Fieri Spaghetti and Meatballs

By kimvess

Ingredients

• ■2 tbsp extra virgin olive oil
• ■1 cup finely diced red onion
• ■1/2 cup finely diced red bell pepper
• ■1 1/2 tsp red chili flakes
• ■2 tbsp minced garlic
• ■1 tsp kosher salt
• ■1 cup milk
• ■1 cup 1/2 inch diced sourdough bread cubes
• ■1 lb ground beef
• ■1 lb pork sausage
• ■2 tbsp minced fresh basil
• ■2 tbsp minced fresh oregano
• ■2 tbsp minced fresh flat leaf parsley
• ■1 tbsp freshly cracked black pepper
• ■1/2 grated Parmesan cheese
• ■2 eggs, beaten
• ■1 tbsp olive oil
• ■5 to 6 cups Marinara sauce
• ■2 lbs spaghetti noodles
• ■1/2 cup shredded Parmesan cheese, for garnish

Details

Servings 1
Adapted from tastebytaste.com

Preparation

Step 1

In a large skillet over medium heat, heat the extra virgin olive oil. Cook the onion, bell pepper and chili flakes for 2 min. Add the garlic and salt and cook until tender, about 4 min. Transfer the veggies to a large bowl and let cool.

Meanwhile, pour the milk over the bread and let soak for 5 minutes. Drain off the milk and lightly squeeze the bread, so that it is moist but not wet.

To the bowl with the cooled veggies, add everything (meat, herbs, bread, eggs) and mix thoroughly but gently and shape into 2 inch balls. The more gentle you are, the more tender the meatballs will be.

In the same pan used for the veggies, heat the olive oil over medium heat. Cook the meatballs in batches, browning completely. Continue to cook until the internal temperature reaches 165F or an instant read thermometer.

Bring a large pot of salted water to a boil and bring the cook the spaghetti noodles al dente, according to the package directions. Bring the marinara sauce to a simmer over low heat. Drain the noodles and toss with about 2 cups of the marinara sauce.

Portion individual plates and add more sauce and 3 meatballs per person, and garnish with shredded Parmesan.

Marinara Sauce

3 tbsp extra virgin olive oil
1 1/2 cup diced yellow onion
8 medium garlic cloves, crushed
Three 28-ounce cans fire roasted diced tomatoes (recommended Muir Glen)
1/4 cup shredded chopped oregano
Salt and freshly ground black pepper

1. In a medium saucepan, heat the olive oil over medium-low heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes. Simmer for 30 minutes.

2. Add the basil and oregano, and simmer for 30 minutes more to thoroughly marry the flavors.

3. Puree the mixture. Add salt and pepper to taste.