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1
Preheat a grill on medium-high heat.
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2
Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions.
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3
Drain the pasta and toss lightly with olive oil.
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4
Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.
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5
Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top.
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6
Place meatballs over the top and around the perimeter of the platter and top with more Gravy.
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7
Sprinkle with the sliced scallions and grated Parmesan.
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8
Chef's Notes: You will need a grill grate for this recipe.
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9
Heat a large soup pot over medium-high heat.
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10
Add the olive oil and heat for 1 minute.
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11
When the oil is hot, add the bacon and render.
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12
When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic.
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13
Add a pinch of salt and saute vegetables to a light brown.
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14
Add rosemary and brown sugar and stir.
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15
Add Chianti and vinegar to pot, stir and bring to boil.
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16
Add the tomato paste, chipotles in adobo, and the chopped tomatoes.
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17
Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
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18
In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper.
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19
Add 1/2 cup of water.
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20
Knead the water into the meat mixture with your hands.
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21
Knead and roll meatballs into about 1 1/2-inch balls.
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22
Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
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23
Turn heat to medium, and steam for 35 minutes.
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24
Using a slotted spoon, remove the meatballs from the pan.
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25
Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy.
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26
Serve on top of Grilled Spaghetti.
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27
Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.
