So let’s talk about Guy Fieri Spaghetti and Meatballs recipe from him Food Cookbook, shall we?
I was practically on my deathbed last week, suffering from a severe head cold and sore throat. It was pretty rough. I slept on the sofa most of the time to spare my husband from my germs and um…snoring. One day while I was camped out on the sofa watching television, there came a knock on the door.
THIS is what what being delivered. Guy Fieri’s Food Cookbook – Cookin’ It, Livin’ It, Lovin’ It!
I was extremely ill when it arrived – I was at the point where I had no capacity for taste or smell and was existing solely on saltine crackers and tea (I don’t care how sick I am, I always drink sweat tea!). I began flipping through the pages, salivating…praying that I would get better in time to try one of his recipes that night. Alas, I was not able to begin cooking – or eating well – until this past weekend.
I am a big fan of the Food Network and Guy Fieri’s Diners, Drive-ins and Dives. I love his personality and his passion for cooking – and eating – the kind of food that I enjoy eating. When I was offered the opportunity to review his upcoming book, I jumped at the chance! So when this book arrived last week, when I was literally feeling like death warmed over, it made my day.
My first attempt was Steak Diane, but I was not 100% recovered at the time and a bit loopy on my sinus medication when I went to my local grocery store to buy my ingredients. I purchased the wrong kind of steak, mushrooms and sauces…yeah, that was a big waste of time. If the side dishes I made to accompany the steaks weren’t so good, we probably would have just ordered a pizza!
Last night, I tried Guy Fieri Spaghetti and Meatballs recipe. I followed it to the T, chopping, dicing, grinding my own sausage (because I couldn’t find exactly what I wanted)…it took me about an hour, with a little help from my 13 year old daughter.
First, let me just say that I will probably never make plain old spaghetti and meat sauce ever again. Guy Fieri Spaghetti and Meatballs recipe was just THAT good. This is definitely going to become one of my go-to dishes! My husband, daughter and I loved them! They were a little spicy but not too much, and completely moist and flavorful.
The blend of fresh herbs? The milk-soaked bread as opposed to bread crumbs? The Guy Fieri is a genius!
The only technical issue I had was getting the meatballs to cook all the way through. They are supposed to be 2 inches in diameter but I ended up reshaping them into about 1 inch because they just wouldn’t reach the 160 degrees in the center that the recipe called for. After that? PERFECTION!
I can’t wait to try my next recipe out of Guy Fieri’s cookbook! It’s SO FULL of incredible dishes, from entrees vegetable side dishes to deserts and cocktails! He even has a section dedicated to telling you the strengths of each veggie and how he prefers to eat them. There is such a personal touch to this cookbook that you get the feeling you are getting to know Guy while you are cooking along with him. And it’s such a long cookbook – it’s over 400 pages! He shares personal stories, and a little of his history with each chapter and the illustrations are just to die for! I had no idea it was going to be so elaborate and well, cool!
Recipe for Guy Fieri’s Spaghetti and Meatballs…
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
1/3 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
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. (I transferred the meatballs to a 350 degree oven for about 10 minutes after browning to continue the cooking process)
Bring a large pot of salter water to a boil and bring the cook the spaghetti noodles al dente, according to the package directions. Bring the marina 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.
*I was provided a copy of Guy Fieri’s Food cookbook to facilitate this review. All opinions are 100% my own!