I Just Found the American Queen of Italian Meatballs

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  • Опубликовано: 13 янв 2025

Комментарии • 332

  • @vincenzosplate
    @vincenzosplate  Год назад +59

    Big round of applause to Natasha for making great Italian meatballs. What other videos should I react to?

    • @roccobierman4985
      @roccobierman4985 Год назад +6

      You and Johnny should review some of Vito Iacopelli's videos making pizza.

    • @johnsmith7298
      @johnsmith7298 Год назад +7

      @@roccobierman4985 Or Vincenzo should do an episode or two with Vito.

    • @toriless
      @toriless Год назад +1

      No link to her channel? A bit rude.

    • @darrenaquilina1403
      @darrenaquilina1403 Год назад +2

      Sam the cooking guy i would suggest reacting to. :-)

  • @Natashaskitchen
    @Natashaskitchen 6 месяцев назад +7

    Awww thank you so much for sharing this. That made me smile big that I've been an inspiration for you :). One of my readers sent me a link to this video and I really enjoyed watching. Thank you and you have to know that I have been inspired by you for a long time as well. Keep up the amazing work!!

    • @vincenzosplate
      @vincenzosplate  6 месяцев назад +1

      Ciao Natasha thats so nice to hear from you. Lets keep inspiring each other and share yum recipes on youtube. You have done a great job here 👌👏sending big hugs to you and family

  • @EziodaBsurM
    @EziodaBsurM Год назад +79

    The editing team went hard with the memes xD Great video!

    • @vincenzosplate
      @vincenzosplate  Год назад +17

      We do love memes! Grazie Enzo, we are glad you enjoyed the video! 🙏🏻❤️

  • @joec5544g
    @joec5544g Год назад +17

    Natasha is great, been watching her for years... She keeps it simple, uses ingredients easily found across the US... Not always "authentic but close enough for a vast majority of home cooks... And entertaining... I think her husband does the production and special effects for the videos..... Love your content, take care.

  • @The_Badseed
    @The_Badseed Год назад +5

    I saw your advice in an earlier video to leave the sauce out overnight, I made sauce the other day and did just that. You weren't kidding, the sauce was much better the next day. Thanks for the tip.

    • @vincenzosplate
      @vincenzosplate  Год назад +2

      Hey! 🍅😄 Overnight sauce magic - I told you it's like a flavor party that gets better with time! Cheers to saucy wisdom! 🥂👨‍🍳

  • @LisaMagoulas
    @LisaMagoulas Год назад +2

    I found Natasha’s channel a while back. I like her upbeat personality. Like you Vincenzo, she puts love into her food. This as fun. Thanks for sharing.

  • @lotuspoints
    @lotuspoints Год назад +27

    Hey, if you re from Scandinavia, don t feel embarrassed for eating meatballs with sylt, which is just cranberry jam. I m sure when Vincenzo said "keep it European", he didn t wanna exclude our northern mates!

    • @Lonewolfnocub1988
      @Lonewolfnocub1988 Год назад +3

      Love it! Swedish and Norwegian Meatballs, I've made them both at home with the sauce. Larger than Italian and Roman Meat Balls, but still just a good. People should also try making Scandinavian Taco's too, They know how to do a Taco larger than life!

    • @BillHicks420
      @BillHicks420 Год назад +3

      @@Lonewolfnocub1988 We love tacos here, mind you it is not Mexican food, but a version of Tex-Mex which became popular in Scandi countries in the 90's.

    • @IIS73f0II
      @IIS73f0II Год назад +4

      Swede here,It should be fresh Lingonberries gently stired with sugar not cranberries and not jam. And our meatballs beat the Italians by far,never boil your meatballs folks, NEVER! Lol

    • @Cr4z33_YT
      @Cr4z33_YT Год назад +2

      Being Italian I enjoy anyway eating the meatballs with marmellade (?) when I go to IKEA! 😁

    • @torkelsvenson6411
      @torkelsvenson6411 Год назад

      ​​@@IIS73f0III'd say cranberries is a fine substitute though if you can't find lingonberries. When I lived in the UK I couldn't find lingonberries except as jam at IKEA, and that is way too sweet.

  • @innocentiamanokolediga8489
    @innocentiamanokolediga8489 Год назад +17

    Natasha is such a great cook, haven’t watched her channel in over two years though! She was my go to channel during Covid-19 lockdowns.

  • @IWriteDrama
    @IWriteDrama Год назад +18

    I bet @Natashaskitchen will be thrilled when she sees this video. Vincenzo, you don't like too many other people's videos, so this is a high honor.

    • @vincenzosplate
      @vincenzosplate  Год назад +3

      Of course!

    • @Sertifi
      @Sertifi Год назад

      Disapproving and not liking are two different things really. It's unfortunate some people come up difficult to like to begin with, and in addition do critical things inconsiderately.

  • @sylviagm
    @sylviagm Год назад +5

    Glad you liked Natasha's meatballs, she's one of my favorites when looking for recipes. I like your idea of adding more herbs and the basil sauce, but I still like them with pasta, no matter the meatballs size. 😂 I guess it's just how we grew up.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! Natasha's meatballs have their charm, but let's agree to disagree on the pasta size debate! 😄🍝🇮🇹

    • @sylviagm
      @sylviagm Год назад

      😂

  • @60frederick
    @60frederick Год назад

    Wow!
    Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.

  • @Mosey410
    @Mosey410 Год назад +1

    If she’s the Meat Ball Queen you must be the king. Mista Meatball
    I love your videos. I didn’t get excited about cooking until my late 30s and your videos are fun and easy to understand. My Uncle said Italy is the greatest place in the world for dinning . Every time he comes back he’s a little bigger!Cheers thanks for the recipes.

  • @giraffesinc.2193
    @giraffesinc.2193 Год назад +1

    Ooooh, VIncenzo! Thank you for t he tip on cooking meatballs from frozen! I have been wondering how commercial meatballs stay round, and I suppose that is the answer (although I do love to brown them, then deglaze for extra flavor). Hugs from Southern California!

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hello from the land down under! Browning the meatballs before deglazing is a great way to add flavor. The browning process caramelizes the sugars in the meat, which gives the meatballs a richer flavor.

  • @Marty-z1y
    @Marty-z1y Год назад +1

    Thank you so much for taking it easy on Natasha! It's not even because her persona is so sweet but she knows her stuff. You, Natasha and Joshua Weissman are 3 of my go-to's when it comes to cooking

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🍝👋 Natasha's got the sweet touch, Joshua's the culinary wizard, and we're the flavor reaction trio! 🍳🎩🍝😄

    • @JohnSmith-fi5no
      @JohnSmith-fi5no Год назад

      I don't follow Joshua Weissman any more. In one of his stir fry episodes he instructed to add oil to the pan heated on high. I knew you never do it. But I followed his lead and almost burned down my kitchen. What he did was incredibly stupid and dangerous.

  • @camizahn265
    @camizahn265 Год назад +3

    As an Italian Greek Canadian, I am loving your authentic Italian recipes and their origins! My father, who hailed from Calabria region, passed when I was 8 yrs old, so being able to replicate these authentic recipes gives me the greatest joy you can imagine! Thank you Vincenzo! Tonight I made Pasta al Forno, Calabria version. No words to describe how amazing this is! My German husband can't stop raving about it! As for what other videos you should react to? How about Lidia Bastianich?

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Ciao amico! 🇮🇹👋 Your culinary journey sounds delizioso! Pasta al Forno winning hearts? 🍝❤️ Lidia's up next! Buon appetito! 🍽️👨‍🍳

  • @addynaruto1221
    @addynaruto1221 Год назад +2

    Love is in the air! So beautiful meatballs

  • @justgame5508
    @justgame5508 Год назад +4

    American king of Italian meatballs is “Not another cooking show” all of his Italian stuff is fantastic (including his meatballs)

    • @vincenzosplate
      @vincenzosplate  Год назад +2

      Hey there! 🍝👑 "Not another cooking show" rules the meatball realm, but we're dancing our own Italian jig! 🕺🇮🇹

  • @Lonewolfnocub1988
    @Lonewolfnocub1988 Год назад +1

    Natasha. . . She's a pretty face on youtube doing cooking video's. Many of her recipe's are sound, but many others I personally wouldn't suggest. When it comes to Italian, Roman, or even Meat Balls this is my go-to Channel. Congratz for your new addition. Give Susanne our love.

    • @fussyrenovator7551
      @fussyrenovator7551 Год назад +1

      Pasta Grannies is a really good channel for authentic pasta.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍝😄 Grazie for the love and trust in our Italian flavor adventures! 🥰🇮🇹

  • @RyllenKriel
    @RyllenKriel Год назад

    Great video from Natasha and advice from Vincenzo! I really liked the idea of including a soffritto puree in the meatballs.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍝😄 Teamwork makes the meatball dream work! Soffritto puree - a flavor secret that even our Nonna loves! 🤫👌

  • @kylemain4314
    @kylemain4314 Год назад +1

    Great review!

  • @lexiepsy
    @lexiepsy Год назад +12

    I have always used milk to soak my bread for the meatballs

    • @vincenzosplate
      @vincenzosplate  Год назад +6

      Ciao Lexie! That’s super okay, milk makes the meatballs even softer!

    • @nicholasmiglino7299
      @nicholasmiglino7299 Год назад

      Milk I prefer, 1 egg per every 2lbs of meat ???

  • @centraltexashomestead-mike4956
    @centraltexashomestead-mike4956 Год назад +1

    Great video Vincenzo! We love Natasha's channel & yours.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Grazie mille! 😊 I'm delighted to hear you enjoy both Natasha's channel and mine. Keep cooking and enjoying delicious recipes! 🍝👨‍🍳📺

  • @josiemorgan5401
    @josiemorgan5401 Год назад

    Great video as always my dear friend thank you 😊🤗👍👍👍👍👍

  • @dappledaylight2628
    @dappledaylight2628 Год назад +1

    your editors are awesome! So funny

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🤗🎬 Glad you're enjoying the editing antics - our team's got that spicy humor on lock! 🌶️😄

  • @zachgeo
    @zachgeo Год назад +1

    Fun commentary as always. These look really good! I love to serve Meatballs with an Arabiatta over soft polenta.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Thank you! 😄 Meatballs with Arrabbiata sauce and soft polenta sound like a delicious combination! A wonderful fusion of flavors. Keep enjoying your culinary adventures! 🍝🇮🇹👨‍🍳

  • @karenmar1529
    @karenmar1529 Год назад +2

    Great reaction video. Meatballs is always a favorite. Vincenzo have you ever watched the Pasta Queens videos?

    • @vincenzosplate
      @vincenzosplate  Год назад

      Ciao Karen, thank you so much 🙏🏻❤️ oh yes everyone loves meatballs!
      Oh yes I love her videos!!!

    • @karenmar1529
      @karenmar1529 Год назад

      @@vincenzosplate
      Thank you, your videos make me so happy. Yes she is so funny. 🤗

  • @SergioGarcia_
    @SergioGarcia_ Год назад +1

    Thanks 👍🏻👍🏻 Vincenzo now I know more about Italian meatballs.

  • @ad.ke.7224
    @ad.ke.7224 Год назад +5

    In Germany we have many names for meatballs. I call them "Fleischküchle" - meat cookies. We make it basically the same as described in the video, but add sliced ​​onions that can be seared in the pan before mixing with the meat. You can also add the bread and parsley to the pan. A nice change is if you replace the water with milk. This will make the meatballs even softer.

    • @vincenzosplate
      @vincenzosplate  Год назад +3

      Hey! 🇩🇪🍝 "Meat cookies" - now that's a German twist we gotta taste! Cheers to meatball adventures, wherever they roll! 🌍🍪

    • @DerMotze
      @DerMotze Год назад

      My great grandma all the way down to me use exactly that recipe. The onions and parsley gives such a nice flavor to the meatballs

  • @gnomevoyeur
    @gnomevoyeur Год назад +6

    My late stepfather was so angry when he visited Italy and ordered spaghetti marinara expecting seafood. It must have been a restaurant geared up for American tourists because he got plain tomato sauce.

    • @Jen-iy7lq
      @Jen-iy7lq Год назад +2

      My Italian guanciale and pecorino hook-up in UK does that too for her restaurant, and puts cream in the carbonara too; kinda disappointing.

    • @fussyrenovator7551
      @fussyrenovator7551 Год назад +3

      I’m Australian and if an Australian ordered marinara they would expect seafood. It’s only logical.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍝😄 Looks like your stepdad had a "saucy" surprise! Gotta love those Italian food adventures! 🇮🇹🌊

  • @mdrakic
    @mdrakic Год назад +2

    Good review. As for serving meatballs with mashed potatoes, that's how it's served in Serbia, so I was quite surprised when your said "serve with bread".

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Ah, that's interesting! 😊 Different regions have their own delicious ways to enjoy meatballs. In Italy, it's often served with bread, but it's great to learn about the Serbian twist with mashed potatoes. Food connects us all! 🇮🇹🇷🇸🍽️

  • @blutwigknochensense3750
    @blutwigknochensense3750 Год назад +4

    Pro tipp: Use breadrolls soaked with milk instead of sliced bread. Your meatballs gonna be juicy as hell

  • @karmesindryade
    @karmesindryade Год назад +2

    My favourite recipe of meatballs and pasta is what I call "Ears and Marbles" which is Orecchiette ("ears") with tiny meatballs ("marbles" - preferably from minced lamb) so that the meatballs can nestle in the little "ears". And I like them served with deep fried melanzane cubes, some crushed tomatos with a hint of chili and cinnamon and freshly grated Pecorino Sardo.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🍝😄 "Ears and Marbles" - sounds like a delicious Italian symphony! Lamb marbles and melanzane cubes, oh my! 🇮🇹🎶

  • @DaddyFutbol
    @DaddyFutbol Год назад +2

    The videos get better and better

    • @vincenzosplate
      @vincenzosplate  Год назад

      Thank you so much, we always listen to our viewers and there is anything we need to improve in our videos, we would highly cooperate with it. Thank you for this feedback!

  • @TheFoodExperience
    @TheFoodExperience Год назад +1

    I always enjoy watching Natasha. She definitely has some pretty good recipes. The meatballs definitely look really tasty even though they shouldn't pair with spaghetti. Great video of Vincenzo!

    • @vincenzosplate
      @vincenzosplate  Год назад +2

      Hey there! 🍝😄 Natasha's got the kitchen groove! Thanks for tuning in! 🎉👨‍🍳

  • @PanamanianMan317
    @PanamanianMan317 Год назад +4

    My family and I make beef meatballs because my mom can't eat pork. I use basil as the herb of choice and the meatballs taste fantastic. In Panama, we even eat them for breakfast (though we use our latin-americanized sauce mainly). I like that because it provides a lot of protein to start the day.

    • @vincenzosplate
      @vincenzosplate  Год назад +4

      Hey there, amigo! 🇵🇦🍝 Beef balls and breakfast fiestas? Now that's a protein-powered Italian-Latin dance to kickstart the day! 🕺🍳

  • @guytori9330
    @guytori9330 Год назад +1

    Vincenzo! First off, I love your videos. They are educational and very entertaining. Thank you for your efforts!
    This is a funny story. I go to the grocery store yesterday to get the ingredients to make David Berti’s bolognese. Okay so I go to the meat counter and ask the guy for veal, he looks me right in the eye and asks what’s veal?😂 I didn’t know what to do in that moment 😵‍💫

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 😄🍝 Oh boy, the veal confusion at the meat counter! 🐄🤷‍♂️ The joys of spreading Italian culinary wisdom! 🇮🇹👨‍🍳

  • @vladburca1297
    @vladburca1297 Год назад +1

    In Romania we eat meatballs on potato puree and in some regions with thick taro sauce on top

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🇷🇴🍝 Meatballs with a twist! Potato puree and taro sauce? Now that's a global meatball symphony! 🌍🎶

  • @johnwanamaker84
    @johnwanamaker84 Год назад +1

    My wife and I use ground beef, Italian sausage, and veal. We also use Italian seasonings ( that we buy from a spice shop in the South 9th Street Italian Market in Philly), eggs, fresh garlic, and Italian bread crumbs.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey you two! 🇮🇹👫 Mixing meats like a meatball dream team! Philly spice adventures sound like a flavor blast! 🌟🍝

    • @johnwanamaker84
      @johnwanamaker84 Год назад

      @vincenzosplate We like to Italian Market in South Philly for our Christmas Eve dinner. We have a shore for everything. We buy our meats at Esposito's Butcher shop for our meat, DiBruno Bros. cheese shop for cheese, prosciutto, Balsamic vinegar, Fante's kitchen shop for kitchen appliances, knives, and kitchen utensils. Talutto's pasta shop, Anthony's Italian Coffeehouse, Sarcone's Bakery for bread, and Isagro's Pastry Shop for Italian pastries and cookies. If you come to the US East Coast, you have to go to the Italian Market in Philly. It's worth the trip.

  • @vivianedward5569
    @vivianedward5569 Год назад +1

    I know Natasha for many years, she ist also gorgeous! And you are my king, Vincenzo, I LOVE italian food :-))))))

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey, you've got great taste in both friends and food! 🇮🇹👑 Let's keep spreading the love for Italian deliciousness! 😄🍝

  • @aurorarosacia6534
    @aurorarosacia6534 Год назад +1

    I’m subscribed to Natasha’s channel and of course, yours, too!💕

    • @vincenzosplate
      @vincenzosplate  Год назад

      Grazie mille for your support! 💕 Subscribing to cooking channels like Natasha's and mine is a great way to discover new recipes and culinary inspiration. Keep enjoying the content! 🍽️📺👨‍🍳

  • @JuCraisin
    @JuCraisin Год назад

    Your editing is chef's kiss 😂😂

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey, you! 😄👨‍🍳 we're cookin' up a storm with flavors and fun! 🎬👌

  • @andycohen9235
    @andycohen9235 Год назад +1

    HaHaHaHa, please, I'm Laughing my A** Off, I love the commentary. Not sure how those meatballs will taste but the video is worth watching.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Haha! 😄 Laughter and entertainment are essential elements of enjoying cooking content. Even if the meatballs don't turn out as expected, at least you had a good time watching the video! 📺🍽️😅

    • @andycohen9235
      @andycohen9235 Год назад

      @@vincenzosplate, you can checkout my video on a Sunday gravy and a meatball recipe from Naples Italy 🇮🇹 and yes, you will see me use Locatelli cheese that is imported from Italy.

  • @Haupialani
    @Haupialani Год назад +1

    That's how I make my meatball, bread included. However, I eat it with pasta. Now I learned that I can take frozen meatballs and put it in the sauce while it's cooking. Grazie Vincenzo!

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍝😄 Pasta's the dance partner for your meatballs! And frozen meatballs join the sauce party - groovy discovery! Grazie to you too! 👨‍🍳🎉

  • @alexbennettbenefit366
    @alexbennettbenefit366 Год назад +3

    Love the video

  • @KrisHTX
    @KrisHTX Год назад +1

    haha I love the edits 😆🤌

  • @nicholasmiglino7299
    @nicholasmiglino7299 Год назад

    Great video 👏👏

  • @ralphmartin1058
    @ralphmartin1058 Год назад +1

    I used very sour dough bread + buttermilk to blend into meat with pesto. Serve with vodka sauce on a garlic butter toasted baguette as a sandwich with pickled pepper rings & mozzarella. Red wine. Yummo.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Wow, that sounds incredibly creative and mouthwatering! Your use of sourdough bread and buttermilk in the meatball mixture, along with the pesto and vodka sauce on the baguette, creates a flavor explosion. Pairing it with pickled pepper rings, mozzarella, and red wine sounds like a gourmet treat. Buon appetito! 🍷🍞🍝🇮🇹👨‍🍳

    • @vincenzosplate
      @vincenzosplate  Год назад

      You're welcome! Your preference for soft and moist pork meatballs in hot sauce sounds delicious and indulgent. It's all about enjoying food the way you like it best. Buon appetito! 🍝🇮🇹👨‍🍳😋

  • @wandavillar3260
    @wandavillar3260 Год назад +2

    I love her she is great hope you and your wife are getting some much needed sleep babies are a blessing and a sleeping nightmare...lol

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 😄🍼 Blessings and sleepless nights, that's the baby package deal! 💤👶 Sending you some caffeinated support! ☕😂

  • @kaybrown4010
    @kaybrown4010 Год назад

    Good job, Natasha!

  • @argonwheatbelly637
    @argonwheatbelly637 Год назад

    "The Viagra of the meatballs." 🤣😂 Che brutto scherzo! I also use pork and veal, and for large meatballs, I eat them with sauce and a good bread. Pasta is for the tiny ones.

  • @beautifulcatastrophe993
    @beautifulcatastrophe993 Год назад +1

    Carrots, celery, onions, olive oil, salt & pepper all blended = Italian Sofrito. Add some fresh basil, if you desire. 👏👏👏🥂 💯🇮🇹🍷🍽

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍅👋 You're onto the Sofrito symphony! 🎶🎹 Veggies and basil = Italian flavor party! 🥕🍃🇮🇹 Keep rockin' that kitchen!

  • @dobiebloke9311
    @dobiebloke9311 Год назад

    Vincenzo - I agree with pretty much everything you said. The key to a tender meatball, is bread. Of course, there are many ways to use bread for meatballs, as with other things, but to me, by volume is most important.
    I don't cut off the crusts of bread (as Natasha did), nor do I dehydrate cubes of bread, as others do, let alone soak them in water (or milk, as common), to rehydrate them, altho I have tried those ways, to no avail worth the labor of doing so, for me.
    Generally, I make crumbs out of the ends of whatever bread on hand, just as soon as no one else is interested in it, yet a day or two before I would expect it to mold. Usually, not of the Wonder Bread sort (being bland and souless), which is not often to be found in my kitchen, but for special things.
    I do cube it tho, about 1/2 to 3/4 inch, my go to (crusts on), and if I ignore it for a few hours, as it lies on a rack over a sheet pan, it does not worry me. Eventually, whirled in a food processor, I pay attention to the inner, or 'white' part of the bread, as it is the bulk of it.
    I'm looking for something along the lines of a Panko crumb. I know, the Panko process, is not the process I use, but done this way, it very much resembles it. If there are bits of crust left a bit coarse, I'll gather them aside, and then, re-whirl them, until perfect, which is always a bit coarse (on purpose), and then blend them back in with the more 'panko' resemblance, as I've coaxed the inner bread to be. A little variation of texture and flavor, being something I admire.
    I learned to enjoy varying textures and sizes of components, about 40 years ago, when an old friend (all of us, about 30 at the time), made a traditional mayo based Mac salad, for a picnic.
    All was fine. I noticed, that the celery and onion, in particular, were cut to different sizes, fine to coarse, and in my book, my first thought was derogatory, in that, 'This is not how a French chef would do it', which is true, if it should ever be, that a French Chef has made a proper Mac salad, for a picnic.
    Obviously, as I ate it, I came across the larger and smaller bits of veg, which for some reason, I found fascinating, and it wasn't until the full moon lit, that I swore, to never speak of it again, if I couldn't recreate it.
    Point being, as with breadcrumbs, contrast is of interest. Like sweet and sour, dare say, Pineapple on Pizza? Heaven forbid, shiver me timbers. Side note, but as timber is a felled tree, often used for something, to profit from the labor of 'clearing' one's land, to enable 'farming', if nothing else. So, what is a 'Shiver'? No Wiki-cheating now, what's your best guess? Hint, they come in different sizes, and are usually called so, on a ship. Answer at the end, if we ever get there.
    Back to meatballs (I thought we'd never get there, understood). My standard is, ground beef, ground pork, equal amounts. One egg, per pound. One teaspoon of Diamond Crystal Kosher salt (sorry, I forget the weight, even in grams). As to using table salt, it would be twice the weight, being same of measure, which it is not.
    By Baker's percentages, the salt content is usually between 1.8 and 2.2 percent of the flours weight. To me, assuming my tests 20 years ago still hold true, that amounts to 1 teaspoon of DiCry, per pound of dough, I am to end up with. Normally, and is about 2 to 2.2 percent, within casual accuracy. I don't sweat it, but it's about there.
    Side note, nearly every dough I make has at least 10%, but more commonly, 14%, if not more, of whole grain, of which ever, in the recipe. It works on many levels. Flavor, texture, balance of gluten development, so that most people will say, Wow, that tastes really good, yet it seems like Wonder Bread, as, of and if, that is my illusion to make, of the moment.
    Standard, per meat blend
    1 lb Beef, one of Pork, generally, in twos, as 6 lbs total, at least, to be worth the effort.
    Salt; per pound of meat, 1 teaspoon of Diamond Crystal Kosher salt (the coarser stuff). If using table salt, 1/2 ts, being twice the weight, of the equal volume of DiCry. Salt is to be weighed, not measured. When I measure it, it is only because I know, after many times of doing so, by measure (of a teaspoon, etc), what it comes out to be, by weight, to percentages, is the important thing.
    1 egg per lb of meat
    As many fresh herbs as your heart may care for (s&p, etc.), but for me, a generous wrap up of fresh Thyme, and maybe a Bay Leaf, is about all I want, as to herbs.
    It would take too long to properly explain, but by panko, I mean airy, the volume of breadcrumbs, should be about equal to the volume of meat. Volume, not weight. Three cups meat, three cups panko (or close), the idea.
    My main secret is, as I keep the fat content down, I replace it with chicken stock, as a gallon condensed to about half a gallon, is sufficient for one chicken's worth of stock, simmered down, brought to refrigerator temps, as a pretty solid gel, of which I will use two or three, for any particular dish. A little goes a long way. Too much stock added to mix, and the meatball will just fall apart, as meatballs go.
    I've gotta go, but hopefully, I was somewhat clear.

  • @BobLaMarca
    @BobLaMarca Год назад

    Both side of my family came to America in the early 1900's from Bari. Both have always made full size meatballs for sauce. So spaghetti and meatballs were a staple meal for us always. The tiny meatballs were only used in soups. So perhaps in your region they don't have big meatballs with pasts but they sure do in Bari,

  • @dia9491
    @dia9491 Год назад +6

    Hey Vincenzo, how long can you keep the meatballs in the freezer if they’re uncooked? I like to make a big batch as well but I never know how long they’ll last. Btw my four year old runs through the house and waits in front of the fridge, saying I want a snack! Then when I ask him what kind, he says with his best Vincenzo’s accent, Pecorino Romano! I’d like to say he does a pretty good impression. He’s obsessed with Pecorino Romano now. Lol

    • @j_vasey
      @j_vasey Год назад

      If he doesn't reply. I wouldn't go over two months but it can depend on what's in them and what freezer. For example an ice box for ice cubes etc. That's measured in days.

    • @dia9491
      @dia9491 Год назад

      @@j_vasey thank you!

  • @kamiros9739
    @kamiros9739 Год назад +1

    The end was funny haha. Put them in Ramen!!!

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Haha! 😂 That's a creative twist! Meatballs in ramen can be a surprising fusion of flavors. Cooking is all about experimenting and having fun in the kitchen. 🍜👨‍🍳😄

  • @JohnHausser
    @JohnHausser Год назад +1

    Hey Vincenzo
    Your take on funghi 🍕 ! Any advices ?
    Cheers from San Diego California 🇺🇸

  • @CharlenePink-Dufresne
    @CharlenePink-Dufresne Год назад

    I like to air fry my meatballs on a wire rack so the air flows completely around them. The get browned all around. So good!😊

  • @TTTitusss
    @TTTitusss Год назад

    Ciao, g'day Vincenzo. I like this video, and I learned a few things I've never done making my meatball.Thanks. You know you've added enough wet bread to the ground meats when you throw one meatball to the wall and sticks and don't ricochet?? lol

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there, mate! 🇮🇹🇦🇺 Glad you enjoyed the meatball magic! And remember, a sticking meatball beats a bouncing one any day! 😂🍝

  • @fyvewytches
    @fyvewytches Год назад

    This is similar to the recipe I use… but I add lemon zest to the mixture. It makes a world of difference.

  • @GoatRoper911
    @GoatRoper911 Год назад

    I agree, on bread cooked in marinara is hard to beat. The best part? The flavor it gives the marinara instead of wasting it in the oil.
    Good video King.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍞🍅 Totally vibin' with you on that bread-marinara tango - it's like a flavor party that can't be missed! 🎉🕺

  • @steveg7066
    @steveg7066 Год назад +1

    My grandma always used to use milk instead of water with the bread, and now I do it. I think it's a slight improvement. I also for some reason prefer to use slightly stale bread and resoften it with the milk, but not sure why lol... I guess just one of those things that gets passed down. Probably my grandma just used stale bread so she didn't waste good bread and now I think it's part of the recipe! 😂

  • @heathermcd12
    @heathermcd12 Год назад +1

    Oh wow, I also dice up carrots, onion and bell pepper BUT first I sauté the diced veggies until caramelized (added flavor) then mini-chop them until smooth and add them. This makes them really soft. I use breadcrumbs, milk, eggs, cilantro parsley, Parmesan cheese, meat and I sauté them in oil when I hand roll them for extra caramelized flavor. But here is where my meatballs have more flavor than anyone else’s: I use garlic powder, onion powder, a couple shakes of Worcestershire, 1-2T Soy Sauce (replaces salt, adds Umami), and a hint of Cajun Seasoning (Tony Chacheries). No, they are not pure Italian meatballs but they sure taste good. 😀. Note: this recipe makes for a very tasty Turkey burger too, just add more breadcrumbs, less milk to bind it together. Always do a test fry. Remember you can always add salt but never take it out. The parm cheese, Worcestershire, Soy, and Cajun are all salt - don’t add regular salt.

    • @feralguyver
      @feralguyver Год назад +1

      I'll take 2 dozen

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 😄👋 Your meatball adventure's a flavor fiesta! Italian roots with a global twist - molto interessante! 🌍🇮🇹🌶️

  • @conradkappel9426
    @conradkappel9426 Год назад

    Excellent video with your commentary. I have about a half dozen "go to" RUclips chefs. At the top are You, Natasha's Kitchen and Chef Jean Pierre.

  • @pauldooley5417
    @pauldooley5417 Год назад +1

    Thank you.. I always put my pork meatballs in the hot sauce without frying them I prefer them soft and really moist 🤤

  • @GrumpyRook
    @GrumpyRook Год назад

    Oh boy, I love some good meatballs. Its fun learning which recipes or variations of food that I've seen my whole life, are considered odd by other cultures. BBQ meatballs are a staple at like SuperBowl Parties or graduations here. Fascinating.

  • @toriless
    @toriless Год назад

    Do not defrost, that is a NEW trick for me. You can pre-make the sauce too. You also have the option to bake and finish in the pan which is what I do. It is just more work.

  • @ralphmartin1058
    @ralphmartin1058 Год назад +1

    I also like to make a meatball baguette sub sandwich like you make for Puttanesca pasta sauce (no pasta) with Pecorino Romano on top.

    • @vincenzosplate
      @vincenzosplate  Год назад

      That sounds absolutely delicious! 😋 A meatball baguette sub with Puttanesca-inspired flavors and Pecorino Romano cheese on top is a mouthwatering idea. Enjoy your culinary creations! 🥖🍝🇮🇹👨‍🍳

  • @regdrums1
    @regdrums1 5 месяцев назад

    I added ricotta to the mix and made the meatballs nice and soft. First time. I tried it and I like it.

  • @toriless
    @toriless Год назад +1

    Baking gets a more consist browning and the ball stay round. Try it!

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🍕👋 Thanks for the tip! Gonna keep those balls round and that browning consistent. 🤣👨‍🍳👍

  • @unburningflame
    @unburningflame Год назад

    I make meatballs a lot. I like to cut them in half after 10 minutes in the basil sauce so the center has more sauce taste or sometimes I use vodka sauce. You can cut them into 1/4ths if you have pasta too.
    If you leave them in the sauce over night, they are really good the next day cold. I put them in a container for work. The flavors of cold basil sauce that has dried a bit are amazing. It seems to get better over time. Dried tomato basil chips would taste great I bet.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey! 🍝😄 You've got meatball innovation on lockdown! Half-time saucing and sauce-soaked pasta - you're our saucy hero! 🦸‍♂️🌟

  • @JasonwithaJay
    @JasonwithaJay Год назад +3

    Ground veal isn't easy to find for most Americans

    • @fussyrenovator7551
      @fussyrenovator7551 Год назад +1

      I’ve never seen it in Australia either. I can’t imagine where he finds it in Sydney because veal is as rare as hens teeth. I think he probably is referring to 12 month old beef. We don’t have baby veal any longer here.

    • @sophieg8522
      @sophieg8522 Год назад

      It is everywhere...even Costco.

  • @InExforeva
    @InExforeva Год назад +3

    I disagree on the scoop part, icecream scoop is perfect for portioning them! On another note: I acutally love to put fresh basil in them, makes them really fragrant!

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey! 🍝😄 Ice cream scoop? That's some meatball magic right there! And fresh basil? We're making fragrance fashionable! 🌿👃🇮🇹

  • @MissTaelus
    @MissTaelus Год назад +1

    I don't think you will ever be able to break us Americans of big meatballs in spaghetti. 😂

  • @OckGypsy
    @OckGypsy Год назад +1

    Meanwhile, her bolognese sauce, while not perfect, is closer than some of the other bolognese sauces’ videos out there.

  • @mattdefilippis4625
    @mattdefilippis4625 Год назад

    I love you brother, and I’ve learned a lot from you, but you’re going to have to pry my spaghetti and meatballs from my cold dead hands.

  • @anthonycelano165
    @anthonycelano165 Год назад

    I follow both of you guys. I love watching your videos. So I make my own breadcrumbs and I use Pepperidge farm original sandwich bread that’s all I can tell you.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey, bread maestro! 🥖👋 Your Pepperidge Farm secret is safe with us! 😄 Keep rockin' those homemade breadcrumbs! 🍞👨‍🍳

  • @dimik3855
    @dimik3855 Год назад

    Vincenzo, I have been enjoying your videos for half a year. I like your style, but most importantly, I like the taste of your recipes. While watching the vids, I noticed that you've done a bunch that looked like they criticized other cooks but I never chose to watch any. Until now.
    Natasha is another favorite. She's smart, vivacious, cute and very funny. A delight to watch. Now here you are giving us a slightly critical play-by-play of her style. At the end you've magnanimously crowned her queen in a slightly sarcastic way. I think your culinary talents and style are really great Vincenzo, but giving reviews of others from a 'lofty' perspective is not quite in good taste.

    • @fussyrenovator7551
      @fussyrenovator7551 Год назад +3

      Considering the rubbishy content of some videographers I think that Vincenzo has a perfect right to criticise. Also, you are being lofty criticising him.

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey! 🍝😄 Natasha's got that magic touch with easy-peasy ingredients! And yeah, our kitchen wizardry is all in-house! Take care too! 🎩👨‍🍳

  • @mercuryrising2424
    @mercuryrising2424 Год назад

    I don't care what Italians from Italy say, I thoroughly enjoy spaghetti and meatballs and will continue eating it.

  • @laneromel5667
    @laneromel5667 Год назад

    If I use Ground Beef, I like to add 20g of dried Mushrooms soaked in water, and finely chopped to enhance the umami flavour.

  • @BosleyStarr
    @BosleyStarr Год назад +1

    I want meatballs now.

  • @BakerVS
    @BakerVS Год назад

    Looks tasty, I'm getting hungry!
    My favourite way to make them:
    Similar to the video, except:
    - I usually soak the bread in milk
    - When I can, I use aglio orsino (wild garlic leaves) instead of garlic and parsley. Depending on where you live, it grows everywhere in the spring time. (also good in pesto or gnocchi)

  • @joanns7842
    @joanns7842 Год назад

    😂 Love it!

  • @fishstix4209
    @fishstix4209 Год назад

    13:02 apparently bbq jelly meatballs are big in turkey....hard to pinpoint a point of origin for sure but it appears to be turkey or thereabouts who just so happen to also be the inventors of the meatball. They later introduced it to the Spanish who introduced it to the Italians...so,,,,bbq meatballs are actually European.....the more you know 🌈 🌟

  • @Trontasia
    @Trontasia Год назад

    I liked the use of the Taco Bell sound 😀. I have a music program on my computer (laptop) called FL Studio & with a generator called 'Sytrus' & one if it's samples is Taco Bell, which is of the sound used in 80's Taco Bell commercials. The og sample seems to be 'FM Bell' which comes from another program called Acoustica Mixcraft. It's the bell of many things: the Taco Bell (of course), the Sonic bell (Sonic The Hedgehog), the Top Gun (Theme) bell, the 'Hungry Eyes' (80's song) bell, & The Undertaker bell. About meatballs, I like meatball with a toasty exterior, like what was shown here.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🛎️🎵 You've got the ultimate bell symphony going on! And meatballs with a toasty twist? That's a savory jam! 🎸🍝

  • @KuyaEnan
    @KuyaEnan Год назад

    I need to watch Vincenzo's video about making meatballs. I failed many times in making meatballs. My meatballs are always quite dry. 😂

  • @robertcameron9567
    @robertcameron9567 Год назад +1

    Wow she is beautiful and makes beautiful food, checking her channel out now. I admit I like the idea of meatballs and BBQ sauce lol.. only the right sauce. stubbs, sonnys, cattleman, kc masterpiece even lol.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Ciao amico! 😄🇮🇹 Oh, meatballs and BBQ? That's like a cross-cultural culinary adventure! Buon appétit with those saucy experiments! 🍖🔥🍝

  • @miriamepage6991
    @miriamepage6991 Год назад +1

    That's pretty much my recipe except the marinara (I use passata) and the white sliced bread. I buy my bread at the local bakery. White bread and many other breads in the US taste sweet too which I find really strange every time I visit. For some reason they add sugar and sweeteners to their bread.

  • @swimminwitdafishes8059
    @swimminwitdafishes8059 Год назад +1

    I’m sure these meatballs are great but, in the 55 years of making them I’ve never used bread. Friends and neighbors rave about their flavor and how soft and juicy they are. I’m 75 and have followed my grandmother’s recipe all these years.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey, meatball maestro! 🍝👴 That's some serious tradition power! Grandma's recipe rocks, even without the bread magic. 🇮🇹👵🥖🚫

    • @swimminwitdafishes8059
      @swimminwitdafishes8059 Год назад

      Thank you Vincenzo, Mama Angie would appreciate your comment and your fabulous cooking.

    • @a.humphries8678
      @a.humphries8678 Год назад

      Do you use anything in its place?

  • @Marty-z1y
    @Marty-z1y Год назад

    So, seeing your face superimposed on Sgt. Hartman's body; should we all start referring to you as the Gunny of Italian cuisine? 🤔😂❤️

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there, pasta privates! 👨‍🍳👋 Reporting for duty in the culinary boot camp! 🍝🎖️ Just call me "Gunny of Gourmet"! 😄🇮🇹🔪

  • @juhajarkkoulvila7041
    @juhajarkkoulvila7041 Год назад +1

    I used to cook meatballs in the oven but no more - they are much more tasty when cooked in tomato sauce. My granny toasted the hell out of them poor meatballs on woodstove and cast iron skillet...man that gives heartburn 💩

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! Nonna's heartburn-inducing meatballs sound like a legendary trial by fire! 🔥🍝 Tomato sauce hug for the win! 🤗🍅

  • @kensword73
    @kensword73 Год назад +1

    Editor went crazy with this one

  • @noneofubusiness3150
    @noneofubusiness3150 Год назад

    Hay Vincenzo!! I make the mini meatballs for my Lasagna the way my mother from Napoli makes it

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Hey there! 🍝🇮🇹 Sounds like you're keeping that Neapolitan tradition alive with mini meatballs in your lasagna! 👌🍴 Mama knows best! 💖😄

  • @TheDarkLink7
    @TheDarkLink7 Год назад +1

    "You are the meatball queen." Yeah........ never have I heard a sentence so innocent yet so dirty.

    • @BrokenCDprodux
      @BrokenCDprodux Год назад

      Stop watching so much porn.

    • @TheDarkLink7
      @TheDarkLink7 Год назад +1

      @aris1956 in the US here. You can basically use anything and have it as a double entendre.

  • @GunGlutton
    @GunGlutton Год назад

    Don’t serve with pasta?! I’m siding with the Italian Americans on this one bro! Absolutely serve with pasta! It’s American!! Italian American

  • @Pittsburgh-412
    @Pittsburgh-412 Год назад +1

    Spaghetti and meatballs are very popular here in the United States. We like everything bigger 😂

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Haha! 😄 That's true, portions can be quite generous in the United States, and spaghetti and meatballs is a classic favorite. Bigger can be better when it comes to comfort food! 🍝🇺🇸😋

  • @noneofubusiness3150
    @noneofubusiness3150 Год назад

    I don't use bread, I use minced portobello mushrooms, onions and carrots half beef and pork or good Italian sausage ( aka my mothers home made) , if it is to soft use panko or seasoned Italian bread crumbs. Parmigiano-Reggiano. I fry in Avo. If I'm adding to the sauce I don't fully cook in frying pan.

    • @vincenzosplate
      @vincenzosplate  Год назад

      Wow, your lasagna is a labor of love and innovation! 🍄🍅 Mixing mushrooms, onions, carrots, and homemade Italian sausage with Parmigiano-Reggiano - that's a flavor explosion! 🤩🇮🇹 Keep rocking that unique twist in the kitchen! 🍽️👨‍🍳

  • @kevinshaughnessy1762
    @kevinshaughnessy1762 Год назад +1

    The meatballs are definitely in the traditional Italian method. Spaghetti and meatballs is strictly American. As well as the meatball sub. We are a meltpot. Don't knock it until you try it my Italian friends!

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      You make an excellent point! American cuisine, including dishes like spaghetti and meatballs and meatball subs, reflects the diversity and creativity of a melting pot culture. While they may not align with traditional Italian recipes, they have their unique and delicious appeal. It's all about celebrating culinary diversity! 🍝🇺🇸👨‍🍳😄

  • @martinchochol1756
    @martinchochol1756 Год назад

    Vincenzo - as I already have asked you before - please give us your opinions on Nigella Lawson’s "lazy recipe" for pollo alla cacciatora. I admit it’s an older video (RUclips title: Nigella Lawson - Pollo alla Cacciatora). I tried the recipe and I kind of liked it. I think for the amount of work you are getting quite a nice dish. But since I never have had a properly prepared pollo alla cacciatora, I wonder how much is her "product" similar to the real deal (or better: how much does it differ from it).

    • @vincenzosplate
      @vincenzosplate  Год назад

      Hey there! 🍗👋 I will check it - stay tuned! 😉🕺

  • @robertopanariello3592
    @robertopanariello3592 6 месяцев назад

    basil sauce?

  • @darrenaquilina1403
    @darrenaquilina1403 Год назад

    She’s gorgeous 👌🏽

    • @vincenzosplate
      @vincenzosplate  Год назад +1

      Impressive journey, Chef! It's all about continuous improvement. Feel free to share your expertise too. Keep creating culinary magic! 👨‍🍳🍕🌟