Learned sauce and meatballs from my Mom. Sauce is straight forward. Good tomatoes, herbs and seasonings, no sugar. Bring to slow boil then lower heat and simmer, three hours, stirring every half hour. Prepare meatballs. Mama taught me to soak bread in milk, squeeze out excess. No bread crumbs. Add eggs to bind along with the same recipe you show here. Shape meatballs. During last hour of sauce cooking, gently drop raw meatballs into sauce starting around outer edge of pot, working in a circle to the center. Let sauce come back to temperature slowly. Do not stir for first 30 minutes, simply shimmy the pot back and forth, to make sure they don’t stick. Once the meatballs are cooked, you can gently stir. Mama never fried or baked the meatballs. She said sauce flavors the meatballs and the meatballs flavor the sauce. I think the differences are regional. There’s no right or wrong way but these recipes are handed down to generations. Unfortunately I am the last cook in my family. So my Moms family legacy in the kitchen ends with me. Younger folks love to eat it but I think they believe the food magically appears on the table. LOL. GRAZIE, Lidia.
That is absolutely my favorite dish in the entire world. Spaghetti and meatballs that’s my best dish that I make. Thank you for sharing your cooking methods. I always learn something when I watch you cook.
Love your videos ❤️. Reminds me of watching my Dad cook when I was a young girl. Thank you for taking the time to make and share your videos because for me I just relax and smile 🥰
Thank you Lydia for your everlasting passion. That being said, IF you ever want to get REAL about taste, THEN please reveal your “sources” for your ingredients, not your sponsors BUT your sources. Thank you!
I learned to make meatballs when I was 10. Your meatball ingredients are exactly the same as the ones we use. Though we also added ground pepper. And usually whole bread broken into small pieces instead of breadcrumbs. But that's it. Never overspice your meatballs! We also fried them first, though I know people who simply add them into the sauce raw. But I don't think the texture is as good that way.
