Spaghetti with meatballs – Italian recipe

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  1. 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. ☺👍👍👍👌👌👌

  2. 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

  3. 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

  4. 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!

  5. 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!

  6. 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!

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