Bobby Flay's Italian Meatball Recipe (2024)

FAQs

What does Bobby Flay put in his meatballs? ›

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.

If you are making meatballs and are wondering how long you need to cook them, you came to the right place. 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.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.

The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.

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.

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.

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Simmering: You don't have to brown meatballs before adding them to a sauce, particularly if you're cooking them in a slow cooker like these Slow-Cooker 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!

What is the secret of a tender meatball? ›

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

Don't overcook your meatballs! Most recipes instruct us to bake the meatballs until they are completely cooked. Next, we are to let them simmer away in some kind of sauce for hours. It should be no surprise that your meatball is going to be completely overcooked and dry by the time you eat it.

INGREDIENTS: Rehydrated Textured Soya Protein (62%), Water, Onion Purée (8%), Rapeseed Oil, Soya Protein Concentrate (2%), Chickpea Flour, Yeast Extract, Stabiliser (Methyl Cellulose), Tomato Purée, Parsley, Garlic Purée, Onion Powder, Maltodextrin, Garlic Powder, Salt, Malted Barley Extract, Dextrose, Black Pepper, ...

Though ground black pepper works just fine, Bobby prefers whole black peppercorns that he can grind fresh with a pepper or coffee grinder. With its sharp taste and woody flavor, pepper often plays second fiddle to salt in every dish.

Within the culinary world, Flay is well-known for his dynamic dishes that emphasize grilled everything, especially meats grilled with glazes, relishes and spicy sauces, all distinctly infused with the flavors and heat of the Southwest.