Spaghetti with meatballs – Italian recipe (VIDEO)
Sonia teaches us how to prepare a rich first course beloved by kids and adults: spaghetti with meatballs, one of the most representative dishes of Italian cuisine abroad. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi Giallozafferano viewers, today we’ll be preparing a very tasty first course: do you remember the spaghetti with meatballs that Lady and the Tramp romantically shared in that Italian restaurant in the famous cartoon? Yes, that’s it! It’s a substantial meal, which might be considered as a single course, and your kids will definitely like it.
But let’s see together how to make it:
1,8 oz (50 g) of Bologna / 1 medium egg
3,5 oz (100 g) of minced pork meat
3,5 oz (100 g) of sausage
2 tbsp of chopped parsley
½ cup (50 g) of grated Parmesan cheese
2/3 cup (30 g) of crumb of a stale loaf
Powdered nutmeg /pepper to taste
With regard to the sauce:
3 cups (750 ml) of tomato puree
½ onion / 1 clove of garlic / salt to taste
3-4 tbsp of extra virgin olive oil
11,5 oz (320 g ) of spaghetti
Let’s make together the spaghetti with meatballs:
First of all, I’ve minced with a mixer the bologna and the bread, which as you can see has been reduced to crumbs. In this bowl I’ve put the minced pork meat and the sausage, removed from its casing, and now I’m going to add all the other ingredients, the bread… the bologna… the parmesan cheese… the parsley… the nutmeg… the pepper… and the egg. Now add a pinch of salt and knead everything until you obtain a homogeneous mixture.
The dough for the meatballs is ready, now let it rest for 5 minutes while we’ll prepare the sauce. In this pot I’ve put 3-4 tablespoons of extra virgin olive oil and I’ve added the chopped onion and garlic; once they’re golden brown, add the tomato puree. Let it come to a boil, in the meanwhile we can prepare the meatballs.
While the tomato sauce is simmering, we apply ourselves to making the meatballs, so take some of the dough and roll it between your hands. Obviously the size of the meatballs can change according to your taste, I prefer to make them not too big. Before adding all the meatballs to the sauce, try with just one to check if it dissolves while cooking. So, while the sauce is simmering, add one meatball and wait few seconds to see if it remains compact or not. Then take it out with a skimmer and we can see that it’s still nice and compact, so we can add all the other. Let them simmer on a very very low flame for at least 30-40 minutes, so that the sauce becomes flavoursome.
Our meatballs with sauce are ready, here they are, beautiful and fragrant. I’ve brought plenty of salted water to a boil and now I’ll cook the spaghetti. Once they are al dente, you can season them with our meatballs with sauce.
Our spaghetti with meatballs are finally ready; if you want to follow the true spirit of Lady and the Tramp, remember to leave the last meatball to your better half. From Sonia and Giallozafferano, bye and see you next video recipe.
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Thank you so much, I will try your recipe….good luck!!?
🤤🤤🤤
Aw yeah….meatballs
What the fuck are you doing??? This is not an italian recipe!!! Porca puttana, cazzo!!!
All the but hurt Italians coming and criticizing the recipe. You don't like it? Go make your own video. No one is making you use this one.
I'll have the spaghetti and meatballs.
I watched this vedieo yesterday, n I have decided to make it today n it turned so yummy. the way u detail recipes r simple n easy, thank u for making my day, wish u the best. ☺👍👍👍👌👌👌
mmmmh…. oooooh…
vaffanculo grasso cagna
Nice traduction 😂😂
Who says we can't learn from watching cartoon?
are you making sauce for old folks in a nursing home ? you need two big or four small cans of paste and three cans of whole italian plum tomatoes crush in the can and extra virgin olive oil garlic first take a pot wet the bottom with the oil then (slice) into the oil three cloves of garlic then while they start cooking and turning brown you empty the two cans of paste into the oil then one can of water each can after you empty the paste out stirring slowly on low heat 3 or 4 until it starts to bubble then start putting in the three cans of tomatoes slowly letting the pot heat back up after each can until all three are in the pot then throw in a handful of romano cheese salt and pepper on the very end of a tea spoon put some baking soda in the sauce takes some of the acid out .The meatballs after they're fried go into the pot with the sauce for a three and a half hour simmer to thicken up if you don't simmer the sauce for a long time you end up with a bitter sauce which some people will put sugar in to make it taste better the plum tomatoes will naturally sweeten up the sauce after three hours it's like velvet on your tongue. p.s. special sauce i put browned baby back ribs in the sauce after three hours the meat just falls off the bone mmmm….true italian calabrese style best italian cooking there is
you fry the meatballs in extra virgin olive oil then while they're cooking you scoop the dark cooking stuff around the meatballs and put it in the sauce don't scoop up the oil if you can
close but no cigar where's the five crushed garlic cloves in the meatballs 2 eggs no nutmeg romano cheese better tasting in meatballs that's calabrese and ground beef?
There's no point telling us to check that the first meatball doesn't fall apart in the sauce and then not telling us what to do if it does fall apart!
The real Italian food, that you can find in Italy, is very different from the Italian-American one. Here in Italy we don't know a lot of recipes that you define "traditional", such as spaghetti with meatballs or fettuccine alfredo. We don't even know what a chicken parmigiana is! We don't have this recipe, but if we had, it probably would be called "chicken alla pizzaiola" (because the sauce reminds the topping of a pizza). We have "melanzane alla parmigiana" which is a recipe made with eggplant, not with chicken. And another thing: YOU USE TONS OF GARLIC. We do not put garlic everywhere!
ma è una ricetta italiana??? io qua non ho mai mangiato "spaghetti con le polpette" al massimo col ragù
You have to tell me lol! Thanks for reponding! : )
PS: I fry my meatballs, in cleaned oil from the last time I made mestballs. Store in a sealed glass jar in the fridge. Just add a little more (vegtable) oil when using. Alot of flavor in that oil!
Bologna in meatballs is NOT wrong! I too was skeptical after watching this video about 8 or 9 months ago. But I had to at least try it, so I made a half recipe (just in caxe). Now, I make really good meatballs, but these were unbelievable! Everybody went crazy for them and they keep hounding me to make them again. And unlike The Lady and the Tramp it's hand to hand combat for the last meatball lol! They don't say what kind of bologna to use, so I just used mortadella. Good choice!