Joshua Weissman's Spaghetti And Meatballs Recipe: Italian Chef's Reaction

Are you going to try the Original Spaghetti Meatballs made with tiny meatballs? Here is the recipe https://youtu.be/3eb5Kk1VS9w :_Authentic::_FoodFather:

I was watching a chef making a pasta dish the other day and all I could hear was Vincenzo. He made the pasta first and left it in a bowl with oil while he made the sauce. Then he plated the naked pasta and spooned the sauce on top. I could hear Vincenzo saying that the pasta is now dead and they have to MAKE LOVE 😅

I think the idea with large meatballs is that there's two very significantly different textures there, a crispy outside and a soft inside, and that is much easier to do when the meatballs are large

It's so nice watching two chefs who are really conscientious about their art, and your comments are so respectful even if you disagree with him. Great video.

The only thing better than Vincenzo and Joshua's cooking, is seeing support of and respect for each other :) Wholesome viewing!

Based on some stuff Adam Ragusea has talked about in relation to his Italian-American family history, I think the reason meatballs got a lot bigger in the US was that Italian-American immigrant family sizes for a long time were huge (as is pretty common in immigrant communities generally), and one or a few cooks (mothers and grandmothers, etc) would be making enough food for a lot, a LOT of people. It's a lot less manual labor if you increase the size and decrease the quantity of meatballs, and when you're cooking for a dozen or more people, labor-saving measures become really necessary.

I’ve made Vincenzo’s tiny meatballs and it is exquisite, but it literally takes three times as long to make. When you have the time, I would go for it.

Vincenzo my favourite chef on YouTube, because you never dictate recipes to people, you show us that you are also learning yourself and that shows a great amount of humility and deserves a lot of respect.

In the States the cheap pasta is $1, the good quality pasta like Rummo or La Molisana is about 6-7-8 dollars, and artisanal pasta is 10-15 dollars. So the difference is not just a dollar. But yes, the quality is very different.

Vincenzo you uncle Rodger and Joshua are my favorite food YouTubers !

I’m a Sicilian-American, and I have to admit I’ve never seen the mini meatballs, but I’m super intrigued. I’ll have to try it out. 😊

Yes, go😢 V!!! I'm glad you mentioned the "key" to moist meatballs (soaked breadcrumb). Makes ALL the difference! I actually use heavy cream 😋

When I was a child we had some Italian-American friends who made wonderful meatballs. They always served them with rigatoni or penne instead of spaghetti and it makes a big difference. That way you have the chunks of meatball and chunks of pasta together.

Vincenzo, The American meatball size is all about the "chew" of the meat. It's so good. You gotta try it all least once. I'm not saying small meatballs aren't good either, but it's basically a different dish. The textures are completely different in your mouth.

The addition of mortadella is indeed potentially revolutionary 🤤 i'll have to try it out !!

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.

Joshua is amazing, and I love that you, Vincenzo, liked his spaghetti and meatballs. Side note as an American, I never liked those huge meatballs that are served in restaurants. You have shown us that smaller is better when it comes to meatballs, and I completely agree. Great video, awesome review!

Refreshing to see you review good recipes. You deserve the rest

Thanks for the tips Vincenzo , love it!

now here's a collab I cant wait for! Joshua and Vincenzo please make a video together!