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

Today we learn why the Abruzzo style super tiny meatballs are better than the larger American ones.

Recipes:
Spaghetti and Super Tiny Meatballs

The 3 Cheese Grilled Cheese That Launched My Food Career

PATREON:

[SuperDaveP]

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!

[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.

[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

[tristanT]

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

[Nakattack]

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

[neilschipper]

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!

[JLM]

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

[TheVocaloidNyan]

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

[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.

[charlotteolofsson]

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👌

[katevenhorst]

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 🥰🍝

[doreenmoore]

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.

[pointdexter]

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.

[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!

[Sarah-exvh]

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

[adamborgia]

I wonder how often food YouTubers 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!

[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!

[morganmensa]

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

[abick]

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!