Bobby Flay’s Meatball {and sauce!} Recipe

Bobby Flay's meatball recipe

Oh man, you know a meatball is good when you can get your one-and-a-half year old toddler to devour them. If you put these meatballs on one side of the room, and her prized Winnie the Pooh stuffed animal on the other, I’m fairly certain that she’d choose the meatballs. Well played, Bobby Flay… well played.

Perhaps it’s the triple meat combo. Perhaps it’s the way they cook to perfection in my trusty dutch oven. (That thing conducts heat so well, whew.) Whatever it is though, we all just love them. With spaghetti, in a sub, as a snack on their own with a sprinkle of cheese on top… you just can’t beat them. And they freeze well too. SCORE.

Anything I can pop out of the freezer and turn into a meal in less than 30 minutes gets a gold star from me. All I have to do is boil some pasta, drop these suckers into some sauce, and wa-bam. Dinner is served. Thank the Lordy Lord Lord.

If by chance you need to make some changes to the meat combinations, it’s perfectly okay. I’ve used ground turkey in the mix before too. It’s a-okay my friends. Meatballs are forgiving creatures.

I do highly recommend Bobby’s homemade marinara sauce too. If you want to get really fancy you can use some of your very own canned tomatoes from the garden. Whoa baby.

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See this recipe in action!

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Bobby Flay's Meatball Recipe

With a combination of 3 meats in a homemade marinara sauce, these tender meatballs are full of savory flavor that will put any pasta dish over the top.



  • 1/2 pound ground beef
  • 1/2 pound ground pork *see notes
  • 1/2 pound ground veal *see notes
  • 2 large eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, finely chopped and sautéed
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground pepper
  • 1 cup olive oil

Homemade Sauce

  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
  • 1 bay leaf
  • 1 small bunch parsley
  • Pinch red pepper flakes
  • Salt and freshly ground pepper
  • 6 basil leaves, chiffonade



Combine all ingredients, (except the oil), in a large bowl until well-combined. Roll into 1+1/2 inch balls.

Heat the oil in a large sautee pan or dutch oven 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.

Add the meatballs to tomato sauce and let them simmer on medium low heat for about 45 minutes.

Homemade Sauce

In a medium saucepan, heat the olive oil on medium heat. Add the onions and garlic until they’re softened- about 15 minutes.

Add the pureed tomatoes and juice, the bay leaf, parsley, red pepper flakes, salt, and pepper.

Bring the sauce to a boil, then reduce the heat and let it simmer for about 40 minutes (with the meatballs in there!)

Remove the bay leaf and parsley prior to serving, and mix in the basil. Serve, and enjoy!

You can substitute the veal and/or pork with ground beef or ground turkey if preferred.

All images and text ©Stephanie Melchione for The Cozy Cook
With a combination of 3 meats in a homemade marinara sauce, Bobby Flay's Italian meatball recipe is sure to quickly become your favorite! | The Cozy Cook | #Meatballs #BobbyFlay #Meat #ItalianFood #Italian #SideDishes #Pasta #Spaghetti #GroundBeef #MarinaraSauce #BestMeatballRecipe #ComfortFood #Dinner

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