Chicago Meatballs
Indulge in the hearty, bold flavors of Chicago Meatballs, a comforting recipe that combines juicy ground beef, zesty Italian sausage, and a blend of Italian herbs for a taste sensation that's straight from the heart of the Windy City. Perfectly seasoned and pan-seared for a golden, caramelized crust, these meatballs are then simmered in a rich, homemade tomato-basil sauce that’s laced with just a hint of sweetness. Whether served over tender pasta, paired with crusty bread, or featured as a show-stopping appetizer, this recipe promises melt-in-your-mouth perfection with every bite. Easy to make yet packed with gourmet appeal, Chicago Meatballs are a must-try for your next cozy dinner or family gathering.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 lb Italian sausage
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 piece Large egg
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Olive oil (for searing)
- 28 oz Canned crushed tomatoes
- 1 small Yellow onion, finely chopped
- 4 leaves Basil leaves
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, black pepper, and crushed red pepper flakes.
Mix the ingredients thoroughly with your hands until evenly combined, being careful not to overwork the mixture.
Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should get approximately 12-14 meatballs.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sear the meatballs in batches, turning them gently with tongs, until they are browned on all sides. This should take about 6-8 minutes per batch. Transfer browned meatballs to a plate and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes.
Pour in the canned crushed tomatoes, then add basil leaves and sugar. Stir well to combine.
Return the seared meatballs to the skillet, nestling them into the tomato sauce.
Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for 20-25 minutes, or until they are fully cooked through (an internal temperature of 165°F).
Remove from heat and discard the basil leaves before serving.
Serve the Chicago Meatballs with your choice of pasta, crusty bread, or as a hearty appetizer. Sprinkle with additional Parmesan or parsley, if desired.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 978 mg | 21% | |
*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.
