Spicy Italian Meatballs in Red Sauce Recipe: Savory, Zesty & Flavorful Dish
If you ask me what comfort tastes like, I’d say it’s a big plate of tender meatballs simmered in a bold, spicy red sauce. When I first made this recipe, inspired by our family tradition, the result stole the show at dinner.
The meatballs were juicy and flavorful, with just the right amount of heat, and the red sauce? Pure magic. What’s great is how adaptable this dish is.
Love it hot? Add extra chili. Want more cheese? Go for it! Trust me, once you try these, there’s no return to store-bought meatballs.
Ingredients
These straightforward ingredients ensure your meatballs and sauce turn out full of flavor.
For the Meatballs
- 2 slices stale white bread, crusts removed: Acts as the secret ingredient for tender meatballs.
- 1/4 cup milk: Softens the bread for that miraculous consistency.
- 1/4 cup flat-leaf parsley, chopped finely: Brings fresh, herbal brightness.
- 1 pound ground beef (80/20 fat): The perfect ratio for juicy meatballs.
- 1/4 cup Pecorino Romano cheese, grated: Adds that salty, sharp Italian flavor.
- 1/4 cup Grana Padano cheese, grated: Mellower than Pecorino but balances beautifully.
- 1 teaspoon Calabrian chili flakes: For heat with complexity.
- 1 teaspoon fennel seeds, lightly crushed: Brings warmth and a subtle sweetness.
- 1/4 cup breadcrumbs (Panko or plain): Keeps the meatballs moist but firm.
For the Red Sauce
- 2 tablespoons olive oil: Forms a flavorful base for sautéing.
- 1 white onion, finely chopped: Adds sweetness to balance the sauce.
- 3 garlic cloves, minced: Enhances the aromatics.
- 1 fresh red chili, deseeded and chopped: Optional, for those who enjoy added spice.
- 3 cups tomato passata: Creates a velvety, rich sauce.
- 1 teaspoon kosher salt: Enhances the flavors of the entire dish.
Note: Yields 4 hearty servings or enough for 6 smaller portions.
Variations to Try
This recipe is a canvas for your preferences! Adjust it as you like.
- Dairy-Free Option: Swap milk with unsweetened almond milk and cheese with nutritional yeast.
- Low-Carb Alternative: Use almond flour instead of breadcrumbs.
- Extra Flavor: Stir in roasted red peppers or sun-dried tomatoes for added complexity.
Cooking Time
Giving this dish the time it deserves will be worth it! Prep smart, and the process is simple.
- Prep Time: 20 minutes
- Cooking Time: 3 hours
- Total Time: Approximately 3 hours 20 minutes
Equipment You’ll Need
Have these tools ready for a smooth cooking experience.
- Mixing bowl: Ideal for combining the meatball mixture.
- Food processor: Quickly processes bread and parsley into a light paste.
- Large baking dish: Holds the meatballs evenly for baking.
- Saucepan: Perfect for simmering the tomato sauce to perfection.
How to Make Spicy Italian Meatballs in Red Sauce?
This recipe may sound fancy, but it’s incredibly approachable when broken down step by step.
Prepare the Meatball Mixture
Begin by soaking stale bread in milk until it’s softened. Blend this softened bread with parsley into a light, fluffy paste. Combine the paste with ground beef, cheeses, chili flakes, fennel seeds, and breadcrumbs in a mixing bowl. Use your hands to mix everything until evenly combined, but don’t overwork the mixture. Refrigerating the meatball mixture for 30 minutes before shaping helps retain the flavors and firm texture.
Shape and Bake the Meatballs
Preheat your oven to 250°F. Roll the mixture into balls about an inch in diameter; this size is perfect for even cooking and serving. Place the meatballs on a baking sheet lined with parchment paper, ensuring they don’t touch. Bake for about 25 minutes; this step firms up the meatballs while keeping them tender.
Create the Red Sauce
While the meatballs are in the oven, heat olive oil in a large saucepan over medium heat. Sauté onions until soft and golden, then add minced garlic and fresh chili. Stir until fragrant. Pour in the tomato passata and season with salt. Lower the heat to a gentle simmer, and allow the sauce to reduce into a velvety texture, developing rich and aromatic flavors.
Combine and Simmer Together
Nestle the baked meatballs into the saucepan, making sure they’re all coated in the sauce. Cover and simmer on low for 20 minutes. Gently stir occasionally to keep the meatballs from sticking to the bottom. This slow cooking method lets the flavors meld beautifully, making each bite even more irresistible.
Additional Tips for Making this Recipe Better
Over the years, I’ve learned a few tricks for mastering this recipe every time.
- Use soft breadcrumbs or a bread paste for incredible moisture and texture.
- Don’t skip chilling the mixture; it makes shaping and cooking much easier.
- For uniform meatballs, lightly oil your hands when rolling the balls.
- Add a touch of sugar to the red sauce if your tomatoes are overly tangy.
- Always simmer the meatballs slowly to soak in all the sauce goodness.
How to Serve Spicy Italian Meatballs in Red Sauce?
These meatballs are versatile and elevate any meal. Here are some serving ideas you’ll love!
Serve over fresh spaghetti for the ultimate Italian comfort pairing. Layer into a toasty sub roll with melted mozzarella for a hearty sandwich. Enjoy them on their own as a party appetizer, garnished with parsley and toothpicks.
Pair with roasted vegetables or a mixed salad for a lighter option. Always finish with grated Pecorino Romano or fresh basil for a stunning presentation!
Nutritional Information
Each serving of these meatballs is both mouthwatering and nutritious.
- Calories: ~350
- Protein: ~28g
- Carbohydrates: ~12g
- Fat: ~22g
Make Ahead and Storage
Enjoy the flexibility of preparing these meatballs in advance or saving them for later.
- Make Ahead: Prepare and refrigerate the raw meatballs overnight for cooking the next day.
- Storage in Fridge: Store cooked meatballs in an airtight container for up to 3-4 days.
- Freezing: Freeze fully cooked meatballs and sauce for up to 3 months in a freezer-safe container.
- Reheating: Gently reheat on the stovetop or in the oven to avoid drying them out.
Why You’ll Love This Recipe?
Here’s what makes this dish a standout favorite for any occasion!
- Packed with Flavor: Deliciously spiced meatballs in a rich, aromatic sauce.
- Easy Preparation: Straightforward steps that even beginners can master.
- Customizable: Adjust the spice, cheese, and texture to suit your preferences.
- Ideal for Any Meal: Works as a cozy family dinner or a meal-prep superstar.
- Make-Ahead Friendly: Easily prepare and store without sacrificing flavor or texture.
With these mouthwatering meatballs, it’s safe to say comfort food has never tasted so good. Buon appetito!
Spicy Italian Meatballs in Red Sauce Recipe
Ingredients
Method
- Begin by soaking stale bread in milk until it’s softened. Blend this softened bread with parsley into a light, fluffy paste.
- Combine the paste with ground beef, cheeses, chili flakes, fennel seeds, and breadcrumbs in a mixing bowl. Use your hands to mix everything until evenly combined, but don’t overwork the mixture. Refrigerating the meatball mixture for 30 minutes before shaping helps retain the flavors and firm texture.
- Preheat your oven to 250°F. Roll the mixture into balls about an inch in diameter; this size is perfect for even cooking and serving.
- Place the meatballs on a baking sheet lined with parchment paper, ensuring they don’t touch. Bake for about 25 minutes; this step firms up the meatballs while keeping them tender.
- While the meatballs are in the oven, heat olive oil in a large saucepan over medium heat. Sauté onions until soft and golden, then add minced garlic and fresh chili.
- Stir until fragrant. Pour in the tomato passata and season with salt. Lower the heat to a gentle simmer, and allow the sauce to reduce into a velvety texture, developing rich and aromatic flavors.
- Nestle the baked meatballs into the saucepan, making sure they’re all coated in the sauce. Cover and simmer on low for 20 minutes. Gently stir occasionally to keep the meatballs from sticking to the bottom.
- This slow cooking method lets the flavors meld beautifully, making each bite even more irresistible.
Notes
- Use soft breadcrumbs or a bread paste for incredible moisture and texture.
- Don’t skip chilling the mixture; it makes shaping and cooking much easier.
- For uniform meatballs, lightly oil your hands when rolling the balls.
- Add a touch of sugar to the red sauce if your tomatoes are overly tangy.
- Always simmer the meatballs slowly to soak in all the sauce goodness.
