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Italian Meatball Bowl

Italian Meatball Bowl

Italian Meatball Bowl

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large bowl
2
Large pot or Dutch oven
3
Cutting board
4
Knife
5
Measuring cups and spoons
6
Meat thermometer

Ingredients

Meatballs

  • 1
    1 pound Ground beef
  • 2
    0.5 pound Ground pork
  • 3
    0.75 cup Breadcrumbs
  • 4
    0.25 cup Milk
  • 5
    1 Egg
  • 6
    2 Garlic cloves
  • 7
    0.5 cup Grated Parmesan cheese
  • 8
    0.25 cup Fresh parsley
  • 9
    1 teaspoon Dried oregano
  • 10
    0.5 teaspoon Salt
  • 11
    0.25 teaspoon Black pepper

Sauce

  • 1
    28 ounce Crushed tomatoes
  • 2
    1 medium Onion
  • 3
    2 Garlic cloves
  • 4
    1 tablespoon Olive oil
  • 5
    1 teaspoon Dried basil
  • 6
    1 teaspoon Sugar
  • 7
    0.5 teaspoon Salt
  • 8
    0.25 teaspoon Black pepper

Bowl Components

  • 1
    1 cup Cooked pasta or rice
  • 2
    0.5 cup Fresh basil leaves
  • 3
    0.25 cup Grated Parmesan cheese

Directions

1

Combine meatball ingredients

In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, Parmesan cheese, parsley, oregano, salt, and pepper. Use your hands to mix, but be careful not to overmix. Overmixing can result in tough meatballs.

2

Form the meatballs

Use your hands to form the mixture into 1.5-2 inch meatballs. They should be uniform in size for even cooking. Place the meatballs on a plate or baking sheet.

3

Sauté aromatics for sauce

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

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4

Add remaining sauce ingredients

Pour in the crushed tomatoes. Add the basil, sugar, salt, and pepper. Stir well to combine.

5

Cook meatballs in sauce

Gently place the meatballs into the simmering tomato sauce. Reduce the heat to low, cover the pot, and let the meatballs cook in the sauce for at least 25 minutes. The meatballs are cooked when their internal temperature reaches 165°F (74°C). Use a meat thermometer to check.

6

Cook pasta or rice

Prepare your choice of pasta or rice according to package directions. While it cooks, you may want to prep your garnishes or set the table.

7

Assemble bowls and serve

Once the meatballs are cooked, serve immediately. Fill a bowl with your cooked pasta or rice, top with several meatballs, a generous amount of the tomato sauce, fresh basil leaves, and grated Parmesan cheese.

Recipe Tips

  • For a richer flavor, use a combination of beef, pork, and veal for the meatballs.
  • If you don't have fresh herbs, dried herbs can be used, but reduce the amount by half. Dried herbs are more concentrated.
  • If you don't have a meat thermometer, you can cut one meatball open to check if it is cooked through. It should no longer be pink.
  • Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
  • For a spicier sauce, add a pinch of red pepper flakes when sautéing the onion and garlic.

Nutrition Facts (per serving)

Calories

720 kcal

Carbs

65g

Protein

45g

Fat

35g

Fiber

8g

Sugar

15g

Sat. Fat

15g

Sodium

1200mg

Trans Fat

1g

Cholesterol

180mg

Potassium

900mg

Vitamin A

250%

Vitamin C

20%

Calcium

200%

Iron

6%

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