Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce Recipe #380906
This looked so good when he made it in one of his Throw Downs. Posting it here so I don't lose it.
If you don't eat veal, you can omit it and increase the pork and beef to 3/4 pounds each. Also, don't pack the meatballs too tightly or they will be dense.
The amount of pasta is based on 2 ounce servings.
by marisk
1½ hours | 30 min prep
SERVES 4
MEATBALLS
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1/2 lb ground beef
- 2 large eggs, lightly beaten
- 1/4 cup grated parmesan cheese
- 4 garlic cloves, minced and sauteed
- 1/4 cup dry breadcrumbs
- 1/4 cup minced parsley
- salt, to taste
- fresh ground pepper, to taste
- 1 cup pure olive oil
TOMATO SAUCE
- 2 tablespoons pure olive oil
- 1 large maui onion, minced
- 4 garlic cloves, minced
- 2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
- 1 bay leaf
- 1 small bunch parsley
- 1 pinch red pepper flakes
- salt, to taste
- fresh ground pepper, to taste
- 6 basil leaves, chiffonade
PASTA
- 8 ounces pasta (of your choice, prepared as directed on box)
- MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
- Heat the oil in large saute pan over medium-high heat.
- Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).
- TOMATO SAUCE: Heat olive oil in a medium saucepan.
- Add onions and garlic and cook until soft.
- Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
- Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
- Remove the bay leaf and parsley, add the basil and serve.
- Serve with pasta and garlic bread.
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5 stars