Best Bobby Flays Spaghetti And Meat Balls With Tomato Sauce Recipes

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs:
• Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
• Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
• Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
• Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
• Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• 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.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.