Mastering MEATBALLS | Everything You Need to Know About Italian "Polpette"
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- čas přidán 5. 06. 2024
- #meatballs #recipe #italianfood
Meatballs are perhaps one of the most universal foods on earth. Every culture has their own take on this classic recipe. Today we're going in-depth on the topic of one of the most beloved: Italian "Polpette."
In this video, we cover everything from the history of meatballs, how to make the best polpette, to the many ways Italians cook and eat meatballs. Let's roll!
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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POLPETTE "IN BIANCO" RECIPE - www.pastagrammar.com/post/mea...
MEATBALLS IN TOMATO SAUCE RECIPE - www.pastagrammar.com/post/aut...
FRESH TAGLIATELLE PASTA RECIPE - www.pastagrammar.com/post/how...
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00:00 - Time to Eat Meatballs!
00:28 - A Brief History of Italian Meatballs
01:15 - How to Make the Perfect Meatball Mix
01:51 - Breadcrumbs vs. Bread for Meatballs
02:55 - Adding the Eggs
03:08 - "Italian Herbs & Spices"
03:33 - Seasoning Meatballs... with CHEESE
04:41 - Adjusting the Meatball Mix
05:26 - How to Make Different Kinds of Meatballs
06:04 - Stuffed Meatballs
07:09 - How Italians Cook Meatballs
07:39 - How to Fry Meatballs
09:16 - Polpette in Bianco Recipe
10:17 - Tomato Sauce Meatball Recipe
11:15 - How to Serve & Eat Meatballs
12:15 - How to Make a Meatball Bruschetta
13:03 - Do Meatballs & Pasta Go Together?
13:21 - Fresh Tagliatelle with Meatballs
15:00 - Tasting Meatball Pasta
Meatballs are universal! Do you have a cool meatball recipe from your culture? Let us know!
Not from my culture, but one of my favorite ground meat dishes (not exactly a meatball since it’s not round and is shaped more like a flat log) is an Adana kebab from Türkiye. It’s ground lamb seasoned with sumac, cumin, and Urfa pepper flakes and grilled on flat skewers. I’ve seen some versions where finely minced onion and red bell pepper are also mixed in. Super yummy. Unfortunately, Adana was apparently hit hard in the recent earthquake.
I know zero about wine. What kind of wine please and it’s OK for kids to eat the meatballs, correct? The alcohol burns off correct?
For special feasts my grandmother made meatballs with pine nuts and raisins, which my grandfather loved. She cooked them in the tomato sauce. The sweet and savory flavor was never a hit with my American taste buds. Grandma was from a small village on the opposite side of Vesuvius from Naples.
Piadina+ tomato meatballs
The recipe's can differ a lot ofcourse, but I love our Swedish meatballs. Especially the ones that are first fried in a pan and then finished simmering in a simple sauce made with the leftover fat from the frying + some liquid (often milk) + flour. The sauce is flavoured with salt and pepper, personally I like to add a little bit of sweetness to it with for example lingonberry jam or some apple sauce.
Basically all recipe's I've seen here actually use dried bread crumbs, but we mix it with milk in order to moisten before mixing it with the meat. Other versions use leftover, cold potatoes instead of the breadcrumbs. A trick I picked up is to add a pinch or two of cinnamon into the mixture as well, along with the salt and pepper, which deepens the flavour of the meatballs without actually making them taste like cinnamon (our christmas meatballs tend to have more cinnamon in them though for that flavour).
I like frying them in a pan, and then adding the (mostly) cooked meatballs to the tomato sauce. I like the slight crispyness you get that way.
My family makes them basically the same way as Eva, but I had incredible meatballs by chef Michael White who studied in Bologna. He used all pork, but took prosciutto and mortadella and put it through the food processor then added to ground pork. He also adds a little nutmeg and bread soaked in milk and drained. Then the usual egg, and pecorino… they are fantastic!
sounds like my Grandma's meatballs!
My Mama always used bread that she soaked in milk and then squeezed most of milk out. Rest of recipe the same.
My gosh, that sounds good! I need THIS recipe.
😊
As a small child I learned an Italian dinner table is a battle field. Midway through our Sunday meal my Italian mama would put a large roasting pan full of meat on the table: polpette, braciole, and sausage. I learned quickly to squeeze in-between my older brothers and sister to fill my plate full of polpette (as I grew older braciole became the priority). You don't want to be the last one to get your polpette - they go fast. Thanks for the memories.
at home they used to serve the young and the old first
Children learn how to live in the jungle, at dinner time : No roof for second place.
Great anecdote! Thanks for sharing 👍
YES, BRACIOLE ALL THE WAY! And it flavors the sauce so much!
My late Italian grandmother in-law made the BEST meatballs I ever tasted. She served them in a delicious marinara sauce which was made from tomatoes grown in her garden. Of course, the family called it "gravy". Grandpapa had a large woodfired cast iron stove in the basement. He would stew the tomatoes down there in a giant pot. The smell! OMG. Your mouth would water when you walked into their house. The whole neighborhood smelled like a fine Italian restaurant, in fact, because most people living there back then were recent immigrants from Italy.
I can't tell you how happy it makes me to see Eva swing the fork in celebration of delicious flavor like a conductor of a symphony of flavor.❤️
💋👌
I've been making meatballs for many years, but have never mastered my mother's. Whenever I asked how she made them she changed an ingredient (almost weekly). However, I truly believe that the cheese & breadcrumbs are the most important ingredients. This recipe sounds very close to hers but is missing one thing - garlic! I usually add 1 or 2 cloves that I chop very thin. Also, if you refrigerate your meatball mix for about 1 hour they will be nice & firm to roll. Looks delicious - can't wait to make meatballs again.
ONLY QUEEN EVA CAN TAKE MEATBALLS TO ANOTHER LEVEL‼️‼️‼️‼️‼️AWESOME AWESOME SHOW😍🥰😍🥰
Almost every italian mom is a queen ❤
Tam Ellison I believe you meant "Empress Eva." If nothing else you gotta admit that has better ring to it.
My mother made fried meatballs by rolling them in breadcrumbs and then frying them. So the thin crust around was even more crunchy.
"le polpette della mamma" da vecchi, quando lei oramai non c'è più, ci si rifugia nel ricordo. Grazie per averlo risvegliato. Sempre bravi!
What you could also do when it comes to seaoning, is testing your mix by frying a little piece of it and then taste it before frying or baking the rest.
Even popping it in the microwave for a few seconds works. But like you I usually pan fry a small amount to test the seasoning.
...yupper just cook a small dollop 🤷♂️😏👍🏻
I fry one meatball to get the taste of it. Then depending how it tastes I adjust the salt etc to my batch of ground beef.
Eva reminds me so much of my Sicilian grandmother. She and her siblings immigrated to escape the world wars. Miss her so much.
My little sister is her namesake. We carry her family recipes and hope the next generation continues them.
my mum's secret to perfectly moist meatballs is to soak the mollica in milk before adding it to the meat mix!! Also, at least in northern Italy where I'm from it's a lot more common to serve meatballs with rice as opposed to pasta (or in bianco as a second course)
So true! I am also italian and my mom usually uses water..but my aunt prefers milk. That's how I always do it.. otherwise the polpette end up dry and chewy😬
There’s probably an Italian word (or several), but English cooking borrows the French word “panade” to name the bread and liquid paste used in meatballs (or other ground meat dishes). And it has a real effect, the starch paste coats the meat proteins and prevents them from linking too tightly while cooking, keeping the meat from squeezing out too much moisture.
@@solidaverage similar to a friend who makes fantastic tender meatballs. Also she browns 1 pork chop to simmer with the tomato sauce and adds the meatballs. The pork chop really elevates the sauce.
I'm from the South, just a few Kilometres from where Eva comes from. We cook almost identical as to the way that she cooks. As you go further North, Even in Calabria, you will find that recipes will change slightly. Never have I seen anyone add milk or Water to meatballs. Eva's recipe is a true Southern Calabrian version. Thank you Ava for the Joy and Memories that you provide, to a Nonna that left Sinopoli when she was 8 years. God Bless you and Harper and your Beautiful Families.
@@gracehesketh9928 I am from Reggio but all the people I know use either water or milk..so I think it just depends on tbe family tradition
Yes! I stopped using "bread crumbs" and started using grated day old Italian bread/ baguette for my meat balls. What a difference. Great video....Makes me want to run right to the kitchen and make MEAT BALLS!
Same here!!! ✔😄👍
Stop using breadcrumbs?? But use day old bread ...WTF...its exactly the same thing you people are clueless..😂😂😂😂
I use oats sometimes
Crushed saltines
Whatever we have
I am always so impressed by Eva’s knowledge and skill in everything she cooks! Really great channel, Harper and Eva!
She doesn't do anything else. Kind of easy to master a craft if it is all you devote your time to.
@@guyfawkes578 Just because you don't know, doesn't mean it doesn't exist. Highly doubt you know her IRL and she does nothing else.
@@guyfawkes578How do you know what else she does? You are very small minded. You only see her in 20 min videos
I totally agree ❤️
I'm just saying her hair is so beautiful !!!!!!!!!!!!!!!!!!!!!!
Have to say, with the world going crazy it's so refreshing to see Eva cooking and Harper tasting Eva's delicious meals makes a body happy, so thank you. Always looking forward to the next cooking lesson and recipes. Blessings to you both and your families. 😊🇺🇲
Patricia Herman Ditto.
I agree 🤗🥖🍷🍷
I really appreciate the amount of work that goes into these videos! I’m really really hoping for a cookbook one day.
They have one. Check out their website. 👍
Grazie mille! And stay tuned, we're working on one 😉
@@PastaGrammar oh I’m tuned! Can’t wait!
$$$$$$$
The meatballs I grew up with were larger polpettone typically eaten cold and sliced with bread. They had more breadcrumbs than southern Italian meatballs. It was almost like meatloaf. I believe this is more of a central Italian thing.
Sicilian meatballs. the best!
Le polpette sono un qualcosa di meraviglioso , noi italiani siamo i maestri.
Un abbraccio da Cosenza 😉.
LOL!!! The throw back to that, “Old Italian meat ball” commercial had me surprised in my memories and cracking up at the same time. What a pleasant surprise from so long ago. That was a good one for the older crowd. Remember as a kid we all joked with, “Mama” when she tried to cook meatballs with spaghetti. Aloha and Mahalo, to you both for also making your cooking channel a fun and instructive channel to watch. 🌺🌸🌴❤️🇺🇸
Ohana ilo Are you actually in Hawaii? You get up that early just to watch Pasta Grammar? That's some dedication, bordering on fanaticism.
@@ps5801 , A career of working the night shift.
@@ohanailo7743 Oh. Visitor industry?
I like to bake my meatballs in the oven before adding to a sauce. I find it just as effective as pan frying. For times where I care about even browning I'll use a wire rack inside a sheet pan. Works great for just about every meatball I've tried from Italian to Swedish to Korean bulgogi meatballs.
Not a fan of baking them, fry them off and use the oil to make the sauce.
If you’re cooking for a party or any crowd encase. Cooking in and oven makes sense. You can still get browning by cooking until almost your desired doneness and crank the oven up or set to broil. 🤷♂️😏👍🏻
@Tom The Plummer and I'm usually cooking for a crowd. 😂 5 big eaters on a normal night and big family dinners are usually 10 or more easy.
@@tomtheplummer7322 If you make them the size of your fist then I can appreciate there's a practical reason for baking them. Otherwise the fat gets rendered out of them all too easily which I don't think is desirable, sort of like baking a burger.
Thanks for the wire rack advice ! I’ll give it a try !
We usually eat the pasta first then we eat the meatballs as a second course with some green salad.another wonderful vid .thank you 🌿💖🌼🧀🍝🍴🍷
I’m American so, salad first, with bread and butter/olive oil, while we put in our cocktail 🍸, wine 🍷 for choice for the dinner, and the appetizers order. After apps we order dinner. Just before dinner is served the wine bottle is opened, a quick sip of approval and dinner is served with another basket 🧺 of bread. Last we order dessert 🍮 and coffee ☕️ or aperitifs. 😋😊☺️👍🏻
Well, to check the seasoning, a lot of people (including my mom) make a tiny patty and fry it to check the seasoning. You can even put it in the microwave. Actually, my mom uses all beef, so half the time she just eats a piece raw when she doesn’t have the patience lol
My mom used to eat a raw piece to check as well 🤣
My family occasionally does just beef, but my grandmother's recipe used beef, veal, and pork, what we know in the States as meatloaf mix! I have begun using turkey and find them satisfying as well. But in my opinion, it's the addition of pork that takes the meatball to another level.
Meatball soup here in Mexico😍 one of the most confort dishes in the country and depending the region, depends the things they put in the soup
We make that as well Italian wedding soup!
@@HopeLaFleur1975what is the wedding soup? From what region? How is the name in Italian language?
@@gio7799 Look for "minestra maritata" - of course there are many different versions of it
@@pompeomagno5916 I checked with Google and I saw that the American version has meatballs, the Italian one from Campania has different kinds of meat, sausages, pork cheeks, beef, pork ribs, chicken but not meatballs.
I’m actually making some today. But lil ones and we put them in the pasta.
What I love about Eva is her understated passion.
It's not her words, it's the attention she shows to food, and in the way she handles the ingredients.
I might be way overthinking this, but to me Eva is almost zen. She cooks without an ego, she has made so many great dishes but she never praises herself (except for some competitions with Harper, but that's comedy) she praises the recipe itself, the ingredients, the communities that developed the recipes, her family that taught her how to cook etc.
@@MsJavaWolf , agreed, 100%.
The way she says those words is amazingeh.
A local takeout place made some amazing meatball soup. It was ground chicken, mortadella (it’s made locally), parm, along with eggs, breadcrumb, roasted garlic and herbs. They were pan fried before going into chicken broth with kale and cappellacci dei briganti. So good! I live close to St. Louis, on the Illinois side of the river.
this channel keeps getting better and better ! we love making homemade noodles now .. thank you Eva !!
Another super Pasta Grammar Sunday! Noticed I am getting much better at guessing pasta and what goes with it. As Eva was making the pasta for the meatballs in sauce, I immediately thought tagliatelle, especially clued by the width of the ribbons. Gave myself a gold star on that. Learning so much, Eva, thank you!
My grandmother would always make some with raisins. She shape them oblong so we could tell the difference. These were my favorite because the raisins would plump and you’d have the salty and sweet.
I adore you 2 and your videos!! Appreciate this information I actually googled how to make meatballs this week then didnt look at any of the recipes and immediately started thinking I'll mix beef with pork, i was so glad to see I'm on the right track when Eva showed how she makes it! Eva is a gem and absolutely amazing!
So we are obsessed with your tomatoe sauce and meatballs. I’m a baker and was raised with parents who cooked as well. My biggest lesson from you Eva is less is more!!! The natural flavors In excellent ingredients outshine anything I’ve cooked so far. Mama Mia I’m in love with your recipes and the absolute joy you have in your cooking and love of good food. ❤
I’m so happy to see you put your meatballs in raw, I have always done this. People would tell me I was wrong. They always turned out very soft but stayed together. Thank you ❤❤❤
I still remember my late Nonna's meatball sugo 😩 it was SOOOOOOOOOOO GOOOOOOOOOOOD!! We tried to redo the recipe, but it's just not the same.
This is one of your top 10 as far as the cinematography and the interaction and the edits of the Cuts really really good
My mom used to put breadcrumb around the flat meat ball and then fry them. So good
This was so informative, it’s not just a meatball video, this taught me how pasta is made!!
The inside of the bread is usually called the "crumb".
All of these meatballs look amazing and I grew up with spaghetti (in one bowl) and meatballs (in a separate bowl), but served at the same time. The only time I saw flattened meatballs was when they were used in meatball subs which I thought was genius. They stayed securely inside the bread and you didn't have to cut them to sit flat.
What’s a sub?
@@cosettapessa6417 in this context, "sub" is short for submarine sandwich. Basically a sandwich filled with meat or really anything you want stuffed into a long roll or baguette. In some parts of the US they are sometimes called "hoagies" or "grinders".
@@Jupiter0ne 👍🏻
Flat meatballs for a sub is an excellent idea! Gonna have to try that...
I never thought about making my own bread crumbs until just now "Use bread that is 3 or 4 days old" ✔got that ... and the grater ✔got that too .... *WOOOOHOOOO!!!* 😁
In northern Italy we tend to soak bread dough in milk,which after a few minutes we squeeze out the milk and add the dough to the meat.
Fabulous recipes and techniques! Thank you for sharing 😍
I use japanese coarse Panko bread Crumbs and 3 types of pork grinds with ground beef and add few drops of soy sauce, garlic, ginger, nutmeg, parsley and white pepper. It works marvelously 👍.
This was great!! I’ve already made Mama Rosa’s meatball recipe…can’t wait to try the other ways. Bianco looks amazing 😊
We Italians use the expression "In Bianco" (In white) to mean that we make something without tomato sauce (for example "Pasta in bianco, without tomato). 😊
i just love that video, i keep coming back to it whenever im cooking meatballs.
Thank you so much to Emma for sharing these italians secrets :D
I’ve lived in Italy for 35 years and I have to say that this is the only genuine video explaining the various ways Italians prepare and eat meatballs. I never eat meatballs with the pasta and sugo, I always them separately. However, my favourite is in bianco. Brava!
I’ve been putting about a 1/2 cup of ricotta cheese in my meatballs now. It adds moisture and a nice smooth texture. I can’t wait to try the version with rosemary ASAP. Great work really appreciate your videos , from a An Italian amico 🥰👍👍
The word you were both looking for about bread is crumb. U_U
Also, speaking of Carnevale, Eva, why not a video about chiacchiere and other Carnevale fritters (like milanese tortelli complete with the song Crapaelada l'ha fàa i turtej, which wasn't about tortelli as pasta but rather tortelli di carnevale) and castagnole. Maybe for next year.
Next year!
GNOCCHI CON BURRO, ZUCCHERO E CANNELLA - My Carnival Favorite from Vèneto (Venezia/Venice)
No better comfort food than a fabulous Italian meatball...made with love!
Love your channel! So informative! Thank you for the videos! I love trying your recipes. Everything turns out delicious!
Grazie Eva and Harper! 🍝🎈 🎉
You should try Milanese mondeghili. More or less like a standard meatball, with some extra or different ingredients: boiled potatoes instead of bread; the meat is a mix of minced meat and sausage (the sweet luganega kind, not the ones with spices or seeds), ideally salame cotto; final difference, they are rolled in breadcrumbs and either fried or baked. no sauce, unlike many meatballs from other parts of Italy, and definitely no pasta.
I love luganega. I fry it,add white wine and serve it moist with fabulous mashed potatoes.
I am a new fan of yours. I have been a chef for 41 years, retired now commercially, but not in practice, and Italian food is one of my great loves. Keep up the wonderful work.
I love both of you and your incredible recipes. I’m definitely making those meatballs. I have never had the stuffed meatballs before. Love them as you recommended, appetizers. Thanks
I once made meatballs with half ground chicken and half ground turkey for a large group and, despite all the compliments (which I appreciated), I knew they really meant them when all the meatballs were gone.
...just no turkey bacon 🥓 ever please. 😖
@@tomtheplummer7322 Turkey is a Muslim country. There is no bacon in Turkey.
I’m sorry but chicken turkey meatballs ? To me not very appetizing. I’m sure they were good but no thank you.
@@RWildekrav66 Shut your piehole.
@@RWildekrav66 While I do agree with you in principal if you add fat to the mix they do taste Good!
Eva how could you forget the biggest meatball of all? Polpettone is a must
Love this format of video so much!!! Gonna try one of these next week! ❤
Really enjoy your videos! Thanks for putting yourselves out there!
Perhaps I should be writing this on the specific video, but I just wanted to thank you both for the pasta with butter and anchovies recipe-good lord, that was manna! I actually added a pinch (not a punch 😂) of pepperoncini, and sacrilegious to culinary puritans notwithstanding, it was absolutely delicious!
So glad you enjoyed it! ❤
@@PastaGrammar [Quick edit:] I’m actually making Eva’s tagliatelle recipe from scratch this very moment! (After washing the flour off my hands to type on this glass rectangular thingamabob, of course 😂)
The late James Beard had a recipe for butter and anchovies, but for some reason added Parmigiano Reggiano. Quite good, but it felt sacreligious to use a cheese with fish.
@@ps5801 I have never understood why it is so bad to have cheese with fish. Maybe not just any fish. I love it with shrimp and other shell fish.
Eva and Harper, loved your meatball video! It’s interesting that everyone has their own take on the ingredients and how to cook them. It all comes down to personal taste. I make my meatballs using my Nonna Delina’s age old recipe. Buon appetito tutti! 😊🇮🇹🇨🇦
I would love to see Nonna Delina's recipe too. Where can I find it?
I discovered your guys channel yesterday, today I made ciabatta bread (best bread I've ever had) and tomorrow I'll make meatballs. I'm obsessed with your guys content. Keep it up
Guys, I’m Italian and still learn so much from you each time!
Nicely done! What about polpette in brodo as a fourth way of cooking them? One way to test the seasoning is to take a bit of the meat mix and fry it in a pan with a little oil, then taste. Also, you can soak the bread in a bit of warm milk, then squeeze out any excess liquid before adding to the meats.
Sono i Canederli, knodl in tedesco,tipici del Trentino Alto Adige/Sudtirol. Un primo piatto eccezionale
@@marcobiagioli3905 Quindi sarebbe un piatto del nord Italia? In Germania viene spesso servito come antipasto. Simplice, ma molto una buona zuppa.
@@fabienneapril3478 ne esistono molte varianti,in brodo,al formaggio,al ragù,al burro tutte ottime e con una caratteristica in comune,il riutilizzo del pane tipico dei piatti contadini di ogni parte d'Italia.
@@marcobiagioli3905 Ah, grazie. Anche noi in Francia facciamo cosi. Per Les tomates farcies (pomodori ripieni), per esempio. In Germania, per fare Semmelknödel. Ma preferisco fare dei Knödel con patate.
@@fabienneapril3478 il sont desormais 35 ans que je ne parle plus le francais,pardonnez moi si je vais continnuer en italien.
I pomodori ripieni li faccio in estate,e li riempio o con una mousse di maionese e tonno,o con riso e giardiniera sott'olio,messi in frigorifero e serviti freddi.
I feel like this was one of the best videos you guys have ever made!! I love you Channel keep up the good work!!
Eva hai mai provato a fare le polpette con la carne lessa magari del brodo del giorno prima(l'impasto si mescola anche con patate...sono ottime)
Mia madre le fa così, con la carne avanzata (già cotta),carne macinata, mortadella , patata lessa,uova formaggio e prezzemolo.le frigge dopo averle impanate.
Prossimamente i canederli?
@@marcobiagioli3905 anche la mia le faceva così, un piatto di recupero o svuotafrigo
AWESOME AS ALL YOUR VIDEOS. Have to try making the stuffed meatballs, been making the regular ones all my life, never too old to learn from a pro. Thank you, Eva👍🏻🥰
The perfect meatball video: honest, plain, simple. This is the video that I have been waiting for.
I did a cleansing fast once. I don't know, it seemed like a good idea at the time. So what food did I crave and dream of while on that fast? Meatballs! Not even with pasta, just meatballs in a bowl with sauce. OMG, just thinking about them makes me want some now! Thank you for your versions, I'll definitely be trying the "bianca" style. ♥
Mollica = Crumb
mollica is the inside of the bread
beautiful recipe and tips, thank you!
Excellent lesson! Love you two! ❤❤
I was Blessed to have my husband's 'Noinni' stay with us, and learn to cook her meatballs/ sauce/'gravy', and gnocchi years ago.
It was time well spent with her, and an experience I will always treasure 🇮🇹 There is Nothing like family tradition passed down from generation to generation 💞 Miss you, Love you Noinni,
more than words can say🙏😢🕊️
P.S. - 6 in the morning and I'm craving homemade pasta and sauce 😋🍝
I have stuffed mine with mozzarella 👍 I've fried and baked meatballs, either way works, just drain the oil. I use the end of wooden spoon to check the heat if frying. It will 'sizzle' when hot enough.
I’m simply addicted to Pastra Grammar videos. You are great!
Thank you Harper and Eva for these scrumptious meatball dishes!!!
in my family we also do eggplant polpette, where the meat is swapped with oven-baked eggplants. But the mixture is too wet that you must quenelle the polpette. But you can stuff them with smoked scamorza
I make them exactly that way in the tomato sauce. They just melt that way, but I have never thought of stuffing them. Thank you so much Eva and Harper.
Man! This is so educational and makes me hungry. My maternal grand and great grand parent came come Sicily. I've never noticed this kind of cooking in their days such as this. Thanks!
Loved watching this video! Ready for meatballs now! Made my mouth water! Great video!! Thank you. 😊
Love love love your videos guys!! Almost the same way I was taught by my Sicilian mum, only I soak my bread with milk and I grate an onion into the mixture. And God I love that you actually put the meatballs into the sauce raw and not fried!! I can’t wrap my head around why Americans feel they need to fry their meatballs first even though they’ll be cooking in the sauce for a good couple of hrs or more !! 🥰
I love this channel!!!Thanks
My grandparents came from Italy in the late 1800's. 2 or 3 day old italuan bread was grated and soaked in a little milk, drained and added to the meat--combo of beef and pork. Once they were formed and ready to cook they were added directly to the sauce. Now i like to brown them before adding to the sauce. Sometimes i will still add 3 or 4 unbrowned ines directly into the sauce--it gives extra flavor to the sauce. Adding a pork chop to the sauce while it cooks is another thing my grandmother did. She made all of her pasta by hand (no pasta machine) and baked bread every week until 3 months before she died at the age of 89.
How have I not seen this channel before!!!!! Omg!!! Subscribing!!! This is absolutely amazing!!
I'm allergic to eggs, so I use ricotta to bind my meatballs together. After experimenting with that, I found they're even better when you don't put any bread/breadcrumbs in them. Always a bunch of parmigiano and/or reggiano added. I cook them in the sauce, they're always tender and juicy and really flavor the sauce well. I stuff them sometimes, either with mozzarella pearls, provolone, or cubes of smoked mozzarella. Provolone is probably my favorite though, I like the sharper taste. I usually use just beef if I'm doing a small batch, if I'm making a big batch, then I'll throw some ground pork in. Or get a pound of "meatloaf mix", a mix of ground beef/pork/veal my local store has on hand.
Darn it, now I want some meatballs.
I am so glad that I found your channel!
Very nice video. Very helpful. Thank you!
When I make my polpette, I usually do about 50% pork, 35% lamb or veal, and the rest with beef, the lamb gives them such a rich flavor, it’s such a treat, I’ve been baking them because I’m trying to be a little health conscious, but sometimes I have to just fry them, nothing like it. This was a great video, I think the part about adding the bread was so good to show, a lot of people use bread crumbs and think it’s great, but it doesn’t capture what what the bread does for them, thanks for sharing this, it brings a lot to the table for people that don’t know 🇮🇹😎🇮🇹
Quite possibly the definitive meatball video, huh? Love it!! I want to make all the styles!
Just what I'm in the mood to make.... thanks so much!
Loved this! Will try the bianco, but all look so delicious. I’m hungry!
Wow! Just made these In Blanco with the pasta. Absolutely wonderful. Next time I might add more wine for more of the delicious sauce. Thanks!
One of my favorite episodes. Who knew about meatballs with white wine? 65 years old and never knew. Serve it with Mafalda pasta. Vi amo entrambi.
Grateful for this video.
Egg noodles just like that, I was taught for a fettuccine recipe, an Alfredo with mussels.
Great episode topic!
OMG, you two are amazing, and I can't believe I'm sitting here starving, watching you make delicious meatballs and pasta ! 😅
This is making me hungry ❤❤❤. Love your recipes .
Another fantastic video
Another great video!
OMG!!! Looks so delicious!!!
I love your channel and recipes.
Love the music during rolling pasta