Want more Italian recipes? Try this Chicken Parmesan, Tomato and Basil Bruschetta, Manicotti, or Short Rib Ragu!
Why I love this recipe:
Flavor-packed – The homemade meatballs and the spicy arrabbiata sauce pack a punch of flavor and are complimented perfectly with Artisan No Knead Bread. Easy – Takes about 30 minutes to make and only uses basic pantry ingredients. This is a home cooked meal anyone can make. Freezer Friendly – This is one of my favorite meals to double and freeze. Check out my instructions below!
Make Ahead and Freezing Instructions:
To Make Ahead: The homemade meatballs and the arrabbiata sauce recipe can be made ahead of time and kept in the fridge for up to 3 days. Form Meatballs: Use a ¼ cup measuring cup to scoop and roll about 16 large meatballs then sprinkle them all around with a little bit of flour. Cook Meatballs (Oven or Air Fryer):
Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp. Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray and add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.
Prepare Arrabbiata Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat then add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning then bring to a simmer over low heat and cook for 10 minutes. Remove from heat and add fresh chopped basil. Serve: Lay meatballs in the pan with the sauce then garnish with fresh parsley and parmesan cheese. Serve Meatballs Arrabbiata with crusty artisan bread for dipping, and a large green salad. To Freeze: The sauce can be frozen for up to 3 months. To freeze cooked meatballs, allow them to cool completely, then store in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator then rewarm in sauce on the stove. To. freeze raw meatballs, place assembled meatballs in a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight before cooking as instructed. This post contains affiliate links.
