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Rachael Ray Meatball Recipe

Rachael Ray Meatball Recipe

Emma Johnson
This comforting Rachael Ray Meatball Recipe uses beef, garlic, Parmesan cheese, Italian herbs, and tomato sauce for a cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Italian-American
Servings 6
Calories 520 kcal

Equipment

  • Large mixing bowl
  • Large skillet or Dutch oven
  • Wooden spoon
  • Baking sheet or plate
  • Measuring cups and spoons
  • Knife and cutting board
  • Tongs or spatula
  • Large pot for pasta if serving with spaghetti

Ingredients
  

For the Meatballs

  • 2 pounds ground beef
  • 1 cup Italian breadcrumbs
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves minced
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons milk
  • 2 tablespoons olive oil

For the Sauce

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 cans crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • Fresh basil for garnish

Instructions
 

Step 1: Make the Meatball Mixture

  • In a large mixing bowl, combine ground beef, breadcrumbs, eggs, Parmesan cheese, garlic, parsley, salt, black pepper, Italian seasoning, and milk.
  • Mix gently until just combined.
  • Do not overmix because that can make the meatballs dense.

Step 2: Shape the Meatballs

  • Roll the mixture into evenly sized meatballs.
  • I usually make medium-sized meatballs about the size of golf balls.
  • Place them on a tray or plate while you prepare the skillet.

Step 3: Brown the Meatballs

  • Heat olive oil in a large skillet over medium heat.
  • Add the meatballs in batches and brown them on all sides.
  • You do not need to cook them completely yet because they will finish cooking in the sauce.
  • The golden crust adds incredible flavor.

Step 4: Prepare the Sauce

  • In the same skillet, add olive oil, onions, and garlic.
  • Cook until softened and fragrant.
  • Stir in crushed tomatoes, Italian seasoning, salt, black pepper, and sugar.
  • Allow the sauce to simmer gently.

Step 5: Simmer the Meatballs

  • Carefully return the browned meatballs to the sauce.
  • Cover partially and simmer for about 25 minutes.
  • The meatballs become tender and flavorful while the sauce thickens beautifully.

Step 6: Garnish and Serve

  • Top with fresh basil and additional Parmesan cheese.
  • Serve hot over pasta, mashed potatoes, or toasted bread.
Keyword Rachael Ray Meatball Recipe