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Spicy Italian Meatballs in Red Sauce Recipe
Ash Tyrrell

Spicy Italian Meatballs in Red Sauce Recipe

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.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Begin by soaking stale bread in milk until it’s softened. Blend this softened bread with parsley into a light, fluffy paste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.