Spaghetti and Meatballs

Have you watched The Chef Show with Jon Favreau and Roy Choi? They’re adorable- kinda like an old married couple talking about experiences and eating amazing comforting food.

Well, I finally made the spaghetti and meatballs from the “Roy’s Italian Cuisine” episode and it’s soooooooo good. This will be a go to for a very long time.

This is one of those recipes you need to prep for. So, go roast a head of garlic and pick up the ingredients (including ordering some fennel pollen – really, you need this in your spice collection)

Roy Choi’s (Adapted) Spaghetti and Meatballs

Meatballs

  • 1 lb ground meat (70/30 if you can get it)
  • 1 lb ground pork
  • 1/4 cup breadcrumbs
  • 2 eggs
  • 1 bunch fresh parsley, finely minced
  • 1/2 garlic head, roasted
  • 1/2 white onion, chopped then blended in the blender with 1/4 cup water
  • 1 tsp fennel pollen
  • 1 tsp dried oregano
  • 3/4 cup grated Parmesan
  • Salt to taste
  • 2 TBSP olive oil

Sauce

  • 1 large can san marzano whole tomatoes
  • Shiitake mushrooms (two handfuls)
  • 1 1/2 cup water
  • A head of garlic, cloves deskinned
  • 1/4 cup of olive oil
  • Salt to taste

Preheat the oven to 375.

Put 1/4 cup of sauce oil into a small sauce pan. Set on medium low heat and add the garlic cloves from the sauce ingredients. Let that simmer on low until the garlic cloves get soft and golden brown. Takes about 15-20 mins.

Put the water and shiitake mushrooms in a small pot. Let simmer on low for 20 mins.

Mix everything from the meatball ingredient list together except 1 T of the olive oil in a bowl.

Pan fry a bit of the meatball mixture until cooked so you can taste for salt. Adjust seasoning if needed in the meatballs.

Line a rimmed baking sheet with parchment or douse the sheet with some oil.

Roll the meatballs into 2”-2.5” diameter balls. And place on sheet.

Drizzle with the remaining olive oil. Bake for 20-22 mins. They should be medium rare.

While meatballs are cooking, add the garlic that’s been simmering in the oil (not the oil) to a medium pot. Add 1 cup of the mushroom broth and the tomatoes. Simmer on low for 40 mins or until slightly reduced.

Blend the sauce in the pot and taste for salt.

Take meatballs out and add some to the sauce for added deliciousness.

Cook a pot of spaghetti. Serve with sauce and meatballs. Top with Parmesan and enjoy!

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