Bobby Flay’s Spaghetti and Meatballs

Preparation

1. Step 1

   To make the meatballs, heat the 2 tablespoons oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.

   Step 2

   Whisk the eggs, 3 tablespoons cold water, and the parsley together in a large bowl. Add the garlic, beef, veal, pork, cheese, and salt and pepper and gently mix together until combined. Add the bread crumbs, a tablespoon at a time, until the mixture just holds together. Cover and refrigerate for at least 30 minutes and up to 1 day.

   Step 3

   Form the meat mixture into 1 1/2-inch balls. Heat the remaining 1 cup oil in a large sauté pan over high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Drain on a baking sheet lined with paper towels.

   Step 4

   To make the sauce, heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook until the onion is soft and the garlic is lightly golden brown on both sides, 5 minutes. Add the tomato paste and cook for 30 seconds. Stir in the pureed tomatoes. Make a slit in the side of the cubanelle chile with a paring knife, and add it and the parsley sprigs to the sauce. Bring to a boil and cook, stirring occasionally, until slightly thickened, 20 minutes. Season with salt and pepper.

   Step 5

   Add the meatballs to the sauce, reduce the heat to medium, and simmer until the meatballs have cooked through and the sauce is thickened, about 20 minutes.

   Step 6

   To serve, put the spaghetti on a platter and top with the meatballs (use a slotted spoon). Stir the chopped basil into the tomato sauce, and ladle some of the sauce over the spaghetti and meatballs. Top with lots of Parmesan and garnish with basil.