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Home » Italian Recipes » The Big Night and What You Need to Know About Spaghetti and Meatballs

The Big Night and What You Need to Know About Spaghetti and Meatballs

December 13, 2009 by Angela Roberts 15 Comments

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Spaghetti & Meatballs by Angela Roberts

You have to watch this movie clip from The Big Night to understand what I’m about to tell you about spaghetti and meatballs. This is a very funny scene about a topic the Italians take very seriously. And, it’s no mistake that the main characters are called Primo and Secondo.

This is a very opinionated post, and I can’t help myself, and when you think I’ve gone too far, please go back and watch the clip again.

Spaghetti and meatballs is a beloved “American” meal. I say American because you’re more likely to find it on a menu in the States than in Italy. If it’s on a menu in Italy, it’s there for tourists in a restaurant one should probably avoid.

In Italy, meatballs are called polpette and the recipe is very similar to what I grew up with. Polpette are eaten as main course, or in a soup. When the meatballs are made very tiny, (like marbles), they are called polpettine, typically found in the Abruzzo region. As Italian restaurants popped up in Little Italy’s all over the east coast in America, they eventually started serving spaghetti and meatballs  in one dish. They didn’t start out serving the meatballs with the spaghetti,  but added them to adjust for the culture and the American tradition of eating the meat as the first course.

Hence, the dish you see pictured was never served in our home growing up. Although the meatballs would be cooked in a tomato sauce, they would never actually be served with the spaghetti. As Secondo (above) says  in the movie  “sometimes the spaghetti likes to be alone.”

The spaghetti was served first in a shallow bowl that was sitting on a flat dinner plate. We ate spaghetti only with a clean, simple, tomato sauce (flavored by the meat, but not containing meat) and freshly grated cheese. Then when those dishes were removed, we ate the second course of meatballs (or perhaps others meats) with a salad on the dinner plate.

 

Spaghetti is never served with a meat sauce and meatballs at the same time. There is no such thing as a tomato meat sauce. There is a meat sauce (called bolognese) that has some (very little) tomato in it and that is served with a wide noodle  and used for lots of dishes. But, it’s not considered in the same family as spaghetti and meatballs.

There are many more meatball opinions. How to make the meatballs, what size to make them, garlic or no garlic, and how long to cook the sauce, which leads to what type of spaghetti should be served. You would think for such a simple, common, rustic kind of dish, there wouldn’t be so many strong opinions. But watch the movie again, and you’ll understand.

I accepted these “food rules” growing up, because I found my stability inside the rules. Food rules defined for me a “culture” to be a part of, and provided something I could rely on as a constant. I went to eight different grade schools, so my sanity required consistency and tradition. Sitting at the table, following the food rules brought an hour of predictable sanity. It could be my grandmother’s table which meant good times (usually), or it could be a table in a small apartment with my mom, my brother and I, during one of the times we weren’t talking to the rest of the family, including my father. At least during this predictable hour, I could forget the other twenty-three.

I wrote about meatballs in the meatball slider recipe, but I’ll give you a slightly different version. You can play with your meatball recipe, but don’t be tempted to fill a meatball with a lot of garlic and crazy spices. A good meatball doesn’t do well when one ingredient takes over, either in flavor or in texture. If you add garlic, you must be careful, that it’s not sitting on the edge of the meatball and gets too browned, causing your meatball and your sauce to taste bitter. This is why I recommend skipping the garlic. Remember that as the meatballs sit in the sauce, they are going to become more flavorful, and it’s much more important to use good meat and good cheese.

The Meat for Meat Balls
Many recipes have a mixture of pork, veal and beef. Many don’t have the access to affordable ground veal or choose not to eat veal, and in that case double up on the beef. Use a good meat, but not an extra lean meat. If you do happen to buy extra lean-lean, add in a little olive oil.

While I prefer a beef/pork mixture or veal, you may prefer turkey. You will need to boost that flavor. Recipe Here.

We also love veal meatballs. Ground veal can be pricey, and I grab it when it goes on sale. Veal meatballs are the most tender and flavorful on their own. You can add veal to your meat mixture (about 1/3), which is a more affordable way to include it.

Recipe for Veal Meatballs here.

The Sauce for Spaghetti & Meatballs Recipe

The third most popular at Spinach Tiger is my Grandmother’s Homemade Tomato Sauce. It’s easy and consistently good.


I prefer a clean pureed sauce for spaghetti and meatballs, and will strain good tomatoes making sure there are no seeds.

Some regions of Italy insist on adding carrots, onions and celery to tomato sauce. Save this for bolognese. It changes the flavor and texture of the sauce. It’s like trying to mix the northern and southern regions of Italian cooking together. Sometimes that can work. I don’t think it works for a clean tomato sauce, with one exception. I will add butter to my tomato sauce to make it creamier. It’s not really necessary, but it’s a nice touch, and a northern Italian influence.

Pasta Choice for Spaghetti & Meatballs

We like an authentic thick spaghetti, cooked al dente. For just a little more money, buy a high quality brand. There are now some good gluten free options too.

How to Cook Perfect Spaghetti

It’s important to get it right, and this post will give you the tips you need

The Cheese for a Spaghetti & Meatballs Recipe

Use only freshly grated parmigiano reggiano or pecorino romano at table. Tip: take cheese down to room temperature before serving. Grate as you use it, as the cheese can dry out within the hour, changing the flavor. You need this cheese for the meatballs also.

Spaghetti and Meatballs
Just recently, after 100 years of tradition in America, we started putting spaghetti and meatballs on the same plate. I am still unsure about how I feel about it, and this is proof of how deep food memories can go and how the food rules have shaped me.

Thus, today I give you the Retro Rose version of a great American tradition: Spaghetti and Meatballs.

More Italian Recipes from Spinach Tiger

More Meatball Recipes from Spinach Tiger

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The Big Night and What You Need to Know About Spaghetti and Meatballs

Classic Spaghetti & Meatballs from my Italian Mother.
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Entree
Cuisine: Italian
Servings: 10
Author: Angela Roberts

Ingredients

Meatball Recipe Ingredients

  • 1/2 cup milk divided
  • 3 large slices left over Italian bread
  • 2 pounds ground chuck
  • 1 pound ground pork ask butcher to grind fresh (or use all ground beef)
  • 1/2 cup finely chopped parsley
  • 1/2 cup freshly grated cheese you can mix parmesan and pecorino but don’t use pre-grated cheese or cheese blends
  • 1-2 cloves of garlic minced (optional)
  • 2 eggs
  • sea salt black pepper

Pasta

  • 2 Pounds Pasta
  • 1/4 cup salt
  • 12 quarts water

Tomato Sauce Recipe Found here

    Instructions

    • Take meat and eggs out 30 minutes before preparation. Put meat in large bowl.
    • Mix pork and beef together.
    • Soak bread in milk. Squeeze milk from bread. Set bread aside. Use all milk left over to soak meat.
    • Add parsley, cheese, garlic, salt and pepper. Mix thoroughly. Add eggs. Mix. Add bread and now mix just enough to hold together. Don’t over mix, as there will be some pieces of bread throughout the mixture, unlike mixing a meatloaf with bread crumbs.
    • Do one tester meatball on top of the stove. Taste and adjust seasoning as needed. You may need more cheese, salt or pepper.
    • Fry until browned all over. Add to tomato sauce.
    • My preference is to bake on parchment paper on cookie sheet for 20-25 minutes at 350. They don’t have to be completely cooked through as they will cook in the sauce.

    Pasta

    • If you don't have a large enough pot to put in 12 quarts water, cook separately. Each pound of pasta needs six quarts water.
    • Boil water. Once boiling add salt. Once water is boiling again, add pasta.
    • Cook according to instructions. Drain.

    Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

    If you love this recipe, please give it five stars. It means a lot. xoxo

     

     

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    Filed Under: Italian Recipes, Pasta Recipes Tagged With: ground beef, ground pork, meatballs, pasta, pecorino romano, spaghetti, tomato sauce

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    Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

    If you love this recipe, please give it five stars. It means a lot. xoxo

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    Cheeseball and Peaches  have so enjoyed the lockdown this year! This is a rare moment when they are actually cuddling together. They cuddle people more. They have the large deck outside to roam. They race around chasing each other in the middle of the night and for them life is wonderful. Reflecting on the past year, I’m truly an optimist, even in 2020.  Many good things happened, shadowed by Covid fallout some because of Covid. The biggest down for me personally was the lack of adventure, connection, parties, dining out, inviting people over, talking to my customers face to face. These are not shallow things. They are the things that boost the immune system and prolong life. Bread and water shared with people trumps a huge feast eaten alone. So my happiest times this year have been with people I love and the getaway at my friend’s farm. Getting OUTSIDE without a mask, without fear has meant everything. The joy of the Lord is my strength and I pray for a lot of JOY for 2021, for as a believer, it’s never pitch dark. 
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    Taco Tuesday can be keto with my grain free tortillas. Easy enough to make and they stack one on top of the other in the freezer. #linkinprofile https://spinachtiger.com/grain-free-tortillas-keto-low-carb/
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#grainfreetacos #grainfreetortillas #paleotortillias
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    How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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    Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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    Merry Christmas. 🎄In spite of all the bad that came with 2020, today was a good day. I found out my wonderful step mother unexpectedly inherited a nice sum of money which she needs badly and that made my heart sing. ❤️ I’m so thrilled when other people get good things they deserve. I was also thrilled with my two sour dough creations we had tonight👩🏻‍🍳. I am still baking from  Emilie Raffa’s Sourdough Made Simple book, and had to try the spinach dip stuffed braided loaf and the camembert wreath. 😋😋Both were HUGE hits, easy directions to follow and came out perfectly.  We had charcuterie, crab cakes, arugula salad and these breads. I think I may not eat again until next year. By the way those cute keto sugar cookies a few posts back were frozen and then brought out for today. Everyone loved them. I think they are even better after being frozen. 
May tomorrow be as nice as today! We all need a good day.
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