Bobby Flay Meatball Recipe
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.
Servings: 4
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
If you prefer to use pork instead of chicken, go with 80 % lean beef, as pork contains enough fat.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 169mg | Fiber: 1g | Sugar: 1g