Bobby Flay's homemade meatball and marinara sauce recipe is easy to make ahead of time and can be prepared on the stove top or in the slow cooker. It's perfect for pasta, subs, or as a side dish!
Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
Roll into 1+1/2 inch balls.
Heat the oil in a large sauce pan or dutch oven over medium heat.
Give each meatball a final roll and add them to the pot.
Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.
Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they’re softened, about 5 minutes.
Add the garlic and heat for 1-2 minutes.
Add the crushed tomatoes.
Add the bay leaf, parsley, red pepper flakes, salt, and pepper.
Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
Add the meatballs and toss them with the sauce.
Note: Use an immersion blender right in the pot if you prefer to smooth out the tomatoes more. (This can also be done in a regular blender.)
Cover the pot and simmer for 45 minutes.
Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!