The History of Spaghetti with Meatballs
Italian immigration to the United States between the late 19th and early 20th centuries played a key role in spreading the recipe for spaghetti with meatballs in the country. In reality, pasta with meatballs was originally a humble dish, combining inexpensive spaghetti and canned tomatoes with a less refined cut of meat, ground beef, which nevertheless had a rich, delicious flavor, especially when transformed into tasty meatballs and mixed with other ingredients.
The All-Italian Origins of Spaghetti with Meatballs
The story of spaghetti with meatballs can actually be traced back to earlier variants before Italian emigration to the United States. In Abruzzo, for example, it was common to pair spaghetti alla chitarra with small meatballs, or “pallottine,” made from beef or lamb. It is no surprise, then, that the spread of pasta with meatballs across the Atlantic was largely driven by Italians from Central and Southern Italy.
The Recipe to Make Spaghetti with Meatballs at Home
To prepare authentic spaghetti with meatballs, you need simple yet quality ingredients. For the meatballs, mix ground beef and pork with breadcrumbs, Parmesan cheese, parsley, garlic, egg, and a pinch of salt and pepper. After shaping the meatballs, brown them in a pan and cook them slowly in a tomato sauce, either store-bought or homemade with passata, onion, garlic, and basil. Meanwhile, boil the spaghetti in plenty of salted water. Once cooked, drain the spaghetti and toss them with the sauce and meatballs, finishing with a sprinkle of Parmesan cheese.
