Spaghetti and meatballs 🍝 culinary masterpiece of Italian cuisine…
Actually, I should say Italian-American cuisine. Do you know where the origin of spaghetti and meatballs is coming from? They do not come from Italy exactly. If you would travel to Italy, you won’t likely find spaghetti and meatballs on the restaurant menu. Italy has it’s own version of meatballs and they are called polpettes. One can find many versions of polpettes in Italy, but most importantly, not usually served with spaghetti and tomato sauce, as the American version. In Italy, meatballs are made of not only ground beef, but also turkey or fish. And now you know, that this dish has it’s real origins in America, where Italian immigrants were settling in late 19th century, in between 1880 and 1920. Ok, enough of history…😃
My version of spaghetti and meatballs is enriched with different kind of Czech herbs and some little secret ingredients. I believe, that this version of spaghetti and meatballs, is so far the most delicious, I have ever eaten. You have to try it, to believe it!
The deliciousness of this recipe doesn’t lie only in Czech herbs, fresh basil or good choice of parmesan, but also in choice of ground meat. And here is my secret ingredients… Whenever I use ground meat in a meal, I always mix 3 kind of meats. It gives amazing taste, if you mix: beef, pork and veal. The third secret ingredient is garlic. This little mighty vegetable will transform any kind of dish into a “tasteful” dish! Believe it or not, small can mean big…and good example is, when making chili con carne,imagine to drop just a bit more of those spicy pepper seeds inside the saucepan, your throat will either hate you or the whole chili goes to the garbage!!😂
Well, now I got you all the secrets and let’s do some real cooking now!
Yield: 6-8 persons
- 100 ml warm milk
- 300 g ground beef
- 300 g ground pork
- 300 g ground veal
- 2 eggs
- 110 g bread crumbs with Italian seasoning or dry bread
- 4 medium cloves of garlic,minced
- 2 Tbsp dry marjoram or fresh parsley chopped finely
- salt and pepper
- 1 medium onion (chopped finely)
- 1 Tbsp of dry paprika
- 2 cans of crushed tomatoes (each 500 g or 4 cups)
- 1 medium onion
- 2 Tbsp of ketchup
- 2 Tbsp of Olive oil
- 2 bay leaves
- 3 balls of allspice
- 1 tsp of sugar
- 250 ml/1 cup of beef broth
- pinch of cinnamon
- salt and pepper
- 2 Tbsp of finely chopped basil leaves
- parmesan for topping
- 500 g of spaghetti
- 1 Tbsp of salt
- 5 l of water
- In large bowl mix all the ingredients for meatballs and pour over the warm milk. Mix well with your hands and form small balls.
- In a large sauce-pot, reheat olive oil and cook; chopped onion, garlic, basil leaves and the spices (bay leaf, allspice, salt and pepper) for few minutes, until onion is lightly golden. Add 2 Tbsp of ketchup, stir and add two cans of crushed tomatoes and beef broth.
- Stir and let simmer approximately for 30 minutes on low heat.
- Remove allspice balls and bay leaf and with hand mixer, mix until smooth.
- Sprinkle with sugar and cinnamon, stir and add more salt or pepper, if desired.
- Now it’s time to cook the meatballs in the tomato sauce.
- Bring the sauce in light boil and add all meatballs in the sauce. Let simmer for 5 min. and then stir gently.
- Cover the sauce-pot and cook for about 25-30 min. on medium heat, depending on the size of your meatballs.
- Always take out and test the biggest meatball, if well done. Cut through the meatball and if no pink inside, it means it’s done.
- Don’t forget to do spaghetti, follow the instruction on your spaghetti package ☺.
- Prepare your plate, place your spaghetti, pour over the tomato sauce and meatballs, sprinkle with parmesan and garnish with few basil leaves.
Little hint on how to make same size meatballs, use your ice cream scoop to portion the ground meat.
And now it’s time to eat your spaghetti and meatballs. Bon Apetit!