This Meatballs Arrabbiata recipe is easy to make and packed full of flavor! Homemade meatballs in a fresh spicy sauce and served with crusty bread and a green salad.
Want more Italian recipes? Try this Chicken Parmesan, Tomato and Basil Bruschetta, Manicotti, or Short Rib Ragu!
Why I love this recipe:
- Flavor-packed – The homemade meatballs and the spicy arrabbiata sauce pack a punch of flavor and are complimented perfectly with Artisan No Knead Bread.
- Easy – Takes about 30 minutes to make and only uses basic pantry ingredients. This is a home cooked meal anyone can make.
- Freezer Friendly – This is one of my favorite meals to double and freeze. Check out my instructions below!
How to make Meatballs Arrabbiata:
Make Meatballs: 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 meat and mix just until combined (don’t over mix).
Form Meatballs: Use a ¼ cup measuring cup to scoop and roll about 16 large meatballs then sprinkle them all around with a little bit of flour.
Cook Meatballs (Oven or Air Fryer):
- Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp.
- Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray and add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.
Prepare Arrabbiata Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat then add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning then bring to a simmer over low heat and cook for 10 minutes. Remove from heat and add fresh chopped basil.
Serve: Lay meatballs in the pan with the sauce then garnish with fresh parsley and parmesan cheese. Serve Meatballs Arrabbiata with crusty artisan bread for dipping, and a large green salad.
Make Ahead and Freezing Instructions:
To Make Ahead: The homemade meatballs and the arrabbiata sauce recipe can be made ahead of time and kept in the fridge for up to 3 days.
To Freeze: The sauce can be frozen for up to 3 months. To freeze cooked meatballs, allow them to cool completely, then store in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator then rewarm in sauce on the stove. To. freeze raw meatballs, place assembled meatballs in a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking as instructed.
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Recipe
Meatballs Arrabiata
Ingredients
For the Meatballs:
- 2/3 cup bread crumbs , plain, or saltine crackers
- ½ cup low-sodium beef broth
- 1 yellow onion , small, minced or grated
- 2 large eggs
- 2 Tablespoons freshly grated parmesan cheese
- 4 cloves garlic , minced
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- ¼ cup fresh chopped parsley , divided (half for meatballs, half for garnish)
- 1 lb lean ground beef , 80/20
- 1 lb pork sausage , ground
- 1 cup all-purpose flour , for dredging
Sauce:
- 1/3 cup olive oil
- 5 cloves garlic
- 1/2 teaspoon crushed red pepper flakes , more to taste
- 2 28 oz can whole peeled San Marzano tomatoes , (or 1 ½ cups fresh chopped tomatoes)
- 1/4 cup tomato paste
- 1 teaspoon Italian seasoning
- 12 fresh basil leaves , chopped
- 1 cup freshly grated parmesan cheese , (or pecorino cheese), for garnish
Instructions
- Meatballs: 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.
- Cook Meatballs in Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp.
- Cook Meatballs in Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.
- Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.
- Combine: Lay meatballs in the pan with the sauce. Garnish with fresh parsley and parmesan cheese.
- Serve with crusty artisan bread for dipping, and a large green salad.
Notes
Nutrition
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Hey Lauren! Is there a way to make this work with either ground turkey or chicken?
Of course! It will change the flavor but you could substitute the 2 lbs of meat with ground turkey or chicken.