Bob Flay’s famous Italian Meatball Recipe calls for three types of meat, and you can cook them on the stove or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub!.
There are thousands of meatball recipes out there, I know. This recipe, with its three meats, Parmesan cheese, and home-made marinara sauce, stands out to me the most.
The cooking method is also perfect. It leaves you with super flavorful meatballs that hold their shape but are also super tender.
Meatballs are a delicious and versatile food that can be enjoyed in many different ways. A blend of ground meats, spices, breadcrumbs, and other ingredients are shaped into balls and then cooked. But what types of meat can you use to make great meatballs? Let’s dive into the details.
Ground Beef
Ground beef is the most commonly used meat for meatballs It has a nice beefy flavor and readily binds together when mixed with a panade (the breadcrumb mixture) Ground chuck tends to have a higher fat content around 15-20%, which keeps the meatballs tender and moist. Any ground beef will work, but for best results look for ground chuck or ground sirloin which have more marbling than extremely lean beef.
Ground beef is readily available and budget friendly. For meatballs, 85% lean ground beef provides enough fat for juicy texture without being overly greasy.
Ground Pork
Many traditional meatball recipes call for a combo of beef and pork. Ground pork provides moisture and fat similar to ground beef, while adding a subtle sweet pork flavor. Ground pork is often made from the meaty pork shoulder, also called Boston butt. It has a higher fat content than pork loin.
When combined half and half with ground beef, the pork keeps the meatballs tender. Ground pork can be used alone but the meatballs will be quite soft. Mixing it with beef gives the best texture.
Ground Veal
Veal has a mild flavor and delicate texture. When included in meatballs ground veal makes them lighter and more tender than beef alone. It has very little fat marbling so veal meatballs can become dense and dry if not mixed with beef or pork.
Many traditional recipes call for equal parts beef, pork, and veal. But veal can be expensive and difficult to find. For most home cooks, a beef and pork blend is more practical. If you want to splurge on veal, use it at 25% of the total ground meat amount.
Turkey and Other Meats
Ground turkey is a lighter option that produces tender and healthier meatballs. Just be sure to use ground turkey thigh which has more fat and flavor versus extremely lean breast meat.
You can also make unique meatballs with ground chicken, lamb, bison, or blends like sausage. Adjust any seasonings to complement the flavor of the particular meat. And roll them smaller than beef.
The Best Meatball Mix
There’s no one perfect meatball mix. But here are some common combinations:
- 50/50 ground beef and pork
- 50% beef, 25% pork, 25% veal
- 75% lean ground beef, 25% ground turkey
- 100% ground chicken or turkey
In the end, the best meatball mix depends on your taste preferences and what you have on hand. Try out different ratios to find your favorite!
Why Breadcrumbs Are Essential
Breadcrumbs act as a binder to absorb moisture and hold the meatball together. Fresh breadcrumbs are ideal because they have a soft, fluffy texture that keeps meatballs tender.
Breadcrumbs are combined with milk or water, egg, and seasonings to make a panade. This wet mixture is blended into the ground meat. Without breadcrumbs, meatballs would be dense and prone to falling apart.
Use fresh breadcrumbs made from crustless Italian or white bread for best results. If you only have dry breadcrumbs, use about 1/3 cup instead of 1/2 cup fresh crumbs.
Cooking Methods for Meatballs
There are several easy ways to cook meatballs to perfection:
Stovetop – Form meatballs and brown them in olive oil in a skillet, turning occasionally until browned all over and cooked through. Finish cooking in a simmering tomato sauce.
Baking – Place shaped meatballs on a foil-lined baking sheet. Bake at 425°F for 15-20 minutes, turning once halfway through.
Grilling – Great for parties! Grill the meatballs over direct medium heat, turning frequently until nicely charred and 165°F internal temperature.
Slow Cooker – Cook frozen or thawed meatballs on Low for 2-3 hours in tomato sauce until heated through.
Air Fryer – Spray meatballs with oil and cook at 370°F for 15-18 minutes, shaking halfway. Gets a nice crispy exterior.
Serving Suggestions
Meatballs have endless versatile uses:
- On top of pasta with tomato sauce or pesto
- Slider sandwiches with cheese and sauce
- Appetizers with a dipping sauce
- Over mashed potatoes or rice
- In hearty soups or stews
- Stuffed into pita sandwiches
You really can’t go wrong when you have a batch of perfect meatballs ready to enjoy in all kinds of recipes. Get creative with servings!
Tips for Storing and Freezing
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Refrigerate cooked meatballs for 3-4 days in an airtight container.
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Freeze meatballs for 2-3 months. Flash freeze on a baking sheet first so they don’t stick together, then transfer to bags or containers.
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Raw meatballs can also be frozen before cooking. Thaw overnight in fridge before cooking.
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Let frozen meatballs thaw in fridge before reheating gently in sauce. Microwaving may cause rubbery texture.
Meatballs are flavorful comfort food perfect for family dinners or parties. A blend of ground beef and pork makes classic Italian-style meatballs. Ground veal adds tenderness but isn’t necessary. Turkey, chicken, lamb and other meats also work well. Breadcrumbs are a must-have to keep the meatballs tender. Cook them in sauce, bake them, or grill for a crowd. Freeze extras so you always have homemade meatballs ready to enjoy!
How to Freeze Meatballs
Meatballs freeze well and can be frozen before or after they’ve cooked in sauce.
- Put the rolled meatballs that aren’t cooked on a plate and freeze them quickly for 30 minutes. This will prevent them from sticking together.
- They can be kept in the freezer for 3–4 months in a freezer bag or container that doesn’t let air in.
- Add the frozen meatballs to the marinara sauce when you’re ready to cook them. Let them simmer for about 80 minutes, or until they’re fully cooked.
- Place them in an airtight container along with some sauce. Let it cool completely.
- Freeze for 3-4 months.
- Take it out of the freezer and heat it up on the stove until it’s hot all the way through.
I like to prepare these meatballs 1 day ahead of time:
- In a cast iron skillet with oil, brown the meatballs on the outside. (You don’t have to do this, but it makes the outside look nice.) ).
- Put them in a freezer bag that won’t let air in and put them in the fridge until you’re ready to serve. Note: Don’t eat them until they’re done cooking on the stove or in the slow cooker.
Stove Top:
- Put the meatballs in a big pot and cover them with marinara sauce.
- Simmer on medium-low heat for 55 minutes, until the lid starts to crack a little.
Slow Cooker:
- Cover them with sauce.
- Put them in the oven on low for 6 to 7 hours or on high for 3 to 4 hours.
- If the sauce starts to bubble, turn down the heat to warm.
Refrigerator
- Meatballs that have been cooked should be kept in a container that won’t let air in. They will stay fresh in the fridge for three to four days.
Freezer
- Meatballs taste best in the freezer for the first three to four months, but you can still cook and eat them after that.
No time for homemade sauce? Rao’s Homemade Marinara is always my sauce of choice for that. (Worth every penny.)
What Makes a Great Meatball
For the best taste and texture, Bobby Flay’s meatball recipe calls for an equal mix of ground beef, pork, and veal.
I use Catelli Meatball & Meatloaf mix, it’s located near the ground beef and pork. You can also use 50% pork and 50% beef. See below for my recommendation on fat content for the beef.
Be sure to shred it from a block at home to the best flavor and texture.
Brown them first, then let them finish cooking in the marinara sauce.
This makes the outside of the meatball nice and crunchy, while keeping the inside juicy and soft. It also adds more flavor to the tomato sauce.
Mince your own garlic from a fresh bulb. It’s much better than the jarred stuff. This garlic twister makes it easy.
Not totally mandatory, bu if you have a little extra time, check out my recipe for homemade breadcrumbs.
Italian Meatballs Easy Recipe (ground meat, veal, pork)
FAQ
Does ground beef and ground pork go together?
Can you substitute pork for beef in meatballs?
Why use veal in meatballs?
Is beef or pork better for meatballs?