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Spaghetti and Meatballs (Bobby Flay) Recipe

Spaghetti and Meatballs (Bobby Flay) Recipe

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Ingredients:

Serving

2 tbsp, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat-leaf parsley
1/2 lb ground chuck
1/2 lb ground veal
1/2 lb ground pork butt
1/4 cup freshly grated parmesan
1/4 cup dried bread crumbs
salt and freshly ground black pepper
1/4 cup pure olive oil
2 medium spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 tsp red chili flakes
1/4 cup tbsp tomato paste
4 (28-oz) cans plum tomatoes and their juice, mashed up
2 small cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
salt and freshly ground black pepper
1 lb ( number 8 or 9) spaghetti, cooked al dente
3 tbsp freshly chopped basil leaves
wedge parmigiano-reggiano
fresh parsley sprigs, for garnish

Directions:

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.
For the Tomato Sauce:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.81 Kcal (2210 kJ)
Calories from fat	324.13 Kcal
		% Daily Value*
Total Fat	36.01g	55%
Cholesterol	214.72mg	72%
Sodium	322.01mg	13%
Potassium	892.83mg	19%
Total Carbs	11.55g	4%
Sugars	2.77g	11%
Dietary Fiber	1.48g	6%
Protein	41.98g	84%
Vitamin C	19.9mg	33%
Iron	4.2mg	23%
Calcium	154mg	15%

Amount Per 100 g
Calories	183.8 Kcal (770 kJ)
Calories from fat	112.87 Kcal
		% Daily Value*
Total Fat	12.54g	55%
Cholesterol	74.77mg	72%
Sodium	112.13mg	13%
Potassium	310.91mg	19%
Total Carbs	4.02g	4%
Sugars	0.96g	11%
Dietary Fiber	0.51g	6%
Protein	14.62g	84%
Vitamin C	6.9mg	33%
Iron	1.5mg	23%
Calcium	53.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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