Bobby Flays Spaghetti And Meat Balls With Tomato Sauce Recipes

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BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE



Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce image

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.

Provided by marisk

Categories     Spaghetti

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

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
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
8 ounces pasta (of your choice, prepared as directed on box)

Steps:

  • 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.

Nutrition Facts : Calories 1289.5, Fat 91.5, SaturatedFat 20, Cholesterol 224.5, Sodium 325.7, Carbohydrate 69.3, Fiber 7.9, Sugar 14.3, Protein 49.5

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE



Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 26

1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and Sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
1 bay leaf
1 small bunch parsley
Pinch red pepper flakes
Salt and freshly ground pepper
6 basil leaves, chiffonade
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan cheese
1 stick soften butter
4 cloves minced garlic
1 country loaf, cut into 3/4-inch slices

Steps:

  • For the 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.) For the 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.
  • For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
  • For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

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