Bobby Flay’s Meatball Recipe

Bobby Flay's Meatball Recipe
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  1. Meatballs
  2. ½ pound ground beef
  3. ½ pound ground pork
  4. ½ pound ground veal
  5. 2 large eggs, lightly beaten
  6. ¼ cup grated Parmesan cheese
  7. 4 cloves garlic, finely chopped and sautéed
  8. ¼ cup dry bread crumbs
  9. ¼ cup finely chopped parsley
  10. Salt and freshly ground pepper
  11. 1 cup olive oil
  12. Homemade Sauce
  13. 2 tablespoons olive oil
  14. 1 large Spanish onion, finely chopped
  15. 4 cloves garlic, finely chopped
  16. 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
  17. 1 bay leaf
  18. 1 small bunch parsley
  19. Pinch red pepper flakes
  20. Salt and freshly ground pepper
  21. 6 basil leaves, chiffonade
  1. Meatballs
  2. Combine all ingredients, (except the oil), in a large bowl until well-combined.
  3. Heat the oil in a large sautee pan over medium heat and add the meatballs. Let them fry, cooking on each side until lightly browned, but not cooked all the way through. About 10-15 minutes.
  4. Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.
  5. Homemade Sauce
  6. In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened- about 15 minutes.
  7. Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.
  8. Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)
  9. Remove the bay leaf and parsley prior to serving, and mix in the basil. Serve, and enjoy!