Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce
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.
INGREDIENTS
NutritionMEATBALLS
- 1⁄2lb ground pork
- 1⁄2lb ground veal
- 1⁄2lb ground beef
- 2
- 1⁄4cup grated parmesan cheese
- 4
- 1⁄4cup dry breadcrumbs
- 1⁄4cup minced parsley
-
-
- 1cup pure olive oil
TOMATO SAUCE
- 2tablespoons pure olive oil
- 1large maui onion, minced
- 4
- 2
- 1
- 1small bunch parsley
- 1pinch red pepper flakes
-
-
- 6
PASTA
- 8
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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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