Bobby Flay’s Italian Meatball Recipe

This version of Bobby Flay’s Italian meatball recipe delivers everything I love about classic homemade meatballs — juicy, tender texture, savory herbs, and a rich tomato sauce that ties it all together. These meatballs are full of flavor, easy to make, and perfect for pairing with spaghetti, layering into a sub, or serving on their own with a side of crusty bread.

Why You’ll Love This Recipe

I love how this recipe keeps things traditional and comforting without getting complicated. The meatballs come out incredibly moist thanks to soaked bread, and the mix of fresh herbs, garlic, and Parmesan adds a deep, authentic flavor. Once they simmer in the sauce, they soak up even more richness, making every bite better than the last. Whether I’m cooking for family or meal prepping for the week, this recipe never fails me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef
• White bread slices (crusts removed), soaked in milk
• Eggs
• Grated Parmesan cheese
• Fresh parsley, chopped
• Fresh basil, chopped
• Garlic, minced
• Salt
• Black pepper
• Olive oil (for searing)

For the tomato sauce:

• Olive oil
• Onion, chopped
• Garlic, minced
• Crushed tomatoes (canned)
• Red pepper flakes (optional)
• Fresh basil, chopped
• Salt and pepper

Directions

1. I begin by soaking the bread slices in milk until they’re soft, then gently squeeze out the excess liquid.
2. In a large bowl, I combine the ground beef, soaked bread, eggs, Parmesan, parsley, basil, garlic, salt, and pepper. I mix everything with my hands just until combined — not too much to keep the meatballs tender.
3. I form the mixture into evenly sized balls, about the size of a golf ball.
4. In a large skillet or Dutch oven, I heat olive oil over medium heat and brown the meatballs in batches, turning gently to sear each side.
5. Once browned, I set them aside on a plate and prepare the sauce in the same pan.
6. I sauté onions in olive oil until translucent, then add the garlic and red pepper flakes.
7. I pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 10 minutes.
8. I gently place the meatballs back into the sauce, cover the pan, and simmer for 30–40 minutes until the meatballs are fully cooked and tender.
9. I stir in fresh basil right before serving for a fresh, vibrant finish.

Servings and timing

This recipe makes around 16 meatballs, enough for 4 to 6 servings. From start to finish, it takes about 25 minutes to prep and 45 minutes to cook — so I have a hearty, homemade meal on the table in just over an hour.

Variations

When I want to switch things up, I sometimes use ground turkey for a lighter version. I’ve also added a touch of ricotta cheese to the meat mixture for extra softness. For more heat, I stir crushed red pepper right into the meatball mix or the sauce. And when I’m looking for a shortcut, I skip searing and let the meatballs cook directly in the sauce — they’re still flavorful and tender.

storage/reheating

Leftover meatballs keep well in the fridge for up to 4 days in an airtight container. I reheat them gently on the stovetop or in the microwave. They also freeze beautifully — I let them cool completely, then freeze them with or without sauce for up to 3 months. To reheat, I warm them straight from frozen over low heat until heated through.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, I often bake them at 400°F (200°C) for 20–25 minutes until browned and cooked through. It’s a great way to save time and reduce cleanup.

How do I keep the meatballs from falling apart?

I make sure the bread is well-soaked and gently squeezed, and I don’t overmix the meat. This keeps the texture soft and helps everything hold together.

Can I make the meatballs ahead of time?

Absolutely. I shape them and refrigerate for up to a day before cooking, or I fully cook them and just reheat when I’m ready to serve.

What’s the best way to serve these meatballs?

I love them over spaghetti, inside a toasted sub roll, or even just on their own with some grated cheese and crusty bread. They’re super versatile.

Can I freeze the meatballs?

Yes. I freeze them cooked and cooled, either in sauce or on their own. They last up to 3 months and are easy to reheat for a quick meal anytime.

Conclusion

These Italian meatballs are full of flavor, tender from the inside, and perfect for all kinds of dishes. I love how easy they are to prepare and how much comfort they bring to the table. Whether for a family dinner or a casual weeknight meal, this recipe always hits the mark.

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