How do you keep meatballs from falling apart?

Adding an egg and breadcrumbs helps bind the meatballs together. Rolling them in flour also helps them hold their shape better when browning.

Do meatballs taste better fried or baked?

I like to brown meatballs, or pan fry, in a span on the stove before either baking in the oven or simmering in the sauce to finish cooking. Pan frying gives the outside that nice crispier texture.

Do meatballs become more tender the longer you cook them?

Letting meatballs simmer in the sauce for at least 45 minutes does allow them to get super tender without drying out.

Spicy Meatballs with Marinara | Kathleen's Cravings

Name: Spicy Meatballs with Marinara
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 pound ground pork; 2 large eggs; 1/2 cup fresh grated parmesan; 1/2 cup plain breadcrumbs; 2 tablespoons finely minced fresh parsley; 1.5 teaspoons red pepper flakes, adjust to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Pinch of kosher salt and pepper, to taste; 1/4 cup olive oil, for browning; 1 tablespoon minced garlic; 1.5 - 2 teaspoons red pepper flakes; 1 teaspoon Italian seasoning; 28 ounce can crushed tomatoes; Kosher salt and pepper; Sliced fresh basil; Fresh grated parmesan; Cooked pasta

Spicy Meatballs with Marinara

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Spicy Meatballs with Marinara bring the classic Italian meatball flavor with added spice from red pepper flakes. After browning on the stove, make the simple yet flavorful marinara with canned crushed tomatoes. The spicy meatballs then simmer low and slow in the sauce so they get super tender.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings
Category: Main
Method: Stovetop
Cuisine: Italian

Ingredients

Meatballs

1 pound lean ground beef
1 pound ground pork
2 large eggs
1/2 cup fresh grated parmesan
1/2 cup plain breadcrumbs
2 tablespoons finely minced fresh parsley
1.5 teaspoons red pepper flakes, adjust to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of kosher salt and pepper, to taste
1/4 cup olive oil, for browning

Marinara Sauce

1 tablespoon minced garlic
1.5 - 2 teaspoons red pepper flakes
1 teaspoon Italian seasoning
28 ounce can crushed tomatoes
Kosher salt and pepper

Optional For Serving

Sliced fresh basil
Fresh grated parmesan
Cooked pasta

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Instructions

Meatball Mixture - In a mixing bowl, combine the meatball ingredients (NOT the olive oil) and gently mix to combine (I use my hands).
Form Meatballs - Form the mixture into 14-16 large meatballs. I used a 1/3 cup cookie scoop to form them in equal sizes. Roll the formed meatballs in the flour to coat on all sides.
Brown Meatballs - Heat a large skillet or sauté pan over medium heat and add the olive oil. Working in batches, brown the meatballs on all sides (they will not be fully cooked at this point). Set the browned meatballs aside on a plate and remove the skillet from the heat.
Make Marinara - To the same pan, lower the heat and add the minced garlic and spices. Cook for just a minute then add the crushed tomatoes (be careful for splattering) along with a pinch of salt and pepper, to taste. Stir to combine (scraping any bits off the bottom) and bring the marinara to a simmer.
Simmer Meatballs - Once the sauce is simmering, add the meatballs back to the sauce and simmer, covered, for 45 minutes to an hour. The internal temperature of the meatballs should read 165 degrees F.
Serve - Sprinkle with fresh sliced basil, extra Parmesan Cheese, and serve.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I prefer to reheat leftovers in a 350 degrees F oven until warmed.

Nutrition

Serving Size: 2-3 meatballs + sauce
Calories: 507
Sugar: 6.6 g
Sodium: 645.4 mg
Fat: 32.1 g
Carbohydrates: 17.9 g
Fiber: 3.3 g
Protein: 37.6 g
Cholesterol: 166.5 mg

Find it online: https://kathleenscravings.com/spicy-meatballs-with-marinara/