Spaghetti and Meatballs (Ted Allen) Recipe

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Ingredients:

Serving

1 lb ground beef
8 oz ground pork
1/2 cup freshly grated parmesan , plus more for garnish
1/4 cup fresh flat-leaf parsley leaves, chopped
1/3 cup fresh breadcrumbs (made from stale bread)
1/3 cup chicken stock , preferable homemade or low-sodium store bought
1 1/2 tsp kosher salt
1/2 tsp cayenne pepper
2 large eggs
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely chopped
3 tbsp extra-virgin olive oil, plus more for forming meatballs
2 tbsp extra-virgin olive oil
2 celery ribs, chopped
2 medium yellow onions, chopped
1 large carrot, chopped
3 cloves garlic, chopped
2 bay leaves
1 tbsp tomato paste
1 28- oz can chopped san marzano tomatoes
3 quarts chicken stock , preferable homemade or low-sodium store bought
2 or 3 sprigs fresh thyme , tied together with cotton string
1/2 cup fresh basil leaves, chopped
1 lb spaghetti
salt

Directions:

For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1127.02 Kcal (4719 kJ)
Calories from fat	566.15 Kcal
		% Daily Value*
Total Fat	62.91g	97%
Cholesterol	158.21mg	53%
Sodium	1541.8mg	64%
Potassium	1279.16mg	27%
Total Carbs	93.16g	31%
Sugars	18.37g	73%
Dietary Fiber	6.67g	27%
Protein	50.3g	101%
Vitamin C	14.2mg	24%
Vitamin A	1.2mg	41%
Iron	4.7mg	26%
Calcium	208.4mg	21%

Amount Per 100 g
Calories	118.01 Kcal (494 kJ)
Calories from fat	59.28 Kcal
		% Daily Value*
Total Fat	6.59g	97%
Cholesterol	16.57mg	53%
Sodium	161.44mg	64%
Potassium	133.94mg	27%
Total Carbs	9.75g	31%
Sugars	1.92g	73%
Dietary Fiber	0.7g	27%
Protein	5.27g	101%
Vitamin C	1.5mg	24%
Vitamin A	0.1mg	41%
Iron	0.5mg	26%
Calcium	21.8mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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