Bobby Flays Spaghetti And Meat Balls With Tomato Sauce Recipes

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Bobby Flay's Spaghetti and Meat Balls With Tomato Sauce image

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.

Provided by marisk

Categories Spaghetti

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1/2 lb ground pork
1/2 lb ground veal
1/2 lb ground beef
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
4 garlic cloves, minced and sauteed
1/4 cup dry breadcrumbs
1/4 cup minced parsley
salt, to taste
fresh ground pepper, to taste
1 cup pure olive oil
2 tablespoons pure olive oil
1 large maui onion, minced
4 garlic cloves, minced
2 (28 ounce) cans plum tomatoes, pureed in a blender (and their juice)
1 bay leaf
1 small bunch parsley
1 pinch red pepper flakes
salt, to taste
fresh ground pepper, to taste
6 basil leaves, chiffonade
8 ounces pasta (of your choice, prepared as directed on box)

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.

Nutrition Facts : Calories 1289.5, Fat 91.5, SaturatedFat 20, Cholesterol 224.5, Sodium 325.7, Carbohydrate 69.3, Fiber 7.9, Sugar 14.3, Protein 49.5

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE

Fried Mozzarella Balls with Marinara Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 (8-ounce) container mini mozzarella cheese balls (bocconcini)
1 cup all-purpose flour
2 eggs, beaten
2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon lemon zest
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 cup red sauce
2 tablespoons heavy whipping cream
Pinch of red pepper flakes

Steps:

For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
Drain the mozzarella and pat dry.
Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Spaghetti and Meatballs with Tomato Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1 recipe Meatballs, recipe follows
1 recipe Spaghetti, recipe follows
1/4 cup chopped fresh basil
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan

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.

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