I recently tried the Rachael Ray meatball recipe, and it was super delicious. The meatballs were so juicy and tender that they practically melted in my mouth. That’s why I am sharing the recipe with all of you so that you can also enjoy its deliciousness.
Rachael Ray’s Italian and Sicilian heritage shines through in her meatball recipe. She infuses rich, authentic flavors that make each bite truly delectable. I love to serve these delicious meatballs with spaghetti, elevating the dish to new heights.
Although it may sound like a time-consuming dish, it can be prepared effortlessly in just half an hour. To achieve the best results, follow the recipe with our Chef’s tips and tricks.
Now, let’s dive into this recipe, which is divided into three simple parts: preparing the spaghetti, making the sauce, and cooking the meatballs.
Each step is designed to ensure that you end up with a delicious, comforting meal that everyone will love.
Equipment Required
- Small Bowls: I use small bowls to assemble all the ingredients before starting with the recipe.
- Baking Dish: While I used a glass baking dish to bake the meatballs, you can use any oven-safe dish.
- An Oven: You will need an oven to bake the meatballs.
- Medium-Sized Pot: I use a medium-sized pot to prepare the sauce to make this dish.
- Sharp Knife: I chop the onions and herbs with a sharp knife.
- Chopping Board: While I use a wooden chopping board to chop the onions and herbs, you can use a plastic or steel-based board.
- Large Pot: I generally use a large pot to cook the spaghetti, but you can also use a Dutch oven or any deep pot.
- Colander: I use a colander to drain the pasta water, but you can also use a sieve or a strainer.
- Spoon: You will need a medium-sized spoon to mix all the sauce ingredients.
- Tongs: You need tongs to assemble the noodles on the plate.
- Serving Plates: You can use any fancy serving plates to serve this dish.
Rachael Ray Meatball Ingredients & Substitutions
Note: The ingredients used in this recipe will help you make four servings.
- 1 Pound Spaghetti: You can substitute fettuccine or linguine for spaghetti in this recipe.
- Salt, for Pasta Water
For Meatballs:
- 1 ¼ Pounds Ground Sirloin: This recipe calls for beef substitution, but pork, chicken, turkey, or lamb can be used instead.
- 2 Teaspoons Worcestershire Sauce: Soy sauce or fish sauce can be used as an alternative in this recipe.
- 1 Egg, Beaten: 2 tbsp buttermilk or 3 tbsp yogurt per egg can be used as a substitute in this recipe
- ½ Cup Italian Bread Crumbs (a couple of handfuls): Rolled oats or croutons can be used as an alternative in this recipe.
- ¼ Cup Grated Parmesan: I generally use Parmigiano cheese as an alternative. You can also substitute Reggiano or Romano cheese in this recipe.
- 2 Cloves Garlic, Chopped: You can substitute garlic paste or granulated garlic for the garlic in this recipe.
- Salt and Pepper
For Sauce:
- 2 Tablespoons Extra-Virgin Olive Oil: You can use grapeseed or sunflower oil as an alternative in this recipe.
- ½ Teaspoon Crushed Red Pepper Flakes: I generally use chili flakes as a substitute in this recipe.
- 4 Cloves Garlic (crushed or chopped): Garlic paste or granulated garlic can be substituted.
- 1 Small Onion (finely chopped)
- 1 cup Beef stock: You can also use chicken or vegetable stock.
- 1 (28-ounce) Can Crushed Tomatoes: Fresh tomatoes crushed or puree can be used as an alternative in this recipe.
- A Handful Chopped Flat-Leaf Parsley: Chervil or tarragon can be used as an alternative in this recipe.
- A Handful of Dried Basil
Preparation And Cooking Time
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 15 Minutes | 20 Minutes | 35 Minutes |
How To Make Rachael Ray Meatballs Recipe At Home
Step 1
Add breadcrumbs and cheese to the ground beef in a baking dish.
Step 2
Then, add Worcestershire sauce and garlic to the dish.
Step 3
Add 1 beaten egg to the dish.
Step 4
Add salt and pepper to the mixture as per taste.
Step 5
Now, use your hands to mix all the ingredients, along with the beef, until well combined.
Step 6
Once the meat is well bounded, roll it into medium-sized meatballs, 1 ½ inches in diameter.
Step 7
Bake the meatballs in a preheated oven at 425°F for 10 to 12 minutes or until they are no longer pink in the center.
Step 8
Meanwhile, place a medium-sized pot over moderate heat and add oil, crushed pepper, and garlic.
Step 9
Then add the chopped onions and saute for 5 to minutes until the onion bites are tender.
Step 10
Add the crushed tomatoes to the pot and let it simmer.
Step 11
Now add beef stock to the pot and let it cook for about 10 minutes.
Step 12
Then add chopped parsley and basil leaves to the sauce mixture and mix everything well.
Step 13
Add cooked spaghetti it in half the prepared sauce, grating the cheese on it. On the other hand, toss the cooked meatballs in the remaining sauce. For plating, first place the spaghetti on the plate and top it off with the meatballs tossed in the sauce.
Step 14
For plating, first place the spaghetti on the plate and top it off with the meatballs tossed in the sauce.
Expert Tips That I Recommend
- Always pack the meatballs loosely and not tightly. As recommended by the chef, I use my hands to combine the meat mixture gently, taking care not to overmix.
- I always keep a bowl of water nearby while rolling the meat into meatballs. Moistened hands make the process much easier and help the meatballs maintain their shape.
- Breadcrumbs are an important ingredient that contributes to the texture of the meatballs. Therefore, gradually add the breadcrumbs to the beef mixture until it reaches the right consistency to hold together.
- You can also simmer the baked meatballs in the sauce for a while. This caramelizes the outer surface and lends a richer flavor to the meatballs.
- Cooking spaghetti might seem like a simple step while making this recipe, but its al dente texture is important to get the best out of this dish. So make sure to cook it al dente and in heavily salted water to ensure it is seasoned enough.
- Make sure the oven is fully preheated to 425°F before baking the meatballs. This high temperature helps sear the meatballs, locking in their juices and creating a crispy exterior.
- Use a cookie scoop or small ice cream scoop to portion the meat mixture. This ensures consistent sizes and promotes even cooking.
FAQs About Rachael Ray Meatballs Recipe
Nutritional Information Per Serving
This dish is packed with nutrition in the form of beef, but at the same time, it is high in carbs and fat. Hence, I would recommend having it in moderation.
| Calories | 103 Kcal |
| Total Fat | 36g |
| Saturated Fat | 12g |
| Carbohydrates | 121g |
| Dietary Fiber | 9g |
| Sugar | 15g |
| Protein | 56g |
| Cholesterol | 157 mg |
| Sodium | 1392mg |
This dish is completely suitable for lactose intolerant people and people following a keto diet. No ingredient used to make this dish interferes with their diet. Also, parmesan cheese contains zero lactose and is absolutely suitable for a dairy-free diet.
Recipe Variations For Different Diets
- Vegan Diet: People following a vegan diet can substitute beef for mashed tofu, quinoa, beans, soy granules, or chickpeas. Moreover, eggs can be replaced with yogurt. Additionally, they can use vegan parmesan cheese and vegetable or mushroom stock instead of beef stock to prepare the sauce.
- Gluten-Free Diet: Breadcrumbs that are used to bind the meatballs can come in the way of people following a gluten-free diet. However, breadcrumbs can be replaced by gluten-free breadcrumbs that are easily available in the market.
- Sodium-Free Diet: To make this dish suitable for their diet, people who have a problem with sodium intake can replace regular salt with nu-salt.
Storing And Reheating This Recipe
Storing
- Refrigerator: I store the sauce, meatballs,, and spaghetti in separate airtight containers in the refrigerator. This way, they last for up to five days.
- Freezer: When I want to store the leftovers of this dish for a longer time, I prefer freezing them. I transfer the sauce, meatballs, and spaghetti into separate containers and label each one. They can last in the freezer for up to three months.
Reheating
- Stovetop: I place the spaghetti and meatballs in a skillet over medium heat. I add a splash of water or sauce to keep it moist, cover the skillet, and cook for about 10-15 minutes, stirring occasionally, until heated through.
- Oven: I transfer the spaghetti and meatballs to an oven-safe dish, then place it in a preheated oven at 350°F (175°C). I add a few drops of water to keep it moist and cover the dish with aluminum foil. I reheat for about 40 minutes, or until it’s heated through.
- Microwave: I microwave this dish at medium-high (70%) power for 1 to 2 minutes, then continue heating in 30-second intervals, stirring in between, until it’s heated through.
What To Serve With This Recipe
I love Caesar salad served with spaghetti and meatballs. However, this dish is complete in itself and can also be enjoyed on its own.
You can also serve them with Sauteed Vegetables, Garlic Bread, Mashed Potatoes, French Fries, or any Ham and Bean Soup of your choice.
Printable Version
Rachael Ray Meatballs Recipe
Ingredients
- 1 Pound Spaghetti
- Salt for Pasta Water
For Meatballs:
- 1 ¼ Pounds Ground Sirloin
- 2 Teaspoons Worcestershire Sauce
- 1 Egg Beaten
- ½ Cup Italian Bread Crumbs (a couple of handfuls)
- ¼ Cup Grated Parmesan
- 2 Cloves Garlic Chopped
- Salt and Pepper
For Sauce:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 4 Cloves Garlic (crushed or chopped)
- 1 Small Onion (finely chopped)
- 1 cup Beef stock
- 1 28-ounce Can Crushed Tomatoes
- A Handful Chopped Flat-Leaf Parsley
- A Handful of Dried Basil
Equipment
- Small Bowls
- Baking Dish
- An Oven
- Medium-Sized Pot
- Sharp Knife
- Chopping Board
- Large Pot
- Colander
- Spoon
- Tongs
- Serving Plates
Instructions
- Add breadcrumbs and cheese to the ground beef in a baking dish.
- Then, add Worcestershire sauce and garlic to the dish.
- Add 1 beaten egg to the dish.
- Add salt and pepper to the mixture as per taste.
- Now, use your hands to mix all the ingredients, along with the beef, until well combined.
- Once the meat is well bounded, roll it into medium-sized meatballs, 1 ½ inches in diameter.
- Bake the meatballs in a preheated oven at 425°F for 10 to 12 minutes or until they are no longer pink in the center.
- Meanwhile, place a medium-sized pot over moderate heat and add oil, crushed pepper, and garlic.
- Then add the chopped onions and saute for 5 to minutes until the onion bites are tender.
- Add the crushed tomatoes to the pot and let it simmer.
- Now add beef stock to the pot and let it cook for about 10 minutes.
- Then add chopped parsley and basil leaves to the sauce mixture and mix everything well.
- Add cooked spaghetti in half the prepared sauce, grating the cheese on it. On the other hand, toss the cooked meatballs in the remaining sauce.
- For plating, first place the spaghetti on the plate and top it off with the meatballs tossed in the sauce.
Notes
- Always pack the meatballs loosely and not tightly. As recommended by the chef, I use my hands to combine the meat mixture gently, taking care not to overmix.
- I always keep a bowl of water nearby while rolling the meat into meatballs. Moistened hands make the process much easier and help the meatballs maintain their shape.
- Breadcrumbs are an important ingredient that contributes to the texture of the meatballs. Therefore, gradually add the breadcrumbs to the beef mixture until it reaches the right consistency to hold together.
- You can also simmer the baked meatballs in the sauce for a while. This caramelizes the outer surface and lends a richer flavor to the meatballs.
- Cooking spaghetti might seem like a simple step while making this recipe, but its al dente texture is important to get the best out of this dish. So make sure to cook it al dente and in heavily salted water to ensure it is seasoned enough.
- Make sure the oven is fully preheated to 425°F before baking the meatballs. This high temperature helps sear the meatballs, locking in their juices and creating a crispy exterior.
- Use a cookie scoop or small ice cream scoop to portion the meat mixture. This ensures consistent sizes and promotes even cooking.
Nutrition
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Conclusion
I am in love with this Italian American dish by Rachael Ray. It is incredibly delicious, packed with rich flavors, and a delightful treat. Moreover, it is simple and easy to make.
Follow this recipe and you will serve yourself a relishing dish on your plate. While you’re done relishing this delightful dish, please feel free to write your opinion on this dish and recipe in our comment section below.
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