Bobby Flay's Savory Spaghetti and Hearty Meatballs in Rich Tomato Sauce
Experience the ultimate comfort food with Bobby Flay's expertly crafted spaghetti and meatballs. This delightful dish features a blend of ground pork, veal, and beef, combined with aromatic herbs and spices for a robust flavor. The accompanying rich tomato sauce, simmered to perfection, perfectly complements the tender, juicy meatballs. Ideal for family dinners or special gatherings, this recipe showcases the essence of Italian cuisine. Serve it alongside al dente pasta and garlic bread for a truly satisfying meal that will leave your guests asking for seconds.
4
Servings
550
Calories
21
Ingredients
Ingredients
ground pork
1/2 lb (raw)
ground veal
1/2 lb (raw)
ground beef
1/2 lb (raw)
large eggs
2 (lightly beaten)
grated parmesan cheese
1/4 cup (freshly grated)
garlic cloves
4 (minced and sautéed)
dry breadcrumbs
1/4 cup (plain)
minced parsley
1/4 cup (fresh)
salt
to taste
fresh ground pepper
to taste
pure olive oil
1 cup (for frying)
pure olive oil
2 tablespoons (for sauce)
large maui onion
1 (minced)
garlic cloves
4 (minced)
plum tomatoes
2 (28 ounce cans) (pureed with juice)
bay leaf
1
small bunch parsley
1 (for sauce)
red pepper flakes
1 pinch
fresh ground pepper
to taste
basil leaves
6 (chiffonade)
pasta
8 ounces (of your choice, prepared as directed on box)
Instructions
1
In a medium bowl, combine ground pork, ground veal, ground beef, eggs, parmesan cheese, sautéed garlic, breadcrumbs, minced parsley, and season with salt and pepper to taste. Mix gently until just combined; avoid overmixing to keep meatballs tender.
2
In a large sauté pan, heat 1 cup of pure olive oil over medium-high heat. Allow it to become shimmering but not smoking.
3
Roll the meatball mixture into 1.5-inch balls, being careful not to pack them too tightly. Carefully place them into the hot oil, frying in batches if necessary, until they are golden brown on the outside. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
4
For the tomato sauce, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add minced maui onion and the remaining minced garlic. Sauté until the onion is soft and translucent, about 5-7 minutes.
5
Stir in the pureed plum tomatoes along with their juice. Add the bay leaf, small bunch of parsley, red pepper flakes, and season with salt and pepper. Bring the mixture to a boil.
6
Once boiling, reduce the heat to low and gently add the browned meatballs into the sauce. Let it simmer for 30 to 40 minutes, stirring occasionally, until the sauce thickens and the meatballs are cooked through.
7
After simmering, remove the bay leaf and parsley. Stir in the chiffonade of fresh basil and let it warm through.
8
Serve the meatballs and sauce over prepared pasta, and accompany it with crusty garlic bread.
Nutrition Information
27.5g
Fat
45g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What meats are used in Bobby Flay's meatball recipe?
The recipe uses a robust blend of 1/2 lb ground pork, 1/2 lb ground veal, and 1/2 lb ground beef.
How many servings does this spaghetti and meatball recipe make?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How large should the meatballs be rolled?
The meat mixture should be rolled into 1.5-inch balls for even cooking.
How long should the meatballs simmer in the tomato sauce?
The meatballs should simmer in the sauce for 30 to 40 minutes until cooked through and the sauce has thickened.
What kind of tomatoes are used for the sauce?
The recipe calls for two 28-ounce cans of plum tomatoes, pureed with their juice.
What is the secret to keeping the meatballs tender?
Gently mix the ingredients until just combined and avoid overmixing to ensure the meatballs remain tender.
How much garlic is required for this recipe?
A total of 8 garlic cloves are used: 4 minced and sauteed for the meatballs, and 4 minced for the sauce.
What type of onion is recommended for the tomato sauce?
The recipe specifically recommends using one large minced Maui onion for its sweet flavor.
How much oil is used for frying the meatballs?
One cup of pure olive oil is used to fry the meatballs until they are golden brown.
What is the nutritional protein content per serving?
Each serving provides 30g of protein.
What is the fat content per serving?
The dish contains 27.5g of fat per serving.
How many carbohydrates are in a serving?
There are 45g of carbohydrates per serving.
What type of cheese is included in the meatballs?
The recipe uses 1/4 cup of freshly grated parmesan cheese.
Are the breadcrumbs seasoned?
No, the recipe calls for 1/4 cup of plain dry breadcrumbs.
When should the fresh basil be added?
The fresh basil chiffonade should be stirred in at the very end after removing the bay leaf and parsley bunch.
What herbs are cooked inside the meatballs?
1/4 cup of fresh minced parsley is mixed directly into the meatball base.
How should the frying oil be heated?
Heat the oil over medium-high heat until it is shimmering but not smoking.
What should be removed from the sauce before serving?
You should remove the bay leaf and the small bunch of parsley used for flavoring the sauce.
What is suggested as a side dish?
Bobby Flay suggests serving the dish with crusty garlic bread.
How much pasta is needed?
The recipe recommends 8 ounces of your choice of pasta.
Is there any spice in the tomato sauce?
Yes, a pinch of red pepper flakes is added to the sauce for a subtle heat.
How long do you saute the onions and garlic for the sauce?
The onion and garlic should be sauteed for about 5-7 minutes until soft and translucent.
How many eggs are used in the meatball mixture?
Two large eggs, lightly beaten, are used as a binder for the meatballs.
What type of olive oil is specified?
The recipe specifies using 'pure olive oil' for both frying and the sauce base.
What is the total ingredient count for this recipe?
There are 21 ingredients listed for this dish.
How are the plum tomatoes prepared?
They are pureed along with their juice before being added to the saucepan.
Should the meatballs be packed tightly?
No, you should be careful not to pack them too tightly when rolling to maintain a better texture.
Is the parsley in the sauce chopped?
The parsley in the sauce is added as a 'small bunch' and later removed, rather than being minced.
What consistency should the pasta be?
The recipe description suggests serving it alongside 'al dente' pasta.