STREAMING NOW: Chuck's Eat the Street

Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 30mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a