Italian Meatball Pot
Get ready to indulge in the rich, hearty goodness of an Italian Meatball Pot—a comforting one-pot wonder brimming with bold flavors and rustic charm. This recipe combines tender, homemade meatballs crafted from a savory blend of ground beef, pork, Parmesan, and fragrant herbs with a luscious tomato sauce simmered to perfection. Sear the meatballs to lock in their juiciness before they finish cooking in a vibrant, basil-spiked sauce infused with garlic, oregano, and a touch of heat from optional red pepper flakes. Perfect for cozy family meals, this Italian classic pairs beautifully with crusty bread, al dente pasta, or creamy polenta, making it a versatile dish fit for any occasion. With just 20 minutes of prep time, this meal is an effortless way to bring a taste of Italy to your table!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 4 Garlic cloves, minced
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 250 milliliters Chicken or beef broth
- 2 Bay leaves
- 0.5 teaspoon Red pepper flakes (optional)
- 5 tablespoons Fresh basil leaves, chopped
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, 2 minced garlic cloves, parsley, oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until evenly combined.
Form the mixture into 1.5-inch meatballs, about the size of a golf ball. You should have approximately 20-24 meatballs.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Working in batches if necessary, sear the meatballs on all sides until they are browned but not fully cooked through. Remove them from the pot and set aside on a plate.
In the same pot, add the remaining 2 minced garlic cloves and sauté for 1-2 minutes until fragrant. Stir in the crushed tomatoes, tomato paste, chicken or beef broth, bay leaves, red pepper flakes (if using), 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well.
Bring the sauce to a gentle simmer, then return the browned meatballs to the pot. Make sure they are submerged in the sauce.
Cover the pot with a lid and let the meatballs simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. The meatballs should cook through and the sauce will thicken.
Remove the bay leaves and discard. Taste the sauce and adjust seasoning if necessary.
Garnish with fresh basil before serving. Serve hot with crusty bread, pasta, or over a bed of creamy polenta.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 8564 mg | 372% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 42.2 g | ||
| Protein | 209.7 g | 419% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 994 mg | 76% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3566 mg | 76% | |
*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.
