Spaghetti Meatballs: The New York Pasta Recipe

The History of Spaghetti Meatballs

• Spaghetti originated in Italy, but spaghetti and meatballs came together in late 19th-century New York. Italian immigrants newly settled in the city had the idea of combining spaghetti with meatballs. The first recorded recipe appears in a cookbook by Juliet Corson, published in 1888.
• The dish has since become a New York staple. You’ll find it easily on the menus of diners, delis (small groceries with sandwich counters), American restaurants, and Italian restaurants in New York. If you’re very hungry, this is a good choice: portions are always generous.
• Here’s the irony: spaghetti and meatballs have since crossed the Atlantic back to Italy. You can find this dish in some restaurants there, particularly in Rome and Naples, usually to satisfy American tourists. The circle is complete.

Ingredients for 4 to 5 people

• 90 g (3.2 oz) spaghetti per person.

For the meatballs

• 750 g (26.5 oz) ground veal.
• 2 whole eggs.
• 3 tablespoons breadcrumbs.
• 3 tablespoons olive oil.
• 2 tablespoons Pecorino Romano cheese.
• ½ tablespoon fresh parsley, chopped.
• ½ tablespoon thyme.
• Salt and pepper.
• Flour.

For the tomato sauce

• One 800 g (28 oz) can of peeled tomatoes. In season, use fresh Roma tomatoes instead—fragrant, ripe ones.
• 250 ml (1 cup) tomato passata (strained tomatoes).
• 2 tablespoons tomato paste.
• 50 ml (3.4 tablespoons) olive oil.
• A splash of red wine.
• 2 garlic cloves, minced.
• 1 onion, hand-chopped.
• 1 bay leaf.
• 1 tablespoon fresh basil, chopped.
• ½ tablespoon fresh parsley, chopped.
• Salt and pepper.

Recipe steps

• 1/ Start with the tomato sauce. Heat the olive oil in a large pot and sauté the minced garlic and onion for 2 to 3 minutes.

• 2/ Add the peeled tomatoes, passata, tomato paste, and a little water.

• 3/ Add a splash of red wine, the bay leaf, parsley, pepper, and salt.

• 4/ Simmer for about 30 minutes.

• 5/ While the sauce cooks, prepare the meatballs. Combine all the meatball ingredients except the olive oil and flour. Mix well.

• 6/ Shape the meatballs to about 4 to 5 cm (1.6 to 2 inches) in diameter and roll them in flour.

• 7/ Heat the olive oil in a skillet and gently brown the meatballs on all sides.

• 8/ Transfer the meatballs to the tomato sauce and simmer over low heat for about 30 minutes.

• 9/ Near the end of cooking, stir in the chopped basil.

• 10/ Bring a pot of water to a boil, then add the spaghetti. Follow the package instructions for al dente pasta.

• 11/ Serve by forming a nest with the spaghetti. Place the tomato sauce and meatballs in the center of the plate. Enjoy!

Send us a photo of your spaghetti and meatballs!

• Feel free to contact me if you’d like to share a recipe or challenge me to a cooking competition. Email: patricia@cnewyork.net

Patricia’s spaghetti and meatballs.