A meatball is just ground meat that has been shaped into a ball; occasionally, additional ingredients such as bread crumbs, minced onion, eggs, butter, and salt are also used. Cooking methods for meatballs include frying, baking, steaming, or braising in sauce. There are numerous varieties of meatballs made with various types of meat and seasonings. The phrase is occasionally used to describe vegetarian or fish-based dishes; the latter are frequently referred to as "fishballs." 

There were numerous meatball-like recipes in the ancient Roman cookbook Apicius. Early Persian recipes typically call for seasoned lamb to be formed into orange-sized balls and then coated with egg yolk and occasionally saffron. Gilding is the name given to this technique when it is applied in the West. The exceptionally enormous kufte Tabrz, from Iran's northwestern area, with an average diameter of 20 centimetres, is one of many regional varieties that stand out. A Middle Ages meal called poume d'oranges included golden meatballs. 

Pasta known as spaghetti is long, thin, cylindrical, and solid. It is a component of every classic Italian meal. Spaghetti is manufactured from milled wheat, water, and occasionally other vitamins and minerals, just as other types of pasta. Durum wheat semolina is often used to make spaghetti in Italy. Although whole wheat flour can be added, pasta is often made with refined flour, which makes it white. Capellini is a very thin kind of spaghetti, whereas spaghettoni is a thicker variation.


An Italian-American dish called spaghetti and meatballs consists of spaghetti, tomato sauce, and meatballs. Although it is frequently and incorrectly asserted that this dish is not found in Italy, pasta dishes containing meat at least date back to the Middle Ages. Pasta dishes containing tomato sauce and meatballs are known as maccheroni alle polpette and maccheroni alla chitarra con polpette in some regions of Italy and contemporary Italian cookbooks, though these dishes are frequently unique to certain towns and regions. Though typically the version served in Southern Italy has smaller meatballs than the contemporary Italian-American and Italian versions, they are particularly well-liked in some areas of Southern Italy, from whence most Italian immigrants to the United States moved.


Here's how you can make spaghetti and meatballs at home-


Ingredients

  • 3 Cups Spaghetti (cooked according to packet instructions) 

Meatballs

  • 300 Gram Lamb (minced)
  • 1 Bread slice (soaked in milk)
  • 1/2 Onion
  • Few leaves Parsley
  • Few leaves ThymeFew leaves Rosemary
  • 3 Garlic Cloves
  • Parmesan Cheese
  • To taste Salt
  • To pan sear the meatballs Olive oil

For Spaghetti Sauce:

  • 2 Tbsp Olive oil
  • 1 Bay leaf
  • 1 Medium Onion, chopped
  • 2-3 Garlic Cloves (minced)
  • 3 Cups Tomato Puree
  • 1 Cup Tomato Juice
  • 1 Bunch Oregano
  • 3-5 Basil leaves
  • 1 tsp Rosemary
  • A pinch of Sugar (to balance the acidity)
  • To taste Salt & Pepper

Method

Prepare Meatballs

  • Combine the onions, garlic, parsley, thyme, and rosemary in a food processor.
  • Combine the milk-soaked bread, minced meat, salt, and the ground onion-herb mixture in a bowl.
  • Create a gentle but firm mixture. Shape 15-20 meatballs with a wet palm.
  • Sear the meatballs in a pan after adding olive oil.
  • Include them in the hot tomato sauce.

Tomato Sauce

  • Bay leaf, onions, and garlic are added to a skillet that has been heated with olive oil.
  • Blend in the tomato puree.
  • Cook for about 20 minutes after adding the oregano, rosemary, and basil.
  • Add salt and pepper to taste. Put a dash of sugar in.
  • After adding them, boil the meatballs for 20 minutes.
  • Mix it with the boiled spaghetti.