Spaghetti with meatballs
|Spaghetti with meatballs|
Spaghetti with meatballs.
|Place of origin||United States|
|Region or state||New York City, New York|
|Main ingredient(s)||Spaghetti, tomato sauce, meatballs|
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.
However, food critic and author Kyle Phillips 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..."
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) 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.
- Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 1416554009. Retrieved March 2013.
- http://www.youtube.com/watch?v=iDm3gtKLaVw Good Eats episode S13E4P1
- http://italianfood.about.com/bio/Kyle-Phillips-1661.htm Kyle Phillips
- Info on origins of Spaghetti and meatballs on About.com
|Wikibooks Cookbook has a recipe/module on|
- Spaghetti and meatballs recipe on All Recipes.com
- Origins of spaghetti and meatballs in the Atlantic