Grandma's Spaghetti and Meatballs
Spaghetti and meatballs: the classic that barely exists in Italy. Discover its Italian-American roots and the trick to juicy meatballs.
60 min
Easy
Italiana-Casera
4 servings
The story behind
Here's a fact that surprises many: spaghetti and meatballs as we know it barely exists in Italy. It's largely an Italian-American invention from the early twentieth century, when Italian immigrants in the United States found meat cheaper and more plentiful than back home and began piling large meatballs over pasta, a rarity in southern Italy, where meat was scarce and meatballs were small and eaten on their own. The dish grew into a cornerstone of home cooking, the Sunday plate that fills a house with the smell of tomato simmering low and slow. A homemade sauce is what sets it apart: cooking it gently concentrates the tomato's sugars and softens its sharpness. In the meatballs, breadcrumbs and egg act as a binder and hold moisture, keeping them from drying out or crumbling apart in the sauce. A classic move is to finish cooking the meatballs right in the sauce, so they lend flavor to the liquid and soak some of it back up. Serve it steaming, showered with grated cheese, with bread to chase the last drop.
Instructions
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1In a bowl, mix the ground meat with the egg, breadcrumbs, salt, and pepper. Shape into balls of your preferred size.
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2Brown the meatballs in a pan with a little oil until they are seared on the outside.
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3Add the tomato sauce to the pan, cover, and simmer over low heat for about 20 minutes.
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4Meanwhile, cook the spaghetti in salted water following the package directions until al dente.
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5Carefully toss the pasta with the sauce and meatballs.
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6Serve hot and don't forget a generous sprinkle of parmesan cheese on top.
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