Italian Bolognese Meatballs
Meatballs cook to perfection in a classic Bolognese sauce with vegetables and crushed tomatoes.
Ingredients
Meatballs
- Cooking spray for greasing the rack
- 2 tbsp olive oil
- ¼ cup finely chopped onions
- 2 cloves garlic, minced
- 1 pound ground beef
- ½ pound ground veal, or more beef
- ½ pound ground pork
- 2 large eggs, lightly beaten
- 2 tbsp fresh chopped parsley
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- ⅓ cup fine dry breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ cup milk
Sauce
- 2 strips bacon, diced
- 1 ½ cups chopped onions
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 2 tbsp butter
- 3 cloves garlic, finely minced
- 4 tbsp chopped fresh parsley
- 2 (28-ounce) cans crushed tomatoes
- 1 cup marinara sauce, your favorite
- 1 tsp dried leaf basil
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ cup grated Parmesan cheese, plus more for serving
Recommended Equipment
Instructions
Meatballs
- Heat the oven to 375°F. Line a large rimmed baking sheet with foil and set a cooling rack in it; spray the rack with cooking spray.Cooking spray for greasing the rack
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/4 cup of onions and cook, stirring frequently, for about 4 minutes or until tender. Add the minced garlic and cook for 30 seconds to 1 minute longer. Set aside.2 tbsp olive oil | 1/4 cup finely chopped onions | 2 cloves garlic
- In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, 1 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, 1/3 cup of grated cheese, and milk. Add the sautéed onion and garlic mixture and mix gently but thoroughly.1 pound ground beef | 1/2 pound ground veal | 1/2 pound ground pork | 2 large eggs | 2 tbsp fresh chopped parsley | 1 tsp fine salt | 1/2 tsp freshly ground black pepper | 1/3 cup fine dry breadcrumbs | 1/3 cup grated Parmesan cheese | 1/4 cup milk
- Shape the meat mixture into uniform 1-inch meatballs and arrange them on the greased rack. Bake in the preheated oven for about 20 minutes, or until cooked through (at least 160°F on an instant-read thermometer).
Sauce
- Meanwhile, in a large saucepan or Dutch oven over medium heat, sauté the bacon, onions, celery, and carrot with 2 tablespoons of butter, stirring frequently, until vegetables are just tender.2 strips bacon | 1 1/2 cups chopped onions | 2 ribs celery | 1 medium carrot | 2 tbsp butter
- Add the 3 cloves of minced garlic and 4 tablespoons of chopped parsley, the crushed tomatoes and marinara sauce, basil, 1 teaspoon of salt, and 3/4 teaspoon of pepper. Bring to a simmer and cover. Simmer over low heat for about 1 hour, or until vegetables are tender.3 cloves garlic | 4 tbsp chopped fresh parsley | 2 (28-ounce) cans crushed tomatoes | 1 cup marinara sauce | 1 tsp dried leaf basil | 1 tsp salt | 3/4 tsp ground black pepper
- Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese.1/2 cup grated Parmesan cheese
- Serve the meatballs with extra Parmesan cheese, as desired.
Nutrition
Calories: 467kcalCarbohydrates: 20gProtein: 28gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 145mgSodium: 1025mgPotassium: 626mgFiber: 5gSugar: 10gVitamin A: 1724IUVitamin C: 7mgCalcium: 119mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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