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Spaghetti and Meatballs (Tyler Florence) Recipe

Spaghetti and Meatballs (Tyler Florence) Recipe

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Spaghetti and Meatballs (Tyler Florence)

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Ingredients:

Serving

6 tbsp extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tbsp finely chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed , cut into cubes, about 2 cups
2 lb ground beef
2 lb ground pork
1 egg
1/2 cup freshly grated parmesan, plus more for serving
kosher salt and freshly ground black pepper
1/2 lb mozzarella cheese, cut into 10 (1-inch) cubes
2 cups heated sugo sauce , recipe follows
1 lb dried spaghetti
8 fresh basil leaves
3 tbsp extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 bunch fresh basil leaves , hand torn
1 cup pitted alfonso olives
2 tbsp capers, drained
1 (28-oz) can whole peeled tomatoes, drained and hand crushed , liquid reserved
kosher salt and freshly ground black pepper

Directions:

Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
Preheat the oven to 350 degrees F.
Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
Sugo Sauce for Sergio:
Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3031.75 Kcal (12693 kJ)
Calories from fat	2112.79 Kcal
		% Daily Value*
Total Fat	234.75g	361%
Cholesterol	368.83mg	123%
Sodium	2316.81mg	97%
Potassium	2011.53mg	43%
Total Carbs	119.4g	40%
Sugars	16.99g	68%
Dietary Fiber	10.86g	43%
Protein	112.12g	224%
Vitamin C	8.7mg	14%
Iron	10mg	56%
Calcium	1145mg	115%

Amount Per 100 g
Calories	295.64 Kcal (1238 kJ)
Calories from fat	206.03 Kcal
		% Daily Value*
Total Fat	22.89g	361%
Cholesterol	35.97mg	123%
Sodium	225.92mg	97%
Potassium	196.15mg	43%
Total Carbs	11.64g	40%
Sugars	1.66g	68%
Dietary Fiber	1.06g	43%
Protein	10.93g	224%
Vitamin C	0.8mg	14%
Iron	1mg	56%
Calcium	111.7mg	115%

* 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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