How to Make Julia’s Favorite Spaghetti and Meatballs | Julia at Home



Julia makes a quicker, yet ultra comforting recipes for spaghetti and meatballs.

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41 Comments

  1. It looks really good I am a great fan of pesto. Unfortunately where I live right now I have not seen any refrigerated pesto and making it myself would require good basil. Whenever I order basil they send me something that's green but it's not basil. Something to keep an eye out for though.

  2. these are just perfect. I'd recommend playing around with how much pesto oil you use for the sauce–it may be more basil than you want, depending. I REALLY appreciate all the ways ATK and Julia use their videos to teach technique, such as using nonstick when you want the browning on the food (and you don't need fond for a sauce or soup) or tips like putting a measuring cup in the strainer. I also really appreciate when they mention alternatives (meat, other ingredients in this video). This is a great, great recipe. Thank you!

  3. My husband's grandmother was from Sicily and she always insisted on adding some light brown sugar to cut the acid in the tomatoes and a stick of butter (in a large pan of sauce), to give it a velvety texture. Oh and no seeds at all! She would put the tomatoes through a juicer to remove them. What are your thoughts on these ideas?

  4. This vid made me like you even more( which was a tall order to fill) just in your element.Perfect natural flow ,and the recipe is a GENIUS level time saver for what logically seems like it will be a FANTASTIC meatball. Love you and Bridget immensely for your casual creative and delicious working recipes.

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