@JoshuaWeissman made Spaghetti with Meatballs, you know I don’t like the version with giant meatballs, as they do in America, I make the Italian version with super tiny meatballs as my Nonna taught me.
Despite this, I love Joshua and his channel, and I must say that this recipe looks super, he also added extra sauce 😍
💯 Follow this link to watch my Spaghetti and Meatballs video recipe: https://youtu.be/3eb5Kk1VS9w
#spaghettimeatballs #reaction #joshuaweissman
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20 Comments
Are you going to try the Original Spaghetti Meatballs made with tiny meatballs? Here is the recipe https://youtu.be/3eb5Kk1VS9w
Everything is bigger in the US, so it's not surprising that the meatballs also were made bigger.
Im french canadian and even us make big meatballs , you cut a piece with every bites ! I need to try the small ones as the reparation through the pasta might be more balanced !
I always thought that American meat balls were bigger because meat has always been less expensive in the US.
Good reaction and Joshua did a great job. Pero' Vince per sfotterti un po'… 20 years ago Mario Batali non scolava la pasta usava thongs😄 It's a great tip keep telling people. Ciao guaglio'🍷
His meatballs were the size of Swedish meatballs. They would have been the size of polpette had he made them larger. Anyhow, that sauce looked very tasty.
Yes the grabbing of pasta out of the water with tongs, I do that also thanks to you Vincenzo ❤️ I use my pasta water all the time now thanks to you
My first true Italian dish I made was carbonara thanks to you 🙏 ❤ and I used my pasta water
I semi recently started buying quality dried pasta, last year or so it costs, $2 instead of $1 for a packet so it's not exactly breaking the bank.. The other day I bought the cheap stuff because It was late and coles only had san remo or barilla so got barilla, the good stuff is at least 3x better maybe more it is night and day difference
Based on some stuff Adam Ragusea has talked about in relation to his Italian-American family history, I think the reason meatballs got a lot bigger in the US was that Italian-American immigrant family sizes for a long time were huge (as is pretty common in immigrant communities generally), and one or a few cooks (mothers and grandmothers, etc) would be making enough food for a lot, a LOT of people. It's a lot less manual labor if you increase the size and decrease the quantity of meatballs, and when you're cooking for a dozen or more people, labor-saving measures become really necessary.
Because we love meat in America 🇺🇸 🎉🙂
8:24 I did a bit of digging. It seems that the Italian immigrants who came over to the US in the early 1900s had more of a pepper eating culture than modern Italians today. Mainly the Neapolitans of the time.
On the note of meatball sizes, I've always felt that the larger meatballs paired better with rigatoni. I believe this particular combination is in The Silver Spoon.
Just saying as someone who grew up on spaghetti and meatballs, you just mash the meatballs up, nothing gets cold, it's heaven
You know why the meatballs got bigger in America? Because food was more available at that time in America, and food was cheaper in America. At an American dinner table, the demand obviously was for more meat, maybe they wanted to get a quarter pound of meat in each serving, but in Italy they couldn’t afford to get more than the serving style you described, those teensy-weensy meatballs. The Italians weren’t necessarily making the meatballs tiny because they wanted to, or because they were better that way. The number one first reason why the food are designed the way they are is always price and availability, so small meatballs happened the way they did in Italy because of cost of meat and availability of meat. These things are always economic decisions. And this constraint is true across Europe and much of the world before the late 20th century. Afterwards, it just became “the way it’s always done” and ingrained culturally, and tastes became accustomed to that tradition. Parts of Europe were still recovering from WWII as late as the ‘80s.
Breadlines have never been common in America, not even in the worst of times. People always escaped famines to come to America. And that’s why meatballs are huge. It’s definitely an economic decision.
This is not Italian, both are separate dishes and don’t go together.
Did he say “many mini meatballs” or “mini, mini meatballs?” 😂 nice alliteration either way
I'm sorry vincenzo, please forgive me 😭.
But I like BIG MEATBALLS. America likes it that way because they like to have a BIG TASTE of meatball in their mouth.
when you have you meatballs, you can barely taste the meat.
with big meatballs, you can take a good bite of spaghetti, town separately, enjoy a BIG BITE OF MEAT!
America is *THE LARGEST CONSUMER OF MEAT IN THE WORLD, WITH A CONSUMPTION OF 30 BILLION POUNDS OF MEAT PER YEAR! THAT'S 276 LBS OF MEAT PER PERSON!
So it makes sense that they want BIG MEATBALLS, so they taste MORE MEAT.
spaghetti and meatballs, at least to Americans, is not like bolognese, where the meat is mixed in with the sauce. They want BIG TASTE OF MEAT!
This is unwatchable, why can’t you fix the sound issues?
I love your videos and just like you Joshua is my favorite you tube chef his recipes have never disappointed
For the ground beef here in the U.S. you can still get it the way you are probably use to seeing it from the butcher, it's the most common way. What he was using is just another way of packaging it in a plastic wrap that seals it completely and there is no air and none of the blood spilling out. It's easier for shipping and storing in the freezer for longer periods. It's the same thing and taste the same it just gets compressed a little more due to the packaging. You can also get big 5lb(2.26kg) packages of it so it just makes it easier to keep it stored since it's completely sealed and air tight.