Bobby Flay's Spaghetti and Meatballs

Added to Recipes on Fri 03/11/2011


2 tbsp, plus 1 cup pure olive oil or vegetable oil

4 cloves garlic, finely chopped

2 large eggs

1/4 cup finely chopped fresh flat leaf parsley

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

1 lb ground white meat turkey

4-6 tbsp dried bread crumbs

2 tbsp pure olive oil

1 medium Spanish onion, finely chopped

3 cloves garlic

1/8 - 1/4 tsp red chile flakes

2 tbsp tomato paste

2 (28-oz) cans plum tomatoes and their juice, pureed in blender

1 small Cubano pepper (or Cubanelle, banana pepper)

8 sprigs fresh flat leaf parsley

Salt and freshly ground black pepper

1 lb whole wheat spaghetti, cooked al dente

1/4 cup chopped fresh basil

Wedge of Parmigiano Reggiano

Fresh basil sprigs, for garnish



Heat 2 tablespoons of the oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1 ½ minutes. Remove from heat and let cool slightly. Whisk together the eggs, 3 tablespoons cold water, sautéed garlic, parsley, cheese and salt and pepper in a large bowl until combined. Add the ground turkey and gently mix together until combined. Begin adding bread crumbs a few tablespoon at a time until the mixture just holds together.


Cover the meatball mixture and refrigerate for at least 1 hour and up to 8 hours. The longer you let the sit, the more the flavor develops. Form the meat into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large sauté pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.


To begin the sauce, heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and chile flakes and cook for 1 minute. Add the tomato paste and cook for 1 minute. Stir in the pureed tomatoes and 1/2 cup of water. Make a slit in the side of the Cubano pepper with a paring knife and add it and the parsley sprigs to the sauce, bring to a boil and cook for 20  minutes, stirring occasionally, until slightly thickened. 


Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.


Add some of the sauce to a large sauté pan, add the spaghetti and toss to coat in the sauce. Place the spaghetti on a platter, top with the meatballs (using a slotted spoon). Stir the chopped basil into the remaining tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate parmesan cheese over the top and garnish with fresh basil sprigs.


Recipe courtesy of Bobby Flay.

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