Bobby Flay’s Italian Meatball Recipe

why make this recipe

Bobby Flay’s Italian Meatball recipe is a classic dish that brings warmth and comfort to any meal. It’s easy to make and full of flavor, combining beef and pork for a juicy texture and a blend of spices for a tasty punch. Whether you’re having a family dinner or preparing for a gathering with friends, these meatballs are sure to impress. Plus, they pair perfectly with pasta, sandwiches, or even on their own!

how to make Bobby Flay’s Italian Meatball Recipe

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 large egg
• Salt and pepper to taste
• 1 cup marinara sauce

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, and pepper.
3. Mix until well combined and form the mixture into meatballs (about 1 inch in diameter).
4. Place meatballs on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes until cooked through.
6. Serve with marinara sauce.

how to serve Bobby Flay’s Italian Meatball Recipe

You can serve these Italian meatballs on a plate with marinara sauce drizzled over them. They are delightful when paired with spaghetti or meatball subs. You can also sprinkle extra Parmesan cheese on top for added flavor. Serve with a side salad or garlic bread for a complete meal.

how to store Bobby Flay’s Italian Meatball Recipe

To store leftovers, let the meatballs cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just label the container with the date, and they will last for up to 3 months in the freezer.

tips to make Bobby Flay’s Italian Meatball Recipe

• Make sure not to overmix the meat mixture; this keeps the meatballs tender.
• Using fresh herbs, like parsley, enhances the flavor.
• If you like a little spice, add red pepper flakes to the mixture.
• For a deeper flavor, you can pan-fry the meatballs briefly before baking.

variation

You can switch up the recipe by using ground turkey or chicken instead of beef and pork for a lighter option. You can also add diced bell peppers or mushrooms for added flavor and texture.

FAQs

Can I use only ground beef?

Yes, you can use only ground beef if you prefer, but the combination of beef and pork gives the meatballs a richer flavor.

Can I make these meatballs ahead of time?

Absolutely! You can mix the ingredients and form the meatballs a day in advance. Just keep them in the refrigerator before baking.

What sauce should I serve with meatballs?

Marinara sauce is a classic choice, but you can also try BBQ sauce or a creamy Alfredo sauce for a different twist.

Bobby Flay’s Italian Meatballs

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: None

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Description

A classic Italian meatball recipe combining beef and pork with a blend of spices, perfect for any meal.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 large egg
• Salt and pepper to taste
• 1 cup marinara sauce

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, and pepper.
3. Mix until well combined and form the mixture into meatballs (about 1 inch in diameter).
4. Place meatballs on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes until cooked through.
6. Serve with marinara sauce.

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Notes

For added flavor, serve with extra Parmesan cheese, spaghetti, and garlic bread.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg