Oh! Meatballs, just like nonna used to make! Well, not exactly, but trust us when we say these are absolutely delicious. This Bobby Flay meatball recipe is filling, nutritious, and tasty as well.
Meatballs are pretty common all over the world, but most people are most familiar with classic Italian meatballs. In Italy, these are called polpette, and usually aren’t eaten with pasta. That’s right, in Italy, polpette are typically served with a tomato sauce on their own. Usually this is as an appetizer, especially at the trattorias that dot Italy’s southern coast like pepperoni on a pizza.
This recipe uses two meats to achieve the best flavor and texture balance. Once upon a time, Italian meatballs were made only with pork, but as Italian immigrants from the South, particularly around Sicily and Campania, took to the United States, they brought their cuisine with them. In the US, they had access to more meats, more produce, and, critically, more people. That meant that a few traditional recipes, like the humble polpette, got an all-American makeover. For this recipe, we’ll use beef and chicken. Feel free to substitute chicken with port or veal.
These meatballs are soft and flavorful thanks to the combo of beef and chicken, and parmesan. They’ll melt in your mouth, and you can enjoy them with spaghetti or on a sub, of course with a generous helping of marinara sauce.
What Makes Great Bobby Flay Meatball Recipe?
This recipe has its two meat combo, parmesan, and fat content to thank for its greatness.
You’ll want some fat content to your meat as this will help make them flavorful and soft. Use 60 % lean beef, you cannot go wrong with it.
For great meatballs, you’ll want to use high-quality Parmesan cheese. The best parmesan is Parmigiano-reggiano, made in Italy, which has a delightful nutty, slightly sweet flavor. Parmigiano, on which American parmesan is based, melts in your mouth and will massively improve your meatballs’ texture.
Make sure to shred it yourself for the best texture. The pre-shredded stuff can be great on pasta, but it won’t be fine enough for this meatball recipe.
When you’re making meatballs, bake them first, then let them finish cooking in your marinara sauce.
Use fresh garlic if you can, mincing it yourself. Get yourself a fresh bulb of garlic and mince away. You can even get a garlic grinder for your kitchen if you like!
Homemade breadcrumbs are the other secret to this recipe’s success. You can always go store bought, but if you’ve the extra time, your homemade breadcrumbs will be great for this meal.
Do You Put Meatballs in Sauce to Cook?
Yes and no. You shouldn’t put them in while they’re still pink. You can, but it won’t be as nice, and your meatballs might fall apart in the sauce. You’ll need to cook the sauce for longer, and you’ll end up with something resembling a ragu or stew more than the meatballs you wanted.
The best move is to bake your meatballs first. This helps with your meatballs’ texture and flavor.
How to Freeze Meatballs
You can freeze your meatballs either before or after you’ve cooked them in the sauce.
You can freeze your meatballs before sauce-cooking them. To do so, simply freeze them after rolling. You can store them in an airtight freezer bag for up to four months, and when you’re ready to cook them, simply add them to simmering marinara sauce for about eighty minutes.
If you want to freeze your meatballs after they’ve been introduced to the sauce, place them in an airtight container along with a generous helping of the sauce.
This will also freeze comfortably for up to four months. When you’re ready to eat, you can defrost in the microwave and reheat on the stove until they’re heated through. Be patient with this step, as it can take a while, but it’s worth it.
Making Meatballs Ahead of Time
You can make your meatballs in advance to save some time on the day of cooking. To do this, make your meatballs as per our recipe, and bake them in the oven.
Then, let them cool down before refrigerating them in an airtight container. Note that you won’t want to eat these meatballs until they’ve been cooked in the sauce.
To finish cooking your meatballs, place them in a large saucepan, and add your marinara sauce. The sauce should cover your meatballs, to allow for even heat distribution. Simmer them over low-medium heat for about 10 minutes.
To really get the best flavour, though, you’ll want to use a slow cooker. You can cover the meatballs in sauce, then warm them up at low heat for 3 to 4 hours.
More Delicious Meatball Recipe To Try
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