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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
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 meatballs before or after cooking them in sauce. Freeze raw, rolled meatballs for up to 4 months and cook straight from frozen in simmering sauce for about 80 minutes. Or freeze cooked meatballs with sauce in an airtight container. Defrost and reheat gently on the stove until warmed through.
Making Meatballs Ahead of Time
Make the meatballs ahead and bake them, then cool and refrigerate in an airtight container. Before serving, cook them in marinara sauce—simmer on the stove for 10 minutes or use a slow cooker on low for 3–4 hours for deeper flavor.
More Delicious Meatball Recipe To Try
- Buffalo Chicken Meatballs
- Ground Chicken Piccata Meatballs
- Swedish Meatballs in Crock Pot
- Pesto Meatballs
- Chicken Meatballs
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Bobby Flay Meatball Recipe
Equipment
Ingredients
- 2-3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
For The Meatballs
- 1/2 pound 250 grams ground beef, 60-70 % lean
- 1/2 pound 250 grams ground chicken ( or pork)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 large egg
- 1/2 cup Italian breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, or Parmigiana-Reggiano
- 2-3 tablespoons fresh basil, or parsley, finely chopped
- 1/2 cup milk, or beef stock
For The Sauce
- 1 bay leaf
- 1/4 teaspoon red chili flakes, adjust to your liking
- 28 oz 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon brown or white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Fresh basil to garnish
Serving
- Fresh basil leaves
- Freshly grated Parmesan cheese
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 1-2 minutes. Add the garlic and cook further for 30-40 seconds or until fragrant. Set aside.
Meatballs
- Preheat your oven to 410°F (210° C). Line a large baking sheet with parchment paper.
- Combine half of the onion/garlic mixture, ground meats, salt, pepper, Italian seasoning, egg, cheese, Italian breadcrumbs, milk ( or beef stock) and basil. Mix with your hands just until combined. Don’t over mix or meatballs will be tough.
- Roll heaped tablespoons of the meat mixture into balls and place on the prepared baking sheet. Generously spray the meatballs with cooking oil spray. Bake for 12-14 minutes or until cooked through. For crispy meatballs, broil them in the last 2 minutes.
- Meanwhile, make the sauce.
Sauce
- Heat the same skillet with the remaining onion/garlic mixture oven medium heat.
- Add the bay leaf, crashed tomatoes, red chili flakes, tomato paste, Italian seasoning, salt, pepper and sugar. Mix and bring to a gentle simmer. Cook for 5 minutes, stirring from time to time.
- Adjust salt and pepper to you liking.
- Place the baked meatballs into the the sauce, mix to coat evenly and allow to cook for 2 minutes in the sauce.
- Serve over spaghetti or pasta of your choice. Garnish with basil leaves and Parmesan cheese. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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THIS IS DELICIOUS! It made 26 good size meatballs and the sauce is very tasty! Letting it slow cook now…very good! Thanks for sharing!
Hey, Ann! Thank you so much! Glad to hear that you’re enjoying it. The slow-cooking will surely enhance the taste. Your feedback is greatly appreciated!
On a rainy Vancouver BC day this is our Sunday dinner. Wish me luck on the recipe.
Been the fav since I found it months ago. Since then I have consistently made these. easy and fun to cook
I’m so glad to hear that this has become a favorite for you, Megan! Thanks for sharing your experience! 😊🍽️