Bobby Flay's Italian Meatball Recipe
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.
- 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
1/3 cup olive oil
1/2 small onion, finely chopped
3 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup Parmesan cheese, grated
1 large egg
1/2 cup homemade or store-bought breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb ground beef (90% lean)
1/2 lb ground veal
4 cups marinara sauce (homemade or store-bought)
Instructions
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Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sautéing until soft.
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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.
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Form the mixture into meatballs, about 1 1/2 inches in diameter.
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Brown the meatballs in the skillet, turning to cook all sides until golden. Remove from the skillet and set aside.
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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.
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Serve hot with spaghetti or in a sub sandwich.
Notes
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For a vegetarian option, substitute the meat with lentils or veggie crumbles.
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Add red pepper flakes for a spicy kick.
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Use mozzarella or Pecorino Romano for different cheese variations.
Find it online: https://recipesbyjanet.com/bobby-flays-italian-meatball-recipe/
