Meatballs Arrabiata
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
750 kcal
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Course
Main Course
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Cuisine
Italian
Meatballs Arrabiata
Description
This recipe creates meatballs by blending beef and pork with soaked breadcrumbs, eggs, cheese, minced garlic, Italian herbs, and seasonings. The resting step allows breadcrumbs to absorb moisture, ensuring tender meatballs. They are shaped and lightly dredged in flour before cooking, either baked at 400°F or air fried at 375°F until fully cooked to an internal temperature of 160°F.
The accompanying arrabiata sauce is made by gently heating olive oil with garlic and crushed red pepper flakes to release their flavors. San Marzano tomatoes or fresh chopped tomatoes are added with tomato paste and Italian seasoning, simmered with fresh basil. This results in a vibrant, moderately spicy red sauce that complements the richness of the meatballs.
Meatballs and sauce can be prepared in advance and refrigerated or frozen for convenience. The dish yields about 16-18 meatballs, with a serving size suggested at three. Gluten-free substitutions for breadcrumbs and flour are possible.
Ingredients
For the Meatballs:
- 2/3 cup bread crumbs , plain, or saltine crackers
- ½ cup beef broth low-sodium
- 1 yellow onion , small, minced or grated
- 2 egg large
- 2 Tablespoons Parmesan Cheese freshly grated
- 4 cloves garlic , minced
- 2 teaspoons basil dried
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes
- ¼ cup parsley divided (half for meatballs, half for garnish, fresh chopped
- 1 lb ground beef 80/20, lean
- 1 lb pork sausage , ground
- 1 cup all-purpose flour , for dredging
Sauce:
- 1/3 cup olive oil
- 5 cloves garlic
- 1/2 teaspoon red pepper flakes more to taste, crushed
- 2 oz can San Marzano Tomatoes or 1 1/2 cups fresh chopped tomatoes, whole peeled
- 1/4 cup tomato paste
- 1 teaspoon Italian seasoning
- 12 basil chopped, fresh leaves
- 1 cup Parmesan Cheese or pecorino cheese), for garnish, freshly grated
Instructions
- Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the ground meat and flour. Stir and rest for 10 minutes so breadcrumbs can soak up the liquid. Add the meat and mix just until combined (don’t over mix). Use a ¼ cup measuring cup to scoop and roll about 16-18 large meatballs. Sprinkle them all around with a little bit of flour.
- Cook Meatballs in Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp.
- Cook Meatballs in Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.
- Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
- Combine: Lay meatballs in the pan with the sauce. Garnish with fresh parsley and parmesan cheese.
- Serve with crusty artisan bread for dipping, and a large green salad.
Notes
- Yields 16-18 meatballs; serving size is 3 meatballs per person.
- Both meatballs and sauce can be made up to 2 days ahead and refrigerated.
- Freeze sauce up to 3 months; freeze cooked meatballs fully cooled for 3 months, thaw in refrigerator before reheating in sauce.
- Raw meatballs can be frozen before cooking; thaw overnight in the refrigerator prior to cooking.
- For gluten-free version, use gluten-free breadcrumbs and flour substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 51g | 78% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 1481mg | 62% |
| Potassium | 751mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 256mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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