When I was kid, we would often to go to my grandparents’ house for dinner on Sunday. Since I was lucky enough to have two sets of grandparents, this could mean wildly different cuisines. On my father’s side, his parents, raised on farms in North Carolina, favored sprawling meals with many side dishes, and often multiple kinds of meat (usually some form of pork). My mother’s side, on the other hand, fancied themselves as having come up in the world since their humble roots, and favored fancier, more coherent meals. We might have turkey tetrazzini, or filet mignon with shoestring fries, or pot roast with potatoes and carrots (leading to the creation of what my grandmother called “hash” the following day). But, if we were very lucky, we would have spaghetti and meatballs.
Now, back in my day most folks thought of spaghetti and meatballs as an Italian dish, though nowadays we know that it’s exactly as Italian as chicken tikka masala is Indian, thanks to articles from places like the Smithsonian (although I personally learned about it from Alton Brown). But, as a child, it never occurred to me to think of it as anything other than grandmother food. Spaghetti dinner was practically an all day affair: it cooked on the stove in a giant pot all day, sending out irresistible aromas and making everyone’s mouths water, and my mother and grandmother and Bernice, my grandmother’s housekeeper, would fuss over the proper amounts of spices to add. When it got a bit closer to dinner, we would break out the saltines and bleu cheese as a sort of appetizer (I have never discovered where exactly this strange tradition originated). Then it was time to eat, and there was a great family divide between those of us who just wanted to chop the long spaghetti into more manageable chunks so you could eat everything together, and those who insisted on twirling it around their forks to make giant pasta balls which you then ate followed by a big spoonful of sauce. Some of us liked grated parmesan; some couldn’t stand the smell. And of course we fought over the meatballs.
My mother made it at home, sometimes, but it was always considered a special-occasion food. Both my brother and I took great pains to learn how to cook it, though we (eventually) began to deviate from the recipe in small ways. Now The Mother makes it for us, far more regularly than I ever used to have it as a child (or even as a young adult). It’s regularly requested by my children on birthday weekends, or holidays, or pretty much any time The Mother lets them set the menu. There is, as far as I know, no Italian in my ancestry (although there’s an eighth of my heritage that I’ve never been able to track down), but this Italian-American dish has become very symbolic of our family’s culture, to the point where we typically refer to it using my last name (which is of course a complete misnomer, as it originates with my maternal grandmother). Let me tell you the two family myths that are attached to its origin.
My Mother’s Story
When your grandfather was in The War [my grandfather served as a lieutenant in the Navy’s Construction Battalion—or “Seabees”—in World War II], his unit had an Italian-American cook. That worthy gentleman [yes, my mother really talks like that] wanted to make food for his unit that was better than the standard rations, so, whenever possible, he cooked large meals with the best ingredients he could come up with. This sauce is based on his mother’s recipe, but of course using canned ingredients instead of fresh because that’s all they really had access to. When my father—your grandfather—came home from The War, he asked this cook for the recipe and brought it home to my mother (your grandmother) and that’s what she makes today.
My Father’s Story
That’s all crap. Your grandmother told me one night she just got the recipe out of the Ladies’ Home Journal.
Which story is “true”? Likely neither ... or possibly both. But the point is, this is a meal of great significance to our family, and I thought it was probably worth preserving for posterity. Let’s break it down.
The Spaghetti
For many years, I completely believed that we were eating spaghetti in our spaghetti and meatball
s—I mean, after all, it’s right there in the name. But, as it turns out, my grandmother
always used vermicelli. The pasta you pick is in one sense of utmost importanc
e—after all, half the reason why spaghetti and meatballs is not authentically Italian is that Italians would not choose a thin pasta with no holes like spaghetti to go with their meat sauce
s—and, in another, completely irrelevant. The beauty of this meal is that it pretty much tastes great with any pasta you like: I’ve had it with penne, farfalle, conchiglie (that’s the seashell shaped one), and even, when truly desperate, macaroni. But most often we have it with some variation of spaghetti. My (non-Italian, recall) family taught me that there were four different sizes of “spaghetti”:
- Spaghetti proper, which is the thickest.
- Spaghettini, also called thin spaghetti (just a bit thinner).
- Vermicelli (thinner still).
- Capellini, also known as “angel hair” pasta, the thinnest of all.
Now, personally, I find actual spaghetti way too thick. My understanding from all those articles and whatnot is that we currently have a concept of spaghetti and meatballs primarily because, back in the turn of the century (not this one, the one before that), spaghetti was often the only pasta you could buy, if you didn’t want to make it yourself. Spaghettini is all right; capellini is better; and of course vermicelli is the best, but I suppose that’s probably just because it’s what I was actually raised on. Even in today’s choice-rich world, though, vermicelli seems hard to come by, for some reason, so I’ll admit to using capellini way more often than I’d prefer. But, as I say, any pasta will taste good with this sauce.
The Meatballs
Perhaps surprisingly, this offers a lot of options as well. For my grandmother, it was always the same: you go to the butcher, you get two pounds of beef and one pound of pork, and you have him grind them together. Well, these days, you’d be hard pressed to find a butcher who will deal with pork at all (most of our remaining butchers are either kosher or halal), and even the grocery stores won’t do anything as radical as grind beef and pork together. But, as it turns out, if you just buy ground meat and stick it in a big bowl and just sort of knead it all together, that works just fine.
Of course, you needn’t go to all the trouble of mixing two kinds of meat if you don’t want to. Personally, I find meatballs made of all beef way too strong a flavor (but then again I have a compllicated relationship with beef). I think my favorite these days is two-thirds turkey and one-third pork. But you can also do 100% pork, or 100% turkey, or even—and I haven’t personally tried this, but I bet you it would work just fine—a plant based substitute such as Impossible.
As far as what to do with the meat, just form it into balls. That’s it: no eggs, no bread crumbs, none of that fancy shit. Maybe a little salt and pepper; occasionally some onion powder or garlic powder. Make the balls a bit large (The Mother often uses an ice cream scoop for this purpose): they’re going to fall apart at least a little in the sauce, which will make it meat sauce, which is what you want. But, in order to keep them from falling apart too much, you want to brown them a bit.
First, use some paper towels to pat the meatballs dry a bit (this is especially important when using ground turkey). Dryer meatballs will brown better. Next, in the biggest pot you’ve got, heat up some olive oil. Then put some garlic in it: my grandmother would literally slice fresh cloves of garlic into thin slices and then brown them in the oil, fishing them out when they’d given up the ghost. Nowadays we’re just as likely to use pre-minced garlic. Use 4 – 6 cloves, or 1 – 2 heaping tablespoons (depending on how much you love garlic). Also toss in a softball-sized yellow onion, diced fairly fine. Once the garlic is starting to brown and the onions are starting to get translucent, start browning the meatballs. You want them just browned enough to (mostly) hold together; you’re not trying to cook them all the way through. You’ll need to turn them a few times to get them brown all over.
The Sauce
Obviously the most crucial component is the sauce. The base of this is pretty simple:
- 4 8-oz cans of tomato sauce
- 4 6-oz cans of tomato paste
- 8 oz of water
We’ve also experimented with another 8 oz of tomato sauce and just skip the water, which makes the sauce a bit more intense—more tomato-y, if you see what I mean. Stir all that together, trying to be careful not to break up the meatballs too much, though it’s fine if you lose a couple. Cook it at a low simmer for a few hours: at least two, but probably no more than four. About a half an hour before you’re ready to eat, it’s time to season.
In my grandmother’s recipe, there were actual amounts for everything. However, nowadays we don’t measure any of the spices and seasonings at all. Usually the
the youngest and I handle the seasoning, and we have a simple system:
- Cover the surface of the sauce with a thin layer of basil.
- Sprinkle in a much smaller amount of oregano (perhaps a quarter as much).
- Stir it all in.
- Now, taste the sauce:
- If it’s not salty enough, add some salt (duh).
- If it’s not sweet enough, add more basil.
- If it’s not savory enough, add some garlic powder.
- If it’s not herby enough, add more oregano.
- If it doesn’t have enough kick, add some pepper.
That’s pretty much it. If you want the original measurements, I typically remember them via the mnemonic that you need to use every one of your measuring spoons:
- 1 tbsp of sugar
- 1 tsp of basil
- ½ tsp of salt
- ¼ tsp of pepper
The sugar was the first to fall by the wayside: basil provides a more natural-tasing sweetness, and you require far less of it, and it’s healthier (not that I mean to imply that this is a low-calorie dish or anything). Next, the salt and pepper got moved to being applied directly to the meat, which gives your meatballs a bit more direct seasoning. Most recently, I added the oregano: I just think it provides a very distinctive flavor that gives food a very Italian identity.
About 15 minutes before you’re ready to eat, boil your pasta of choice. And you’re done.
So that’s our family recipe for spaghetti and meatballs. It’s lasted for four generations now, and it’s stood up to a good deal of tinkering over the years without ever losing its essential character. It’s a fairly short ingredient list, and there’s nothing too fancy in the preparation. But, despite all that, it’s probably the favorite meal for about three-quarters of my extended family. It’s a meal that we love, and one that is quintessentially us.
