Spaghetti and Meatballs with Tomato Sauce

Sometimes in the winter, you just need a big ol' helping of meatballs with spaghetti. This recipe from Bobby Flay hit the spot.


I didn't have any ground veal on hand, so I just used 1/4 cup more each of the ground pork and beef. Adjust the ratios as you desire.

Makes: 4 servings
Prep time: 30 minutes
Cook time: 1 hour
Printable Recipe

Ingredients for the Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, beaten lightly
• 1/3 cup fresh grated Parmesan
• 4 cloves garlic, chopped fine and sautéed
• 1/4 cup dry bread crumbs
• 1/4 cup Italian parsley, chopped fine
• 1 cup olive oil
• salt and pepper to taste

1. Combine all ingredients except oil in a bowl. Season.

2. Roll the mixture into 1 1/2 inch balls.

3. Heat oil in a large skillet over medium-high heat. Fry meatballs in batches until golden brown, but not completely cooked. Remove to drain on a paper towel-lined plate.

Ingredients for the sauce:

• 2 T olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, smashed
• 2 (28 oz) cans plum tomatoes and their juices, puréed in a blender.
• 1 (16 0z) can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 chile pepper, chopped (I used a Serrano since I prefer some heat)
• Meatballs, from above
• 1 pound cooked spaghetti, drained, but still in the pot
• 1/4 cup chopped fresh basil
• salt and pepper to taste

1. Heat oil in saucepan over medium heat.

2. Add onion and garlic and cook until soft.

3. Add puréed tomatoes with their juices, along with the crushed tomatoes, tomato paste, bay leaf, parsley, chile pepper, and 1 cup of water. Bring to a boil.

4. Taste and season. Reduce heat and cook until slightly thickened, about 30 minutes.

5. Add meatballs and let simmer another 15 minutes until the sauce is thick and the meatballs are tender.

6. Remove the bay leaf.

7. Spoon a little of the tomato sauce into the pasta pot and stir, covering the pasta.

8. Serve pasta with meatballs and garnish with basil.