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Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

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“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.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
  2. Heat the oil in large saute pan over medium-high heat.
  3. 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.).
  4. TOMATO SAUCE: Heat olive oil in a medium saucepan.
  5. Add onions and garlic and cook until soft.
  6. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
  7. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
  8. Remove the bay leaf and parsley, add the basil and serve.
  9. Serve with pasta and garlic bread.

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