Spaghetti with meatballs

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For the style of computer programming, see Spaghetti with meatballs (programming). For others, see Spaghetti (disambiguation).
Spaghetti with meatballs
Spaghetti and meatballs (cropped).jpg
Spaghetti with meatballs.
Course Main course
Place of origin United States
Region or state New York City, New York
Creator Italian Americans
Serving temperature Hot
Main ingredients Spaghetti, tomato sauce, meatballs
Cookbook:Spaghetti with meatballs  Spaghetti with meatballs
Close-up view of spaghetti with meatballs

Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs.[1]

According to Food Network host and correspondent Alton Brown, early 20th-century Italian immigrants in New York City were the first to make it and the National Pasta Association (originally named the National Macaroni Manufacturers Association) was the first organization to publish a recipe for it in the 1920s.[2]

However, food critic and author Kyle Phillips[3] says he has found similar dishes in Italy that pre-date it.

"...though Spaghetti with meatballs are rare in Italy there are Italian precursors: I have had spaghetti with tiny meatballs in Puglia, [Sicilian food authority] Pino Correnti notes that meatballs were a common addition to feast day pasta sauces in Sicily..."[4]

There are in fact multiple Italian regional recipes for tomato sauce with the addition of meatballs (usually smaller than in the Italian-American version, as those you would find in Abruzzo region)[5] or slices of meat rolled up with cheese, cured meats and herbs (involtini in Italian), but most commonly pasta is garnished with the sauce and served separately from the meats cooked in the sauce itself.

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