Bobby Flay–Style Italian Meatball Recipe
These Italian meatballs are juicy, tender, and packed with classic Italian flavors. Made with a blend of meats, fresh herbs, and a rich tomato sauce, this recipe delivers restaurant-quality results right at home.
Inspired by Bobby Flay’s signature approach: simple ingredients, big flavor, and perfect texture.
Bobby Flay–Style Italian Meatball Recipe
These Italian meatballs are irresistibly juicy and perfectly tender, bursting with authentic Italian flavor. Crafted with a savory mix of meats, fragrant fresh herbs, and simmered in a rich tomato sauce, this recipe brings bold, restaurant-style comfort straight to your home kitchen.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~55 minutes
Servings: 4–6
Ingredients
Meatballs
½ lb ground beef (80/20)
½ lb ground pork
½ cup Italian breadcrumbs
¼ cup whole milk
2 large eggs
½ cup grated Parmesan cheese
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Tomato Sauce
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
½ teaspoon sugar (optional)
Salt & pepper, to taste
Instructions
Make the Meatball Mixture
In a large bowl, combine breadcrumbs and milk. Let soak 1 minute.
Add beef, pork, eggs, Parmesan, garlic, parsley, salt, pepper, and red pepper flakes.
Mix gently—do not overwork.
Form & Brown
Roll into golf-ball-sized meatballs.
Heat olive oil in a large skillet over medium heat and brown meatballs on all sides. Remove and set aside.
Prepare the Sauce
In the same skillet, sauté onion until soft. Add garlic and cook 30 seconds.
Stir in crushed tomatoes, oregano, sugar, salt, and pepper.
Simmer
Return meatballs to the sauce. Cover and simmer 25–30 minutes, until fully cooked and tender.
Bobby Flay–Style Tips
Use two meats for a deeper flavor
Brown first for richer taste
Fresh herbs make a big difference
Don’t overmix—light hands = tender meatballs
How to Serve
Over spaghetti or rigatoni
In a toasted meatball sub
With creamy polenta
With garlic bread and salad
FAQ
Can I bake the meatballs instead?
Yes—bake at 400°F (205°C) for 18–20 minutes, then finish in sauce.
Can I freeze them?
Yes—freeze cooked meatballs in sauce for up to 3 months.
Can I use all beef?
Yes, but beef + pork gives the best texture.