Calabrian Meatballs
Discover the bold, spicy flavors of Southern Italy with these irresistible Calabrian Meatballs. Combining a rich blend of ground beef and pork, these meatballs are elevated with a fiery kick of Calabrian chili paste, balanced by the creaminess of Parmesan cheese and the freshness of parsley. Lightly browned to perfection and finished in a robust marinara sauce, they’re tender, juicy, and bursting with flavor in every bite. This versatile recipe is perfect for serving over pasta, alongside crusty bread for dipping, or as a crowd-pleasing appetizer. Ready in just an hour, Calabrian Meatballs add gourmet flair to any meal while keeping prep and cooking simple!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 tbsp Calabrian chili paste
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 large egg
- 0.25 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 3 cups marinara sauce
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, ground pork, Calabrian chili paste, breadcrumbs, Parmesan cheese, parsley, garlic, egg, milk, salt, and black pepper.
Mix the ingredients gently but thoroughly with your hands until well combined. Avoid overmixing to keep the meatballs tender.
Scoop out about 2 tablespoons of the mixture and roll it into a ball. Repeat until all of the meat mixture is used, placing the meatballs on the prepared baking sheet.
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Brown the meatballs in batches, cooking for 1-2 minutes per side, until they develop a golden crust. Transfer them back to the baking sheet as they brown.
Once all the meatballs are browned, transfer the baking sheet to the preheated oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
Meanwhile, in the same skillet, heat the marinara sauce over medium heat, scraping up any browned bits for extra flavor.
Remove the meatballs from the oven and gently nestle them into the marinara sauce. Simmer for 10 minutes to allow the flavors to meld together.
Serve the meatballs hot, garnished with extra parsley and Parmesan, if desired. Pair with pasta, crusty bread, or a simple side salad.
Nutrition Facts
Calories |
3901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.0 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1424 mg | 110% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
