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Spaghetti and Meatballs

2 days ago
3 min read

Spaghetti and Meatballs

By Master Chef Gianluca Deiana Abis

History of Spaghetti and Meatballs

Spaghetti and Meatballs, though widely regarded as a quintessential Italian dish, actually has its roots in Italian-American cuisine. In Italy, meatballs (or "polpette") are typically served as a main dish, often with vegetables or a small amount of pasta. However, Italian immigrants to the U.S. began adapting their traditional dishes to suit American tastes and portion sizes, leading to the creation of the now-famous combination of spaghetti and meatballs.

The dish became popular in the early 20th century, particularly among Italian immigrants in New York and other large American cities. It represents a fusion of Italian cooking techniques and American ingredients, with meatballs made larger than their Italian counterparts and served with an ample portion of pasta. Over time, spaghetti and meatballs has become a beloved comfort food across the United States.

Ingredients

For the Meatballs:

1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (preferably Italian-style)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 cup milk
1 large egg
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Olive oil for frying

For the Sauce:

2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 teaspoon sugar (optional, to balance acidity)
Salt and pepper, to taste
Fresh basil leaves (optional)

For the Spaghetti:

1 lb (450g) spaghetti pasta
Salt for boiling water

Preparation Steps

1. Prepare the Meatballs:

In a large mixing bowl, combine the ground beef (or beef and pork mixture), breadcrumbs, grated Parmesan, garlic, parsley, milk, egg, oregano, salt, and pepper. Mix until just combined—be careful not to overwork the mixture to keep the meatballs tender.
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring they don’t overcrowd the pan. Fry until all sides are golden brown, about 5-7 minutes. Transfer the cooked meatballs to a paper towel-lined plate to drain.

2. Make the Sauce:

In the same skillet, add 2 tablespoons of olive oil and sauté the chopped onion over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour in the crushed tomatoes, dried basil, oregano, and red pepper flakes (if using). Stir in the sugar to balance the acidity if desired. Season with salt and pepper to taste.
Add the browned meatballs to the sauce, making sure they are mostly submerged. Lower the heat and simmer uncovered for 30-40 minutes, allowing the meatballs to absorb the sauce’s flavors and cook through.

3. Cook the Spaghetti:

While the meatballs are simmering in the sauce, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
Drain the pasta, reserving 1 cup of pasta cooking water in case the sauce needs thinning.

4. Assemble the Dish:

Serve the spaghetti on individual plates or in a large serving bowl. Spoon the meatballs and sauce over the pasta.
Garnish with fresh basil leaves and additional Parmesan cheese, if desired.

Chef Tips:

Use Fresh Breadcrumbs:For a more authentic flavor and texture, use fresh breadcrumbs instead of store-bought ones. Simply pulse some crusty Italian bread in a food processor to make your own.
Moisture in Meatballs:Adding milk to the meatball mixture keeps them moist. You can also use ricotta cheese or a little grated zucchini for extra tenderness.
Simmer for Flavor:After frying the meatballs, simmer them in the sauce for at least 30 minutes. This allows the meatballs to absorb the flavors of the sauce and become even more tender.
Do Not Overmix the Meatball Mixture:Overmixing can lead to dense meatballs. Mix the ingredients just until combined to ensure a light texture.
Pasta Cooking Tip:When cooking the pasta, make sure the water is well-salted, as this enhances the flavor of the spaghetti. Also, save some of the pasta water before draining—it can be added to the sauce to achieve the perfect consistency.