In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best spaghetti and meatballs at home. From forming the perfect ground beef meatballs, to seasoning your rich tomato sauce, follow Frank’s steps for a delicious weeknight dish.
00:00 Intro
00:35 Preparing The Meatballs
03:48 Forming The Meatballs
04:53 Browning The Meatballs
06:42 Making The Sauce
09:32 Finishing The Meatballs
10:28 Plating Spaghetti & Meatballs
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43 Comments
You also won't find pepperoni pizza on any menu in Italy. As soon as you as for it, they automatically know you're American.
Ask me how I know.
Do you think I can use prego instead of the canned brand Chef used?
The sheer horror of using so many eggs during current egg shortage, poor guy could not have known the future!
You forgetting the most important ingredient for tender moist meatballs!! I'll leave it up to you to figure it out!! LOL!! Nobody has figured it out yet!!
thank you frank
where can i find the written recipe ingredients?
Thanks for the advice on impressing the nonnas
Amazing 🎉
Lol! "What I love about this sauce is that it's ….. Cooked"
Ha ha ha ha!!!!
Me, a vegetarian watching this: “Oh, yeah.”
Can someone reply to this with the ingredients plsss?
Dont you think the cheese in the meat balls just makes it pricier? You could eat the cheese with bread after the meal…
What about onions…any downside to add finely chopped onions to the mix? Why not?
맛있겠당
I'd love for you to give approximations on how much of "x" you're using when you add onions or garlic, etc.
Christ, I found a chef who isn't beholden to the panade lobby. I avoid meatball vids just because I expect that. Color me thrilled.
Edit: And he isn't afraid of working the meat. My dad would love this guy.
No measurements and ingredients??
Love your recipe! Thanks! One of the few I've found that doesn't include milk (which I prefer!). The golf ball reference has helped when forming the meatballs, but what is the size of the scoop seen in the video? I'm guessing medium sized or 1 Tbsp scoop?
I love all your details, it looks really delicious! Thanks!
Making a tester is something I have never considered or even thought about? 🤦 Great idea! Subbed!
No basil or oregano in the meatballs?? ☠️
I love my spaghetti drowning in sauce. The way you do it reminds me of being a kid and I did not make or have enough sauce, it is too dry.
What's up with Americans and kosher salt obsession?
I’m sorry, but did you say a large meatball is offensive to you? OMG 😳
Made this and family loved it
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
cold sore an all
How many oz to add the beginning ingredients? What kind of pan do I use?
How do you prepare the pasta you skipped step.
I don’t know if I am allowed to say this, but your meatballs look amazing
The YouTube algorithm is screaming at me. This is the third meatball recipe it's recommended today 🤔
Definitely making this!!
Curious as to why you are adding water and not broth? wouldn't that give a bit more flavor?
00:42 SOPRANOS 2:4, 33m50s tought me that well LOL
Boy I learned a lot, Frank, thank you for sharing your culinary wisdom throughout the video, excellent 👌🏽
Definitely adding some of this to my recipe
BEST recipe for this dish
Frank is one of my favorites to watch.
spaghetti and meatballs without the pasta section ?!! FRANK !!! 😵
Step 1 – Don't make it too dry
Step 2 – Don't make it too wet
Step 3 – PROFIT
where to find this receipt? Excellent cooking video
what about Italian spices like oregano, parsley…..
don't you had those?
👀 Sees Chef Proto and clicks fast! 😃