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Best Spaghetti and Meatballs Recipe for a Comforting Home Cooked Meal from Scratch. Best pasta recipes. Copyright Β© 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Spaghetti and Meatballs Recipe for the Comfort Food Favourite from Southern Italy

Our best spaghetti and meatballs recipe makes an incredibly delicious version of the much-loved comfort food classic with juicy meatballs and a rich tomato sauce made from scratch. The spaghetti is combined with the sauce before serving in the Italian style, then topped with the meatballs, plenty of Parmigiano Reggiano and fresh basil. Serve the second it’s ready with crusty bread.

This is the best spaghetti and meatballs recipe as the key ingredients are made from scratch, from a rich deeply flavoured tomato sauce to the juiciest, tastiest homemade meatballs that simmer in the sauce, which the spaghetti is stirred in before being plated.

A generous sprinkle of Parmigiano Reggiano and fragrant fresh basil leaves complete this classic comfort food favourite. The only things we haven’t made are the dried pasta and Parmigiano Reggiano, because Italians do both better.  

My spaghetti and meatballs recipe incorporates two recipes I’ve shared in recent weeks, the rich tomato sauce recipe – which I also used on this classic chicken parma recipe – and my homemade Italian meatballs recipe, however, for your convenience I’ve combined both recipes into this recipe.

Before I tell you all about our best spaghetti and meatballs recipe for the comfort food favourite from Southern Italy, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.

Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.

Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about my best spaghetti and meatballs recipe for the Southern Italian comfort food. 

Best Spaghetti and Meatballs Recipe for the Comfort Food Favourite from Southern Italy

Mum made delicious spaghetti and meatballs when I was growing up. What mum didn’t in the 1970s when Italian recipes in magazines were influenced by the home-cooked Southern Italian food dished up in rustic Italian restaurants and pizzerias with red and white checked tablecloths owned by families of first generation Southern Italian immigrants?

My best spaghetti and meatballs recipe tastes very much like those spaghetti and meatballs we loved in the Seventies that originated in the Italian diaspora, with an injection of Southern Italian authenticity plucked from spaghetti and meatballs recipes from Calabria and Sicily.

Because while spaghetti and meatballs came to us from the Italian diaspora and is often called an Italian-American dish, Italian-Australian dish or Italian-British dish, spaghetti and meatballs was indeed a dish of Southern Italy, made in numerous forms in different towns, villages and homes of the region.

It is with Southern Italians from Abruzzo, Puglia, Calabria, and Sicily that Italian food travelled from Italy to the Americas, Australia and beyond, where it would be served up as it always was or adapted to suit the availability of local produce and ingredients, and local tastes.

In the Italian diasporas, the best of the food of Southern Italy – the heart of povera cucina, the β€˜poor cooking’ or β€˜peasant cooking’ of the countryside – often stayed in the home or was only served up in the cheaper local Italian restaurants and Italian cafΓ©s in the suburbs that Italians frequented.

The menus of the fancier Italian restaurants in the city and inner-city would feature specialties of Italy’s gastronomic capitals in Central and Northern Italy, such as Bologna (lasagne, tagliatelli Bolognese), Milan (risotto alla Milanese), Rome (spaghetti carbonara), Genoa (pesto alla Genovese), and so on.

Best Spaghetti and Meatballs Recipe for a Comforting Home Cooked Meal from Scratch. Copyright Β© 2022 Terence Carter / Grantourismo. All Rights Reserved.

If you think about how regional Italian cooking is – if it weren’t for tourists asking for dishes outside their regions, you probably wouldn’t find carbonara in Venice or pesto Genovese in Rome – it’s therefore not surprising that the average Northern Italian might know that spaghetti and meatballs is made in Southern Italy and didn’t originate in New York and Sydney.

Travel around Italy’s south and ask around and you might be pointed to a specific restaurant or particular village, because β€˜spaghetti and meatballs’ is still a dish that’s mainly cooked in the home. Meatballs are β€˜polpette’ for the regular size or β€˜polpettini’ for small meatballs.

In Puglia, look out for a dish made with fried meatballs with a ragu-like pasta sauce also made with meat, while in Calabria, meatballs are often made with veal, bread soaked in milk, eggs, and parsley and are cooked in the sauce. And the pasta is not always with spaghetti.

The best known Southern Italian version of spaghetti and meatballs is spaghetti alla chitarra with pallotine, which are tiny meatballs that are a specialty of Abruzzo made with minced veal, bread soaked in milk, salt and pepper, and nutmeg.

β€˜Chitarra’ is of course β€˜guitar’, because the spaghetti-like pasta which is square-shaped rather than round is crafted with a pasta-maker that resembles the string instrument. The basis of the tomato sauce is onion, garlic and tomato. Just a few tips to making my my best spaghetti and meatballs recipe. 

Best Spaghetti and Meatballs Recipe for a Comforting Home Cooked Meal from Scratch. Copyright Β© 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips for Making our Best Spaghetti and Meatballs Recipe

I only have a few quick tips to making my my best spaghetti and meatballs recipe as there’s lots of detail in the recipe below and you’ll find a lot more tips in the recipe posts for the rich tomato sauce and juicy meatballs. Links above.

My first tip is not to cut corners. I completely understand why time-poor home cooks with families use store-bought pasta sauces. After a long day juggling the competing demands of family, work and chores at home, the last thing some of you probably want to do is spend a couple of hours in the kitchen cooking.

But this will not taste the same with a store-bought tomato sauce. You really must make the tomato sauce from scratch. It makes all the difference and it really doesn’t take that long. So don’t make this unless you have the time.

Like most cuisines, Italian cuisine is based on using the best quality ingredients. Those poor Italian peasants who invented povera cucina were still cooking with quality fresh produce from their own farms or markets or produce that was traded with their neighbours.

Our best spaghetti and meatballs recipe calls for quality canned Italian tomatoes or the best quality you can source and afford. We’ve learnt from tasting them from the tin although you can quickly ascertain the quality by looking at them: if they’re not a vibrant red colour and are more orange-red with a little yellow-green and they taste a tad acidic, then they’re not going to be great.

One way to improve their taste is to sprinkle on a little salt after popping them in the pan and then add a little sugar during the cooking process. Seasoning does wonders but start with the best quality and you won’t need to season very much at all.

Do buy good quality sea salt and extra virgin olive oil (preferably) or a good quality olive oil, even if it’s not extra virgin.

Also use proper Parmigiano Reggiano or aged Pecorino Romano (not fresh), even if you buy a small wedge and use it sparingly. Avoid the grated ‘parmesan cheese’ that looks like saw dust, as there’s a reason for that. Tests found that some brands contained cellulose, made from wood pulp. 

Serve with a fresh crispy garden salad and crusty bread – it’s not very Italian to the serve the salad and bread alongside the spaghetti and meatballs, of course. That’s definitely a tradition created in the Italian diaspora.

Best Spaghetti and Meatballs Recipe

Best Spaghetti and Meatballs Recipe for a Comforting Home Cooked Meal from Scratch. Best pasta recipes. Copyright Β© 2022 Terence Carter / Grantourismo. All Rights Reserved.

Best Spaghetti and Meatballs Recipe for the Classic Italian Style Comfort Food Favourite

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Our best spaghetti and meatballs recipe makes an incredibly delicious version of the much-loved comfort food classic with juicy meatballs and a rich tomato sauce made from scratch. The spaghetti is combined with the sauce before serving, in true Italian style, and topped with the meatballs, plenty of Parmigiano Reggiano and fresh basil. Serve the second it’s ready with crustybread.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dinner, First Course, Lunch, Main Course
Cuisine: American, Italian, Italian-American, Italian-Australian, Southern Italian
Servings: 4
Calories: 4186kcal
Author: Lara Dunston

Ingredients

Tomato Sauce
  • 4 tbsp extra virgin olive oil
  • 6 garlic cloves peeled and lightly pounded in a mortar and pestle
  • Β½ tsp chilli flakes
  • 1 large whole onion peeled, finely diced
  • 2 400 g cans crushed tomatoes best quality you can source
  • 2 tbsp tomato paste
  • 2 tsp sea salt
  • 1 tsp sugar optional
Meatballs
  • 2 tbsp virgin olive oil
  • 250 g onion finely diced
  • 40 g white bread crusts removed
  • 4 tbsp whole milk
  • 400 g ground fatty pork
  • 250 g ground beef
  • 1 egg whisked
  • 60 g ricotta cheese – or another white cheese
  • 20 g grated parmesan cheese
  • 20 g grated pecorino cheese
  • 2 tbsp fresh flat leaf parsley or celery leaves finely chopped
  • 2 tsp salt
  • 2 tsp white pepper
  • 1 tsp sugar
  • 2 tsp ground paprika
  • ΒΌ tsp garlic powder
Spaghetti
  • 1 tsp salt
  • 220 g spaghetti
Garnish
  • 4 tbsp Parmigiano Reggiano grated
  • 2 tbsp fresh basil leaves roughly chopped or torn

Instructions

  • First, make our rich Italian tomato sauce recipe: to a large frying pan or skillet, over medium-high heat, add the extra virgin olive oil and heat, then add the garlic cloves and fry for a minute or so until fragrant, then add the chilli flakes, stirring well with a wooden spoon or spatula to combine.
  • When the garlic cloves start to brown and sizzle and splutter, remove the cloves and set them aside but do not discard. Immediately add the finely diced onions to the pan and fry, stirring only occasionally so the onions don’t burn and adjusting the heat as necessary, until they’re soft, almost translucent and aromatic.
  • Add the crushed tomatoes, tomato paste, and sea salt, and stir to combine well. If you’re a garlic lover, return the garlic cloves to the sauce now; if you’re not, leave them out. Turn the heat to high so the sauce is bubbling. It will reduce fairly quickly on high heat, so stir the sauce occasionally.
  • When the tomato sauce is thick and luscious, turn the heat to low, taste, and adjust the seasoning, adding more salt if needed; if it’s a little acidic, add some sugar. Leave to simmer while you make the meatballs.
  • Next, prepare the meatballs: in a fry pan or round flat-bottomed wok, heat the olive oil and fry the diced onion until soft and translucent, then transfer to a dish and refrigerate to cool to room temperature.
  • In a large mixing bowl, soak the white bread in whole milk, then add the ground fatty pork and ground beef, whisked egg, ricotta, parmesan and pecorino cheeses, fried onion, chopped flat leaf parsley or celery leaves, and seasonings, and combine with your hands.
  • Using a tablespoon and kitchen scales, scoop out 40 g of the ground meat mixture and roll it a few times between your two hands to form a meat ball. Don’t over-roll as you want the mixture loose to produce a more rustic meatball rather than a tight ball. Transfer it to a tray and repeat until you’ve used up all the mixture, then refrigerate until ready to fry.
  • To another large frying pan/skillet over medium heat, add the olive oil and heat until hot, then, using long tongs, transfer enough meatballs to fill the pan without touching. Fry the meatballs until they’re brown, using the tongs to rotate so that they’re evenly coloured, then transfer to the pan in which the tomato sauce is simmering. Repeat until all meatballs are fried and are simmering in the tomato sauce.
  • Bring a large pot of water to boil, add a teaspoon of salt, then add the spaghetti to the boiling salted water and cook for as long as the packet instructions direct until al dente.
  • Reserve a metric cup of cooking water before draining the spaghetti into a colander.
  • Return half a cup of the cooking water to the pot, then the spaghetti, then use a ladle or large serving spoon to transfer four scoops of tomato sauce to the pot and combine well, adding a little more cooking water if needed.
  • Distribute the spaghetti between the bowls, along with the tomato sauce and meatballs, sprinkle a tablespoon of grated Parmigiano Reggiano and fresh basil leaves onto the meatballs, and serve immediately with crusty bread.

Nutrition

Calories: 4186kcal | Carbohydrates: 282g | Protein: 191g | Fat: 256g | Saturated Fat: 81g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 131g | Trans Fat: 3g | Cholesterol: 719mg | Sodium: 14096mg | Potassium: 4929mg | Fiber: 27g | Sugar: 57g | Vitamin A: 5555IU | Vitamin C: 91mg | Calcium: 1394mg | Iron: 24mg

Please do let us know in the comments below if you make our best spaghetti and meatballs recipe for the comfort food favourite from Southern Italy, as we’d love to know how it turns out for you.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon β€˜carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts β€” for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know β€” we love to hear from you β€” either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for β€˜Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picofthedayπŸ“· #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know β€” we love to hear from you β€” either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap β€” all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic startedβ€” rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them β€” as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bΓΊn chαΊ£, a Hanoi specialty, but it’s not bΓΊn chαΊ£. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bΓΊn chαΊ£ recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bΓΊn chαΊ£ meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bΓΊn thα»‹t nΖ°α»›ng (pork skewers on rice noodles in a bowl) and a Southern relation bΓΊn bΓ² Nam Bα»™ (beef atop rice noodles, sprinkled with fried shallots (Nam Bα»™=Southern Vietnam) though neither include meatballs.Β 

XΓ­u mαΊ‘i= meatballs although they’re different in flavour to mine, which taste more like bΓΊn chαΊ£ patties. XΓ­u mαΊ‘i remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bΓ‘nh tαΊ±m xΓ­u mαΊ‘i. BΓ‘nh tαΊ±m=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bΓΊn chαΊ£ giΓ² :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to β€œpartner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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