SECRET Meatball Recipe from My Italian Grandma | Nonna Knows Ep. 3
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- čas přidán 27. 07. 2024
- RECIPE BELOW!
Today I've convinced my Nonna to share her slightly-untraditional Italian meatball recipe with me: Her Polpettes Con Riso. Let's get cooking (Watch til the end to see what Nonna rates my dish on a scale from 1-10!!!)
And let me know what recipe you want from Nonna next!
WHAT YOU'LL NEED
-1 lb of pork
-1 lb of beef
-2 sausages with the casing removed
-3/4 medium-small loaf of stale Italian bread
-Milk
-Salt "to taste"
-Pepper "to taste"
-1 "touch" of nutmeg
-1 "handful" of chopped parsley
-2 "spoonfuls" of freshly grated parmesan
-2 Eggs
-1/2 medium onion, chopped
-1 drizzle of olive oil
-1 & 1/2 cans of crushed tomatoes
-Water
-1/2 tsp of sugar
-1 "handful" of basil
-White rice
HOW TO COOK IT (according to Nonna)
0:31 - Meet Nonna!
0:57 - Prep your ingredients.
1:37 - Soak the inside (without the crust) of bread in just enough warm milk to cover the bread.
2:32 - Mix your meats then season with your nutmeg and parsley + some Italian-sized pinches of salt and pepper.
3:00 - Strain the milk out of your bread then add the bread to your meat mixture.
3:24 - Add your parmesan and eggs to the meat mixture.
4:10 - Chill meat mixture in refrigerator for 30 minutes.
4:20 - In a wide and shallow braising pan, add your olive oil and onion, sweat for a few minutes.
5:09 - Add your crushed tomatoes, a bit of water, salt, pepper, sugar, and basil to the same pan.
5:38 - Let pan cook on medium-high heat for about 10 minutes.
5:46 - Remove your meat mixture from the refrigerator & prep 1 medium-sized bowl of water.
5:53 - Create golf-ball sized meatballs by rolling the meat in your hands, and add them to your sauce pan! Nonna note: Immediately put each individual meatball into your pan after rolling. Don't wait for all meatballs to be rolled before adding to your pan.
6:50 - Nonna note: Wet your hands using your bowl of water between every 3-4 meatballs.
7:02 - Shake your pan in small circles to make room for more meatballs, then add more meatballs. Why? Nonna says so and it works!
7:45 - Let sauce pan cook for 20 minutes, uncovered.
8:25 - Lower heat after 10 minutes until sauce stops bubbling.
9:15 - Remove pan from heat.
10:14 - Plate by adding as many meatballs as you like to the center of a bowl of cooked white rice.
11:58 - Get a review of your dish!
12:55 - Help yourself to seconds because it's just TOO good!
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Love how his uncle is ripping his egg cracking skills 🤣
It's so great that you're doing this series because all of us can learn from you and from your awesome Nonna!!! ❤
I really like the way he says Nonna.
Nonna
@@owen.han It's weird how I can only read this word in your voice... Much love ❤️
@@owen.han❤❤❤Her
Your nonna is a gem and reminded me of my nonna....he used to make polpette al sugo con spaghetti one Sunday a month. Seeing your interaction made me nostalgic. Kisses from 🇧🇷
Love the fact that their concern how you crack your eggs. Looks delicious.
Hilarious! "Like a beast"😅😅
The dish is a 10 but Nonna is 1000++ 💖
the uncle cracked me up
Hi Owen…I look forward to “Nonna knows” every week….your meatballs look amazing and the “red, white, and green” was a nice touch!! BRAVO!👌👌👏👏❤️❤️
@@frann.8879 thank you!
This is so heartwarming. Thinking about all the dishes I wish I could learn from my Grams but unfortunately she left this Earth long before I got into cooking. You're a lucky man!
I just love every second of this video. Thanks a lot Owen.
I needed this recipe desperately. My meatballs are not tender enough! Thanks Nonna! ❤ Nutmeg who knew!!
I’m making these soon! They look delicious 🤤 nonna knows
Let’s go!
That would a make super comfort food for me. Thanks
Owen! Well I just learned something new, sausage in my meatballs! Thanks to you and Nonna! This series is so great.
beautiful. Something so magical about sauce made from pure tomato with fat and flavor leached into. So tasty. What a wonderful segment.
Im not really like boiled dishes but this meatballs
Looks tasteful.
These look absolutely perfect. I'll be making these this week and following that recipe to the letter!
You are so Awesome, I bet your family are very proud of you. I've never met you but I think you would be a very good person. My daughter is 18 in 2 years. I give you my blessing?!? Lol... Love your work!!!
In French, the bread and milk mixture is called a panade.
It's so delicious 😋😋😋😋😋👍👍👍👍👍💪💪💪💪💪🥰🥰🥰🥰🥰❤️❤️❤️❤️❤️
Meatballs!!! My favorite thing to make!! Love love!! ❤
Completely off the chain!! Great meatball content here!! The milk-soaked bread technique brought me back to my mother's meatloaf recipe, which I still make today doing that same method. I'm going to do this with my meatballs now instead of panko. I gotta do the meatballs in the sauce, because I typically don't, and I have that exact same skillet to do them in too!!!! What a blessing having your grandmother for guidance as well as inspiration!
You got that right. When done right, sausage is way tadtier than veal. ;-)
This makes me so unbelievably happy!! ❤❤
I see that every nonna/mamma is the same with native English speakers: they think if they speak slowly and speak loudly enough the other person will magically be able to understand 😂 great job with your italian!
It would be great if you do this with your father’s side. This is so entertaining.
I think it’s amazing that thru this series you’re able to also show the wisdom of our elders. For example how Nonna was able to tell that your sauce was boiling too quickly and was able to share that adjustment with you on the fly: there’s just some techniques that aren’t taught that need to be preserved and this makes me miss my Great-Grandmother’s cooking.
It's not usual for an italian to have polpette al sugo with rice. I did too actually because I love rice. Italians are more for pasta or just polpette and bread for scarpetta 😛 They look yummy! Buono Buono!
Just a correction: it's pane raffermo
Qué ricad estas albóndigas , clmo nos encantan haré tu receta paso a paso y a disfrutar 😋😋😋 especial. Thank you very much! Grazie mille,! Ciao! Percfecto👌🏻 mmmmmmmhhh! 👏🏻👏🏻👏🏻👏🏻🎩🎩🎩🤗😍
That's nice(owen ji) ninno is too lovely and beautiful nonna ❤❤❤ super recipe Owen ji ❤❤❤😊
This looks awesome Owen! 😊
Also, I can tell your cooking was developed in your Nonna’s kitchen because as much as her recipes are “specific” the way you cook in your other videos are classically measured by feel like many seasoned home cooks. Cheers.
thank you
Coming to Italy anytime soon? I’d love to watch a recipe done with her there like the video you posted on Insta!
Stealing that meatball swirling in sauce tip! Thanks Nonna!
This is so beautiful " So glad i found your chanel.
Reminds me of that Godfather scene.
Wish she’d be featured on Pasta Grannies!
Mmm yammy yammy 👍Your crispy delicious bread recipe pls Nonna 😘
I wait for the cookbook
❤
I would love to see an episode where Nonna answers questions about Italian cooking from your audience! @owenhan what do you think?
Love that!
Nice.
That is truly looking sicks
Nice man ❤🎉
👏🏼👏🏼👏🏼👑🍷🍷 cheers
Smoking hot boy making food. Yummy to both.
Holy Shiza Owie MattieIsStoked😁😁😁YUM👍👍👍YourSweeetToHer💝💝💝🫶🫶🫶👏👏👏
Making these for real
Let’s go!
Meatballs and rice!!! 😢
Why did you not fry them?
what fat percentage is the beef and pork?
I like a lot about this video and this series, but why are you using canned tomatoes???
Meatballs on rice. That like HK western food
Owen is too strong for cracking eggs lol
No garlic?? Interesting...🤔
There’s onions already, no need to add garlic!
@@GabrielePastoreAlchemikalI can't think of an Italian recipe that doesn't contain garlic. Also, usually garlic AND onions.
Use a disher. Faster
What the heck is a disher?
@@TinkerTailor4303 no food service background? A scoop and one with a thumb spring to release the food. Never eat at a school lunch program? Google can be your friend too. Lol.
@@TinkerTailor4303 Google. Fisher food. Photos there.
@@tpl608I'll do that next time instead of bothering you.
first
POST. THE. CALORIES. 🗣️
Who cares?!?!😅
No Sugar in Any of my Tomato Sauces the Tomato's have more than enough sweet.
Oh no, that's an age-old thing -- sugar cuts the acidity in the tomato.