Food Network: Grilled Spaghetti

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Grilled Spaghetti
Recipe courtesy Michael Chiarello, 2007

Ingredients
1 1/2 pounds spaghetti
Meatballs in BBQ Gravy, recipe follows
Extra-virgin olive oil
2 tablespoons scallions, thinly sliced
Grated Parmesan

Directions
Preheat a grill on medium-high heat.

Bring a large pot of salted water to a boil, cook pasta about half way according
to package instructions. Drain the pasta and toss lightly with olive oil. Using a

grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.

Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top.
Place meatballs over the top and around the perimeter of the platter and top with
more Gravy. Sprinkle with the sliced scallions and grated Parmesan.

Chef's Notes: You will need a grill grate for this recipe.

Ingredients
Meatballs in BBQ Gravy:

For the gravy:

1 pound bacon, sliced into lardons

1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 (28-ounce) cans chopped tomatoes
Sea salt, preferable grey
Freshly ground black pepper

For the meatballs:
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey

Freshly ground black pepper
1 cup water

Directions
Heat a large soup pot over medium-high heat. Add the
olive oil and heat for 1 minute. When the oil is hot, add the bacon and render.
When golden brown and beginning to crisp, add minced carrot, celery, onion, and
garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary
and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil.
Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and
simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that
forms.

Ingredients

While the BBQ gravy is simmering, make the
meatballs:

Directions
In a large bowl, mix together the meat, egg,
Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic,
and season with salt and pepper. Add 1/2 cup of water. Knead the water into the
meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch
balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over
them, and cover. Turn heat to medium, and steam for 35 minutes.

Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of
the bottom of the pan, return the meatballs to it and cover them with warm BBQ
gravy. Serve on top of Grilled Spaghetti.

Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist
on spaghetti and meatballs.