Bobby Flay's Italian Meatball Recipe

Why You’ll Love This Recipe

This meatball recipe stands out because of its combination of ground beef and veal, which creates a rich flavor and juicy texture. The meatballs are browned first for a crisp exterior, then simmered in marinara sauce, absorbing all the delicious flavors. Whether served with pasta or in a sub, it’s a dish that never fails to satisfy.

Ingredients

• ⅓ cup olive oil

• ½ small onion, finely chopped

• 3 cloves garlic, minced

• ½ cup fresh parsley, chopped

• ½ cup Parmesan cheese, grated

• 1 large egg

• ½ cup homemade or store-bought breadcrumbs

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 lb ground beef (90% lean)

• ½ lb ground veal

• 4 cups marinara sauce (homemade or store-bought)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sautéing until soft.

2. In a large bowl, combine the beef, veal, parsley, Parmesan, breadcrumbs, egg, salt, and pepper. Add the sautéed onions and garlic and mix until well combined.

3. Form the mixture into meatballs, about 1 ½ inches in diameter.

4. Brown the meatballs in the skillet, turning to cook all sides until golden. Remove from the skillet and set aside.

5. In the same skillet, add the marinara sauce and bring to a simmer. Add the meatballs and let them simmer in the sauce for about 30-40 minutes or until fully cooked.

6. Serve hot with spaghetti or in a sub sandwich.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

Variations

• Meatball Size: Make smaller or larger meatballs based on your preference.

• Vegetarian Option: Substitute the meat with plant-based alternatives like lentils or veggie crumbles.

• Spicy Kick: Add red pepper flakes to the marinara sauce for extra heat.

• Different Cheeses: Experiment with mozzarella or Pecorino Romano instead of Parmesan.

Storage/Reheating

• Refrigerator: Store cooked meatballs in an airtight container for up to 3-4 days.

• Freezer: Freeze cooked meatballs with sauce in an airtight container for up to 3 months. To reheat, defrost and warm on the stovetop or microwave.

FAQs

How do I ensure my meatballs stay tender?

Browning them first and then simmering them in sauce helps maintain a tender texture.

Can I use store-bought marinara sauce?

Yes, but homemade sauce will add extra flavor.

How can I freeze the meatballs?

Freeze uncooked meatballs on a tray for 30 minutes, then store in a freezer bag. Or, freeze them after cooking in sauce.

Can I make the meatballs ahead of time?

Yes, prepare them up to 24 hours in advance, then cook them when ready.

How do I adjust the fat content in the meat?

Use lean beef (90%) since veal is already fatty, or use a mix of 70% lean beef for a richer texture.

What if I don't have veal?

Simply use more ground beef to replace the veal.

Can I bake the meatballs instead of frying?

Yes, bake them at 400°F for 15-20 minutes until browned, then simmer in sauce.

Can I make the meatballs without breadcrumbs?

Yes, use panko or a gluten-free alternative to suit dietary needs.

What pasta goes best with these meatballs?

Spaghetti, penne, or any long pasta pairs perfectly with these meatballs.

How can I make the meatballs spicy?

Add red pepper flakes to the meatball mixture or the marinara sauce for an extra kick.

Conclusion

Bobby Flay's Italian meatballs are a flavorful, juicy, and satisfying dish that elevates any meal. The combination of ground beef and veal, homemade breadcrumbs, and fresh Parmesan creates the ultimate meatball experience. Whether enjoyed with pasta or in a sandwich, these meatballs will surely be a hit at your next meal.

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Bobby Flay's Italian Meatball recipe combines ground beef and veal for a tender, flavorful meatball. These juicy meatballs are browned for a crispy exterior, then simmered in marinara sauce for a rich and delicious taste. Perfect with spaghetti or in a sub, this recipe brings the classic meatball to new heights.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4-6 servings
• Category: Main Course, Italian
• Method: Pan-fry, Simmer
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

⅓ cup olive oil

½ small onion, finely chopped

3 cloves garlic, minced

½ cup fresh parsley, chopped

½ cup Parmesan cheese, grated

1 large egg

½ cup homemade or store-bought breadcrumbs

½ teaspoon salt

¼ teaspoon black pepper

1 lb ground beef (90% lean)

½ lb ground veal

4 cups marinara sauce (homemade or store-bought)

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Instructions

• Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sautéing until soft.

• In a large bowl, combine the beef, veal, parsley, Parmesan, breadcrumbs, egg, salt, and pepper. Add the sautéed onions and garlic, mixing until well combined.

• Form the mixture into meatballs, about 1 ½ inches in diameter.

• Brown the meatballs in the skillet, turning to cook all sides until golden. Remove from the skillet and set aside.

• In the same skillet, add the marinara sauce and bring to a simmer. Add the meatballs and let them simmer for 30-40 minutes or until fully cooked.

• Serve hot with spaghetti or in a sub sandwich.

Notes

• For a vegetarian option, substitute the meat with lentils or veggie crumbles.

• Add red pepper flakes for a spicy kick.

• Use mozzarella or Pecorino Romano for different cheese variations.