Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 25 MEATBALLS
The kids will surely flip with these 3-meat combo Italian Meatballs! Simmered in a luscious marinara sauce, then served with spaghetti or in a sub for a satisfying weeknight meal.
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
2 large eggs, lightly beaten
1/4 c. Parmesan cheese, grated into a powder
4 cloves garlic, finely diced
1/4 c. Italian breadcrumbs, preferably homemade
1/4 c. parsley, finely chopped
Salt and freshly ground pepper
2 tbsp olive oil
2 tbsp olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped and sauteed
56 ounces 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 Bobby Flay’s Italian Meatball
Note: Make sure to use a big enough pot to hold the marinara sauce and meatballs. First, brown the meatballs in the pot and cook, then cook the sauce in the same pot for extra flavour.
Step 1: In a large bowl, gently mix the meatball ingredients except for the oil. Make sure not to overwork the meat as we want tender meatballs. Then, roll the mixture into a 1 1/2-inch ball.
Step 2: In a large saucepan or dutch oven, heat the oil over medium heat. Before adding the meatballs to the pot, give them a final roll. For a couple of minutes per side, brown the meatballs in batches.
Step 3: Remove the meatballs from the pot and keep them aside while prepping the sauce.
Step 4: In the same pan, heat 2 tbsp olive oil over medium heat. Saute the onions in the hot oil for about 5 minutes until tender. Add the garlic and continue to cook for a minute or two more. Then, add the crushed tomatoes followed by the bay leaf, parsley, red pepper flakes, salt, and pepper. Bring this to a gentle boil, then decrease the heat to a light simmer.
Step 5: Add the meatballs to the sauce and toss. If you prefer to smooth the tomatoes out more, use an immersion blender right in the pot. Alternately, you can do this in a regular blender.
Step 6: Cover the pot with the lid and simmer the meatballs with the sauce for about 45 minutes.
Step 7: Before serving, take the bay leaf and parsley and discard. Add the basil and stir.
1. If you prefer, you can use equal parts of ground pork and beef than using veal.
2. Combine with a pound of spaghetti to serve this with pasta. Or enjoy with garlic bread with cheese on the side.
3. If you like, you can add a splash (3 to 4 tbsp) of red wine to the sauce such as Chianti, Pinot Pior, or Merlot.
Make this in a Slow Cooker:
1. In a skillet, brown the outside of the meatballs for added texture if desired.
2. Pour the sauce over the meatballs and heat for 6 to 7 hours on low or 3 to 4 hours on high. Decrease the heat to warm if the sauce starts to bubble.
Calories: 97kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg
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