Spaghetti and Meatballs

Spaghetti and meatballs is an Italian-American pasta dish of spaghetti, tomato sauce and meatballs that developed among Italian immigrants in the United States, who adapted modest southern Italian peasant dishes using the greater availability of meat and other ingredients in their new country. The dish took shape in New York City in the late 19th and early 20th centuries; early documented recipes include one for pasta, meatballs and tomato sauce published by Juliet Corson in 1888 and Beef Balls with Spaghetti in American Cookery in 1909, and by the 1920s and 1930s the National Pasta Association and commercial producers were promoting it as an American staple, even though the combination remains practically unknown in Italy itself. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/