This hearty Meatballs Arrabbiata brings together tender, juicy meatballs and a fiery tomato sauce for an irresistible 35-minute dinner.
With 38g of protein per serving and the perfect balance of heat and flavor, this Italian-inspired dish delivers restaurant-quality results right from your kitchen. The rich sauce clings beautifully to each perfectly-seasoned meatball, creating a satisfying meal that’s both comforting and exciting to your taste buds.
Ingredients Section
- For the Meatballs:
- 2/3 cup breadcrumbs or saltine crackers – ensures perfect binding
- ½ cup low-sodium beef broth – adds moisture and flavor
- 1 small yellow onion, minced – provides natural sweetness
- 2 large eggs – crucial for binding
- 2 Tbsp fresh parmesan – enhances savory flavor
- 4 garlic cloves, minced – for aromatic depth
- Seasonings (basil, Italian seasoning, salt, pepper)
- 1 lb each: lean ground beef and pork sausage – perfect meat blend
- For the Arrabbiata Sauce:
- 1/3 cup olive oil – base for sauce
- 5 garlic cloves – foundation flavor
- Red pepper flakes – signature heat element
- San Marzano tomatoes – premium quality essential
- Fresh basil leaves – adds authentic Italian touch
Instructions Section
- Prep the Meatball Mix: Combine all ingredients except meats and flour. Let rest 10 minutes for perfect texture.
- Form the Meatballs: Add meats, mix gently, portion into 16-18 balls using ¼ cup measure. Dust with flour.
- Cooking Options:
- Oven method: 400°F for 15-20 minutes
- Air fryer method: 375°F for 12-18 minutes
- Create the Sauce: Sauté garlic in olive oil, add tomatoes and seasonings. Simmer 5-10 minutes until perfect consistency.
- Final Assembly: Nestle meatballs in sauce, garnish with parsley and parmesan. Serve with crusty bread.
Cooking Techniques
You’ve got two fantastic options for cooking these meatballs! The oven method is super reliable and lets you cook all the meatballs at once – perfect when feeding a crowd. The air fryer method creates a lovely outer texture and cooks them a bit faster.
Here’s a pro tip: no matter which method you pick, rolling the meatballs in flour helps create a nice crust that holds all the yummy juices inside. Just remember not to pack the meat too tightly when mixing and shaping – gentle hands make tender meatballs!
Make-Ahead & Storage Tips
These meatballs are perfect for meal prep! You can make the sauce up to 3 days ahead and store it in the fridge. The raw meatballs can be shaped and stored in the fridge for up to 24 hours before cooking – just place them on a tray, cover with plastic wrap, and they’ll be ready when you are.
After cooking, store the meatballs and sauce together in an airtight container in the fridge for up to 4 days. They also freeze beautifully for up to 3 months – just thaw overnight in the fridge when you’re ready to enjoy them again!
Serving Suggestions
While this recipe suggests crusty bread and a green salad (which are amazing!), you can turn these meatballs into a complete Italian feast. Try serving them over your favorite pasta, or tucked into warm sub rolls for meatball sandwiches.
For a lighter option, serve them over zucchini noodles or with roasted vegetables. Don’t forget extra parmesan cheese and fresh basil on top! A glass of red wine pairs wonderfully with the spicy arrabbiata sauce.
Quick Tips
Want the best flavor? Grate your onion instead of chopping it – this adds moisture and ensures no big onion pieces in your meatballs. For extra-tender meatballs, let the meat mixture rest in the fridge for 30 minutes before shaping.
And if you love spice, feel free to add more red pepper flakes to the sauce – arrabbiata is meant to have a kick! A meat thermometer is your best friend here – it takes the guesswork out of knowing when your meatballs are perfectly cooked.
Meatballs Arrabbiata
Equipment
- Large Bowl
- Baking sheet
- Large skillet
- Air fryer (optional)
Ingredients
For the Meatballs:
- 2/3 cup bread crumbs plain, or saltine crackers
- 1/2 cup beef broth low-sodium
- 1 whole yellow onion small, minced or grated
Sauce:
- 1/3 cup olive oil
- 5 cloves garlic
Instructions
- In a large bowl combine all of the meatball ingredients together EXCEPT for the ground meat and flour. Stir and rest for 10 minutes so breadcrumbs can soak up the liquid.
- Add the meat and mix just until combined (don’t over mix). Use a ¼ cup measuring cup to scoop and roll about 16-18 large meatballs. Sprinkle them all around with a little bit of flour.
