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America’s Next Great Restaurant: Bobby Flay’s Recipe For Mouth Watering Meatballs

March 25, 2011 01:00 PM by Lisa Princ

If there is one thing that NBC‘s newest competition show America’s Next Great Restaurant‘s judge and investor Bobby Flay knows well, it’s food and how to prepare delicious meals. Recently, Bobby shared his mouth watering meatball recipe for you to create at home. Keep reading for more details!

Just how does America’s Next Great Restaurant judge and investor Bobby Flay make the perfect meatballs? Take a look at this recipe and give it a try at home to impress your family!


* 2 tablespoons, 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
* 1/2 cup freshly grated Parmesan cheese
* Salt and freshly ground black pepper
* 3/4 lb ground chuck
* 1/4 pound ground pork
* 1/4 pound ground veal
* 1/4 to 1/2 cup dried bread crumbs (made from fresh white bread)

Tomato sauce
* 2 tablespoons pure olive oil
* 1 medium Spanish onion, finely chopped
* 3 cloves garlic
* 1/8 – 1/4 teaspoon red chile flakes, depending on how spicy you like (the Cubano will add slight heat)
* 2 tablespoons tomato paste
* Two 28-ounce 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 penne, cooked al dente
* 1/4 cup chopped fresh basil
* 1/2 pound fresh mozzarella, cut into small cubes
* 2 ounces baby arugula
* Wedge of Parmigiano-Reggiano
* Fresh basil sprigs, for garnish
* Fresh parsley sprigs, for garnish


For meatballs
Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1½ 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 chuck and gently mix together until combined. Begin adding bread crumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let them sit, the more the flavor develops. Form the meat into 1½-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.

For tomato 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 ½ 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 to 30 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. Ladle some of the sauce into a large sauté pan, add the cooked penne and toss to coat the pasta in the sauce, season with salt and pepper. Stir in the basil, mozzarella, arugula and the Parmesan and transfer to a platter. Top with the meatballs (using a slotted spoon). Ladle some of the remaining sauce over the spaghetti and meatballs. Grate lots of Parmesan cheese over the top and garnish with fresh basil sprigs and parsley leaves.

Be sure to tune in Sunday for a brand new episode of America’s Next Great Restaurant on NBC!

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Photo Courtesy of NBC

Topics: America's Next Great Restaurant, NBC Reality TV Shows |

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