The origin of this dish is traced back to Italian families who immigrated to America in the early 20th century (1900-1920). As they settled into their new homes, they sought to recreate a dish from Southern Italy that would help them maintain a connection to their roots through its familiar flavors. The recipe I’m sharing with you today comes from this very tradition, passed down through generations. It was graciously shared with me by a cook who, in turn, received it from his Italian grandmother, Nonna Angelina. It's a family recipe, steeped in memories and shared through time. Now, it’s passed on to all of us, so we too can savor the magic of a dish that brings people together—because that’s the true power of food.
The preparation process is quite simple—I've carefully observed and noted each step. The cook started with half a kilogram of ground lamb (one pound) and a generous amount of minced garlic (about half a bulb). He sprinkled in half a bunch of chopped parsley, 100g of grated pecorino romano, some breadcrumbs, one egg, and freshly ground black pepper. After mixing everything well, he formed eight meatballs from the mixture.
Next, he heated some olive oil and 2-3 garlic cloves in a pan, browning the meatballs on all sides until golden and slightly crispy on the outside. He set them aside, then, in the same pan, added 80g of tomato paste, scraping up all the flavors left from the meatballs with a wooden spoon. He then poured in a liter of passata, seasoned with dried oregano and a bit of fresh basil, and brought the sauce to a simmer. At that point, the browned meatballs were added back into the sauce and left to cook gently for 2-3 hours over low heat, until tender and delicious.
The only thing left to do was cook the pasta in salted water, toss it with the meatballs and marinara sauce, and serve with grated pecorino romano and a few fresh basil leaves on top. By this time, though, the enticing aromas called for a bottle of wine to be opened.
And if you find yourself, as I did, succumbing to those irresistible aromas and can’t wait until everything is ready, or if you’re just in the mood for a variation without the pasta, the cook offered us this serving suggestion: simply as a snack, with halved meatballs placed on slices of bread (baguette or ciabatta), smothered in marinara sauce, sprinkled with grated pecorino romano, and topped with fresh, fragrant basil. Ready in no time, almost as quickly as you'd say "mangia!"
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