Bobby Flay's Spaghetti and Meatballs

Bobby Flay's Spaghetti and Meatballs
Staff Writer
Spaghetti and Meatballs

Ben Fink

Spaghetti and Meatballs

Spaghetti and meatballs, how to make them, and who makes them better, are always highly contested topics. Flay might not have won this Throwdown challenge, but his recipe won us over. Simple and delicious, it's great for kids and adults — and adults who want to feel like kids again.

Adapted from "Bobby Flay's Throwdown!" by Bobby Flay, Stephanie Banyas and Miriam Garron.


Click here to see 15 Classic Comforting Foods


For the meatballs:

Heat the 2 table­spoons oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1½ minutes. Remove from the heat and let cool slightly.

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.

Form the meat mixture into 1½-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.

For 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.

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.

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.


Calories per serving:

1,492 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 91g 139%
  • Carbs 115g 38%
  • Saturated 18g 92%
  • Fiber 10g 41%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 58g
  • Polyunsaturated 10g
  • Protein 58g 115%
  • Cholesterol 190mg 63%
  • Sodium 512mg 21%
  • Calcium 318mg 32%
  • Magnesium 164mg 41%
  • Potassium 1,921mg 55%
  • Iron 7mg 41%
  • Zinc 9mg 62%
  • Phosphorus 795mg 114%
  • Vitamin A 289µg 32%
  • Vitamin C 76mg 126%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 12mg 62%
  • Vitamin B6 1mg 71%
  • Folic Acid (B9) 130µg 32%
  • Vitamin B12 3µg 53%
  • Vitamin D 1µg 0%
  • Vitamin E 13mg 65%
  • Vitamin K 216µg 270%
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