Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce

  • Level: Easy
  • Yield: 4 servings
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Ingredients

Meatballs:

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

Tomato Sauce:

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

Spaghetti:

12 cups water

Salt

1 pound #8 or #9 spaghetti

Freshly grated Parmesan cheese

Garlic Bread:

1 stick soften butter

4 cloves minced garlic

1 country loaf, cut into 3/4-inch slices

Directions

  1. 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.
  2. 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.
  3. For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.
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