FJR

Bobby Flay’s Italian Meatball Recipe

Transfer baked meatballs to simmering marinara sauce (recipe below) and continue to simmer over low warmth for minutes. Parmesan cheese has SO MUCH FLAVOR which ultimately transfers to your meatballs.

I first dry stale bread by slicing bread into three/4″-1″ cubes and toasting it in a 300 F oven for about 15 minutes. I let them cool for about 15 minutes then store in a ziplock bag. Once dried like this they final indefinitely and are good for dressing, bread pudding or croutons. To make crumbs I put some in the food processor. For Italian seasoned bread crumbs I add Italian seasoning or some dried parsley, thyme, basil and oregano.

It’s essential to use freshly grated parm (not the bagged stuff) for the easiest outcomes. I can’t imagine moistening my meatballs with water. Milk (richer and full of flavor) will give a a lot better tasting meatball.

Working in batches, … Read More