Favorite Spaghetti and Meatballs

2
Kathy D

By
@LifeIsGoodkd

This is a classic recipe from Bobby Flay's, "Bobby Flay Cooks American" cookbook. It's a great cookbook, filled with wonderful recipes. This is one of them! Enjoy!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • MEATBALLS:

  • 2 Tbsp
    olive oil
  • 4 clove
    garlic, finely chopped
  • 8 oz
    ground pork
  • 8 oz
    ground veal
  • 8 oz
    ground beef
  • 2 large
    eggs, lightly beaten
  • 1/4 c
    grated parmesan cheese
  • 1/4 c
    dry bread crumbs
  • 1/4 c
    parsley, finely chopped
  • ·
    salt and freshly ground black pepper, to taste
  • 1 c
    pure olive oil (not extra-virgin), for frying
  • TOMATO SAUCE:

  • 2 Tbsp
    olive oil
  • 1 large
    onion, finely chopped
  • 4 clove
    garlic, finely chopped
  • 56 oz
    (2 - 28 oz. cans) whole plum tomatoes and their juice, pureed in a blender
  • 1
    bay leaf
  • 1 small
    bunch of parsley
  • 1 pinch
    red pepper flakes, or more to taste
  • ·
    salt and freshly ground black pepper, to taste
  • 6
    basil leaves, shredded
  • FINISH:

  • 1 lb
    spaghetti
  • ·
    freshly grated parmesan cheese

How to Make Favorite Spaghetti and Meatballs

Step-by-Step

  1. Meatballs: Heat oil in a small skillet over med-high heat. Add the garlic and cook, while stirring, until softened. Transfer to a bowl and add the remaining ingredients to the bowl (except for the frying oil!). Mix well and season with salt and pepper. Heat the oil in a large skillet over med-high heat. Roll the mixture into 1 1/2 inch balls and fry them until just lightly browned all over. Remvoe them with a slotted spoon and drain on a paper towel-lined plate.
  2. Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic, cooking until soft. Add the pureed tomatoes, with their juice, bay leaf, parsley, pepper flakes, and the salt and pepper, then bring to a boil. Reduce the heat and add the meatballs , and let simmer for about 30-40 minutes, until sauce is thickened. Remove the bay leaf and parsley bunch. Stir in basil just before serving.
  3. FINISH: Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender. Drain well in a colander, and then transfer to a large serving bowl. Reserve the meatballs and toss the sauce with the pasta. Top with meatballs and the Parmesan cheese and serve. Enjoy!

Printable Recipe Card

About Favorite Spaghetti and Meatballs

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: For Kids



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