SPAGHETTI AND MEATBALLS - one of the most iconic dishes of Italian-American cuisine.

Описание: Spaghetti and Meatballs is one of the most iconic dishes of Italian-American cuisine.
Its origins can be traced back to the late 19th century, when recipes for “pasta and meatballs in tomato sauce” began appearing in cookbooks in the second half of the 1800s and the early 1900s. The dish was developed by Italian immigrants in New York City and rose to prominence in the early 20th century before spreading across the United States.
These immigrants brought with them the culinary traditions of Southern Italy. However, in America, they encountered a new reality: ingredients—especially meat—were more abundant and affordable than they had been in their homeland. This greater availability led to an adaptation of traditional recipes.
In Italy, “polpette” (meatballs) are typically smaller and are usually served as a separate main course rather than alongside pasta. In the United States, however, the dish evolved to reflect the higher availability of meat, resulting in larger meatballs served over spaghetti—eventually becoming a beloved American comfort food.
In some regions of Southern Italy, such as Abruzzo, Puglia, and Calabria, meatballs are occasionally served with pasta. However, they differ significantly in size, preparation, and overall presentation from the American version.
Despite its immense popularity among Italian-Americans, Spaghetti and Meatballs is considered by some Italian culinary purists to be a pseudo-Italian—or even non-Italian—dish.

Ingredients for 4 servings:
(6–8 meatballs per serving)
11 oz spaghetti

For the Meatballs:
• 8 oz mild Italian ground sausage
• 1 lb ground beef
• 3.5 oz breadcrumbs
• 2 eggs
• ¼ tsp nutmeg
• ¼ tsp dried parsley flakes
• ¼ tsp granulated garlic
• ¼ tsp paprika
• 2-3 oz grated Parmigiano (keep some for final garnish if desired)
• 1 cup flour (for coating)
• Vegetable oil for frying
• Salt, as needed

For the Sauce:
• 1 can of tomato sauce
• 4 tbsp extra-virgin olive oil
• 1 medium shallot
• 2 garlic cloves
• Salt, as needed
• Fresh basil (optional)

If you would like more sauce for the spaghetti, add ½ additional can of tomato sauce and 2 extra tablespoons of olive oil.
We didn’t use salt since the Parmigiano is savoury and the sausage is already seasoned.
If desired, sprinkle the pasta with Parmigiano or Pecorino before serving.


Instructions:
For the Sauce:
1. Mince the garlic and shallot.
2. Gently sauté them in olive oil until fragrant.
3. Pour in the tomato sauce and add a few fresh basil leaves.
4. Simmer for about 5 minutes, then set aside.

For the Meatballs:
1. In a large mixing bowl, whisk the eggs.
2. Add the spices, breadcrumbs, grated Parmigiano, ground sausage, and ground beef.
3. Mix thoroughly until you obtain a smooth, homogeneous mixture.
4. Place the flour in a plastic container.
5. Scoop small portions of the meat mixture and roll them between your hands to form meatballs about 1–1½ inches in diameter (shape 3–4 at a time).
6. Place them in the flour container, close the lid, and shake gently to coat them evenly with flour.
7. Once all the meatballs are prepared, heat a generous amount of vegetable oil in a large frying pan.
8. Fry the meatballs in batches over medium-low heat, turning occasionally, for about 10 minutes or until golden brown. Remove and set aside.

Final Assembly:
1. Transfer all the fried meatballs into the saucepan with the tomato sauce.
2. Reheat and simmer over low heat for 10–15 minutes.
3. Meanwhile, cook the spaghetti in a large pot of salted water according to the package instructions.
4. When the pasta is about 2 minutes away from being fully cooked, remove the meatballs from the sauce.
5. Drain the spaghetti and toss it into the sauce, mixing thoroughly to coat. If the sauce gets too thick, add a little of the pasta cooking water.
6. Add the meatballs back to the pasta, sprinkle with grated pecorino pr Parmigiano (if desired), and serve hot.

Enjoy… and buon appetito! 🇮🇹