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Juicy MEATBALL RECIPE - How to Cook Italian Meatballs(light upbeat music),- Hey everybody, it's Nata

Natashas Kitchen

Updated on Jan 18,2023

Juicy MEATBALL RECIPE - How to Cook Italian Meatballs

(light upbeat music),- Hey everybody, it's Natasha of natashaskitchen.com,and today, I'm gonna teach you how to make,the juiciest meatballs.,These are make ahead, freezer friendly, so easy,and you'll learn the secrets,to making a truly juicy meatball, so let's get started!,(bell dings),We'll start with three slices of white bread.,Trim off the crusts, and dice them up.,Transfer those breadcrumbs to a large mixing bowl,and add 2/3 cup of cold water.,Stir that together lightly,,then set it aside for five minutes.,Meanwhile, you can prep the rest of your ingredients.,You'll need three large garlic cloves finely minced,and finally chop up two tablespoons of fresh parsley.,All right, now that the breadcrumbs have had a chance,to absorb the water,,you're gonna mash it up thoroughly with a fork.,It should have an applesauce consistency.,(fork clanks),Now add one pound of ground pork,and one pound of ground beef,,then add 1/4 cup of Parmesan cheese, one large egg,,your minced garlic cloves, and your finely chopped parsley.,Season the mixture with one teaspoon of sea salt,and half a teaspoon of black pepper.,The best way to mix is using your hands,,so stir that mixture together just until it's well combined,and make sure you do not over mix.,We'll start out by portioning the meatballs,and to make this easy,,I use a trigger release ice cream scoop,and I'll link to this in the notes.,You should get about 22 to 24 meatballs.,Portion them so they're about,two tablespoons of mixture each.,Now it's time roll them and it helps to roll them,with wet hands, so keep a small bowl of water next to you,as you roll.,Each of the meatballs should be,about one and a half inches in diameter.,Once all the meatballs are rolled, we're ready to cook them.,Now you can either bake them or saute,,and I love to saute because it creates,a beautiful golden brown crust,and seals in the juiciness of the meatballs,but I will leave instructions on baking and freezing,in the recipe notes.,Place a large nonstick pan over medium heat,and add two tablespoons of oil.,Once the oil is hot, add the meatballs,to the skillet cooking in batches if needed,,and saute for about two minutes per side,,or about eight minutes total.,And I'll also link to the splatter guard,that I use to keep my stove top cleaner.,(meat sizzling),When the meatballs are fully cooked through,,they should reach a safe 160 degrees Fahrenheit,in the center on an instant read thermometer.,And I will link to our favorite thermometer in the notes.,Once your meatballs are done, transfer them to a platter.,You can add more oil as needed and repeat the process,with the next batch of meatballs.,(laughs) These are done and don't they just look,so big and plump?,And they are so juicy.,I need to show you guys what's inside.,All right, while they're still hot and fresh.,(metal clanks),Just cut one in half and do a quick taste test.,I'm hungry.,Always. (laughs),Ah, look at that.,All right, here we go.,Mm.,Mm mm.,Now those are some juicy meatballs.,These are so satisfying and adding the breadcrumbs,adds that needed moisture, so do not,,do not skip the breadcrumbs.,Oh my kids love these and so does my husband.,My four year old says, "Mommy, you're the best cooker ever.",(Natasha laughs),When she tried one of these, oh.,And they always disappear fast.,Once they're cooked, you have a couple options.,You can either turn them into a meal right away,and my favorite thing to do with this is so easy.,You just simmer some marinara sauce, add the meatballs,,cook them just until they're hot and heated through.,Add a little bit of parsley and voila!,You've got dinner.,Then just serve it over pasta.,Or put them in hoagie rolls for a meatball sub.,Mm. (laughs),Easy peasy.,Or you can also put these meatballs in a gravy,,serve them over mashed potatoes.,If you toss them in like a teriyaki sauce,,you can serve them over rice for dinner,or you can toss them in barbecue sauce,and serve them as an appetizer with little tooth picks.,There is so much you can do with this recipe.,It works well with so many flavors.,Or, if you're not ready to eat the whole batch,,what I like to do is I like to freeze half of them.,So to freeze, this is so simple.,They freeze really well.,You just line a baking sheet with some plastic wrap,so that they don't stick.,Then transfer them all in a single layer.,We're going to loosely cover those,and freeze just until they're firm on top.,Just loosely loosely,And then once they're frozen, you're gonna put them,in a large Ziploc bag and keep them for about two months,in the freezer.,And then when you're ready to use them,,thaw and use them in just about any recipe! (laughs),I love that these are make ahead.,So easy, so delicious.,Make these and you'll be known for your meatballs.,All right, somebody smelled the meatballs.,So we're gonna do taste test round two.,What do you think?,- More.,- More?,You can have more, that's fine.,- All!,- All?,All right here you go.,Here you go, take your meatballs. (

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Meatballs Easy Recipe (How to Prepare) – Gordon Ramsay

Meatballs Easy Recipe (How to Prepare) – Gordon Ramsay

first off get your pan on and start,sweating off your onions and your garlic,this recipe involves making the,meatballs a classic way I think it's a,really nice new dimension to a sort of,soft rich sumptuous meatball,chop the only nice and finely even those,slices very close together close to the,slices the finer the end pass it back,down at an angle slice down and just,chop one the onions nice and fine,because once and finesse to these,meatballs,Masika of a really good meatball is the,texture getting that balance right,between the minced beef the breadcrumbs,the milk and the seasoning a couple,cloves of garlic slice the garlic really,nice and thinly nicest pan nice and hot,a tablespoon of olive oil quite generous,available I'm using garlic in such a,salt and pepper,with your mints open it up a little bit,and sort of Pat it out of salt and,pepper for me a good meatball is all,about the softness the texture of that,rich beef and the way it sort of melts,in your mouth you can color on the,outside or you want it nice and soft and,sort of rich in the center mix that in,beauty then place it back out again I,got some really nice dried chili flakes,on the season yum-yum's with the chili,flakes chili flakes in cook that out for,two minutes cumin add some milk,take your breadcrumbs make a little well,take four tablespoons of milk that makes,a sort of nice slightly doughy texture,but it lightens the texture of the,meatball place that then add your onions,your garlic and your chili in there as,well nice give your hands in there and,start mixing them if you got the right,amount of milk and bread crumbs,it doesn't mean binding with an egg that,make me too small probably make them too,small is the fact that they dry out,quickly just size or golf ball it'll be,bigger nice doing a really nice Thai,squeeze that stops it from breaking out,it always pays to double the recipe and,spend a bit more time making extra,meatballs so you can freeze a batch,ready for another time give the pan a,little wipe out don't wash out that pan,we've got that flavor from the onions in,the garlic and the bottom could have a,pan nice and hot toast of olive oil in,there,place them atop of your pan nice and,gently,sit them in the oil palette knife and go,underneath them and just sort of tilt,the pan and then tap and cook the back,of them in water

Italian Grandma Makes Meatballs (and Spaghetti)

Italian Grandma Makes Meatballs (and Spaghetti)

hello i'm,gina today i gotta make,meatball i wanna show you the way,i used to make this have a,granny beef every pound,i put one egg because that's two pounds,i put two acres,at this ago that's a two eggs i put it,here,all right i put a little salt,like this,i put black paper,a little power garlic i put a little,power garlic,you see this go all here,that's a brother crumb go here,that's pecorino roman come here,and there's a parceling that's the,parsley,everything come here okay,and now i'm really i wash my hands,before i,start i wash my ends now i have to mix,it up,okay that's easy you gotta make us good,ola make us a good,use two ends at the bed you know you,make some mix,i make it that way a lot of people they,make it different away,but that's,the way i make okay,nice done i gotta put in the refrigerate,buffer the marinara a little bit you,know,the pickled taste of everything,this is the bowl i make,like a ball hey i put in the,refrigerator,for that flower that they pick it up at,the taste of the,all the stuff i put inside okay,all right time to make me the ball it's,a flower,i'm gonna make a meatball see,this is it,they marinade a little bit and now we,gotta make a meatball,so you could punch a little bit a little,more you,you could punch a little bit,not in marinara anyway the marinara you,can punch a little bit,like this all right,let me see how big i gotta make let me,see,see,this is nice like this size,not that big not too small,now you can use the in the air where you,got to use,like here over here like this,yeah nice,now all of the same size anyway,sometimes a little,more sometimes a little less but,not big difference no bigger difference,see,they come nicer meet the ball let's meet,the ball,see one is more,one is a baby,the last one that's the last one,yeah that's the last one,yeah that is a,we make a 25 this way,i have a 25 meter meatball,i have a 25 meter ball,now i wash my hands and we gotta fry,okay let me wash my hands,okay now i gotta make the salsa,i have everything here first of all,i gotta make the oreo olive oil,i put a little olive oil by one spoon,and i have,because it's not too much i like this,not too much like this,i put a film,all right now let it warm it up a little,bit,and we put the stuff ah,little by little you gotta make a,meet the ball let me the ball,okay let me see the oil is all ready,the oil is so ready that's it's onions i,put the onions,see that's onions and they go here,let's take out,this there is a little bit,here,i want to do a little bit of tanya said,then i put this,because the the gal gets more small,okay now i put this this is the garlic,let go here,all right one two,three,okay time is done and i put the sauce,no no no no no the burn just to fry,not put the sauce,that's the salsa we make look how nice,that's the salsa we make,now you want to clean up the salsa you,wash all,your wash you put a little water like,this,there you wash,you see wash the barlow,and you put it here and this is,the sauce,now i put the i put a little salt,gotta put the salt in the sauce,see gotta put the salt,a little black pepper they go here,and a little bit busy look at the basil,let's go into salsa and now,they gotta cook,the time they cook we fry the the middle,bar,the time they cook the salsa we fry the,meatball,okay i put a patty here,add this here because we are gonna fry,i put this here let's see here,let me put this,okay make a media,muted thing of course,okay once in a while i have to turn over,there,it's already now we got,the the mid ball now we gotta do the,middle ball,this one i don't need this,i put away,that's the casserole,and that's a garmin cool,okay i think enough this is,this here at this here now we got away,today,they fry who's done yes,i wanna put a little tested for the,for the meatball i put a little onions,and little garlic my i take it off i,have everything in the,in the sauce i have everything this one,i just,want to make the the taste of the,meatball,i take it off let me wet that ball,they gotta warm it up with the oil,all right oil is done not put i put,onions,what the line is,and that's the guard just pick the dog,so the time they they do it again with,the ball,hey this stuff i want the dot again that,i got,again see i put it together,okay,they gotta come brown all around they,are they are,the color brown gold like a gold dinner,if you're male it's a meaty over there,and they gotta they take a timer,they smell good,this may be good,when you fry the friday is the melody,they start the volume,but it's a little thick i can put a,little more,water my sauce is thick i have,i have to put a little more water,i think the knights are bad,all right okay,this is done,let me see here about the middle ball,no,no,i sing all the time this is a nice song,they make me happy they make me happy,all right i mean the ball is done,now the saucy bowl,you gotta wait at the sausage bottle if,you put the middle bowl over there,but the sauce bowl yeah,we gotta start with the food ov

How To Make Meatballs - Delicious Homemade Meatball Recipe #mrmakeithappen #meatballs

How To Make Meatballs - Delicious Homemade Meatball Recipe #mrmakeithappen #meatballs

what's up guys welcome back,today i'm showing you a meatball recipe,that is sure to blow the roof off your,next baby shower,all jokes aside guys this recipe is,absolutely fantastic you gotta try it,but before we jump into it please take a,quick second to subscribe to the channel,make sure to hit that bell and enable,notifications as well,all right let's get in the kitchen and,make it happen we're going to start with,chopping up a half cup of fresh parsley,you want to dice it real fine like so,nice small pieces,fresh parsley adds a pop of color and,some good freshness to your meatballs,next we're going to grate one onion to,go ahead and peel it,and then break out your cheese grater or,big box grater like you see here,and then we're actually going to shred,the onion into very small pieces this,way the onion just really absorbs into,the meatball,you don't have big chunks of onion in,there this is a good technique for,meatballs,i highly suggest you guys give it a try,might bring a tear to your eye though,anyone got a tissue all right now that,the waterworks are over we're going to,go ahead and get our mixing bowl ready,and add one pound of ground pork and one,pound of ground 80 20 beef,if you're not into pork you can use all,beef or turkey,whatever you like here is fine chicken,would work also,we're going to season it with a little,salt pepper garlic onion powder and some,hamburger,seasoning,next we're going in with one whole box,of boars and garlic and herb cheese,followed by that grated onion and that,parsley and one to two tablespoons of,minced garlic or garlic paste,and about a half cup of shredded,parmesan cheese,next we're adding in two tablespoons of,sour cream,this adds a nice creaminess to your,meatballs and helps them stay moist as,well,nothing worse than a dry meatball now,this is where these black gloves really,come in handy because you want to get in,here with your hands and just really,make sure all of these ingredients are,evenly dispersed throughout,so it's kind of like kneading dough or,bread dough get in there with your hands,and just fold it in,it's going to take a few minutes overall,though this is a very simple recipe and,hopefully this is enough to get you guys,to stop buying those frozen meatballs,because these are a hundred percent,better guys i can't wait for you to try,it,let me know what's your favorite way to,make meatballs is in the comments below,always interested to hear how you guys,put your own spin on things,so once you've got all of the,ingredients well combined we're gonna go,in with two eggs,and about three cups of bread crumbs,total you want to add them a little bit,at a time though,so i would say add half right now then,get in there and fold everything,together,and then you'll add your other half here,in just a minute,make sure that egg is mixed in well also,and you'll start to see it kind of take,shape so,you're looking for this to almost turn,into one big meatball just,keep folding,the bread crumbs in the egg really bind,everything together,once you've added that you'll start to,see it really taking shape,going in with the other half of,breadcrumbs here,fold that in as well,now you can see the meatball mixture has,really taken some shape here you can,start working it with one hand,looking good,once it's where you want it you'll be,able to pick it up with one hand,and it'll hold together like so,next you want to get a aluminum foil,lined baking sheet,spray that down with some cooking oil,preheat your oven to 400 degrees,and then take a big spoon or an ice,cream scoop or,whatever you have and roll your,meatballs out,try to make sure they're all about the,same size,these are all about one to one and a,half ounces or so,but you can make them as big as you want,repeat that process until all of your,meatballs are formed and even,and then we're going to sprinkle them,with a little bit more of that,mccormick's hamburger seasoning,and then pop them in that 400 degree,oven for about 15 to 20 minutes,or until they reach about 160 degrees,internal temperature,those are some good looking meatballs,going in the oven,while those are in the oven baking we're,going to go ahead and start on our sauce,now i'm going in with one cup of your,favorite barbecue sauce this is by,blue's hog here but use whatever your,favorite is,and 1 4 cup of blueberry preserves you,can also use grape jelly,and two to three tablespoons of honey,you want to,simmer this over low heat just to kind,of warm it up so you're not putting,warm meatballs in a cold sauce,you can also do this italian style and,serve these with some marinara sauce or,along with some spaghetti,whatever your favorite way to do it is,these are the preserves that i'm using,for this recipe,again you can use grape jelly also,once that's worked in and simmered away,we're going to add in that brown sugar,whisk that in as well,meatballs are done looking amazing,now it's time to give them the best bath,they've ever had,going in that delicious sauce th

4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

hi I'm Melina Stella I'm a level 1 chef,my name is Lorenzo I'm a level 2 chef my,name is Frank I'm level 3 the last time,I made spaghetti and meatballs was last,Christmas the last time I made spaghetti,and meatballs is actually a Thursday,because Thursday's my pasta night this,is the recipe that we normally make for,Sunday dinner I would consider myself an,expert first I'm gonna start with the,meatballs since they take a little bit,longer just place that into the bowl,pound of meat beef for meatballs is,completely fine but me I like to add a,little bit more flavor and why not add,pork sausage when I make meatballs I'd,like to use three different types of,meat beef pork and veal right in front,of me I have a grinder set up it'll,grind it up it'll mechanically tenderize,it let me start with a Spanish I mean,I'll saute this at a pan I'm gonna add,some garlic if you ever see a little,green stuff take that out you will have,heartburn and indigestion,we are not browning these vegetables or,sweating them to get did not go sugar is,out and the moisture out of it half a,cup of breadcrumbs I'm gonna combine,this with panko in Italian bread crumbs,quarter cup of milk to keep the,meatballs moist sometimes people add,milk to this I don't really like milk in,my meatballs I'm gonna add four eggs one,egg it helps keep everything together,and I'm just gonna ninja one egg into,the bowl and parmesan grated cheese I,use pecorino romano just for the fact,that it's really salty and sharp a,little bit of basil you must add some,salt brings out the flavour of,everything if you can fresh grind the,pepper it's even better and then what,you do now is you're getting there with,your hands oh this feels really strange,my hands are clean I promise and that's,it that's my Mitch,now we scoop roll them into 2-inch size,balls I think that's a good size boom,boom boom karate chop karate chop I,always get a little ninja in there,bigger than the golf ball-sized so boom,kaboom I like to use an ice cream scoop,this not only makes things more uniform,it's actually much much quicker my sauce,comes from a jar alright so I'm gonna,get started with my sauce which is,basically an easy peasy marinara sauce,what we're gonna do is start with the,other half note this spinach onion just,slice it up again I like garlic and then,I'm actually gonna add sweetness to the,sauce by using the little carrot because,we're using whole peeled Tomatoes,there's always this can taste to it so,in order to get rid of that you add,sugar the secret to my sauce is that,everything's in one pot we've browned,the meatballs in the pot our oil is,flavored with the meatball juices,basically canned tomatoes which were,using tend to be a little acidic so when,you put onions in there or you put basil,in there a little bit of orange it makes,the sauce a little sweeter don't eat a,ton of garlic I put a bay leaf in but,with the orange rind and my basil I like,to tie it together with some butchers,twine in the kitchen we call this a,sachet or a bouquet garni and see ya at,italiano feel to it some parmesan rind,to it I like to use canned peeled,crushed Tomatoes no skin I also like to,use a little tomato paste tomato paste,adds a little texture to your sauce,makes your sauce a little thicker so now,we add the tomato sauce make sure you,cover all of them I also like to add,seasoning at this point a little bit of,black pepper and salt you got to be,careful with the salt because if you put,too much now the sauce is gonna cook,down its gonna be a little too salty and,I'm gonna add basil and oregano that's,something that my mom does every time,she makes meatballs and she puts it,right in the sauce I really like basil,so I don't mind having a little bit more,the juices from the meatballs will just,accentuate the taste of this sauce and,the longer you cook it then we're,thicker the sauce will be alright,meatballs swim this not only flavors,your sauce it also helps to keep the,meatballs tender and now I'm gonna let,this cook for about 40 minutes to 60,now we're gonna do the spaghetti my,spaghetti is pretty simple,I get it straight from the box I have,fresh pasta today,bucatini pasta why not get it as close,to restaurant quality as you can box,pastas really great for every day but if,you really love people you make fresh,pasta today we're gonna make a small,batch most people would say it's really,difficult but it's not hard at all nice,spaghetti once I take them out of the,box I crack them in half okay just so,that they fit in the pan a little bit,easier here we go one neste pasta two,Nesta pasta and you immediately stir,pasta in the water or else clump them,and now that it's boiling we're gonna,put the pasta in I add salt and olive,oil just cuz that's what I've been told,to do I don't exactly know what it does,but I'm gonna say it adds flavor you,never add oil to your boiling pasta,somebody had said that somewhere and,people believe that it's wrong the sauce,will just slip and slide away it's,import

How to Make Meatballs in Minutes

How to Make Meatballs in Minutes

what's good everybody and welcome back,to my channel smoking and grilling with,me a b and i know you didn't see any,meatballs in that thumbnail listen this,is just like a super easy italian,meatball recipe that anybody can make,hey listen i'm not going to over talk it,we finna go right over these ingredients,you can make them two ways this right,here this is my cast iron you can boil,you can brown them here and do them that,way or you can do them in the oven i'm,gonna do mine in the oven right now i,know it's hot so you guys know you can,do it two ways hey with that being said,let me just go ahead and just start i'm,gonna go ahead and preheat my oven hit,bake we're gonna go to 400 degrees,and we're gonna hit start now it's,really up to you if you guys are gonna,do these in these meatballs right you,can use 90 or you can use 80 20. don't,forget if you do 80 20 is going to,render a lot of fat right now we got,beef broth,clove garlic cloves look check this out,grated the onions right here right that,keeps it nice and fine you lose that,crunch that's what you want to do right,there look we got parsley we got,parmesan and check it out we got bread,crumbs now let me just say this with,those ingredients and you heard that,tell me what you think this ain't,nothing but what is it you guys got it,there's nothing but like meatloaf hey,super easy we don't want to make them so,dense and again i'm not going to over,talk it we're going to get right in here,so look i'm gonna bring you guys closer,and let's go ahead and let's get these,working okay look so really this is like,a dump and go right but there's one step,that i like to do you know prior to,starting right so look we got our broth,our bee broth check this out we're gonna,pour our crumbs in here like that and,just let everything soak we just stir,this in here we just want the bread,crumbs check it out we want them to soak,up some of that flavor you know what it,does it just like swells up,hey i'm not gonna spoil it for you i'ma,let you guys just see it and most of all,i'm gonna let you guys taste it but this,right here is a little pro tip but if,you can see it's starting to get a,little you know thick and we'll let that,continue on just like that put that off,to the side and let that continue to,soak up and swell up and get big now i,just mentioned to you guys a dump and go,right so listen you just take everything,else that you have,and just dump it in here just like this,you got to love these kind of recipes,these right here be super quick now when,they cover this i like to save a little,bit of my parsley you know for garnish,right so i just put a little bit more,lamb something like about a tablespoon,you know what i mean would you do it,like that and then we're going to put a,smile on my face i'm gonna get my garlic,press,put these in here like this hey and i,want you guys to let me know what you,think down the comment section below you,know what do you like to have these,fast-paced you know videos like this let,me know get this and we just scrape that,because we want to get all of that,garlic flavor,right,it's up to you you know when you say,italian you know you got to add that,garlic now we get our egg,go ahead and get that in there right now,because listen we got to build that that,binder,now let me get myself a spatula and now,we add now i want you guys to take a,look at this right here see how that is,look,we get in there with his hands you know,i mean that's why i got the glove on and,now we mix right,you kind of like just want to mix it and,then fold it a little bit don't make it,so you know overworked you know,our beef,you know what i mean we just want to,make make it so that everything is,incorporated,and we want it to be you know a little,bit on the airy side too okay so look,i'm gonna be using the ice cream scoop,right so this is where it's gonna be key,even though i'm doing this this is like,to try to get them all about the same,size the main thing is i want to get,them all the same size here when i start,right so look i got them like that,right here we halfway around,i just bring it like this,you don't want to like make it compact,you know then you just set it down,just like that now i'm gonna repeat this,process but just so you guys can see,this just makes them all about the same,size you know what i want to start with,the same amount of meat right so that's,good take it out,a couple of times around like this i'm,not packing it i'm just getting it to be,more of a round shape,and they should be like nice and soft,like that right now if you guys are,going to be using these and you're going,to be using your cast iron skillet like,trying to do it a great i mean trying to,do the browning technique you know what,i mean you want it really to be soft,like this only thing about that is it,takes a little time to put that color on,there and that little bit of crust,you know because you got to keep moving,around that's why i say the bait is the,best way to go,o

How to Make ITALIAN MEATBALLS Like an Italian

How to Make ITALIAN MEATBALLS Like an Italian

ladies and gentlemen welcome to the most,famous italian meatballs,on the planet i sell them every week at,the markets here in sydney,everybody loves them they are incredible,they are moist,full of flavors and they are the italian,meatballs that you want,on your table so let's watch this,episode,and learn how to make meatballs like me,easy moist,yummy um,hi and welcome to the enchant sauce,plate,the place where you get to learn how to,cook delicious italian recipes,and this is a fantastic,recipe i'm very proud of i turned my,grandmother,and mother italian meatballs to the next,level you wanna know how watch this,video to make my meatballs,we are making what batch or one kilo,which means you can make it and then,freeze off,and eat off we start by using 500 grams,of pork,500 grams of veal then we need five,tablespoons of pecorino cheese or you,can use,parmigiano-reggiano cheese 3 tablespoons,of bread crumbs,20 grams of salt 1 egg,4 slices of an italian bread or any,artisan bread that you like okay you can,use sourdough if you like just,don't use chip bread okay one carrot,one celery two cloves of garlic half,onion some chopped parsley be very,generous with parsley i normally,chop about a bunch but you can put less,you can put more up to you,nice fresh basil extra virgin olive oil,and two bottles of pasada this is of,course,homemade passata and a little bit of,salt and pepper before we start this,recipe we need to start,making the sauce the sauce needs about,one hour to cook,and then we can add our meatballs,in the sauce and cook for extra 40-45,minutes okay,so to make the sauce first thing we need,to do,we need to blend our ingredients here,the carrots,the onion and the celery stick we put a,little bit of extra virgin olive oil,about four tablespoons i'm gonna use,half,of this to use as a base for a tomato,sauce and the other half i'm using it,for the meatballs mix trust me guys it's,an,amazing ingredient to add to the,meatballs mix,so this is a carrot onion and celery mix,what we're gonna do is we're gonna put,half of it,in here for everyone who has been using,sugar in the sauce thinking the sugar is,the way to go,well guys i'm gonna be honest with you,this is what you need to use to make it,sweet the carrots,will help to make it sweet you also need,a good,tomato sauce that made with nice sweet,tomatoes but do not put sugar in your,tomato sauce,anymore please just two tablespoons of,extra virgin olive oil,now let's cook this sofrito you do not,want to burn this alfredo so,make sure you keep an eye on this,alfredo for the first five minutes,keep stirring so it cooks evenly,everywhere,after five minutes you can see that the,sofrito is ready to make love with the,tomato sauce,look at this tomato sauce look how,beautiful it is these tomatoes grow in,australia,they're made by filippo the gentleman,that shared a video with us,you can watch the video now on my,channel if you want to learn how to make,homemade tomato sauce like a sicilian,look how thick it is,so thick yum yum,at this point give it a nice stir stir,stir stir,and let it cook the tomato sauce from a,very dark,bright red it will become a little bit,more,light in color all the sofrito has been,mixed,so we can do now we can add some salt,some pepper make sure you cover your,sauce,with a lid and we're going to cook these,on a medium low heat,for one hour okay and stir,every 15 minutes we don't want to burn,the bottom of the pan so while you're,cooking the sauce,we are making the meatballs so here we,have,pork and veal okay if you don't want to,use veal,use beef so what we do now with the meat,let's,mix it a little bit,an important thing to do with the bread,you want to soak,the slices of bread in warm water,because this bread,will keep your meatballs nice and moist,when you cook them in the sauce,now in the mix we start by adding the,carrot celery and onion mix we're gonna,add a,pecorino or parmesan cheese bread crumbs,and salt all in there and the eggs will,help,to combine all the ingredients in there,i'm going to crush,two garlic cloves you can use more if,you want you can use less,you can add any spices that you want if,you want to add more spices,this is how i love it this is how i like,my,meatballs i like the garlic to be,crushed like that so it spreads evenly,and i don't have big chunks in my mouth,then i'm gonna add a nice generous,amount of parsley,when i say generous i mean it generous,squeeze the bread so you get all the,water out okay,make sure you get all the water out and,then we put this,in the mix now that we've got all the,bread in there there's nothing else to,add so what we do now we mix,when you mix this you really want to put,all your energy or your power in there,and you want to mix it like you want to,turn your hands into a,mixer,i find meatballs one of the nicest,recipes to make because,everybody loves them even if you make,the vegetarian meatballs,it's easy to serve easy to eat comfort,food that is best one of the best,dishes to have

PIKA NA RAYCH - How to cook simple but delicious meat balls

PIKA NA RAYCH - How to cook simple but delicious meat balls

and welcome back to my youtube channel,click on erase this is a channel where,we cook the simplest meals with the,simplest ingredients that you can find,just outside YouTube if you are new here,curry river sana to pick up our motor,and don't forget to subscribe so sour we,had fun here and that's why we are here,have fun in the kitchen so sell economic,balls,genomic balls me $12 on your house for,lip so guys thank you so much for always,giving me content when I say that I mean,you always tell me what you want me to,cook and that's why we are cooking the,meatballs today and now straight to our,recipe we have minced meat,we have bread crumbs I will show you how,to make bread crumbs in the house you,really don't have to go and buy onions,oil head I'm CJ gather kasbah by the way,Ketchikan crtc now please see a quick,I'm after in him after an economy pick a,mile,nakiya car in the country steeps we have,one on one egg here we have our Daniel's,we have our spices a pan America Pepin,America tumeric in America cumin powder,man America Rico,I love Papa guess what this is this is,my salt,my hair's my haters what occurred moti's,but it's ok I have milk here kurama's,Eva hopper then it cannot be garlic is B,and this is all we need for our,meatballs sauce our and now straight to,our soup Korea and as you can see I have,a cat a nice warrior here because all I,need to just current up to - boo now,Yaba some sriracha - here - raka wider I,also forgot to say that you need a pan,alright don't forget that you also need,a pan so so creative clapper,I want to put oil to go like that and,I'm going to put my onions inside like,that,my mother didn't wait on your neighbor I,am a Laconia care garlic sour dolly,this is where my spices are coming in,okay but booze emoji dad a student a,light summer and your onions really,don't have to brown I really don't have,to so I'm about to set them aside for,later nothing that's all that's all days,the mazuma gasps Nana make a condo Sara,so let's go to our mystery we are going,first of all to add souls here so when,am ia to salts,I've put salts of course salt to taste,in this minced meat I'm going to put,Dania like this in this minced meat 'not,a Capuchin banya breadcrumbs angle gamma,z wa doko sour the reason why I'm using,this do it hold it hold with ball z to,say just one give them a zoom zoom get,that your tail like a ioser anima Kuja,thousand among SMSU iota,no don't don't do that,so not only paste we paste don't mind,this other this this I do I really don't,need this name an animal so I will just,choose,like that okay then bounnam egg egg,angle you mix you mix well make sure you,meet and your egg and your breadcrumbs,remember length is three so neutronium,corner I will still use my hand I want,to get rid of that egg fast then a lucky,- where - remember our onion our onion,here what were my Kucha a5 in diplomacy,so tangy and reversibly you can buy some,gloves then y'know mango at work - Mia,Amma pregame in school future so now you,need to know the bigger the both the,longer it will take for them qui veut,Ball Z in any Koba Walden in dog,recognizes water into poverty,what as leave and I need now but as for,Aisha Quran yacht Africa Ball Z Q and oh,boy every now in erotic able to aku boy,visa Mikasa query so bosses A to Z,measure these are twelve balls hyah,so we go and cook them pania co-equal,motto motive is very sana equal motto,motto motto motto motto la vaca panic Oh,Oh me me me and must Aikido gotta do is,if,shishi cake,put oil and it's time for us to cut our,a motto new motto,just make sure your balls are small,we wait for the boss to brown at least,five mother give each side time even,then you turn them for the Polish son,you can't go far from them also remember,this is just as Main Street and Main,streets we Baracus honest our so we are,just given this time because the balls,we need to have well-done meat inside so,that's why we are giving them time and,make sure your flames are not high sour,the quizzical Cheney commodity,Cesario said modest young boy he made,with a kick I don't why divert msg one,of Cuba's Anna a pan,can you see that the brown meaning our,meat inside is well done you may hold,the zoo son okay we do we turn them one,more time so to the tomten don't worry,about Cobra,I don't watch CSI oh boy,but see a few minutes then so far,approximately 15 minutes your meatballs,should be well done and so guys our,meatballs are ready,yay from the side well wrong way oh yeah,oh yeah oh yeah my meatballs are to,mothers may even do ezel he may so,nirrti to corridan akiro as you can see,it's that simple,to make meatballs is so simple it works,well with blended tomatoes una blend,tomato then una second and is in a,boiling eatable then you eat you meet,food source up but for hours today this,is how you're going to take them to Anna,come as you may wonder if you never go,wrong,look guys I think these are the best,meatballs I've ever made guys that's all,about meatballs make sure you try this

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