Roy Choi Spaghetti And Meatballs Recipe
With its rich tomato sauce, perfectly cooked pasta, and juicy meatballs, spaghetti and meatballs is a classic comfort food that many Americans love. However, if you're looking to take this dish to the next level, you should try Roy Choi's spaghetti and meatballs recipe. Choi, a renowned chef and the founder of the Kogi BBQ food truck, has put his own spin on this beloved dish, incorporating a range of flavors and ingredients that will tantalize your taste buds.
Ingredients
For the meatballs:
- 1 pound of ground beef
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of minced parsley
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of olive oil
For the sauce:
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 can of whole peeled tomatoes
- 1/2 cup of red wine
- 1/4 cup of minced parsley
- 1 tablespoon of tomato paste
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
For the spaghetti:
- 1 pound of spaghetti
- Salt
- Water
Instructions
1. Make the meatballs
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, minced parsley, egg, salt, black pepper, and red pepper flakes until well combined. Using your hands, shape the mixture into golf ball-sized meatballs.
2. Cook the meatballs
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the meatballs to the skillet and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set them aside.
3. Make the sauce
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes. Add the can of whole peeled tomatoes (with their juices) to the skillet, using a wooden spoon to crush them into smaller pieces. Add the red wine, minced parsley, tomato paste, salt, black pepper, and red pepper flakes to the skillet, stirring to combine. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 30 minutes.
4. Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti to the pot and cook according to the package instructions, until al dente. Drain the spaghetti, reserving 1/2 cup of the pasta water.
5. Combine the spaghetti, sauce, and meatballs
Add the drained spaghetti and reserved pasta water to the skillet with the tomato sauce. Use tongs to toss the spaghetti until it's coated in the sauce. Add the meatballs to the skillet, nestling them into the sauce and spaghetti. Cover the skillet and let the meatballs simmer in the sauce for 10-15 minutes, until they're cooked through.
Conclusion
And there you have it: Roy Choi's spaghetti and meatballs recipe. This dish is perfect for a cozy night in or a family dinner, and it's sure to impress anyone who tries it. With its rich tomato sauce, tender meatballs, and perfectly cooked pasta, this recipe is a true crowd-pleaser.
