Guy Fieri Spaghetti And Meatballs Food

HUNTER'S HERO

Steps:

• Preheat broiler.
• In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
• In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
• In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
• Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
• In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.

SPAGHETTI AND MEATBALLS

Steps:

• Soak the breadcrumbs in the heavy cream in a bowl.
• Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
• Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
• Preheat the oven to 425 degrees F.
• Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
• Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
• Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
• Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.

SPAGHETTI AND MEATBALLS

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
• Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
• Preheat the oven to 350 degrees F.
• Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
• Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
• Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

OU812 MEATBALLS

Steps:

• Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.
• For the glaze: Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes. Season with salt and pepper. Set aside to cool slightly so it thickens up even more.
• For the meatballs: Set a small saute pan over high heat. Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes. Season with some salt and pepper. Set aside to cool.
• In a small bowl, combine the breadcrumbs and cream and set aside to soak.
• In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs. Sprinkle with some salt and pepper and mix well. Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer. Set a wire rack over a baking sheet lined with foil and spray with nonstick spray. Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes. Remove from the oven.
• Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface. Place the skewers on the grill and char for about 30 seconds per side. Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more. Serve with any remaining glaze on the side for dipping.

STUFFED MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs:
• Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
• Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
• Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
• Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
• Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

GUY FIERI SPAGHETTI AND MEATBALLS

Steps:

• In a large skillet over medium heat, heat the extra virgin oil. Cook the onion, bell pepper, and chill flakes for 2 minutes. Add the garlic and salt and cook until tender, about 4 minutes. Transfer the vegetables to a large bowl and let cool. Keep the pan handy.) 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 vegetables, add the beef and sausage, soaked bread, basil, oregano, pepper, parsley, grated parmesan, and eggs. Mix thoroughly but GENTLY and shape into 2 inch balls. The more gently you are, the more tender the meatballs will be! In the same pan used for the vegetables, heat the oil over medium heat. Cook the meatballs in batches, browning each completely. Bring a large pot of salted water to boil. Bring the marinara sauce to a simmer over low heat. Cook the spaghetti al dente, according to the package directions. Drain and serve with the marinara sauce and meatballs.