Prep time: 15 MINS | Cook time: 1 HR | Total time: 1 HR 15 MINS | Servings: 25 MEATBALLS
I am obsessed with this 3-meat combo Italian meatball recipe. This is super easy to make either on the stovetop or in the crock pot. For a filling dinner, serve the meatballs with spaghetti or in a sub.
2 tbsp olive oil
1/2 lb. ground veal
1/2 lb. ground beef
1/2 lb. ground pork
2 large eggs, lightly beaten
1/4 c. Parmesan cheese, grated into a powder
1/4 c. parsley, finely chopped
Salt and freshly ground pepper
4 cloves garlic, finely diced
1/4 c. Italian bread crumbs, preferably homemade
4 cloves garlic, finely chopped and sauteed
2 tbsp olive oil
1 bay leaf
1 Spanish onion, finely chopped
56 ounces crushed tomatoes
1 bunch parsley
6 basil leaves, sliced into strips
1 pinch red pepper flakes
Salt and freshly ground pepper, to taste
How to make Bobby Flay’s Italian Meatball
Step 1: In a large bowl, mix the meatball ingredients except for the oil, making sure not to overwork the meat. Then, shape the mixture into a 1 1/2-inch ball/s.
Step 2: In a large saucepan or Dutch oven, heat the oil over medium heat.
Step 3: Before adding the meatballs to the pot, give them a final roll. Cook the meatballs in batches for a couple of minutes per side until brown.
Step 4: Set the browned meatballs aside when done while preparing the sauce.
Step 5: In the same saucepan you seared the meatballs, heat 2 tbsp olive oil on medium heat. Once hot, add the onions and saute for about 5 minutes until tender. Then, add the garlic and cook for another 1 to 2 minutes. Pour in the crushed tomatoes. Next, add the bay leaf, a bunch of parsley, red pepper flakes, salt, and pepper.
Step 6: Bring everything to a gentle boil, then decrease the heat. Return the meatballs to the pan and toss to coat. Put the lid on and let the sauce simmer for about 45 minutes.
Step 7: Before serving, remove and discard the bay leaf and parsley. Add the basil and stir.
Step 8: Serve the Italian Meatball immediately. Enjoy!
If desired, you can use equal parts of ground beef and pork instead of veal.
You can serve Italian meatballs with pasta. Simply combine a pound of pasta and serve with a side of garlic bread with cheese.
I love adding red wine (about 3 to 4 tbsp) to the sauce. Other great options are Chianti, Pinot Pior, and Merlot.
For added texture, brown the meatballs in a skillet (optional). Cover the meatballs with the sauce and set to cook 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: 97 kcal, 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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