Spaghetti and meatballs Facts for Kids

Quick facts for kids
Spaghetti and meatballs
Spaghetti and meatballs
Course	Main course
Place of origin	United States
Region or state	New York City
Serving temperature	Hot
Main ingredients	Spaghetti, tomato sauce, meatballs

A close-up view of spaghetti and meatballs

Spaghetti and meatballs is a popular Italian-American dish. It features long strands of spaghetti pasta, covered in a rich tomato sauce, and served with tasty meatballs. This meal is a favorite main course in many homes.

History of Spaghetti and Meatballs
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History of Spaghetti and Meatballs

How the Dish Started

Spaghetti and meatballs was created by Italian immigrants in the United States. When they came to places like New York City, they found meat was much easier to get. In Italy, meat was more expensive and less common for everyday meals. So, they started adding meatballs to their pasta dishes.

Early Recipes and Popularity

This dish quickly became popular. Here are some key moments in its history:

In 1888, a recipe for pasta with meatballs and tomato sauce was published. This was by Juliet Corson in New York.
In 1909, a recipe called "Beef Balls with Spaghetti" appeared. It was in a magazine called American Cookery.
The National Pasta Association shared a recipe for spaghetti with meatballs in the 1920s.
By 1931, canned "spaghetti with meatballs in sauce" was being sold. Venice Maid in New Jersey made it.
In 1938, the exact name "spaghetti and meatballs" was used. It was on a list of canned foods from Ettore Boiardi, who later became famous as Chef Boyardee.

Spaghetti and Meatballs in Italy

Some Italian chefs and writers might say spaghetti and meatballs is not a "true" Italian dish. This is because meatballs in Italy are usually smaller. They are often served with different kinds of pasta, like baked pasta or egg-based pasta.

However, many parts of southern Italy do have pasta dishes with meat. Regions like Abruzzo, Apulia, and Sicily have their own traditions. For example, a famous Italian cookbook, Il cucchiaio d'argento (The Silver Spoon), has a recipe for rigatoni with meatballs.

Similar Italian Dishes

In Abruzzo, there's a dish called chitarra alla teramana. It uses a special pasta called chitarra, which is cut with a tool that looks like a guitar. This pasta is served with small meatballs called pallottine ("little balls"). This is a traditional first course in Abruzzo.

Chitarra alla Teramana with pallottine (small meatballs)

Other Italian dishes are also similar:

Pasta seduta (meaning "seated pasta") and maccaroni azzese are found in Apulia.
Some baked pasta dishes in Apulia mix pasta and meat. They might include meatballs, mortadella, or salami. These are baked with rigatoni, tomato sauce, and mozzarella cheese, sometimes with a pastry top.
Other recipes use slices of meat rolled with cheese, cured meats, and herbs. These are called involtini.
Braciole are meat rolls cooked in sauce. They are often served as a second course after the pasta.