Meatballs Arrabiata

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.

	this recipe	typical
egg	18%	10%
dairy	0%	6%
aromatics	43%	9%
salt	1%	1%
liquid	21%	12%
vegetables and beans	140%	0%

Where it stands out

• #1 of 38 for richness
• #4 of 38 for slice integrity

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

23 g	2/3 cup bread crumbs (, plain, or saltine crackers)
120 g	1/2 cup low-sodium beef broth
150 g	1 yellow onion (, small, minced or grated)
100 g	2 large eggs
12 g	2 Tablespoons freshly grated parmesan cheese
12 g	4 cloves garlic (, minced)
4 g	2 teaspoons dried basil
2 g	1 teaspoon Italian seasoning
6 g	1 teaspoon kosher salt
2 g	1 teaspoon freshly ground black pepper
1 g	1/2 teaspoon red pepper flakes
25 g	1/4 cup fresh chopped parsley (, divided (half for meatballs, half for garnish))
454 g	1 lb lean ground beef (, 80/20)
454 g	1 lb pork sausage (, ground)
120 g	1 cup all-purpose flour (, for dredging)
73 g	1/3 cup olive oil
15 g	5 cloves garlic
1 g	1/2 teaspoon crushed red pepper flakes (, more to taste)
794 g	2 28 oz can whole peeled San Marzano tomatoes (, (or 1 1/2 cups fresh chopped tomatoes))
66 g	1/4 cup tomato paste
2 g	1 teaspoon Italian seasoning
12 g	12 fresh basil leaves (, chopped)
100 g	1 cup freshly grated parmesan cheese (, (or pecorino cheese), for garnish)

Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was better the second time around. Maybe I’m cooking better. Watch out for the squirting tomatoes—aprons mandatory” — a cook, 5.0★

“The meatballs were very flavorful and delicious. Was very easy to make. Will definitely make again!” — a cook, 4.0★