Spaghetti and meatballs: Difference between revisions

Spaghetti and meatballs
Course	Main course
Place of origin	United States
Region or state	New York City
Associated cuisine	Italian-American
Main ingredients	Spaghetti, tomato sauce, meatballs
	Cookbook: Spaghetti and meatballs; Media: Spaghetti and meatballs;

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Close-up view of spaghetti and meatballs

Spaghetti and meatballs is an Italian-American pasta dish consisting of spaghetti, tomato sauce, and meatballs.^[1]

Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in New York City. It grew in popularity during the first half of the 20th century and is today considered a classic in Italian-American cuisine both in New York City and the rest of the U.S.^[2]

History

When arriving in America, Italian immigrants brought their food traditions with them, but the availability of new ingredients and a better economy meant that traditional peasant foods from southern Italy evolved. This often included the addition of more expensive ingredients and a higher meat content, creating more plentiful meals.^[2] This way, spaghetti and meatballs soon became a popular dish among Italian immigrants in New York City.^[3]

Early references to the dish include:

In 1888, Juliet Corson of New York published a recipe for pasta and meatballs and tomato sauce.^[4]
In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13.^[5]
The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti and meatballs in the 1920s.^[6]
In 1931, Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce".^[7]
In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by Ettore Boiardi, later known as Chef Boyardee, in Milton, PA.^{[citation needed]}

By mid-century spaghetti and meatballs was firmly locked in American food tradition and popular over most of the country.

In Italy

Although the dish is widely popular in the U.S., it is practically unheard of in Italy. Italian writers and chefs often mock the dish, together with many other popular examples of Italian-American cuisine such as chicken parmesan and Caesar salad, as pseudo-Italian or non-Italian.^[8]

References

^ Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 978-1416554004. Retrieved March 1, 2013.
^ ^a ^b Esposito, Shaylyn (6 June 2013). "Is Spaghetti and Meatballs Italian?". Smithsonian Magazine. Retrieved 15 October 2024.
^ Frankie Celenza (2018-07-03). "Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It". HuffPost. New York: BuzzFeed.
^ Corson, Juliet (1888). Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives. Harper & Brothers. p. 43.
^ American Cookery. Vol. 13. Whitney Publications. 1909.
^ America's Favorite Recipes: The Melting Pot Cuisine, Part 2. 2009. p. 157.
^ "Venice Maid". Official Gazette of the United States Patent Office. Vol. 633. United States Patent Office. 1950. p. 712.
^ Piva, Filippo (29 July 2014). "Gli spaghetti con le polpette e gli altri falsi miti della cucina italiana all'estero". Wired Italia. Milan: Condé Nast Publications.

External links

Spaghetti and meatballs recipe on All Recipes.com

[1] Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 978-1416554004. Retrieved March 1, 2013.

[:0-2] Esposito, Shaylyn (6 June 2013). "Is Spaghetti and Meatballs Italian?". Smithsonian Magazine. Retrieved 15 October 2024.

[3] Frankie Celenza (2018-07-03). "Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It". HuffPost. New York: BuzzFeed.

[4] Corson, Juliet (1888). Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives. Harper & Brothers. p. 43.

[5] American Cookery. Vol. 13. Whitney Publications. 1909.

[6] America's Favorite Recipes: The Melting Pot Cuisine, Part 2. 2009. p. 157.

[7] "Venice Maid". Official Gazette of the United States Patent Office. Vol. 633. United States Patent Office. 1950. p. 712.

[8] Piva, Filippo (29 July 2014). "Gli spaghetti con le polpette e gli altri falsi miti della cucina italiana all'estero". Wired Italia. Milan: Condé Nast Publications.

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@@ Line 3: / Line 3: @@
 | name = Spaghetti and meatballs
 | image = Spaghetti and meatballs 1.jpg
-| image_size = 248px
+| image_size =
 | caption =
 | alternate_name =
-| country = {{plainlist|
+| country = [[United States]]
+| region = [[New York City]]
-*[[Italy]]
-*[[United States]]
-}}
-| region = {{plainlist|
-*[[Abruzzo]]
-*[[New York City]]
-}}
 | associated_cuisine = [[Italian-American cuisine|Italian-American]]
 | creator =
 | course = [[Main course]]
 | type =
-| served = Hot
+| served =
 | main_ingredient = [[Spaghetti]], [[tomato sauce]], [[meatball]]s
 | variations =
@@ Line 24: / Line 18: @@
 [[File:SpaghettiandMeatballs.jpg|thumb|Close-up view of spaghetti and meatballs]]
-'''Spaghetti and meatballs''' is an [[Italian-American cuisine|Italian-American]] dish consisting of [[spaghetti]], [[tomato sauce]] and [[meatball]]s.<ref>{{cite book |title=Delizia!: The Epic History of the Italians and Their Food |last=Dickie |first=John |year=2008 |publisher=Simon and Schuster |isbn=978-1416554004 |pages=225–226 |url=https://books.google.com/books?id=nB6NtvQhYDYC&q=Spaghetti+with+meatballs&pg=PA225 |access-date=March 1, 2013}}</ref>
+'''Spaghetti and meatballs''' is an [[Italian-American cuisine|Italian-American]] [[pasta]] dish consisting of [[spaghetti]], [[tomato sauce]], and [[meatball]]s.<ref>{{cite book |title=Delizia!: The Epic History of the Italians and Their Food |last=Dickie |first=John |year=2008 |publisher=Simon and Schuster |isbn=978-1416554004 |pages=225–226 |url=https://books.google.com/books?id=nB6NtvQhYDYC&q=Spaghetti+with+meatballs&pg=PA225 |access-date=March 1, 2013}}</ref>
+Originally inspired by similar dishes from [[southern Italy]], the modern version of spaghetti and meatballs was developed by [[Italian diaspora|Italian immigrants]] in [[New York City]]. It grew in popularity during the first half of the 20th century and is today considered a classic in Italian-American cuisine both in New York City and the rest of the U.S.<ref name=":0">{{Cite web |last=Esposito |first=Shaylyn |date=6 June 2013 |title=Is Spaghetti and Meatballs Italian? |url=https://www.smithsonianmag.com/arts-culture/is-spaghetti-and-meatballs-italian-94819690/ |access-date=15 October 2024 |website=Smithsonian Magazine}}</ref>
-Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in the USA. However, combinations of pasta with meat date back at least to the Middle Ages,<ref>Karima Moyer-Nocchi, "Italian macaroni and meatballs", ''The Eternal Table'' [https://www.theeternaltable.com/historical-recipes/macaroni-and-meatballs-the-italian-side-of-the-story November 27, 2021]<!-- This is a blog by a "well-known professional researchers writing within their field" [[Wikipedia:Reliable source examples#Are weblogs reliable sources?|are blogs RS?]]; Moyer-Nocchi is a tenured professor and author of several books on Italian cuisine --></ref> and pasta (including long pasta) dishes with tomato sauce and different kinds of meatballs are documented in certain Italian regions and in modern Italian cookbooks as ''maccheroni alle polpette''<ref>[[Ada Boni]], ''Il Talismano della Felicità'', Rome, 4th edition, 1934, p. 128</ref> (translated as "spaghetti with meatballs"<ref>Ada Boni, ''The Talisman Italian Cook Book'', New York, 1950, translation, excluding non-Italian dishes (see p. v) and with Italian-American dishes marked with an asterisk (see p. v) of the 15th Italian edition, p. 154-155</ref>) and ''maccheroni alla chitarra con polpette'', though these dishes are often found only in particular regions and towns.<ref name="Il Cucchiaio D'Argento">{{cite web |url=https://www.cucchiaio.it/ricetta/ricetta-maccheroni-chitarra-pallottine/ |website=Il Cucchiaio D'Argento |access-date=2021-04-19|title=Ricetta Maccheroni alla chitarra con polpette }}</ref> They are especially popular in certain areas of [[southern Italy]], from where most [[Italian diaspora|Italian immigrants]] to the United States emigrated, though generally the version served in southern Italy features smaller meatballs than the current Italian-American and Italian immigrant version.
 ==History==
-Spaghetti and meatballs was popular among [[Italian diaspora|Italian immigrants]] in [[New York City]], who had access to a more plentiful meat supply than in Italy.<ref>{{cite news|url=https://www.huffpost.com/entry/italian-american-food_n_5b364d53e4b08c3a8f69c37c|title=Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It|author=Frankie Celenza|author-link=Frankie Celenza|date=2018-07-03|work=[[HuffPost]]|publisher=[[BuzzFeed]]|location=New York}}</ref>
+When arriving in America, Italian immigrants brought their food traditions with them, but the availability of new ingredients and a better economy meant that traditional [[peasant foods]] from southern Italy evolved. This often included the addition of more expensive ingredients and a higher meat content, creating more plentiful meals.<ref name=":0" /> This way, spaghetti and meatballs soon became a popular dish among Italian immigrants in New York City.<ref>{{cite news|url=https://www.huffpost.com/entry/italian-american-food_n_5b364d53e4b08c3a8f69c37c|title=Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It|author=Frankie Celenza|author-link=Frankie Celenza|date=2018-07-03|work=[[HuffPost]]|publisher=[[BuzzFeed]]|location=New York}}</ref>
+Early references to the dish include:
-* In 1888, [[Juliet Corson]] of New York published a recipe for pasta with meatballs and tomato sauce.<ref>{{cite book|title=Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives |first=Juliet |last=Corson |publisher=Harper & Brothers |year=1888 |page=43 |url=https://books.google.com/books?id=rSJBAAAAYAAJ&pg=PA43}}</ref>
+* In 1888, [[Juliet Corson]] of New York published a recipe for pasta and meatballs and tomato sauce.<ref>{{cite book|title=Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives |first=Juliet |last=Corson |publisher=Harper & Brothers |year=1888 |page=43 |url=https://books.google.com/books?id=rSJBAAAAYAAJ&pg=PA43}}</ref>
 * In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13.<ref>{{cite book |title=American Cookery |volume=13 |publisher=Whitney Publications |year=1909 |url=https://books.google.com/books?id=v9hBAQAAMAAJ}}</ref>
-* The [[National Pasta Association]] (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti with meatballs in the 1920s.<ref>{{cite book | title = America's Favorite Recipes: The Melting Pot Cuisine, Part 2 | date = 2009 | page = 157}}</ref>
+* The [[National Pasta Association]] (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti and meatballs in the 1920s.<ref>{{cite book | title = America's Favorite Recipes: The Melting Pot Cuisine, Part 2 | date = 2009 | page = 157}}</ref>
 * In 1931, Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce".<ref>{{cite periodical |title=Venice Maid |periodical=Official Gazette of the United States Patent Office |volume=633 |page=712 |publisher=United States Patent Office |year=1950 |url=https://books.google.com/books?id=Q58LGvQ6gnkC&dq=spaghetti+with+meatballs&pg=PA712}}</ref>
-* In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by [[Ettore Boiardi]], later known as Chef Boyardee, in Milton, Pa.{{cn|date=November 2022}}
+* In 1938, the exact phrase "spaghetti and meatballs" appeared in a list of canned foods produced by [[Ettore Boiardi]], later known as Chef Boyardee, in Milton, PA.{{Citation needed|date=November 2022}}
+By mid-century spaghetti and meatballs was firmly locked in American food tradition and popular over most of the country.
-Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian,<ref>{{cite news |first=Filippo |last=Piva |title=Gli spaghetti con le polpette e gli altri falsi miti della cucina italiana all'estero |magazine=[[Wired (magazine)|Wired]] Italia|location=[[Milan]]|publisher=[[Condé Nast Publications]] |date=29 July 2014 |url=https://www.wired.it/lifestyle/food/2014/07/29/piatti-non-italiani/ }}</ref> because in Italy meatballs are smaller and are only served with egg-based, baked pasta.<ref>{{cite web | url = https://www.theatlantic.com/magazine/archive/1986/07/pasta/306226 | title = Pasta | date = July 1986 | publisher = The Atlantic}}</ref> However, various kinds of pasta with meat are part of the culinary tradition of [[Abruzzo]], [[Apulia]], [[Sicily]], and other parts of southern Italy. A recipe for [[rigatoni]] with meatballs is in ''[[Il cucchiaio d'argento]]'' (''The Silver Spoon''), a comprehensive Italian cookbook.
+==In Italy==
-In Abruzzo, ''chitarra alla teramana'' is a standard first course made with ''[[spaghetti alla chitarra]]'', small meatballs (''polpettine'' or ''pallottine''), and a meat or vegetable ragù.<ref>{{Cite web|url=http://www.italymagazine.com/featured-story/abruzzos-traditional-foods-mountain-sea|title=Abruzzo's Traditional Foods From Mountain to Sea|date=March 30, 2017|website=ITALY Magazine |first=Rebecca |last=Winke}}</ref>[[File:Spaghetti alla chitarra con pallottine (Teramo).jpg|thumb|''Spaghetti alla chitarra con pallottine'']]
+Although the dish is widely popular in the U.S., it is practically unheard of in Italy. Italian writers and chefs often mock the dish, together with many other popular examples of Italian-American cuisine such as [[chicken parmesan]] and [[Caesar salad]], as pseudo-Italian or non-Italian.<ref>{{cite news |first=Filippo |last=Piva |title=Gli spaghetti con le polpette e gli altri falsi miti della cucina italiana all'estero |magazine=[[Wired (magazine)|Wired]] Italia|location=[[Milan]]|publisher=[[Condé Nast Publications]] |date=29 July 2014 |url=https://www.wired.it/lifestyle/food/2014/07/29/piatti-non-italiani/ }}</ref>
-Other dishes that have similarities to spaghetti and meatballs include ''pasta seduta'' ({{literally|seated pasta}}) and ''maccaroni azzese'' in Apulia.<ref>{{cite book | author = Oretta Zanini de Vita | title = Encyclopedia of Pasta | date = 2009 | isbn = 978-0520944718 | page = [https://archive.org/details/encyclopediaofpa00zani/page/315 315] | url-access = registration | url = https://archive.org/details/encyclopediaofpa00zani/page/315 }}</ref><ref>{{cite web | publisher = Accademia Italiana della Cucina | url = http://www.accademiaitalianacucina.it/en/content/maccaroni-azzese | title = Maccaroni Azzese | access-date = 2014-12-20 | archive-date = 2016-03-04 | archive-url = https://web.archive.org/web/20160304025809/http://www.accademiaitalianacucina.it/en/content/maccaroni-azzese | url-status = dead }}</ref><ref>{{cite web|url=http://www.paciulina.it/ricette/spaghetti-con-le-polpettine/|title=Ricetta Spaghetti con le polpettine - Le ricette di Paciulina|date=4 September 2012|work=Le Ricette di Paciulina.it|access-date=23 September 2014|url-status=dead|archive-url=https://web.archive.org/web/20141220055119/http://www.paciulina.it/ricette/spaghetti-con-le-polpettine/|archive-date=20 December 2014}}</ref>
-Some baked pasta dishes from Apulia combine pasta and meat where meatballs, [[mortadella]], or [[salami]] are baked with [[rigatoni]], tomato sauce, and [[mozzarella]], then covered with a pastry top.<ref>"Pasta asciutta alla pugliese", in [[Touring Club of Italy]], ''La cucina del Bel Paese'', p. 292</ref>
-Other pasta recipes include slices of meat rolled up with cheese, cured meats and herbs (''involtini'' in Italian) and braciole (pronounced "bra'zhul" in Italian-American and Italian-Australian slang) that are cooked within sauce but pulled out to be served as a second course.
-<gallery mode="packed" heights="160">
-File:Spicy Meatballs and Spaghetti.jpg|Spaghetti and spicy meatballs, homemade
-File:Spaghetti and meatballs (cropped).jpg|Restaurant presentation of spaghetti and meatballs with [[Parmesan|Parmesan cheese]]
-</gallery>
 ==See also==
 {{Portal|United States|Food}}
-* [[Bolognese sauce]]
 * [[Italian-American cuisine]]
-* [[List of meatball dishes]]
 * [[List of pasta]]
 * [[List of pasta dishes]]
-* [[Meatball sandwich]]
+* [[List of meatball dishes]]
 ==References==
@@ Line 69: / Line 52: @@
 ==External links==
 {{Commons category}}
-{{Cookbook|Spaghetti and Meatballs}}
+{{Cookbook|Spaghetti with meatballs}}
 * [http://allrecipes.com/Recipe/Spaghetti-and-Meatballs/Detail.aspx Spaghetti and meatballs recipe on All Recipes.com]

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Latest revision as of 17:09, 4 January 2025

History

In Italy

See also

References

Further reading

External links