Americas Test Kitchen Spaghetti And Meatballs
Spaghetti and meatballs is a classic Italian-American dish that has graced many dinner tables over the years. It's a comforting and hearty meal that's perfect for any occasion, from a weeknight dinner to a special celebration. There are many different ways to make spaghetti and meatballs, but this recipe from America's Test Kitchen is one of the best.
The History of Spaghetti and Meatballs
The origins of spaghetti and meatballs are somewhat unclear, but it's generally believed that the dish was created by Italian immigrants who came to the United States in the late 19th and early 20th centuries. They brought with them the tradition of serving meatballs with pasta, but the pasta they used was typically a shorter shape like rigatoni or ziti. It wasn't until the mid-20th century that spaghetti and meatballs became the iconic dish we know today.
The Recipe
This recipe from America's Test Kitchen is a classic take on spaghetti and meatballs, with a few tweaks to make it even better. Here's what you'll need:
- 1 pound spaghetti
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
First, cook the spaghetti according to the package directions. While the spaghetti is cooking, make the meatballs. In a large bowl, combine the ground beef, bread crumbs, milk, Parmesan cheese, egg, parsley, salt, and black pepper. Mix well and form into 1 1/2-inch balls.
In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add the onion, garlic, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Add the crushed tomatoes, basil, oregano, and sugar. Bring to a simmer and cook for about 10 minutes, until the sauce has thickened slightly.
Return the meatballs to the skillet and spoon some of the sauce over them. Cover the skillet and simmer for about 5 minutes, until the meatballs are cooked through.
When the spaghetti is done cooking, drain it and toss it with the remaining sauce. Serve with the meatballs on top.
Tips for Success
To make sure your spaghetti and meatballs turn out perfectly, here are a few tips:
- Use good-quality ground beef: The quality of the meat you use will affect the flavor and texture of the meatballs.
- Don't overwork the meat: Mix the ingredients just until they're combined, and don't pack the meatballs too tightly.
- Brown the meatballs well: This will give them a nice crust and help them hold their shape.
- Simmer the meatballs in the sauce: This will infuse them with flavor and ensure they're fully cooked.
- Serve with plenty of grated Parmesan cheese: This adds a salty, nutty flavor that complements the dish perfectly.
Conclusion
Spaghetti and meatballs is a classic dish that's sure to please everyone at the table. With this recipe from America's Test Kitchen, you can make it at home and enjoy a comforting meal that's full of flavor. Follow these tips for success, and you'll have a dish that's sure to become a family favorite.
