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Spaghetti and Meatballs Recipe: An Iconic Italian-American Dish

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Posted on Friday, January 13, 2012 | By: Carmen Anderson

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Its not pretty nor delicate, and it has very little in common with traditional Italian food, but spaghetti and meatballs is definitely American comfort food at its finest.  Like all comfort food, its tasty, warm and filling. For a classic dinner the whole family will love, especially the kids, you can't beat spaghetti and meatballs. I have to say I had a hard time resisting these meatballs while cooking. I think at least one or two were, ah, sacrificed for the sake of tasting before the spaghetti was served.

Serve : 2 - 3
Cook Time: 30 minutes
Estimate Cost: $5
Ingredients

Tomato sauce
  • 1 large Onion, chopped
  • 4 medium tomatoes diced 
  • 1/4 cup olive oil
  • 3/4 teaspoon Italian mixed herbs
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup of red cooking wine
Meatball
  • 1 pound minced beef
  • 1 cup flour
  • 2 tablespoons parsley
  • 1/2 teaspoon garlic powder
  • 1 egg
  • Salt and pepper to taste.  
Preparations
    1. Preparation In a large bowl, mix the minced beef, egg and mix herbs together. Salt and Pepper to taste.
    2. Using your hands, roll mince beef mixture it into ping-ping size balls. Then dip balls in flour and put to one side. Heat olive oil in saucepan . 
    3. Saute onions until soft. Add the meatballs and gently fry until golden brown.Now add the cooking wine and simmer for approximately two minutes. 
    4. Once the wine has evaporated, Add in the chopped tomatoes. Season to taste, then simmer on the lowest heat for 25 to 30 minutes,
    5. Serve with spaghetti cooked al dente and additional grated Parmesan.  
    Husband Says: "Eats them during cooking! There were meatballs that didn't make it to the dinner plate!? SACRILEGE! Though, that would explain why when she made pizza, it ended up on the table minus a slice. Hmmm. I shall have to stand guard during the cooking process. These balls o' meat are seriously good. Nom Nom."

      Comments (2)

      Elisabeth said on January 17, 2012 9:57 PM

      Hi Carmen-Thanks for following my blog...followed you back. It's an interesting post you wrote about spaghetti and meatballs, and your sauce is delicious with the cup of red wine, which I often make this way. Although, I'm a little curious why you didn't use bread crumbs to bind the meat...instead you used flour? That's something I have not heard of, but if it works, than why not?

      As far as meatballs served over spaghetti, it really was Americanized by Italian/American immigrants to make it go further!
      Meatballs, are indeed an authentic Italian recipe, if it's cooked in red sauce!

      It is truly a Southern Italian tradition, but they serve it with salad, or a side of vegetables. The pasta, which in most case is eaten as first course, but never...never, with meatballs, or any other meat. Salad is served as last course, where in America we have it as first course, but even most Italian/Americans serve it the American way!
      Also love your amazing baked ham, sounds and looks divine!

      Carmen Anderson said on January 17, 2012 10:55 PM

      Hi Elisabeth, I really enjoyed reading your comment! It's all very interesting for me. And thanks for the tips on using breadcrumbs to bind the meat!I look forward to trying that out !

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