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Bobby Flay’s Spaghetti and Meatballs

Recipe information

  • Yield

    serves 4 to 6

Ingredients

Meatballs

1 cup plus 2 tablespoons olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley leaves
12 ounces ground beef chuck
4 ounces ground veal
4 ounces ground pork
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
About 6 tablespoons plain dry bread crumbs

Sauce

2 tablespoons olive oil
1 medium Spanish onion, finely chopped
3 cloves garlic
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
2 (28-ounce) cans plum tomatoes and juices, pureed in a blender
1 small cubanelle (or cubano or banana) chile
8 sprigs fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves, plus more for garnish
1 pound spaghetti, cooked al dente
Freshly grated Parmesan cheese

Preparation

  1. Step 1

    To make the meatballs, heat the 2 tablespoons oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.

    Step 2

    Whisk the eggs, 3 tablespoons cold water, and the parsley together in a large bowl. Add the garlic, beef, veal, pork, cheese, and salt and pepper and gently mix together until combined. Add the bread crumbs, a tablespoon at a time, until the mixture just holds together. Cover and refrigerate for at least 30 minutes and up to 1 day.

    Step 3

    Form the meat mixture into 1 1/2-inch balls. Heat the remaining 1 cup oil in a large sauté pan over high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Drain on a baking sheet lined with paper towels.

    Step 4

    To make the sauce, heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook until the onion is soft and the garlic is lightly golden brown on both sides, 5 minutes. Add the tomato paste and cook for 30 seconds. Stir in the pureed tomatoes. Make a slit in the side of the cubanelle chile with a paring knife, and add it and the parsley sprigs to the sauce. Bring to a boil and cook, stirring occasionally, until slightly thickened, 20 minutes. Season with salt and pepper.

    Step 5

    Add the meatballs to the sauce, reduce the heat to medium, and simmer until the meatballs have cooked through and the sauce is thickened, about 20 minutes.

    Step 6

    To serve, put the spaghetti on a platter and top with the meatballs (use a slotted spoon). Stir the chopped basil into the tomato sauce, and ladle some of the sauce over the spaghetti and meatballs. Top with lots of Parmesan and garnish with basil.

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