Food
The Best Spaghetti and Meatballs You’ll Ever Have | The Best Thing I Ever Made | Food Network
If you can become a pro at cooking one thing, let it be spaghetti and meatballs.
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Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti and Meatballs
RECIPE COURTESY OF TED ALLEN
Level: Easy
Total: 2 hr 30 min
Prep: 30 min
Cook: 2 hr
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 pound ground beef
8 ounces 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 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely chopped
3 tablespoons extra-virgin olive oil, plus more for forming meatballs
Gravy:
2 tablespoons 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 tablespoon tomato paste
One 28-ounce 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 pound 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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The Best Spaghetti and Meatballs You’ll Ever Have | The Best Thing I Ever Made | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@jc42100
December 29, 2023 at 1:54 pm
Oh my god I am dying here my mouth is drooling
@theprimeministerthatstolefree
December 29, 2023 at 1:54 pm
More like .."The Best Thing I ever Threw in the Garbage"
@callmeobsequious
December 29, 2023 at 1:54 pm
2:35 seeing this on food network when i was younger is literally how i learned not to rinse pasta
@dairyashford
December 29, 2023 at 1:54 pm
getting too cute with the TWELVE cups of chicken broth
@RobertPlayzhun
December 29, 2023 at 1:54 pm
Did Ted Allen saw Robert Irvine in food network!!!!!
@flyintheointment
December 29, 2023 at 1:54 pm
Not even close to the best. This is the average.
@thelasdragon
December 29, 2023 at 1:54 pm
I actually made this for my family and they love it..its not too soupy if you let it cook down and you can put your own touches to it like not too much stock but its still good either way..my son loves it and I made philly boy Jay's spaghetti but he likes this one better and my wife does also
@tammycampbell7797
December 29, 2023 at 1:54 pm
The sauce looked like soup.
@germurcan4130
December 29, 2023 at 1:54 pm
Why not use some red or white wine instead of all that stock? 12 cups is waaay too much
@johnbeck4216
December 29, 2023 at 1:54 pm
What an abomination.
Your tomato sauce is a pitiful and not remotely authentic.
@Lapusso650
December 29, 2023 at 1:54 pm
This looks like it's from the onion…
@clownbaby122122
December 29, 2023 at 1:54 pm
That sauce is wayyyyyy to watery. 12 cups of broth? Boy you done lost your mind.
@tigercrane64
December 29, 2023 at 1:54 pm
I like meatballs but they must be all beef because I have a allergy to pork. I noticed many restaurants use a blend of beef and pork.
@III0En0III
December 29, 2023 at 1:54 pm
The whole time I was afraid he'd Chop me 😂😂😂
@munchthemaster8124
December 29, 2023 at 1:54 pm
I like how he said gravy instead sauce real Italian
@kirkdrun1
December 29, 2023 at 1:54 pm
https://youtu.be/4oqme8kLeIk
@Terri_MacKay
December 29, 2023 at 1:54 pm
I've been madly in love with Ted since his Queer Eye days…and I reject all criticism of this dish. Ted can do no wrong!! 😍😍
@TsunamiWombat
December 29, 2023 at 1:54 pm
Whats amazing is if you leave out the chicken stock you actually have a good recipe.
@Mrbink01
December 29, 2023 at 1:54 pm
Sauce looks thin AF.
@patricklarry6645
December 29, 2023 at 1:54 pm
Too much stock. It was too thin a sauce for spaghetti.
@mrbear1302
December 29, 2023 at 1:54 pm
My dad used to rinse the pasta when I was a kid!
@ray7419
December 29, 2023 at 1:54 pm
No Ted, never crack an egg directly into your product, Incase it’s a bad one. Always crack it into a separate bowl first.
I’m sorry…. you’ve been chopped.
@carsonfran
December 29, 2023 at 1:54 pm
Good try. Not really near 'ultimate' but bless your heart.
@michaeltaylors2456
December 29, 2023 at 1:54 pm
Tough crowd here. So you went to friends house they serve you this,,, oh hell no, I’m out my ancestors will haunt you , right ? Lol
@carolinavasconez1999
December 29, 2023 at 1:54 pm
Ted, i really liked your recipe, and you are right, never ever rinse the pasta,.
@gullreefclub
December 29, 2023 at 1:54 pm
Sorry as Alton Brown might say that is not good eats. The meatballs are lacking in seasoning and that “gravy” ranks as slightly chunky soup stock, the only thing I agree with this recipe is how to cook the pasta
@MaxMcAdams
December 29, 2023 at 1:54 pm
thats not linguine and im calling the pope
@jadebell550
December 29, 2023 at 1:54 pm
Chicken meatball soup over spaghetti 🍝.. I’ll pass thanks anyway..
@gloryobed1119
December 29, 2023 at 1:54 pm
Hmmm… yum yum. Am ready for this this Xmas 😚
@mariemarieb3250
December 29, 2023 at 1:54 pm
I don’t usually comment but…….chicken stock in sauce??? ✋🏼
@Robinedghill
December 29, 2023 at 1:54 pm
That’s the saddest spaghetti and meatballs ever
@hungrypeople
December 29, 2023 at 1:54 pm
Wow I am going to make this meat ball!!!
@FLN62
December 29, 2023 at 1:54 pm
Thick sauce? 😂 it looks like tomato soup lol
@sadie4me2
December 29, 2023 at 1:54 pm
That is not Italian sauce. That’s chicken sauce…….
@HomeBox77
December 29, 2023 at 1:54 pm
It might be weird if I don't like spaghetti, but that's the truth … do you know why …?
@blessedpandagirl
December 29, 2023 at 1:54 pm
no garlic in meatballs
no soup in meatballs
no soup in sauce
no thyme in sauce
WHAT ARE YOU THINKING
@nataliemscrzysxycoolharris9623
December 29, 2023 at 1:54 pm
Ted, You're my dude but don't ever crack an egg into your main bowl…it could be a bad one.
@psw4763
December 29, 2023 at 1:54 pm
It looks delicious but I like to see the actual taste test.
@teresaferro4350
December 29, 2023 at 1:54 pm
Can’t wait to make this!
@erikadowdy686
December 29, 2023 at 1:54 pm
He does recipes to?!?
I thought he was just an announcer
@fathighshcooler
December 29, 2023 at 1:54 pm
And here I thought he was just a Judge
@samanthachristy8030
December 29, 2023 at 1:54 pm
This looks like chicken soup – but instead of chicken you put meatballs in with a can of diced tomatoes and cooked it down.
@WillSevyy
December 29, 2023 at 1:54 pm
Some one send this to dunkey
@manuelpalacios4448
December 29, 2023 at 1:54 pm
NEVER RINSE THE PASTA, first time I hear that, I totally agree with you. I am from Nicaragua, I'm sending you a big hug!
@Rem694u2
December 29, 2023 at 1:54 pm
If you are taking only just over an hour your sauce is garbage and my Italian grandmother spits on you from beyond the grave.
@bbtv578
December 29, 2023 at 1:54 pm
so good video👍👍👍
@sandelresano740
December 29, 2023 at 1:54 pm
2nd 😍 Oh Lord that was mouthwatering🤩 if u agree make this blue. Hugs to u all.