Spaghetti & Meatball

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Spaghetti & Meatball authentic Italian flavor

It is always known as an Italian classic but it is not. Of course, in Italy, there are spaghetti and meatballs, but the meatballs called polpette are smaller and never come with spaghetti. This dish originated with the Italian community that immigrated to New York in the late 19th century, gradually people also misunderstood its originality and Spaghetti & Meatball appeared in most Italian restaurants around the world.
 
But whether it is Italian or American food, it doesn't matter, the food just needs to be delicious. Although Americanized, this recipe still has the typical and simple features, often seen in the cooking style that people still call: Nonna's way - "grandma's way". In that way, meatballs not only have meat but also need an extremely important ingredient: pieces of old bread soaked in milk, making the meat stick better, soft, rich and not dry. It is the small things that are preserved and the new combinations that make the classic dishes of Italian-American cuisine with their own unique colors.

Ingredient:
 
  • 400g Barilla Spaghetti.
  • 250g ground beef shoulder.
  • 250g ground pork shoulder.
  • 4 slices bacon, minced.
  • 4 tablespoons Latino Bella Extravirgin Olive Oil.
  • 1 baguette, remove the inside and crust.
  • 50ml unsweetened fresh milk.
  • Grated Parmesan cheese.
  • 1 teaspoon Mc.Cormick Parsley Flake.
  • 2 teaspoons Mc.Cormick Oregano.
  • 1/2 teaspoon Mc.Cormick Ground Cumin.
  • ¼ teaspoon Mc.Cormick All Spice.
  • 1 teaspoon Mc.Cormick Hungarian Sweet Paprika.
  • Mc.Cormick Garlic Salt.
  • Mc.Cormick Black Pepper Grinder.
 
Marinara Sauce:
 
  • 1 Tbsp olive oil.
  • 1 onion, diced.
  • 3 cloves garlic, minced.
  • 200ml red wine.
  • 1kg tomatoes, peeled and seeded.
  • 2 teaspoons Mc. Cormick Basil
  • Mc.Cormick Sea Salt Grinder.
 
 
Making:
Marinara Sauce:
 
  • Heat oil, saute onion and garlic. Add tomato and saute until soft.
  • Add wine, simmer until sauce thickens.
  • Add basil, cover and simmer for 5 minutes to absorb the aroma, season with a little salt. The sauce should be a little bland because the meatballs are marinated very well.

 

Spaghetti Meatball:
Làm món mỳ Spaghetti thịt viên ngon tuyệt cho nhà hàng bếp âu - Bep36.com
  • Tear the bread into small pieces and soak in milk, then mix well with the ground meat and bacon. Add the dry spices, 2 tablespoons of olive oil and add garlic salt and pepper to taste. Cover and refrigerate for 30 minutes.
  • Take out the meat, roll it firmly into balls about 5cm in diameter. Place the meatballs on a baking tray and brush oil all over the meatballs.
  • Preheat the oven at 220oC for 10 minutes. Put the meat tray in and bake for 20 minutes. If you don't have an oven, you can also use a pan to brown the meat.
  • Add meatballs to the sauce and simmer over low heat. Cover and simmer for about 1 hour.
  • Cook spaghetti according to package directions. Drain, divide into portions and toss with hot sauce while still hot.
  • Divide the meatballs evenly, sprinkle with grated Parmesan, if you have fresh basil, add a few leaves for extra flavor.

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