If there’s one thing I know about Taylor Swift, it’s that she’s more than just a global pop star with a huge discography and dozens of sold-out shows like the Eras Tour . She is also a great friend, a loving daughter, one half of the Traylor romance, a proud cat mom, and last but not least, a passionate cook.
Although she’s known for her own viral creations, like her chai sugar cookies and the homemade Pop-Tarts she made for the Kansas City Chiefs, she’s always been happy to shout out her favorite dishes from culinary greats. In his 2019 profile with She Magazine, Swift mentioned the dish she always makes when hosting dinner parties: Ina Garten’s Spaghetti and Meatballs.
I love Taylor and listen to her music all the time when I’m in the kitchen. I also consider Ina Garten my “Cooking Fairy” and love her elegantly simple and oh so fabulous dinner recipes. Given all that, of course I was hungry to try this Taylor-approved Ina recipe for myself.
I ran to the store to stock up on a few things (but almost everything I needed was already in my pantry!), started my T. Swift playlist, channeled my Indoor Barefoot Contessa and I started cooking.
Get the recipe: Ina Garten’s Real Meatballs and Spaghetti
Courtesy of Jessica Wrubel
Ingredients for Ina Garten’s Real Meatballs and Spaghetti
For this recipe you will need ground veal, ground pork, ground beef, fresh white bread crumbs, seasoned dry bread crumbs, fresh parsley, parmesan cheese, kosher salt, ground pepper, nutmeg, oil vegetable, olive oil, an egg, garlic, a yellow onion, a can of crushed tomatoes, red wine and spaghetti.
Related: The surprising trick to making pasta that tastes better and is never mushy
How to Make Ina Garten’s Real Meatballs and Spaghetti
Mix the ground meat, breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 cup warm water in a bowl. Mix the meat mixture thoroughly, then, using your hands, gently form the mixture into 14 to 16 2-inch meatballs.
Pour equal amounts of vegetable oil and olive oil into a skillet about 1/4 inch deep and heat over medium heat. Working in batches without crowding the pan, brown the meatballs on all sides. Discard the oil, but do not clean the pan. Add more olive oil and bring to heat, then add the chopped onion and fry for 10 minutes. Add the garlic and cook for a minute.
Pour in the wine and cook over high heat until most of the liquid evaporates. Stir in the tomatoes, parsley, salt and pepper. Add the meatballs to the sauce and simmer over low heat until the meatballs are cooked through, which should take about 25 minutes. Meanwhile, cook spaghetti according to package directions. Serve the meatballs and sauce over the pasta and garnish with grated Parmesan.
Related: Ina Garten’s Weekday Bolognese
Courtesy of Jessica Wrubel
What I thought of Ina Garten’s Real Meatballs and Spaghetti
Thanks to Taylor and Ina, I found my new favorite Sunday dinner. The recipe was very easy to follow and didn’t create a lot of dirty dishes or require any special ingredients. The meatballs turned out flavorful – thanks to the combination of homemade breadcrumbs, parsley and parmesan – and the three different meats created a delicate, juicy meatball that held up well in the sauce.
Sautéed onions and garlic melt into the sauce, creating a bold allium bite. The final touch of red wine added a deep flavor that complemented the entire dish. Although I wish there was a little more sauce for the amount of meatballs, every bite was still heaven!
Related: 101 Classic, Simple, and Easy Pasta Recipes That Are Worth Tonight’s Dinner
Courtesy of Jessica Wrubel
Tips for Making Ina Garten’s Real Meatballs and Spaghetti
- Substitute other ground meats. When making this recipe, Taylor mentioned that she sometimes uses ground beef. If you feel like experimenting, you can also try other combinations, like ground turkey or chicken or a beef and pork combo if you don’t like veal.
- Season as you go. Tasting and adjusting seasonings as you go ensures that every part of the dish is infused with flavor and everything will taste balanced.
Following: The secret ingredient to making meatballs that taste like they came from an Italian restaurant
