Spaghetti and meatballs, a simple, exotic cuisine

Whenever I carve for classic dish spaghetti and meat-balls is one of the top dishes in my list. This is a simple yet exotic dish with its old school charm. Almost everyone has at one point in their life got to experience this culinary masterpiece.This is considered a family staple when it comes to dinner time. The comfort of a heaping plate of pasta soaked in marinara sauce and delectable meatballs is simply great. Contrary to a popular belief, if you travel to Italy, you won’t likely find a dish called spaghetti and meatballs on the menu. While it is largely known as an Italian dish, spaghetti and meatballs actually didn’t originate there. Sure, Italy has their own version of meatballs, but they are different from what you’ve likely had in the past. They are called “polpettes” and are primarily eaten without spaghetti. They are also made with any meat from turkey to fish, instead of primarily ground beef and are made no bigger than golf balls. Spaghetti and meatballs in Italy is largely to satisfy the carvings of the typical American or international travellers.The origin of spaghetti and meatballs started with Italian immigrants coming to America in early 1900’s. The majority of immigrants were extremely impoverished and had been spending majority of their income on food in Italy compared to US. Meat quickly became staple and families were putting meatballs more frequently on the table. Then came the sauce, for American cooks “Sailor Sauce” dominated Italian American cuisine because canned tomatoes were among the only items available at local grocers. The marinara sauce originated from Naples and comes from the Italian word “Marinaro”, meaning sailor.Spaghetti also became instant hit in United States as it was easily available and had long shelf life and was economic and easily affordable by the masses. Soon chefs started combining the spaghetti, marinara sauce and the meatballs together and thus the dish spaghetti and meatballs was made. Even seasonings like garlic, hot pepper flakes and oregano became more and more prominent that immigrants used as they were assimilated into American culture.Spaghetti and meatballsIngredientsServes 2For tomato saucePeeled tomato 500 gmOlive oil 1/4 cupGarlic cloves 10-12 clovesRed pepper flakes 1/2 tspOregano 1 tspBay leaves 2 leavesKosher salt to tasteBlack pepper to tasteBasil leaves 1/2 cupFor  meatballsGround beef 300 gmStale bread, torn 1 cupMilk 1 cupEggs 2Garlic, chopped 4-5 clovesParmesan cheese, grated 1 cupParsley, chopped 1/2 cupOregano 1 tspFennel seeds 1/2 tspred pepper flakes 1/2 tspSalt to tasteBlack pepper, crushed to tasteOlive oil 1/4 cupSpaghetti pasta 300 gmMethodFor the tomato sauce, heat oil in a heavy bottom pot over medium heat and add garlicBlanch and peel the tomato and cut them in rough dices and add to the potAdd red pepper flakes, bayleaf, salt, oregano, crushed black pepper, salt and stir wellBreak the tomato with the spatula and simmer until the sauce thickens and the sauce reduces to almost half For the meatballs place bread in a bowl and add milk and soak for 5 minutesSqueeze the bread and remove excess milk and tear the bread into small pieces using a forkCombine the ground beef, egg, garlic, parmesan cheese, parsley, salt, oregano, pepper, fennel and red pepper flakes in a large bowlMix well to combine all the ingredients until they are evenly distributedFill a small bowl with cold water, moisten your hands and roll the meat mixture between palms into golf sized balls, occasionally moistening hands as neededPlace meetballs on a sheet tray, refrigerate the  meatballs Once the sauce thickens remove from flame and allow to cool down at room temperatureRemove the bayleaf and bland in a for processor to a smooth consistencyIn a large skillet eat oil over medium heat add the meatballs to skillet and brown the meatballs, turning them carefully, return the meatballs to sheet trayOnce all the meatballs are browned add them to a pot with tomato sauce and simmer them on slow flameSimmer for 10-15 minutes or until the meatballs are cooked Meanwhile boil spaghetti pasta in a pot with salt till al dente Drain the liquid, reserving 1 cup pasta cooking liquid Take the pasta in a sauce pan and add tomato sauce and meatballAlso add some pasta cooking liquid to loosen the pasta and toss to combine wellServe the pasta in pasta bowl and sprinkle remaining parmesan cheese on top.* Chef Tarun Kapoor, Culinary Mastermind, USA. He may be contacted at tarunkapoor83@gmail.com