Spaghetti and Meatballs
Geoffrey Zakarian opts for a trio of meats — ground pork and veal, plus sweet pork sauce — to form the base of his tender, juicy meatballs, and he beefs them up with extra flavor in the form of fresh herbs and cheese. After baking the meatballs, he moves them to his tomato-basil sauce to let them simmer before serving with pasta.