes and Seasonings
Pour in the crushed tomatoes, drop in the bay leaf, red pepper flakes, fresh parsley (the whole bunch), and season with salt and pepper. Bring the sauce to a gentle boil, then immediately reduce to a low simmer—this is where deep flavor develops.
Step 6: Simmer Meatballs in the Sauce
Nestle the browned meatballs right into the marinara, making sure each one is cozily coated. Cover your pot and let everything bubble away together for 45 minutes. This slow simmer is the secret to juicy meatballs that soak up every bit of that gorgeous sauce.
Step 7: Finish With Basil and Serve
Remove the bay leaf and the bunch of parsley—these did their job infusing flavor. Stir in the sliced basil for a bright, herby finish. Now comes the best part: dish up Bobby Flay’s Italian Meatball Recipe and watch those smiles appear.
How to Serve Bobby Flay’s Italian Meatball Recipe
Garnishes
For that spectacular finishing touch, shower your meatballs with freshly grated Parmesan, a scattering of chopped parsley, and a few extra basil ribbons. It’s simple but makes the dish look and taste restaurant-worthy.
Side Dishes
These meatballs are a dream atop a bed of spaghetti or creamy polenta, but you can also tuck them into a crusty Italian roll for the ultimate meatball sub. For a lighter touch, serve them over zoodles (zucchini noodles) or simply pair with a leafy green salad—you truly can’t go wrong.
Creative Ways to Present
If you want to wow the crowd at your next get-together, spear each meatball with a toothpick and serve them as bite-sized appetizers. Or, spoon them onto toasted crostini and drizzle with extra sauce for an unforgettable small plate. Bobby Flay’s Italian Meatball Recipe adapts easily to whatever the occasion calls for.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), let everything cool before transferring to an airtight container. The meatballs and sauce will keep beautifully in the fridge for up to four days, and the flavors only deepen overnight.
Freezing
This recipe is a freezer’s best friend! After cooling, portion meatballs and sauce into freezer-safe containers. Pop them in the freezer for up to three months. When you crave a cozy meal, simply thaw in the fridge overnight and reheat gently—dinner without any fuss.
Reheating
To reheat, just warm the meatballs and sauce together in a covered saucepan over medium-low heat, stirring occasionally until everything is piping hot. If microwaving, use a microwave-safe dish, cover, and heat in intervals, stirring in between so everything heats evenly.
FAQs
Can I make Bobby Flay’s Italian Meatball Recipe without veal?
Absolutely! If you don’t have veal, just substitute with more ground pork or beef. The flavor will still be delicious, and the meatballs will remain tender and satisfying.
How do I keep the meatballs from falling apart?
The trick is to use lightly beaten eggs and breadcrumbs, which act as binders. Also, avoid overmixing the meat mixture—gently combine just until everything comes together for perfect, sturdy meatballs.
Do I have to brown the meatballs before simmering in the sauce?
Browning the meatballs locks in flavor and adds a bit of crust, which is fantastic. While you can technically skip this step, for Bobby Flay’s Italian Meatball Recipe, the browning really takes the dish to the next level.
What are the best breadcrumbs to use?
Homemade breadcrumbs from a crusty Italian loaf will give you the most authentic texture and flavor, but store-bought Italian-style breadcrumbs will also work in a pinch.
Can I make Bobby Flay’s Italian Meatball Recipe ahead of time?
Yes! The meatballs and sauce reheat beautifully, so you can make everything a day or two in advance. It’s a fantastic dish for entertaining or prepping your meals ahead of a busy week.
Final Thoughts
If you’ve never tried Bobby Flay’s Italian Meatball Recipe, now is the perfect time—the aroma alone will win you over before you even take a bite! There’s something truly special about sharing a pot of slow-simmered meatballs with the people you love. Trust me, one taste and you’ll want to make this recipe part of your regular kitchen rotation.
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Bobby Flay’s Italian Meatball Recipe
- Total Time: 1 hour 50 minutes
- Yield: Makes about 24 meatballs 1x
- Diet: None
Description
Bobby Flay’s Italian Meatball Recipe is a classic dish featuring tender and flavorful meatballs simmered in a rich homemade marinara sauce. These meatballs are a perfect combination of beef, pork, and veal, seasoned with garlic, Parmesan cheese, and parsley for an authentic Italian taste.
Ingredients
- 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
- 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)
Meatballs:
Homemade Sauce:
Instructions
- Meatballs: Gently combine all meatball ingredients (except the oil) in a large bowl. Roll into 1+1/2 inch balls. Heat oil in a large saucepan over medium heat. Brown meatballs in batches, then set aside. Simmer in sauce for 45 minutes.
- Homemade Sauce: In the same saucepan, heat olive oil over medium heat. Add onions and garlic, then crushed tomatoes, bay leaf, parsley, red pepper flakes, salt, and pepper. Simmer with meatballs for 45 minutes. Remove bay leaf and parsley. Stir in basil before serving.
Notes
- Use a large pot to brown meatballs and cook sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering, Browning
- Cuisine: Italian
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: Italian meatballs, homemade marinara sauce, Bobby Flay recipe
