Hamdi Saidani This easy and hearty recipe for Bobby Flay’s Italian Meatballs and Sauce is perfect for a comforting meal. Juicy meatballs made with a mix of beef, pork, and veal simmer in a rich, homemade tomato sauce for deep flavor. Serve it over pasta or with crusty bread for a satisfying dinner that’s full of classic Italian taste.
Ingredients Needed:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork,
- 1/2 pound ground veal,
- 2 large eggs, lightly beaten
- 1/4 cup Parmesan cheese, grated into a powder
- 4 cloves garlic, finely diced
- 1/4 cup Italian breadcrumbs, preferably homemade
- 1/4 cup parsley, finely chopped
- Salt and freshly ground pepper
- 2 tablespoons olive oil
For the Homemade Sauce:
- 2 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped and sauteed
- 56 oz. 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 Italian Meatballs And Sauce?
For the Meatballs:
- Prepare the meatballs: In a large bowl, gently combine all the meatball ingredients (except the olive oil). Avoid overmixing to keep the meatballs tender.
- Form the meatballs: Roll the meat mixture into 4 cm / 1½ inch balls.
- Brown the meatballs: Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat. Roll the meatballs again before placing them in the pan. Brown them in batches, cooking each side for a few minutes, but don’t cook them through completely.
- Set aside the meatballs: Remove the browned meatballs from the pan and set them aside while you prepare the sauce.
For the Homemade Sauce:
- Prepare the sauce: In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- Add garlic: Stir in the chopped garlic and cook for another 1-2 minutes.
- Add the tomatoes and seasonings: Pour in the crushed tomatoes. Add the bay leaf, parsley bunch, red pepper flakes, salt, and black pepper.
- Simmer the sauce: Bring the sauce to a gentle boil, then reduce the heat to a low simmer.
- Add the meatballs to the sauce: Place the browned meatballs into the simmering sauce, making sure they’re fully coated.
- Simmer for 45 minutes: Cover the pan and let the meatballs cook in the sauce for 45 minutes, allowing the flavors to meld.
- Finish the sauce: Before serving, remove the bay leaf and parsley bunch. Stir in the sliced basil leaves.
Recipe Tips:
- Don’t Overwork the Meat: Mix the meatball ingredients gently to keep the meatballs tender.
- Roll Meatballs Evenly: Make meatballs the same size (about 4 cm / 1½ inches) for even cooking.
- Brown in Batches: Cook meatballs in batches to avoid overcrowding, which ensures even browning.
- Simmer the Sauce Gently: Keep the sauce at a gentle simmer after adding the meatballs for the best flavor.
- Remove Bay Leaf and Parsley Before Serving: Take out the bay leaf and parsley bunch before serving to avoid strong flavors or bits.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Italian Meatballs and Sauce cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Cool the meatballs and sauce to room temperature before transferring to freezer-safe containers. They can be frozen for up to 3 months. To thaw, move the container to the fridge for 24 hours before reheating.
- Reheat: Heat the meatballs and sauce in a saucepan over medium heat, stirring occasionally, for about 10-15 minutes or until heated through.
Nutrition Facts
Serving Size: 1 meatball and ¼ cup sauce
- Calories: 280
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 600mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 18g
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