Taylor Swift’s Favorite Ina Garten Recipe Calls for an Unexpected Seasoning

Taylor Swift loves to cook. And one of her favorite recipes comes from Ina Garten herself. The best part about the recipe is that everyone in their repertoire should have a staple: Real Meatballs Garten and Spaghetti.

Taylor Swift (L) and Ina Garten (R)  George Pimentel / Getty Images / Andy Kropa / Getty Images
Taylor Swift (L) and Ina Garten (R) George Pimentel / Getty Images / Andy Kropa / Getty Images

Taylor Swift loves recipes from famous chefs

Swift and Garten are big fans of each other. So much so, of course, that they did a photoshoot together in 2014 for Food Network magazine. On the day of the hunt, the chef shared a sweet selfie for herself and the “Evermore” singer.

“Just another day in the office – OMG cooking with Taylor Swift! Love her !!! ”Garten wrote on it Instagram.

Singer Betty shared the three recipes she picks up for “for life” dinner parties in her 30th anniversary article Elle, which includes the Garten spaghetti, as well as dishes from two other famous chefs.

“I always cooked a LOT,” Swift wrote. “But I found three recipes that I know I make at dinner parties for life: Real Meatballs and Spaghetti Ina Garten (I use packaged bread crumbs and just ground beef for meat), Mughlai Chicken Nigella Lawson, and Jamie Oliver ‘s Chicken Fajitas with Molé Sauce. ”

Taylor Swift
Taylor Swift | LA Image Group via Getty Images

How To Make Real Meatballs And Spaghetti Ina Garten

To start, place the meat, bread crumbs, Parmesan, parsley, salt, pepper, nutmeg, egg, and 3/4 of warm water in a bowl, then lightly combine with a fork. Then use your hands to make 2-inch meatballs. This should result in about 14 to 16 meatballs.

Next, take a large skillet and pour vegetable oil and olive oil equal parts until it is 1/4 of an inch deep. Heat the oil, then carefully (and in glasses) place the meatballs in the skillet over medium-low heat. Brown on all sides, turning carefully with a fork or spatula. Each batch should take about 10 minutes. Be sure not to assemble the pan with meatballs. When each batch is done, remove the meatballs to a plate covered with paper towels, then remove the oil from the batter, but do not clean it.

Now, it’s time for the sauce. In the same skillet, heat the olive oil. Add the onion, then sauté over medium heat until light. This should take 5 to 10 minutes. Next, add the garlic and cook for another minute. Then add your wine and cook over high heat to cook the alcohol, scraping up the brown pieces at the bottom of the pan. Do this until the bulk of the liquid has grown, which should take about 3 minutes, then add the tomatoes, parsley, salt, and pepper.

You can start making your pasta (Garten calls for 1 1/2 pounds) at any time during this process on another burn. Garten’s recipe won’t call for saving pasta water, but saving a little will always help the sauce stick to the noodles.

When you have finished the sauce, add the meatballs to the pan and cover. Then rub on low heat for 25 to 30 minutes until the meat is cooked all the way. When that’s done, you’re ready for a plate! Garnish with Parmesan, and it’s dinner time.

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