Bobby Flay’s Italian Meatball Recipe

Bobby Flay’s Italian Meatball Recipe

Beef 0 Last Update: Nov 14, 2021 Created: Nov 14, 2021
Bobby Flay’s Italian Meatball Recipe
  • Serves: 25 People
  • Prepare Time: 15 minutes
  • Cooking Time: 1 hour
  • Calories: 97
  • Difficulty: Medium
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Bobby Flay's famous Italian Meatball Recipe has a 3-meat combo that you can make on the stove top or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub

Credit:
Stephanie. (2020, September 17). Bobby flay's Italian Meatball recipe. The Cozy Cook. https://thecozycook.com/bobby-flays-meatball-recipe/#wprm-recipe-container-23175https://thecozycook.com/bobby-flays-meatball-recipe/#wprm-recipe-container-23175

Ingredients

Directions

  1. Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
  2. Meatballs
  3. 1. Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
  4. 2. Roll into 1+1/2 inch balls.
  5. 3. Heat the oil in a large sauce pan or dutch oven over medium heat.
  6. 4. Give each meatball a final roll and add them to the pot.
  7. 5. Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.
  8. 6. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
  9. Homemade Sauce
  10. 1. Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they’re softened, about 5 minutes.
  11. 2. Add the garlic and heat for 1-2 minutes.
  12. 3. Add the crushed tomatoes.
  13. 4. Add the bay leaf, parsley, red pepper flakes, salt, and pepper.
  14. 5. Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
  15. 6. Add the meatballs and toss them with the sauce.
  16. Note: Use an immersion blender right in the pot if you prefer to smooth out the tomatoes more. (This can also be done in a regular blender.)
  17. 7. Cover the pot and simmer for 45 minutes.
  18. 8. Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!
  19. Notes
  20. You can use equal parts ground pork & beef if you prefer that over using veal.
  21. To serve with pasta, combine with 1 lb. of spaghetti. This is also great with a side of Garlic Bread with Cheese.
  22. I like to add a splash (3-4 Tablespoons) of red wine to the sauce as well. Chianti, Pinot Pior, and Merlot are great options.
  23. Slow Cooker:
  24. Brown the outside of the meatballs in a skillet for added texture if desired. This is optional.
  25. Cover the with sauce. Heat them on low for 6-7 hours or on high for 3-4 hours.
  26. If the sauce begins to bubble, decrease the heat to warm.

Bobby Flay’s Italian Meatball Recipe



  • Serves: 25 People
  • Prepare Time: 15 minutes
  • Cooking Time: 1 hour
  • Calories: 97
  • Difficulty: Medium

Bobby Flay's famous Italian Meatball Recipe has a 3-meat combo that you can make on the stove top or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub

Credit:
Stephanie. (2020, September 17). Bobby flay's Italian Meatball recipe. The Cozy Cook. https://thecozycook.com/bobby-flays-meatball-recipe/#wprm-recipe-container-23175https://thecozycook.com/bobby-flays-meatball-recipe/#wprm-recipe-container-23175

Ingredients

Directions

  1. Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
  2. Meatballs
  3. 1. Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
  4. 2. Roll into 1+1/2 inch balls.
  5. 3. Heat the oil in a large sauce pan or dutch oven over medium heat.
  6. 4. Give each meatball a final roll and add them to the pot.
  7. 5. Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.
  8. 6. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
  9. Homemade Sauce
  10. 1. Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they’re softened, about 5 minutes.
  11. 2. Add the garlic and heat for 1-2 minutes.
  12. 3. Add the crushed tomatoes.
  13. 4. Add the bay leaf, parsley, red pepper flakes, salt, and pepper.
  14. 5. Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
  15. 6. Add the meatballs and toss them with the sauce.
  16. Note: Use an immersion blender right in the pot if you prefer to smooth out the tomatoes more. (This can also be done in a regular blender.)
  17. 7. Cover the pot and simmer for 45 minutes.
  18. 8. Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!
  19. Notes
  20. You can use equal parts ground pork & beef if you prefer that over using veal.
  21. To serve with pasta, combine with 1 lb. of spaghetti. This is also great with a side of Garlic Bread with Cheese.
  22. I like to add a splash (3-4 Tablespoons) of red wine to the sauce as well. Chianti, Pinot Pior, and Merlot are great options.
  23. Slow Cooker:
  24. Brown the outside of the meatballs in a skillet for added texture if desired. This is optional.
  25. Cover the with sauce. Heat them on low for 6-7 hours or on high for 3-4 hours.
  26. If the sauce begins to bubble, decrease the heat to warm.

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