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'''Spaghetti and meatballs''' is an [[American cuisine|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 [[American cuisine|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>


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.
Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in the United States. 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 types 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==
==History==
Line 30: Line 30:
* 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.{{cn|date=November 2022}}


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.
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 types 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 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'']]
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'']]

Revision as of 10:39, 10 May 2024

Spaghetti and meatballs
CourseMain course
Place of originUnited States
Region or stateNew York City
Main ingredientsSpaghetti, tomato sauce, meatballs
Close-up view of spaghetti and meatballs

Spaghetti and meatballs is an American 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 the United States. However, combinations of pasta with meat date back at least to the Middle Ages,[2] and pasta (including long pasta) dishes with tomato sauce and different types of meatballs are documented in certain Italian regions and in modern Italian cookbooks as maccheroni alle polpette[3] (translated as 'spaghetti with meatballs'[4]) and maccheroni alla chitarra con polpette, though these dishes are often found only in particular regions and towns.[5] They are especially popular in certain areas of southern Italy, from where most 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 immigrants in New York City, who had access to a more plentiful meat supply than in Italy.[6]

  • In 1888, Juliet Corson of New York published a recipe for pasta with meatballs and tomato sauce.[7]
  • In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13.[8]
  • The National Pasta Association (originally named the National Macaroni Manufacturers Association) published a recipe for spaghetti with meatballs in the 1920s.[9]
  • In 1931, Venice Maid in New Jersey was selling canned "spaghetti with meatballs in sauce".[10]
  • 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]

Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian,[11] because in Italy meatballs are smaller and are only served with egg-based, baked pasta.[12] However, various types 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 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.[13]

Spaghetti alla chitarra con pallottine

Other dishes that have similarities to spaghetti and meatballs include pasta seduta (lit. 'seated pasta') and maccaroni azzese in Apulia.[14][15][16]

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.[17]

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.

  • Spaghetti and spicy meatballs, homemade
    Spaghetti and spicy meatballs, homemade
  • Restaurant presentation of spaghetti and meatballs with Parmesan cheese
    Restaurant presentation of spaghetti and meatballs with Parmesan cheese

See also

References

  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.
  2. ^ Karima Moyer-Nocchi, "Italian macaroni and meatballs", The Eternal Table November 27, 2021
  3. ^ Ada Boni, Il Talismano della Felicità, Rome, 4th edition, 1934, p. 128
  4. ^ 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
  5. ^ "Ricetta Maccheroni alla chitarra con polpette". Il Cucchiaio D'Argento. Retrieved 2021-04-19.
  6. ^ Frankie Celenza (2018-07-03). "Italian-American Food Never Claimed To Be Italian, So You Can Stop Hating On It". HuffPost. New York: BuzzFeed.
  7. ^ Corson, Juliet (1888). Family Living on $500 a Year: A Daily Reference-book for Young and Inexperienced Housewives. Harper & Brothers. p. 43.
  8. ^ American Cookery. Vol. 13. Whitney Publications. 1909.
  9. ^ America's Favorite Recipes: The Melting Pot Cuisine, Part 2. 2009. p. 157.
  10. ^ "Venice Maid". Official Gazette of the United States Patent Office. Vol. 633. United States Patent Office. 1950. p. 712.
  11. ^ 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.
  12. ^ "Pasta". The Atlantic. July 1986.
  13. ^ Winke, Rebecca (March 30, 2017). "Abruzzo's Traditional Foods From Mountain to Sea". ITALY Magazine.
  14. ^ Oretta Zanini de Vita (2009). Encyclopedia of Pasta. p. 315. ISBN 978-0520944718.
  15. ^ "Maccaroni Azzese". Accademia Italiana della Cucina. Archived from the original on 2016-03-04. Retrieved 2014-12-20.
  16. ^ "Ricetta Spaghetti con le polpettine - Le ricette di Paciulina". Le Ricette di Paciulina.it. 4 September 2012. Archived from the original on 20 December 2014. Retrieved 23 September 2014.
  17. ^ "Pasta asciutta alla pugliese", in Touring Club of Italy, La cucina del Bel Paese, p. 292

Further reading

Wikimedia Commons has media related to Spaghetti with meatballs.
Wikibooks Cookbook has a recipe/module on
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