The story of spaghetti and meatballs begins between 1880 and 1920. That’s when more than 4 million people immigrated from Italy to the U.S. When these people shopped for food, they were surprised. There was so much meat!

    In Italy, people didn’t eat much meat. It was expensive. It wasn’t widely available.

    On special occasions, people made small meatballs. They put them in soups or ate them plain—without pasta or sauce.

    In the U.S., meat was cheap and easy to get. Italian Americans made bigger meatballs. Meatballs became a staple of their diet.

    The story of spaghetti and meatballs begins between 1880 and 1920, a period in which more than 4 million people immigrated from Italy to the U.S. When these people shopped for food, they were surprised by how much meat was available in stores.

    In Italy, people didn’t eat a lot of meat. It was expensive and wasn’t widely available.

    On special occasions, people made small meatballs. They were added to soups or enjoyed plain—without pasta or sauce.

    But meat was cheap and easy to find in the U.S., so Italian Americans soon began making bigger meatballs. Before long, meatballs had become a staple of their diet.

    So how did meatballs and spaghetti end up together on one plate? 

    In part, it was thanks to immigrants from Southern Italy. They had long enjoyed small portions of pasta with tomato sauce. When they came to the U.S., they brought that dish with them. 

    These immigrants often moved to communities with people from other parts of Italy. Neighbors learned about each other’s foods. They began using those foods in their cooking. Soon people who had never eaten pasta and tomato sauce back in Italy started making it. 

    Italian immigrants were also adjusting to a more American way of eating. In Italy, meals often lasted hours. They had many courses. But in the U.S., mealtimes were shorter. Instead of eating one dish at a time, courses were combined.

    This combining of courses and mixing of flavors resulted in new dishes. One of those new dishes was spaghetti with meatballs and tomato sauce.

    So how did meatballs and spaghetti end up on one plate?

    In part, it was thanks to immigrants from Southern Italy. In Italy, they ate pasta with tomato sauce. They brought that dish with them to the U.S.

    These immigrants often lived near people from other parts of Italy. Neighbors learned about each other’s foods. They began using those foods in their cooking. Some Italian immigrants had never eaten pasta and tomato sauce back in Italy. But now they started making it.

    Italian immigrants also adjusted to a more American way of eating. In Italy, meals often lasted hours. They had many courses. But in the U.S., mealtimes were shorter. People didn’t eat one course at a time. They combined them. This led to new dishes. One was spaghetti with meatballs and tomato sauce.

    So how did meatballs and spaghetti end up together on one plate?

    In part, it was thanks to immigrants from Southern Italy, who had long enjoyed small portions of pasta with tomato sauce. When they came to the U.S., they brought that dish with them.

    These immigrants often moved into communities made up of people from other parts of Italy. Neighbors learned about each other’s foods and began using those foods in their cooking. Soon people who had never eaten pasta and tomato sauce back in Italy started making it.

    Italian immigrants were also adjusting to a more American way of eating. In Italy, meals often lasted hours and had many courses. But in the U.S., mealtimes were shorter. Instead of eating one dish at a time, courses were combined.

    This combining of courses and mixing of flavors resulted in new dishes. One of those new dishes was spaghetti with meatballs and tomato sauce.

    By the early 1920s, spaghetti and meatballs was going mainstream. It was cheap, filling, and tasty. People loved it.

    Italian restaurants added it to their menus. One of the restaurants belonged to Ettore Boiardi. He was an Italian immigrant in Ohio. People loved his red sauce. He started a company to sell it: Chef Boyardee. (He spelled his last name differently. This helped Americans pronounce it.)

    The company began selling meatballs, pasta, and sauce all in one can. Chef Boyardee spread across the country. It sold for as little as 26 cents a can. It was an easy weeknight meal.

    Today spaghetti and meatballs is an American classic. There are many ways to make it. You can buy chickpea flour spaghetti. You can get vegan “meatballs” made from soy. In a 2022 poll, Americans named spaghetti and meatballs as one of their three favorite Italian foods.

    Just don’t ask for it in Italy! 

    By the early 1920s, spaghetti and meatballs was going mainstream. People were delighted by how cheap, filling, and delicious it was.

    Italian restaurants began adding it to their menus. One of those restaurants belonged to an Italian immigrant in Ohio named Ettore Boiardi. People loved his tasty red sauce, so he decided to start a company to sell it: Chef Boyardee. (He used a different spelling of his last name to help Americans pronounce it.)

    Soon the company was selling meatballs, pasta, and sauce—all in one can. Chef Boyardee spread across the country, selling for as little as 26 cents a can. For shoppers, it was an easy weeknight meal.

    Today spaghetti and meatballs is an American classic. Supermarket shelves are filled with endless options for making it. You can buy chickpea flour spaghetti. You can even find vegan “meatballs” made from soy. In a 2022 poll, Americans named spaghetti and meatballs as one of their top three favorite Italian foods. Just don’t ask for it in Italy!