Italian Bolognese Meatballs
Meatballs cook to perfection in a classic Bolognese sauce with vegetables and crushed tomatoes.
Ingredients
Meatballs
- 2 tablespoons olive oil
- 1/4 cup onion, finely chopped
- 2 cloves garlic, finely minced
- 1 pound ground beef
- 1/2 pound ground veal, or more beef
- 1/2 pound ground pork
- 2 large eggs
- 2 tablespoons fresh chopped parsley
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup breadcrumbs
- 1/3 cup Parmesan cheese, fresh grated
- 1/4 cup milk
Sauce
- 2 tablespoons butter
- 2 strips bacon, diced
- 1 1/2 cups onion, chopped
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, finely minced
- 4 tablespoons chopped fresh parsley
- 2 28-ounce cans crushed tomatoes
- 1 to 1 1/2 cups marinara sauce, your favorite
- 1 teaspoon dried leaf basil
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 cup fresh grated Parmesan cheese, plus more for serving
Instructions
Meatballs
- Prep the oven and pan. 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 nonstick cooking spray.
- Sauté the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 1/4 cup of onion and 2 cloves of minced garlic and cook, stirring constantly, until tender. Set aside.
- Combine the meat mixture. In a mixing bowl, combine the beef, veal, and pork. Mix in the lightly beaten eggs, 2 tablespoons of chopped parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper, bread crumbs, 1/3 cup of grated cheese, and milk. Add the sauteed onion and garlic mixture and blend thoroughly.
- Bake the meatballs. Shape the meatballs into uniform 1-inch meatballs and arrange them on the greased rack. Bake in the preheated oven for 20 to 30 minutes, or until cooked through.
Sauce
- Sauté the bacon and vegetables. In a large saucepan or Dutch oven over medium heat, saute the bacon, onion, celery, and carrot with 2 tablespoons of butter, stirring constantly, until vegetables are just tender.
- Simmer the sauce. Add the 3 cloves of minced garlic and 4 tablespoons of chopped parsley, the crushed and diced tomatoes, tomato paste, 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.
- Add the meatballs and Parm. Add the meatballs and heat through. Stir in the 1/2 cup of Parmesan cheese.
- Cook and drain the pasta. Meanwhile, cook the spaghetti in boiling salted water following the package directions. Drain well.
- Serve and enjoy. Spoon the meatballs and sauce over hot cooked pasta and provide extra Parmesan cheese at the table.
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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