Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

Name: Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/2 lb ground pork; 1/2 lb ground veal; 1/2 lb ground beef; 2 large eggs, lightly beaten; 1/4 cup grated parmesan cheese; 4 garlic cloves, minced and sauteed; 1/4 cup dry breadcrumbs; 1/4 cup minced parsley; salt, to taste; fresh ground pepper, to taste; 1 cup pure olive oil; 2 tablespoons pure olive oil; 1 large maui onion, minced; 4 garlic cloves, minced; 2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice); 1 bay leaf; 1 small bunch parsley; 1 pinch red pepper flakes; salt, to taste; fresh ground pepper, to taste; 6 basil leaves, chiffonade; 8 ounces pasta (of your choice, prepared as directed on box)

Submitted by marisk

"This looked so good when he made it in one of his Throw Downs. Posting it here so I don't lose it. If you don't eat veal, you can omit it and increase the pork and beef to 3/4 pounds each. Also, don't pack the meatballs too tightly or they will be dense. The amount of pasta is based on 2 ounce servings."

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photo by marisk

Ready In:: 1hr 30mins
Ingredients:: 22
Serves:: 4

ingredients

MEATBALLS
¹⁄₂ lb ground pork
¹⁄₂ lb ground veal
¹⁄₂ lb ground beef
2 large eggs, lightly beaten
¹⁄₄ cup grated parmesan cheese
4 garlic cloves, minced and sauteed
¹⁄₄ cup dry breadcrumbs
¹⁄₄ cup minced parsley
salt, to taste
fresh ground pepper, to taste
1 cup pure olive oil
TOMATO SAUCE
2 tablespoons pure olive oil
1 large maui onion, minced
4 garlic cloves, minced
2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
1 bay leaf
1 small bunch parsley
1 pinch red pepper flakes
salt, to taste
fresh ground pepper, to taste
6 basil leaves, chiffonade
PASTA
8 ounces pasta (of your choice, prepared as directed on box)

directions

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.).
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.
Serve with pasta and garlic bread.

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RECIPE SUBMITTED BY

marisk

honolulu, HI

Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. ***** ... Excellent! Tasted great with/without tweaking. ****  ... Loved It! Tasted great with/without tweaking. No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. Thank you All for sharing!

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