Bobby Flay's Italian Meatball Recipe (2024)

by Stephanie on October 17, 2019 (Updated September 17, 2020)312*This post may contain affiliate links. Read more »

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!

Pair this with garlic bread with cheese and a side salad with homemade Italian dressing!

There are thousands of meatball recipes out there, I know. But this recipe is one that stands out to me the most with the 3-meat combo, Parmesan cheese, and homemade marinara sauce.

The cooking method is also perfect. It leaves you with super flavorful meatballs that hold their shape but are also super tender.

What Makes a Great Meatball

3-Meat Combo

Bobby Flay’s meatball recipe calls for an even combination of ground beef, pork, and veal which makes for the best flavor and texture.

I use Catelli Meatball & Meatloaf mix, it’s located near the ground beef and pork. You can also use 50% pork and 50% beef. See below for my recommendation on fat content for the beef.

High-quality Parmesan cheese

Be sure to shred it from a block at home to the best flavor and texture.

The Cooking Method.

Brown them first, then let them finish cooking in the marinara sauce.

This results in a nice texture on the outside of the meatball but keeps it juicy and tender on the inside. It also adds more flavor to the tomato sauce.

Fresh garlic

Mince your own garlic from a fresh bulb. It’s much better than the jarred stuff. This garlic twister makes it easy.

Homemade Breadcrumbs.

Not totally mandatory, bu if you have a little extra time, check out my recipe for homemade breadcrumbs.

Best Kind of Beef for Meatballs

The fat content in the beef that you use for meatballs depends on what other meats are included.

In this recipe, ground pork and ground veal are also being used, which contain a higher fat percentage than ground beef, so 90% lean is a good proportion to use.

Otherwise, 70% lean is a good choice if using just beef.

Bobby Flay's Italian Meatball Recipe (2)

Do You Put Raw Meatballs in Sauce to Cook?

Although youcan,I recommend browning the meatballs in a skillet with a little olive oil first.

This creates a nice texture on the outside of the meatball, while allowing the middle to remain tender and juicy as it finishes cooking in the tomato sauce.

Bobby Flay's Italian Meatball Recipe (3)

Bobby Flay's Italian Meatball Recipe (4)

How to Freeze Meatballs

Meatballs freeze well and can be frozen before or after they’ve cooked in sauce.

If you freeze them beforethey are cooked in sauce:

  • Place the uncooked rolled meatballs on a plate and flash freeze them 30minutes. This will prevent them from sticking together.
  • Store them in a freezer bag or airtight container in the freezer for 3-4 months.
  • When you’re ready to cook them, add the frozen meatballs to marinara sauce and let them simmer until they’re cooked through, about 80 minutes.

If you freeze the meatballs after cooking them in sauce:

  • Place them in an airtight container along with some sauce. Let it cool completely.
  • Freeze for 3-4 months.
  • Defrost in the microwave and reheat on the stove until heated through.

Bobby Flay's Italian Meatball Recipe (5)

Make-Ahead Method

I like to prepare these meatballs 1 day ahead of time:

  • Brown the outside of the meatballs in a cast iron skillet with oil. (This is optional, but creates a nice texture on the outside.)
  • Let them cool and refrigerate them in an airtight freezer bag until ready to serve. Note: Do not eat until you have finished cooking them in the Slow Cooker or Stove Top.

To Finish Cooking:

Stove Top:

  • Please the meatballs in a large saucepan and cover them with marinara sauce.
  • Heat simmer over medium-low heat for 55 minutes, with the lid cracker slightly.

Slow Cooker:

  • Cover them with sauce.
  • Heat them on low for 6-7 hours or on high for 3-4 hours.
  • If the sauce begins to bubble, decrease the heat to warm.

Bobby Flay's Italian Meatball Recipe (6)

Storage

Refrigerator

  • Cooked meatballs should be stored in an airtight container and will remain good for 3-4 days in the refrigerator.

Freezer

  • Meatballs maintain their best quality for the first 3-4 months in the freezer, but can still be cooked and eaten after that time.

Try These Next!

Garlic Bread with Cheese
Chicken Piccata
Chicken Spaghetti

Olive Garden Alfredo Sauce
Chicken Broccoli Rice Casserole
Chicken Noodle Casserole

Bobby Flay's Italian Meatball Recipe (13)

No time for homemade sauce? Rao’s Homemade Marinara is always my sauce of choice for that. (Worth every penny.)

Get My Free Meal Plan!

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook,Instagram, andPinterest!

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Bobby Flay's Italian Meatball Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

4.99 from 67 ratings

Servings: 25 meatballs

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

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!

Ingredients

US Customary - Metric

Meatballs

  • 1/2 pound ground beef
  • 1/2 pound ground pork, *see notes
  • 1/2 pound ground veal, *see notes
  • 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

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

Instructions

  • 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.

Meatballs

  • Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.

  • Roll into 1+1/2 inch balls.

  • Heat the oil in a large sauce pan or dutch oven over medium heat.

  • Give each meatball a final roll and add them to the pot.

  • Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.

  • Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

Homemade Sauce

  • 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.

  • Add the garlic and heat for 1-2 minutes.

  • Add the crushed tomatoes.

  • Add the bay leaf, bunch of parsley, red pepper flakes, salt, and pepper.

  • Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.

  • Add the meatballs and toss them with the sauce.

  • Cover the pot and simmer for 45 minutes.

  • Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!

Notes

  • You can use equal parts ground pork & beef if you prefer that over using veal.
  • To serve with pasta, combine with 1 lb. of spaghetti. This is also great with a side of Garlic Bread with Cheese.
  • 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.
  • Slow Cooker:
    • Brown the outside of the meatballs in a skillet for added texture if desired. This is optional.
    • Cover the with sauce. Heat them on low for 6-7 hours or on high for 3-4 hours.
    • If the sauce begins to bubble, decrease the heat to warm.

Nutrition

Calories: 97kcal, Carbohydrates: 6g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 140mg, Potassium: 286mg, Fiber: 1g, Sugar: 3g, Vitamin A: 225IU, Vitamin C: 7mg, Calcium: 45mg, Iron: 1mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: Italian

Author: Stephanie

Bobby Flay's Italian Meatball Recipe (2024)

FAQs

What's the difference between meatballs and Italian meatballs? ›

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Is it better to fry or bake Italian meatballs? ›

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

What is Bobby Flay's sauce? ›

His fry sauce in particular has become a staple of Flay's, reflecting his signature style with a spicy twist. The best part about the recipe for Bobby Flay's fry sauce? It requires just three ingredients: mayonnaise, roasted red pepper puree, and adobo sauce.

Do Italians in Italy put meatballs on their spaghetti? ›

Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian, because in Italy meatballs are smaller and are only served with egg-based, baked pasta. However, various kinds of pasta with meat are part of the culinary tradition of Abruzzo, Apulia, Sicily, and other parts of southern Italy.

Should I bake my meatballs before putting in sauce? ›

Spray generously with cooking oil spray and bake for 12 minutes, or until just cooked though. Broil (grill) on high heat in the last 2 minutes of cooking time to get them crispy and browned. While meatballs are baking, make your sauce.

What are the ingredients in cooked perfect Italian style meatballs? ›

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

Why do you chill meatballs before baking? ›

This is especially important when working with pork, turkey and chicken, which are very wet when ground. Refrigerating gives the fat in the meat time to solidify, which helps maintain the shape. Chill your meatballs for anywhere from 10 to 20 minutes, depending on their size.

Should eggs be beaten for meatballs? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat.

Do meatballs get more tender the longer they cook in sauce? ›

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

What are Bobby Flay's weaknesses? ›

Flay has said himself that when it comes to any dish with a combination of butter, sugar, flour, and eggs, he might as well take himself out of the running. Many chefs aren't into baked goods, but Flay, in particular, has a hard time with them.

What is Bobby Flay's favorite ingredient? ›

One of Bobby Flay's favorite ingredients to spice up any dish with a little bit of fishy flavors is canned anchovies. He puts it in almost everything, especially seafood dishes.

What is Bobby Flay's triple threat? ›

Format. Bobby Flay invites a chef to his club to compete in three culinary rounds against his handpicked "titans": Brooke Williamson, Michael Voltaggio and Tiffany Derry.

Are Swedish meatballs different from Italian meatballs? ›

The Size. As in life, size matters when it comes to distinguishing Swedish and Italian meatballs. The former are generally shaped to be much smaller in size—think, golfball-sized, or like a hearty teaspoon.

Are Italian meatballs processed meat? ›

Commercially prepared and frozen meatballs are definitely processed meat. Contains mechanically separated chicken beef and pork. That means it's been processed.

What are Sicilian meatballs made of? ›

Ingredients
  • 2 pounds of your favorite ground meat, or combination of. This may include beef, veal, and/or pork.
  • 2 ½ cups of bread crumbs.
  • 1 cup of milk.
  • 1 ¼ cup Parmigiano and Romano cheeses.
  • Freshly chopped parsley.
  • 2 minced garlic cloves.
  • 2 lightly beaten eggs.
  • 1 tablespoon olive oil.

Why are some meatballs called Swedish meatballs? ›

In Sweden, the recipe for köfte was modified to include a mixture of ground beef and pork, and it was also served with a creamy gravy or sauce and mashed potatoes. The dish was eventually known as köttbullar, or Swedish meatballs.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Jonah Leffler

Last Updated:

Views: 5928

Rating: 4.4 / 5 (65 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Jonah Leffler

Birthday: 1997-10-27

Address: 8987 Kieth Ports, Luettgenland, CT 54657-9808

Phone: +2611128251586

Job: Mining Supervisor

Hobby: Worldbuilding, Electronics, Amateur radio, Skiing, Cycling, Jogging, Taxidermy

Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.