I’ve Been Eating Spaghetti and Meatballs Wrong My Entire Life

[@SuperDaveP270]

I have made tiny meatballs a few times, and the way I "measured" them was to roll out the meat flat and then cut it into evenly-sized cubes, and then pluck up a cube and roll it in my hand to make the meatball. It ends up taking way less time than pulling them out individually with a measuring spoon!

[@theragingrodent__]

You my friend, are a genius

[@mrj5552]

that, or roll the meat into a snake, and cut the snake into small meatball sized bites, and roll those. i wouldn't want to dirty it, but if you needed a lot, a sausage suffer would be great, especially if you had one on a kitchen aide or something.

[@youtubeusername2254]

Yep, just like making gnocchi!

[@sundok1]

daang was thinking so hard to simplify the process. well guess others have been thinking for me.

[@evan9536]

This is genius, what a time saver

[@DougZbikowski]

If I may, I learned a nice technique for making small meatballs that’s a lot faster…roll your meat mixture into a rope, and then cut the rope into small sections. Then just roll the pieces around until they’re rounded out. A chef in New Jersey showed me that and I’ve used that method for 20 years now.

[@PipeScholar]

That's pretty genius, should save a ton of time

[@jackyichan4759]

Nice!

[@PRH123]

You even put the meat through a tube to get an absolutely even size...

[@m.gabriel4832]

@@PRH123 but cleaning the tube sounds iffy....is it?

[@PRH123]

@@m.gabriel4832 I'll let you know when I try it :) one of those little bottle brushes might do the trick...

[@Nakattack76]

Thanks for being my Italian Grandma, I cant tell you how much my pasta game has improved because of you.

[@adventuresona700dollarhard5]

My friends and I call him our Italian grandmother, too! 😂

[@BrokenCDprodux]

He still has never added a soffritto to his sauce...

[@seanleith5312]

eat the noddles, never the meatballs.

[@YarpenZ64]

@@BrokenCDprodux not true. He uses it in his Bolognese

[@Wickedm1k3]

Why? You know Spaghetti with meatballs arent an italian dish right?

[@Frie_Jemi]

FINALLY!! I have been telling people this for so long now and this is the first time I've seen someone make a video. The reason tiny meatballs are so much better is because of the amount of surface area that gets browned, as opposed to the grayer part of the inner meatball. My opinion is always roll out the meat into something that looks like a long hot dog, then you just cut little chunks from that log and roll them away from you on The cutting board to make them round. I can do two pounds in 2 minutes and fill an entire sheet tray. The flavor difference will blow you away and it mixes better in the spaghetti

[@AlmightyAphrodite]

Vincenzo, from the channel Vincenzos plate does it as well, but he is originally from abruzzo, where this recipe originates. He actually even makes them smaller than this. Very interesting and authentic channel.

[@EGOCOGITOSUM]

Small meatballs is the way, in Italy large meatballs are very rare

[@Propane_Acccessories]

The long hotdog method is clever. I'll definitely do that instead of using a teaspoon

[@wm1573]

Bruh relax it literally is such a small difference and I prefer the bigger meatballs 100% better is subjective

[@Frie_Jemi]

@@wm1573 that's why I specified the thing I preferred, more flavor in the dark, caramelized part. But it IS subjective

[@J5L5M6]

I always appreciate that you're continually learning, trying new styles and products then you come share your riches with us. Thanks Stephen!

[@neilschipper3741]

I was in food service for many years. I was taught my Italian cooking by old world, old school Italian grandmas. You are so right on point!

[@SuzanneBaruch]

Here's a trick I use to make tiny meatballs: grab a handful of the meat mixture and close your hand around it. Your hand is now going to function like a pastry bag, and by gently squeezing while opening and closing your forefinger and thumb, you can produce tiny meatballs pretty quickly. You can either roll them for that perfect look, or leave them as-is for a more "rustic" look.

[@tristan38T]

So glad little meatballs are getting appreication. The surface area to volume ratio of little meatballs means more browning and more sauce.

[@PipeScholar]

I've been doing some calculations, and more browning and more sauce = more flavour

[@julianlittle4282]

This! What I never like about huge meatballs is the middle has so much less flavor.

[@Drejkol]

then why are you forming the meat into meatballs in the first place. In EU, traditional spaghetti sauce is just ground beef with tomato sauce. Little splash of Olive oil, onion, garlic, ground beef, tomatoes (passata is best), salt + pepper and some choped fresh basil in the end. That's it for the most basic spaghetti sauce for any day. Fresh, light, easy and will make you feel full for the whole day. If you want to get fancier version, skip the olive oil. Coriander seeds + ground pepper on the hot pan. After 30-40sec add ground beef + choped onion + little of fresh garlic - without any fats you need to act quickly so right when you feel like meat is brown enough, pour in beef stock and add grated carrots, parsley and root celery. Cook it until whole liquid is almost gone and add tomatoes or passata. Mix it, cook for 5mins, turn off the heat and add some choped basil. Wait 10mins, mix again and then it's ready to serve - btw. Both recipes comes from my grandma :)

[@charlotteolofsson3595]

Hi, I'm swedish and we for sure know how to make huge amounts of meatballs 😀Use a piping bag in your right hand, roughly round them in your left hand, put on a baking tray and prebake in oven 150C/302F til they are firm in the shaped form. Then proceed as usual to fry and then add to the sause. I always do big batches of meatballs and using this method saves a huge amount of work and time👌

[@myjewelry4u]

I’m also Swedish, but my family doesn’t use the creamy sauce, grew up on a beer based sauce. Little meatballs of course! I love both.

[@sundok1]

lol Sweden should have a meatball in its flag and a meatball song for national anthem, i suppose. This message was not endorsed by Ikea in any means.

[@charlotteolofsson3595]

@@myjewelry4u Hi Karen, I'd love to know how you make this beer based sause, sounds great

[@TheSilverwing999]

Swedish Meatballs are boiled btw

[@kmarr68]

@@charlotteolofsson3595 Thank goodness for your technique tip!! I wanted to make this for dinner tonight but was turned off by the spoon shaping. You motivated me back to trying with a pipe bag. Thank you!

[@doreenmoore2043]

Yes! My family is from Abruzzo. The first time I had tiny meatballs was when my aunt came to the US for the holidays from Castelli. She made a fabulous lasagna that had the smallest of meatballs! Another surprise was the addition of peas. Apparently the peas are regional. Had fun watching this video.

[@katevenhorst1723]

When you were talking about the meditative flow you get into while creating the mini-meatballs, that is literally the definition of a Labor of Love. It’s all about taking your time, being patient and seasoning as you go to show your love 🥰🍝

[@pointdexter5215]

You should check out Vincenzo's Plate. He's from Abruzzo originally, and he makes these all by hand, even smaller. And his channel is fun and focuses on traditional Italian dishes.

[@mflambert]

I was going to bring this up. Vincenzo recently showed this method and explained how it is the traditional way of doing it and why its better.

[@barnold23]

I concur. Vinny is my go to Italian YT chef.

[@raaj85]

Yeah I saw tiny meatballs first in his channel. Done it twice so far and love it!!

[@rpiano2000]

I plan on making both Steve's and Vincenzo's. I have a feeling I might like Steve's better just going by the ingredients. Has anyone done both?

[@stonerscravings]

I make those meatballs for my Italian wedding soup. Love this idea. I never thought about making all tiny on meatball day. I freeze them for quick meals later. Great video

[@uwsgeo]

The human hand is simply amazing! The tasks it can perform, in this case, molding mini meatballs at speed, is incredible!

[@adamborgia3880]

I wonder how often food KZbinrs are influenced by each other, especially ones with similar areas of emphasis - I see a recipe come up on one channel and over a period of a few months start seeing it appear as a “new” dish on another channel. It’s great though! This is my preferred way of having spaghetti and meatballs. Grew up in an American Italian home with giant meatballs and it was always good but kind of awkward to eat. When I started preparing dishes myself I came across the “Italian” way of approaching this dish (from Abruzzo) and finally realized this was how it was intended. Makes so much more sense!

[@karenmikasko7148]

I have noticed this influencing also, but it happens on the foodnetwork and other shows too. One day someone makes basil perogies and the next week everyone is making them.

[@GJSolo]

My Grandma B is from Abruzzo and she always made me mini meatballs with this little O shaped pasta. So good!!! My memory is probably off because it's been so long, but it seemed like she could make it in minutes! She never allowed me to be in the kitchen when she made it, so I unfortunately never got the secret recipe :/

[@xenophobe79]

you're allowed to have SpaghettiOs any time you want

[@TheVocaloidNyan]

Yee ive actually always been making meatballs small instead of big, and always found them tastier and easier to eat with the pasta.

[@Cr4z33_YT]

Try it the next day without pasta and over a slice of baked bread that's just heaven... 🤤🤤🤤

[@macphee24]

@@Cr4z33_YT amazing and not obvious advice. Thanks!

[@tobaldosoffiatromba3349]

I'm from the province of Teramo (where the chitarra con pallottine comes from) and you made a good job here, if i may i suggest you put a sausage and/or a pork rib in the sauce to add some extra taste and not have my grandma disappointed in your sauce game

[@Sarah-ex2vh]

I’ve tried a LOT of different meatball recipes and this was by far the best I’ve made, thank you!!

[@MrDochorrible]

Been making your other meatball recipe ever since you posted it. My family is in love with it. I’ll give the tiny meatballs a chance next time!

[@morganmensa5129]

Been using my nose to figure out if something is seasoned right for ages. Lovely to see someone else explain this. RESPECT

[@abick8725]

So glad you posted this! I had seen this done a couple of times quite some time ago and always intended to try it….and you gave some really great tips here! Much obliged!

[@D-Z321]

Another way to make these is put them into a pastry/piping bag and do quick dollops onto a sheet pan. Goes pretty quick.

[@jrthiker9908]

Thanks for doing this great video! We live in Abruzzo, and the meatballs there (pallottine) are even smaller. Normally squeezed out in tiny balls from the palm of the hand between the thumb and first finger. But your method is clever. It's really the only part of Italy that does maccheroni/spaghetti (alla chitarra) and meatballs together. Just a few hours south in Puglia they do larger meatballs but they are always served separately after the pasta course, never with. And you're right, the seasoning in Abruzzo is more subtle than in the Italian American cuisine...especially with much less garlic. Italians complain about how much garlic we Americans use in our cooking. You're right how Italian American cuisine evolved, especially as the Napolitani/Abruzzesi/Siciliani immigrants mixed in the New World, especially during the NY/NJ immigrant waves.

[@kunobot]

Made this recipe yesterday. Took about an hour to roll out all the tiny meatballs but it was worth it! Texture of meatballs was great, sauce is great. Also loved getting meatball with every bite. Will definitely make again! Thank you!

[@JustAnotherConspiracyTheorist]

I love your commentary. Very informative. I'm going to surprise my husband with tiny meatballs this week.

[@dustinlamberta8009]

No way! Seems like every time I have a craving for some thing I go to the channel and there’s a new upload with the dish I’m looking to make. Keep them coming!

[@judegoldstein64]

made these yesterday and again today. what a brilliant recipe and video. thank you so much! i counted today and there were 165 baby meatballs, handled twice, oh not to mention frying them, too. today i used a really tiny spoon and found the scooping method faster and easier than a 1/2 teaspoon measuring spoon. used half pork because we had it instead of the veal. so happy i found you. thanks for all of your efforts, your humor, and as jeremy below said, for being my italian grandma!

[@NotCharlesMorse]

What a throw back for me. Used to have meatballs prepared this way when I was a kid all the time. Gotta get that going again. Thanks!

[@bboyamir]

It makes sense since you have more surface for browning. Very nice video

[@evelynbaron66]

I love your channel. I live in a building in Toronto Canada that is very Italian mezzogiorno don't know how it happened. My family not Italian but my Dad lived in Rome for several years after WW11 and my sis's long-time guy was from Abruzzi and really taught everyone about how to make Italian food whatever your definition may be he was the real thing. This was one of his favorites.

[@bobbyvolcano3265]

I have made meatballs this way every time since first watching this video. Truly a fantastic recipe everyone should try!

[@jeffreycooley2032]

This young Chef is talented, and passionate about what he's doing. Thank you

[@cinramirez8627]

Wow! Definitely making this come the weekend. Looks so good!

[@gsdtravels6457]

My Italian roots grow deep in the mountains of the Abruzzo region! Thank you!

[@rbu2136]

I really like this idea. It’s perfect for getting my kids involved. Thanks for the idea. And good production value on video. Moved along nicely without too much fluff. Well done.

[@renexsteez]

I live in a small town in Central Valley California and luckily enough in a market around the corner from where I live, I was able to find pasta d’abruzzo that I use in all your recipes. Really took my pasta dishes to another level rather than using the typical box pasta.

[@glennstewart3566]

Brother, brother, brother!!!! What a hit in my family. Had to shortcut the sauce with some nice jar sauce but wow! Doubled the meat, and that was a chore, but it is super delicious and the best way to eat spaghetti and meatballs! Thanks for the recipe and inspiration.

[@dolanduck9347]

I have bought all the ingredients and will cook this dish later tonight. I'm so stoked!

[@JasonColes-Rice]

Making these huge meatballs has always been for the birds!! Always been doing the small ones! Thank god you sharing this kid!

[@presdentbarkobamna7871]

Steve, I love your rigatoni and meatballs recipe, i’ve adapted it myself to make it even better, thank you for giving us so many great dishes. Can’t wait to try this one

[@kevinmurphy7007]

I never comment bro, this vid was amazing! thank you for never holding back what you do (even though that wine deglaze was super quick) you have taken my kitchen skills to another level and I thank You :)

[@christopherklunek3887]

I’ve always enjoyed these videos, I’ve learned so much and it’s amazing how much the content has evolved, really incredible

[@cobrakillingfrog646]

That was nothing short of AMAZING!!! Most incredible looking plate of spaghetti & meatballs I have ever seen!

[@rickblackwell6435]

I made this tonight. Ignoring the carpel tunnel syndrome from making a billion tiny meatballs, it was fantastic. Great video and recipe.

[@catestaid5850]

Thank you for the detail on how to measure the meat to make each ball! I’ve looked at many videos to find you. Worth persevering. TY.

[@marisaveilleux8533]

Found out I’m from Abruzzo recently and have been wanting to find food that came specifically from that region, so excited to find one from you!!

[@DanielGiuseppeDiNiro]

When it comes to Abruzzo, the go-to food is definitely "arrosticini", also known as "rustell", which is the dish they're famous for, but still it's really hard to find them outside that region. They also share some recipes with the Campania and Lazio regions, like cac'e ov, fiadoni and porchetta

[@tabbieedwards4195]

Watch Vincenzo's plate, his family is from there and he often shares his family recipes.

[@Skumpkin]

I aspire to be like you when it comes to cooking. You’re on another level. Love your channel so much ❤

[@NBRoCksinThEHOoD]

AMAZING! the colors of your plating is always perfect

[@dj1469]

Great idea! Never thought of small meatballs except for in wedding soup!

[@haroldseaman4243]

Going to give this a go tomorrow for my wife!!! Looks so good and I'm not a fan of spaghetti never had meat balls made with those ingredients yum!!!

[@darksidemachining]

Have used a 140 cavity silicone candy mold and a disposable piping bag. Spray or brush oil into the cavities and then pipe the meatball mixture into each cavity. Pop out the 140 meatballs and fine tune rolling them.

[@tinaalvss]

when my aunt from calabria was visiting here she made her meatballs small like that. it was so good.. I cant wait to try this recipe!

[@Sacto1654]

I'm *SO* glad you mentioned that Italian-American cuisine is American cuisine but cooked in a style originally from Italy. Love using the little meatballs, though.

[@jeremysmith9696]

Oh the irony of Saving promo, but you're rocking a o'clock shadow LOLOLOL. Great recipe and video as always.

[@giuseppegalanti8035]

As italian I am very proud of the way you master this italian meal. Love the way you talk about italian immigrants and their food. Greetings from Italy

[@generalzod7925]

The level of instruction is fantastic.

[@joshsos5541]

Man, this looks so good!!! Love these videos!

[@garrett3441]

Made this tonight... used 50% beef and 50% pork... a bit time consuming making little balls but overall pretty straight forward.... end result was delicious! Thank You!

[@MalRome]

This is wonderful. Looks delicious and can't wait to make it.

[@ricks.5962]

Trying this dish for the family tonight. I'm not a cook but how you present it I think I might be able to do it! I have subscribed to your channel, your cooking style brings me back to my childhood growing up in New York! Thank you for your continued videos and contributions on cooking! I sincerely appreciate 🙏 it! Wishing you continued success!

[@Sara-sv1mn]

I did it for dinner, and my husband loved it more than me, me who loves meatball pasta so much. Thanks for the wonderful recipe ❤❤

[@jacobin1973]

just made this today for sunday lunch. it turned out great. thanks man. wish u the best!

[@nannetteferra5732]

HA HA Love the SWAYING! Last night I followed your "MEATBALL" recipe (to some degree) HOWEVER I used ground aged black angus (our friends cow) and my husband's venison (living off the land) I had 4 pounds and made SMALL meatballs (60) of them for future SOUP! LOVE YOUR VIDEOS!

[@AbbaRana]

Wish I knew how to post a picture! Rolling now.. took a quick break. Doing probably @ a 100 or so. Lol Thank you for the “Detailed “ video. Fingers crossed mine turns out as well as yours!

[@jakekyle4566]

best cooking show on youtube, or anywhere. Thank you!

[@michellemeyer1649]

These are exactly the way my mom’s meatballs were made and now I continue tradition Sometimes I’ll switch it up once in a while and grate some onion and I add to meatball’s and they are really a nice touch. This is totally random but I never ever add oregano. In fact I really don’t use much oregano but I do use it on salads especially in tomato salads, or green beans and potatoes salad. I’m only mentioning this because so many non-Italians think that we use tons of oregano. It’s the Greek’s that use more oregano. I grew up in a Greek and Italian neighborhood and I have many friends that are Greek.

[@charvel111]

I love your vids man, your pasta videos got me hooked to cooking.

[@thomashovgaard3134]

Instead of a teaspoon for the meatballs, I usually just use my ravioli tray and make 16 balls at a time. I dont stuff the holes completely but find it way faster this way

[@billrichardson6866]

I have been cutting back on my carbs but I love spaghetti and meatballs. I started parboiling the large past shells and filling each shell with about a tablespoon of meatball mixture then pouring sauce over them and baking them off. I still get to have pasta and meatballs but my pasta is limited to each shell and I won't over eat spaghetti.

[@ChristLivesInMe__]

I love your energy and the way you teach ! ✨️ Bless you for these videos ! 💜✝️🤟🏽😌

[@mattydominic4219]

My Nonna made these tiny meatballs for her wedding soup. Never thought of using them with pasta... until now. Grazie!

[@wumpas_9802]

ALWAYS swaying back and forth i love you for mentioning that. i always see it in the best cooks/chefs. i do it too

[@vanschat]

Love this! I don't like large meatballs so I've been avoiding it, but I'm definitely making this! Thanks for sharing.

[@exit0240]

Watching you makes me sooooo happy!

[@patricialeonard9622]

I made this recipe tonight and my grandkids kept asking for more. No more golf ball size for me. The small ones are more tender. I made your weekday sauce but all I had on hand was Centos All Purpose Crushed Tomatoes. A U.S. grown product but was actually pretty good in a pinch.

[@ho.dynos1]

Can confirm, cooking spaghetti meatballs like this makes it so much better!

[@obinguarangelineg.7661]

I'm so thankfull that you make a video and a recipe about this,because of this i learn a lot, i learn few things in cooking.

[@gabrielalibanio]

I had to make this recipe and we had it after my friend run the half marathon in London It was amazing.

[@tonyluiscomedy]

I really like that you said what needed to be said. Italian american traditions came from italian people and their tradtitions to begin with and italians forget that

[@NessaRossini...]

True. It's called ''making do with what you have.'' The early Italians didn't have extra time to spend making tiny meatballs, they were worried about finding a job, making money and inventing new ways to make their favorite dishes from back home. Plus they were discriminated against so somewhat conforming to those around them made it a little easier. If they had a restaurant they would cater to the customer's tastes.

[@Default78334]

@@NessaRossini... Eh, it's more that they had just fled famine and poverty and meat was stupidly cheap compared to back in Italy such that a laborer's wage would let them eat it far more often. The Italian-American "Sunday gravy" is basically a Neapolitan ragu, but made as a weekly thing instead of as a once or twice a year special occasion dish.

[@NessaRossini...]

@@Default78334 Agree! We were a farming/butchering family in Italy. We only had meats on Sunday so what was leftover was for the next day or two. We only had one piece of chicken or a small piece of meat until we got established in USA. There is so much here that I chose to not eat meats most days.

[@fly1327]

After doing large meatballs for years, I go much smaller like cut up chicken in a fettuccini alfredo. I like the tomato grinder, but if you happen to have a Vitamix blender, sauces and bisques become so much fun! Now there's a video idea, various bisques aided by that blender.

[@susanb5058]

I love what you did here! I’ve been wanting to make the traditional mini meatballs for a while now and your recipe and technique looks perfecto! Thank you, now I can’t wait to make this. 🍝❤️

[@TheBigdutchster]

I very much enjoy your videos and especially enjoy your narration style.

[@drgeorgeian1888]

Hi! Thanx Great Video! I roll my meatball mix into a thin log and just cut the log into wee chunks and roll into balls, much easier and faster!

[@bobbysnow5478]

Thanks for the video! Herbes de provence , red pepper flakes added to the meatballs

[@judyzhu1128]

Have you tried poaching meatball directly in the sauce and skipping the browning step? I learned this from Nathan Turner’s cook book and loved how tender the meatballs turn out!

[@tamizaa]

I’m going to do it tonight ❤thanks for all your videos 🙏🏼

[@2Wheels_NYC]

I absolutely love this Stephen! Sip some vino as Sinarta plays in the background... That's good therapy for me! This is going tho have to be a must try for me!

[@tawpgk]

You're gonna be one wheels if Momo sees you misspelled the Chairman's name....

[@Bern-AK]

Loved the new editing style. And this is a great way to make spaghetti and meatballs 👌

[@roygon]

grab a bunch of the meatball mix, roll into a long cylinder (on parchment if too sticky) with the diameter apx size of meatball and cut into pieces then quick roll on each one as you remove it from the cutting board

[@jeanrsimon]

Looks amazing!! Can’t wait to try them!!!

[@Cheeky_Raccoon]

Use a piping bag with a similar size/width nozzle(might not be necessary, but probably more consistent with a nozzle, also sandwich bags work in a pinch) to the meat balls and pipe lines/strips of the mixture, and then cut then to your desired size. After that simply roll them, this should be a quicker way, especially on a large scale. Not so much on smaller amounts, it might be slower and more wasteful having to use the piping bag.

[@Lilacil]

Thanks so much for this! My toddler loves meatballs so I can't wait to give these a go! They look delicious :)

[@LindaMartin-gi7hq]

It's nice! Good for you; you've got a sponsor. You've helped me with my spaghetti sauce.

[@sunstar2310]

Gonna give this a shot tomorrow, kids will lend a hand. Using Rao's for a short cut since time is of a factor. Will give kids take. Thanks budd for the inspiration

[@chrism992]

didn't try the exact same recipe since I dont have rigotta on hand but pretty quick and easy. portioning the smaller meatballs cooks quicker but takes a minute so just find a rhythm and play some jams.

[@Bellicose0311]

That looks amazing. I do the same thing minus I cook the spaghetti in the sauce with the meatballs and it soaks up all the extra water and the sauce enters into the pasta and to me tastes way better

[@lemondrizzlecake7766]

YES small meatballs are absolutely the way to go!!! glad they're seeing some love

[@chasc6334]

This was sooo delicious! Thanks for sharing.

[@charleseskildsen3317]

That is now my favorite dish to make. So good!!!! I learn so much from your post