Bobby Flay Spaghetti And Meatballs Recipe

This classic Bobby Flay Spaghetti and Meatballs recipe is a hearty, comforting meal perfect for any occasion. With juicy, golden meatballs, rich tomato sauce, and perfectly cooked spaghetti, this dish brings bold flavors and homemade goodness to your table. Easy to prepare with familiar ingredients, it’s sure to impress family and friends alike, ready in about 1 hour and 30 minutes.

Bobby Flay Spaghetti and Meatballs Ingredients

For the Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and sautéed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil, for frying

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley stems
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

For Serving:

• 1 pound spaghetti
• Freshly grated Parmesan cheese
• Garlic Bread (optional)

How To Make Bobby Flay Spaghetti And Meatballs

1. Make the Meatball Mixture: In a large bowl, combine the ground pork, veal, and beef. Add the eggs, grated Parmesan, sautéed garlic, bread crumbs, and chopped parsley. Season generously with salt and pepper. Gently mix with your hands until just combined.
2. Form and Fry the Meatballs: Shape the mixture into small balls, about 1 1/2 inches in diameter. In a large, heavy-bottomed pan, heat the olive oil over medium-high heat. Carefully fry the meatballs in batches until they are golden brown on all sides but not fully cooked through. Remove the meatballs with a slotted spoon and let them drain on a paper towel-lined plate.
3. Start the Sauce: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and garlic. Cook, stirring occasionally, for about 5-7 minutes until they become soft and translucent.
4. Simmer the Sauce: Pour in the pureed tomatoes. Add the bay leaf, parsley stems, a pinch of red pepper flakes, and season with salt and pepper. Bring the sauce to a gentle boil, then reduce the heat to low.
5. Combine and Finish: Carefully add the partially cooked meatballs into the simmering sauce. Let everything simmer gently for 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Remove the bay leaf and parsley stems. Stir in the fresh basil just before serving.
6. Cook Pasta and Serve: While the sauce simmers, cook the spaghetti in a large pot of salted water until al dente. Serve the hot pasta topped with the meatballs and sauce, with extra grated Parmesan on top.

Recipe Tips

• How to get the most tender meatballs? The secret is using a three-meat blend (beef for flavor, pork for juiciness, and veal for tenderness) and, most importantly, not overmixing the meat. Combine the ingredients gently with your hands just until they come together.
• How to get the best flavor? Searing the meatballs until they have a deep, golden-brown crust is a crucial step that adds a huge amount of flavor to both the meatballs and the final sauce. Don’t skip it!
• Can I make this ahead of time? Absolutely! Spaghetti and meatballs is a perfect make-ahead meal. The sauce and meatballs are often even better the next day after the flavors have had more time to meld in the refrigerator.
• How do you make an even better sauce? After sautéing the onions and garlic, you can add 1-2 tablespoons of tomato paste and cook it for a minute until it darkens. This adds another layer of rich, concentrated tomato flavor to the final sauce.

What To Serve With Spaghetti And Meatballs

This is a classic, hearty Italian-American meal. It is traditionally served with:

• A generous topping of freshly grated Parmesan cheese.
• A side of warm, crusty garlic bread for sopping up the delicious sauce.
• A simple Caesar salad or a green salad with a vinaigrette.
• A glass of robust red wine, like a Chianti.

How To Store Spaghetti And Meatballs

• Refrigerate: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. It is best to store them separately from the pasta.
• Freeze: The meatballs and sauce freeze beautifully. Let them cool completely, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Spaghetti and Meatballs Nutrition Facts

• Serving: 1/6th of recipe
• Calories: 750 kcal
• Carbohydrates: 65g
• Protein: 42g
• Fat: 38g
• Saturated Fat: 15g
• Sodium: 1250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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