Bobby Flay’s Meatballs

Beef
These are fantastic, but what did you expect from Bobby?

Ingredients

Meatballs
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork (can substitute turkey or more beef)
  • 1/2 lb. ground veal (can substitute turkey or more beef)
  • 2 eggs lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic finely chopped and sauteed (I used minced)
  • 1/4 cup dry breadcrumbs
  • 1/4 cup finely chopped parsley
  • Salt & Pepper to taste
  • 1 cup olive oil
Sauce
  • 2 Tbsp olive oil
  • 1 Yellow onion, finely chopped
  • 4 cloves garlic, finely chopped (I used minced)
  • 2 (28oz) cans plumb tomatoes and juice pureed
  • 1 bay leaf
  • 1 small bunch parsley
  • Pinch red pepper flakes
  • Salt and pepper
  • 6 basil leaves, chiffonade

Directions

Meatballs
  1. Combine all ingredients except oil in a large bowl make into meatballs of desired size
  2. Heat the oil in a large sauté pan over medium-high heat and add the meatballs. Let cook on each side until lightly browned, but not cooked all the way through (10-15 min.)
  3. While meatballs cook, prep the sauce
  4. Remove meatballs and set aside until sauce is ready
Sauce
  1. Puree the tomatoes in a blender then add all ingredients except garlic, chopped onion and basil
  2. After removing the meatballs from the pan, save 2 Tbsp of the oil and discard remainder and cook the garlic and onion util softened (~15 min)
  3. Add the puree mixture and the meatballs to the pan and bring to a boil
  4. Lower the heat and let simmer for 40 minutes
  5. Remove the bay leaf and mix in basil