@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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47 Comments
Joshua is using sugar in the sauce because in America everything is sweeter, including bread, so they just like things sweeter.
Whats a good way to cook ground lamb
The addition of mortadella is indeed potentially revolutionary 🤤 i'll have to try it out !!
i cut up the big meatballs and eat them that way.
The Italian-American "spaghetti and meatballs" really doesn't trace its origins to the dish of spaghetti alla chitarra with mini meatballs from Abruzzo. That dish is just a hyper-regional local speciality which even today is relatively unknown in the rest of Italy. It makes no sense to imagine that all Italian immigrants knew this recipe and then just over time forgot how to make it. It makes much more sense to realise that it was just Italian immigrants making the usual more generic southern Italian polpette (in the local style of their own region), which was (and still is) traditionally served as the meat course after a primo of pasta dressed with the sauce from the meatballs. Then over time, as people got used to different styles of meal service in the new world, eventually they just started serving the pasta with sauce and the polpette in one plate, instead of as part of a multi-course meal. It was really as simple as that. This isn't to say the mini meatball dish from Teramo isn't awesome – it is. But it's not the "ancestor" of spaghetti and meatballs.
I love the smaller meatballs if you are making them with spaghetti, but if I’m just making meatballs I make them a bit larger. I’ll be making them for Christmas as well as a beautiful lasagna. Vincenzo, do you have any special vegetable recipes you like that would go with that? Grazie! 💕
I think I will make the meatballs inside the pasta. So basically tortellini but with meatballs inside. Now figuring out the right ratio between pasta dough and meatball. Maybe adding alfredo sauce afterwards
0:46. Caro Vincenzo, e quello quando le cose approdano in America, non solo nella maggior parte dei casi si trasformano, ma si ingigantiscono anche automaticamente ! Si gonfiano durante il trasporto. 😉😀
Yes, go😢 V!!! I'm glad you mentioned the "key" to moist meatballs (soaked breadcrumb). Makes ALL the difference! I actually use heavy cream 😋
There’s a huge Italian community in Australia. Has their been any Australian Italian dishes created? We only here about American Italian dishes. I never hear about Argentinian Italian dishes, Australian Italian dishes, Canadian Italian dishes…. Just wondering lol 🤷♂️
Joshua is absolutely an Italian approved American lol
Nobody has time to make tiny meatballs. Sorry.
Not Another Cooking Show does a version with small meatballs.
🙄🔥🤟🏽🙌🏽
I like spaghetti and meatballs. Anyway and size. I have tried and enjoy both of of the recipes referred to in this video. Neither one more than the other.
There is nothing wrong with ground meat in a chubby pack. It's just beef, it's just in a different, cheaper package, so you pay less.
Spaghetti and meatballs was introduced to America in the 1880's. The Italians who moved to the U.S created bigger meatballs for a couple of reasons. Meat was much cheaper and Americans themsleves wanted more meat. I would love for Vincezo to research Italian American food and how it changed by the very Italians who moved to the U.S.
Ok a kilo of Ground meat (60% beaf, 20% pork, 20%fat) fresh grounded costs cca 7€.
Joshua is great, really. Actually I only watch your channel for italian food and Joshua for everything else. Aaaah and Nat if I am in a mood to laugh🙂
my ex's mother used to remove the meat balls or whatever big chunks of meat like sausage then sauce the pasta and serve it with the meat on the side in a separate bowl and the pasta and sauce in a different bowl. that also might be an Italian-American tradition.
I'm cooking my way through Joshua's cookbook now. I really like the way it is organized. I'm planning on making your porchetta ,from your video for my family on New Year's Day. might you be producing a cookbook of your traditional recipes? I sdure hope so!
eh vincenzo while I do agree that some meat package is not that good, saying it a dogfood still sound harsh, what if I say italians eat a bunch of greasy nasty sauce like carbonara you wouldn't like that too right?
American meatballs are big because the use the wrong scale factor when going from mm to inch.
Fennel in the meatballs and he has redeemed himself – I agree on the size, I make them small, bake them a bit so they sweat, then finish them in the sauce.
Vincenzo u do know u already reacted to this video before right and also can you react to Joshua easy one pot pasta because in that video he makes a carbonara that I think u will like
Thanks for the video, I think I will try Mortadella next time.
u want nice quality angus burgers and than in the pan cut it into pieces.
the meat in video looks like a poor fed pork low quality meat
I watched him for cooking a Prime Rib…came out awesome! I have little experience when cooking large meats
the sugar is a cultural thing, in Italie sugar is not so popular, in USA en most of europe me as Belgium guy included love sugar (is not good for you i know but you have to die of something; the ants will love to eat me when i'am dead 😅).
Vincenzo, can you recommend any other good tinned tomato brands? I tried to find Cento in the UK but it seems very difficult and/or very expensive. Thank you!
Mate reaction vids are pointless. It is an opinion and everyone has one.
I don’t like the meatball/pasta combo. Even with small meatballs it is a hard dish to get a spoonfull of every ingredient. And to me pasta is not about breaking up ingredients to be able to eat.
I never thought of the "mini meatball" as being able to have a meatball in every bite. You learn something new every day! However, American sized meatballs are great for meatball subs.
Half of my family makes large meatballs, the other makes small meatballs.
The large meatball makers say the small makers are cheap.
The small meatball makers say the large meatball makers are lazy.
Both sides make delicious meatballs!
For the entire 15 minutes of the video, I was only thinking about how the hell he makes such small meatballs. I'm off to look at this recipe immediately.
My grandmother who was Italian used ricotta instead of the bread technique.
hey vincenzo, i think i have the answer to why when the food went to america the portion sizes got bigger. So basically when Italians came to america, the diary was cheaper, the meat was cheaper, and the locally grown cheeses were extremely cheap, and so since this was the case rather than having tiny meatballs, for the same price u could have much much bigger ones and more of the bigger ones… so in essence it jus came down to how cheap the meat prices were back then
The large meatballs remind of swedish Köttbullar 😋 totally agree on really small ones, fresh pasta – Vincenzo is right!
I just break my meatballs in pieces with my fork
We don't have this dish in the Netherlands either. I always wondered how you eat spaghetti with meatballs. How do you twist a meatball around your fork?
My boi Josh!!!
Must be the American thing about larger portions🤔with their eyes being bigger than their stomachs🤔if they thought that tiny meatballs simply weren't filling enough or satisfied with the tiny size🤷♀
Why is your moustache black??? 😂😂😂😂
4:41 the tube pkg for the ground beef…….horrible way its packaged & its sold exactly like in Canada too (the beef flavour is gone like zapped into extinction, the other packaging are the tray pack (those 1's still taste of beef — thank the gods — flavour), the pork by far in price is cheaper than beef.🤷♀ I don't why price fixing on the market is done that way but its been that way for a long time.
I'm an American and I like my meatballs on the larger side, but I don't like them too large (the best size for me is somewhere between the size of my thumb nail and an American 25 cent piece). I like to be able to twirl some pasta around my fork and then stab a whole meatball and take a bite. I think a nice crust is very important on meatballs. It adds a different texture that compliments the pasta.
I had to shake my head when it was mentioned how long it takes to cut the meatball while to the pasta gets cold. It literally takes half a second to cut the meatball with a fork. Not a fan of the tiny meatballs. It looks too much like FreshPet. I prefer Joshua's way. Sorry Vincenzo. 😃
The ground beef looked like that because it was overworked. The more you work fround beef, the more it'll have a sausage patty consistency.
Learned that one from chef brian tsao and frenchie