Spaghetti, one of the mainstays of Italian food, famous for its pasta, combined with delicious meatballs makes for a cheap and easy meal not to be missed.

Spaghetti meatballs, a favorite for many years to families big and small is making a rousing comeback with the tightening budget woes of many families.

Because of what most pundits have labeled the “fast food generation,” the art of cooking and baking has taken a back seat in priority in many homes.

One of the all-time favorite meal items in the world is the meatball, whether you live in China, India, Europe, Africa and all points in between, the meatball is a favorite meal item.

Sweet and sour meatballs is a favorite Chinese food dish. Jelly meatballs is a favorite appetizer, a staple of holiday parties and celebrations. But perhaps the world’s favorite meatball, especially in the west, is the, spaghetti meatball. Although China invented spaghetti, Italy is now the home of spaghetti with the main accompaniment of the spaghetti meatball.

Italian cooking recipes are definitely a firm favourite .

Although many people love to eat this timeless comfort food, surprisingly even fewer people know how to cook meatballs. There’s almost as many ways and techniques to making meatballs as there are meatballs. In interviewing many veteran meatball craftsmen and craftswomen some emphasize the ingredients, others stress the rolling technique and still others focus on the seasonings.

Based on my experience I’ve found the best way to make a champion quality spaghetti meatball, you know the kind that melt in your mouth, is a combination of all three methods. Once you’ve tasted one of these meatballs you’ll understand why they’re so taste addicting to those who taste them.

I once ate over 15 of these moist and tasty meatballs … at one sitting. The key to making an addictive spaghetti meatball is in making it so it goes down easy. The most meatballs I’ve tasted was like eating a golf ball. The best meatball has to have a good filler, such as bread crumbs, rice, or oatmeal, etc. To avoid the danger of having it fall apart is to make sure you include a good binder, the best binder hands down for a delicious spaghetti meatball is eggs.

The next tip to making an addictive spaghetti meatball is in how you roll them, or don’t roll them. The first tip is to never try to roll a meatball with dry hands, doing so will give you less control. When rolling a meatball control is as important is having control when driving, shaving or making love. The best kept secret to rolling a tight and firm meatball is to …

1. Wet your hands first
2. Roll and squeeze the meatball at least three times before placing it in the baking dish.

Here’s a basic recipe for making taste addictive meatballs. You’ve been warned!

Ingredients:
1lb. ground beef
1/2 cup of seasoned bread crumbs
1 onion, chopped
2 eggs, beaten
1/2 cup tomato ketchup
1 tablespoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper

Directions:

1. Combine all ingredients in mixing bowl.
2. Mix all ingredients thoroughly.
3. Mixture should be moist and firm.
4. Shape and roll mixture into 1 to 2 inch balls (about in the shape of a nice golf ball).
5. Place in baking dish or on baking pan without them touching each other.
6. Cook for 20 to 30 minutes in 350-375 degree preheated oven.
7. Serve with sauce, spaghetti or noodles.

Serves 6

Spaghetti meatballs made the right way has the reputation of taste addiction … if made the right way and with the right rolling technique. Try your hand at it and reward yourself with a taste addictive meatball heaven. They’ll go good with your spaghetti , noodles or sauce.

For more italian recipes have a look here .

By: Roy Primm

Article Directory: http://www.articledashboard.com

Roy Primm has written dozens Italian articles showing others how to prepare and enjoy this comfort food. Discover the Top 10 Easy Italian Recipes for this month go to Italian Recipes

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So where did pizza come from? Have you ever wonderedwhat its origins are?

The ingredients that are the basis of the  pizza as a culinary dish have their roots firmly founded in the sunny climate of Southern Italy around the city of Naples. This was historically a Greek colony rather than Italian.

Pizza is first mentioned in Roman literature around the 3rd century by Cato the Elder who records a flat and round piece of dough that was dressed with a combination of olive oil, herbs and flour with cheese and honey. This was cooked upon stones, according to translation.

Pompeii, the infamous doomed city that was devoured by the ash and smoke of Mount Vesuvius, also had the remains of several buildings resembling modern pizzerias.

Roman Pizzas

Pizzas back in Roman times were very little like modern day pizza in the least. The bread would have been more likened to the modern focaccia bread still popular in Italy and around the world, and tomatoes weren’t known to them as they were not imported from the Americas until centuries later. Instead it is recorded that pigs blood and honey were popular pizza toppings, a pretty horrible thought in today’s times!

Pizza Following the Introduction Of Tomatoes

Tomatoes originated in the Americas and were brought to Europe in the 16th century. For a long time the European public was nervous of the tomato thinking it to be in some way poisonous! However, by the 18th century the poor areas of Naples in Italy began using them to bulk up their bread and to add flavour. This was the humble beginning of  the modern day pizza.

It became popular for visitors to Naples to venture into the poorer districts in order to try out the local’s new dish.

The Pizzeria Emerges

The popular way to sell pizzas before the 1830′s had been by means of street stands outside of or near to the pizza bakeries. Naples, not surprisingly, saw the very first pizzeria. It was called Antica Pizzeria Port’ Alba. It was described in those days as the food of the humble people in Naples and consisted of bread, oil, tallow, lard, cheese, tomato or anchovies. Today’s pizza is very removed from those days and the choice of toppings is huge. Glad to say the use of tallow and lard have ceased down at your local pizzeria!

By: Stevie Jones

Article Directory: http://www.articledashboard.com

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I have been wondering about desserts the last few days. The irresistible charm that these rich combination of ingredients offer is truly amazing.

I surely can’t seem to stay away from the charisma that pulls me so strongly towards them whichever corner of the room I may be.

I have this friend who is real far from the world of sweets and desserts. In fact, she just doesn’t even feel the urge to try out any desserts even at a party once a while. The pains the hostess has taken to create this visual marvel too doesn’t move my friend here in any way. Kudos to her!!I guess it is great being like this because then you are not running on the treadmill to loose all those sinful calories nor do you have a weight problem that makes you sulk at times.

Here on the other hand, I have reached the stage of being obsessed with my craving for sweets. Just can’t seem to resist all the delicious desserts, ice creams, cakes and cookies that come my way at every gathering. It is hard to say no to a generous helping of such great looking divine delicacies. In fact, they all seem to be inviting me to dig into this sugary world that provides such a wonderful experience.

For me a meal is not complete without a dessert- the more exotic the better – that’s the general rule. I believe that these are life’s little pleasures and how can you keep away from it just thinking of the calories or the extra pound. The treadmill and the gym is always there. And believe me even with a sweet tooth I do manage to keep a great figure with a combination of a balanced diet and some exercise.

Italian desserts are what particularly catch my fancy and the “tiramisu” to be more specific. The “tiramisu” in Italian means “pick me up” and I guess rightly so considering the absolutely irresistible delight it is. To put it in simple terms, the tiramisu is a layered cake. It is a combination of delicious mouthwatering ingredients like the ladyfingers, mascarpone cream and yes, coffee. The ladyfingers are soaked in coffee combined with liqueur (optional), layered with mascarpone and topped with chocolate.

The origin of the tiramisu is not exactly known as there are several stories that try to explain the birth of the wonderful delight. A slice of this beautiful creation and you are sure to be transported to a new world and then I guess its past does not make any difference , it’s only the present and future bite into this creamy creation that you are looking forward to.

The Tiramisu is one of the most popular Italian desserts and its popularity has made it an inseparable part of the Italian cuisine. With several versions of the tiramisu doing the rounds on the internet, this recipe in particular is one that is my favorite. It is my never fail excuse to a visit to the wonderful world of desserts.

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Article Source: http://EzineArticles.com/?expert=Mary_Anne_Durkee

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