These Spicy Calabrian Chile Meatballs are bursting with flavor and simmered in a quick tomato sauce. Serve it over spaghetti or pair with a Caesar salad.
These Calabrian Chile Meatballs are perfectly tender and made with a blend of beef and pork for maximum flavor and texture. The sauce is super simple and the leftover meat juices from browning gives it so much flavor. Not to mention the incredible aroma when sautéing the onions.
If you want a heartier meal, top them over spaghetti or you can eat them alone with a fresh Caesar salad. Either way, having a side of crusty bread is always a must! For a less spicy, baked version of Italian meatballs, check out our Meatballs al Forno.
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Why You’ll Love This Recipe
- Perfectly Spicy: This one’s a given, but as fans of spicy food, we love the heat from these Calabrian Chile meatballs. They have just the right amount of kick without being overwhelmingly spicy.
- Filling: These make a very satisfying dinner, particularly on a cold, chilly evening when you need something to warm you up.
- Makes Great Leftovers: Use them in a meatball sub or chop them up and use as a pizza topping!
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Ground Beef: Use an 80% lean ground beef.
- Ground Pork: Pork not only adds flavor, but the extra bit of fat creates a more tender meatball. Since we’re using a mixture of meats, it’s important to balance the fat content for better texture.
- Yellow Onion: You’ll need 1 whole medium onion. About half will be used for the meatballs and the other half for the sauce.
- Garlic: You’ll need 2 cloves for the meatballs.
- Plain Breadcrumbs: These work as a binder and retain moisture.
- Parmesan Cheese: Use high-quality finely grated parmesan.
- Milk: This adds extra moisture, making the meat juicy and tender.
- Egg: You’ll need 1 large egg.
- Crushed Calabrian Chiles: Make sure they’re packed in oil. We recommend ones with bits of basil in them.
- Dried Italian Parsley: You can substitute 1 tsp of dried for 1 tbsp of fresh chopped parsley.
- Extra-Virgin Olive Oil: For pan frying the meatballs.
- Dry White Wine: We recommend sticking with wine as it creates a lot of flavor and a wonderful smell when cooking the onions. If you’re in a pinch however, you can use beef or chicken stock.
- Whole Peeled San Marzano Tomatoes: You’ll need a 28-oz can for the sauce.
- Fresh Basil: This gives the sauce a pop of flavor that you can’t get with dried basil.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Combine the ingredients. To a large bowl, add onion, garlic, breadcrumbs, milk, parmesan, egg, Calabrian chiles, parsley, salt, and pepper. Mix until well combined then add the meat, mixing until everything is well incorporated.
STEP 2: Form the meatballs. Roll into 1 ½-inch (3.8 cm) meatballs and set aside on a lined baking sheet. You should end up with 20.
STEP 3: Brown the meatballs. Heat the olive oil in a deep sauté pan or dutch oven and brown the meatballs for 3-4 minutes on both sides. Once browned, set aside on a plate.
STEP 4: Make the sauce. Reduce to medium heat and add 2 tbsp of white wine to deglaze the pan. Add the onions and sauté until translucent. Add the tomatoes, breaking them up with a wooden spoon then tear up the basil and add them to the pan with the salt. Bring to a boil.
STEP 5: Cook the meatballs in the sauce. Reduce to low heat and nestle the meatballs in the sauce. Simmer for 25 minutes or until the meatballs reach an internal temperature of 160°F (71°C).
Expert Tips
- Combine the other ingredients before adding the meat. We like to mix the breadcrumbs, egg, etc. before adding the meat. This helps to ensure everything is evenly distributed in the meatballs.
- Don’t overmix. Overmixing can lead to a tough meatball, so be sure to mix until just combined.
FAQ
We usually get our chiles from Williams Sonoma, but you can find other brands online or at some grocery stores.
No, this recipe relies on flavoring the sauce with the leftover meat juices after browning. We do however, have a Meatballs al Forno recipe you can check out if you prefer a similar baked version.
Serving
These meatballs make a filling meal on their own, but sometimes it’s nice to have something to pair them with. Here’s a few ideas for what to serve with them:
- Caesar Salad
- Spaghetti
- Sautéed Vegetables
- Polenta or Mashed Potatoes
- Meatball Sub
Storage
Storage: Bring the Calabrian chile meatballs to room temperature then store in an airtight container and keep in the fridge for up to 3 days.
Freezing: Place the cooled meatballs in an airtight container and freeze for up to 3 months.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
Print📖 Recipe
Calabrian Chile Meatballs in Tomato Sauce
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings (20 meatballs) 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
These Spicy Calabrian Chile Meatballs are bursting with flavor and simmered in a quick tomato sauce. Serve it over spaghetti or pair with a Caesar salad.
Ingredients
For the Calabrian Chile Meatballs:
- 1 cup (125 g) yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ cup (70 g) breadcrumbs
- 1 tsp dried Italian parsley
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 2 tbsp grated parmesan
- 2 tbsp milk
- 2 tbsp crushed Calabrian chiles in oil
- 1 large egg
- ½ pound (226 g) ground beef, 80% lean
- ½ pound (226 g) ground pork
- 4 tbsp extra-virgin olive oil
For the Tomato Sauce:
- 2 tbsp dry white wine
- 1 28-oz (794 g) can whole peeled San Marzano tomatoes
- ½ medium yellow onion, finely chopped
- 10 fresh basil leaves
- ½ tsp fine sea salt
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, add the onion, garlic, breadcrumbs, parsley, salt, pepper, parmesan, milk, Calabrian chiles, and egg. Mix well to combine. Add the beef and pork and mix until everything is fully incorporated.
- Roll into 1 ½-inch (3.8 cm) meatballs and place on the baking sheet.
- Heat the olive oil in a deep sauté pan or dutch oven set over medium-high heat. Place the meatballs in the pan and brown for 3-4 minutes on each side, reducing the heat slightly if needed. Once browned, set aside on a plate.
- For the sauce, reduce to medium heat and add the 2 tbsp of white wine to deglaze the pan, scraping up any brown bits. Add the onions and sauté until softened and translucent.
- Add the tomatoes, breaking them up with a wooden spoon. Tear up the basil leaves and add them to the sauce along with the salt. Stir to combine everything then bring to a boil.
- Once boiling, reduce to low heat and nestle the meatballs into the sauce. Simmer for 25 minutes or until the internal temperature reaches 160°F (71°C). Serve warm.
Notes
You’ll need 1 medium yellow onion for the whole recipe. About half will be used for the meatballs while the other half is for the sauce. The exact amount doesn’t matter as much for the sauce, but we strongly suggest measuring 1 cup (125 g) for the meatballs. Otherwise, you could end up with too much onion in the meat.
Don’t overmix the meat. You want to mix until just combined to prevent the meatballs from becoming too tough.
Storing: Bring the meatballs to room temperature and store in an airtight container in the fridge for up to 3 days. You can also freeze them by placing them in a well sealed container and keeping in freezer for up to 3 months.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 459
- Sugar: 6.6 g
- Sodium: 869 mg
- Fat: 33.5 g
- Carbohydrates: 18.5 g
- Fiber: 4.2 g
- Protein: 20.8 g
Keywords: calabrian chile meatballs, spicy calabrian meatballs
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