I love how Frank keeps mentioning his grandmother and her cooking style. It’s so important to keep traditions alive in this day and age - especially with cooking. Great video!
The sheer coincidence that I literally just bought ingredients for Spaghetti & meatballs for dinner tonight as this video comes up. This was an enjoyable watch.
Frank was always my favorite of the pro chefs on this channel going way back to the beginning. It's nice to see that not only does he get his own solo videos now, but how much more comfortable on camera his now compared to then.
After I add my Garlic one minute l Add Tomato paste and cook it , then I add Burgundy and deglaze the Pot concentrate until almost dry , NOW I add the Tomato Italian hole peeled in a hand crushed then some Red pepper flakes dried oregano bay leaf then the cooked MEATBALLS, When the sauce is almost done Add FRESH TORN BASIL AND IT STEMS (you can always take them out before serving I have been making it For Over FORTY YEARS NOW 😋🇮🇹🧆
"Thank you for sharing your cooking steps! 😊 It sounds like a delicious sauce with all those flavors, especially the garlic and burgundy. I love how you deglaze the pot; it really adds depth to the dish! If you're interested, I have a fantastic meatball recipe on my channel that you might enjoy. Happy cooking! 🍽❤"
Thank you for clarifying that Spaghetti and Meatballs is an Italian-American dish, people think I'm insane when I tell them it doesn't exist in Italy. They have polpette al sugo which is meatballs in sauce but it's never served with pasta.
I don't believe I ever heard of that. I don't buy milk unless I must, and I have powdered milk if I need only a little, but chicken broth! That's one I like
I like to use nitrile gloves to mash my meatballs together. If I don't don't take the meat out of the refrigerator soon enough my hands get quite cold mixing everything up. It's also handy to just peel the gloves off after mixing the meat and then throwing them away.
I know you said to season to taste, but did I miss a link to the recipe? I’d like to have some idea of the meat to egg to breadcrumb amounts to get started. Thanks
Just eyeball it, that’s the easiest way to get ‘a feel for it’. The breadcrumbs are pretty forgiving; you could make meatballs without so don’t go crazy and you’ll be fine. Same kinda goes for the eggs. I was surprised he put in 4 whole eggs - I’m betting 2 or 3 would have been just as fine. Point being, just try it out, see how it feels and tastes and (next time) adjust
❤❤❤ Frank!! I couldn’t click on this fast enough! He helps me every thanksgiving! I love his recipes and tips! I still peel potatoes the way he showed in his mashed potatoes video! Thanks Frank!!
Just tried this, and it turned out awesome. Meatballs were a little salty, but no big deal. The sauce though was fantastic. Thank you so much Chef Frank
Great tasting meatballs is a secret art in itself! My mom made special meatballs over 60 years ago and I haven't had great meatballs since! I am saving your recipe because I know you know what you are doing 😊! Thank you so much, your videos are amazing!
"Thank you for your comment! 😊 Making great meatballs is truly an art! If you're looking for new and exciting recipes for delicious dishes, be sure to check out my channel! I have a variety of videos featuring tasty meals, including meatballs and more. I hope you enjoy my videos soon! 🍽❤"
I was craving spaghetti meatballs and found this recipe, I just made it and hands down is THE BEST sauce that I've ever made, like, ever! I have basil in my garden but also have thyme so I decided I was going to experiment and added it and it's just 🤌🏻💋 I just worked with what I had in my pantry and fridge (everything but the ground pork) 10/10
Looks delish! You do not need to add breadcrumbs to make tender meatballs tender. Breadcrumbs canb change the texture of the meat. If you want a starchy, bready texture go for it. But, if you want a meaty meatball that's both tender and moist and not crumbly skip the crumbs and add water! Also, if you don't have the time or patience form your meatball mixture into a meatloaf and bake like a meatloaf. The entire outside forms a crust and the inside comes out moist, tender and delicious as long as you seasoned it properly. 1 tsp salt for each pound of meat but as the Chef said, test and adjust.
@@alanac4215 lol so you want to get overly technically, so let's do so; he specifically stated, the best way, and that it's a way to make them tender lol. If he were to have added milk to his breadcrumbs, it too would help make the meatballs tender. As for stretching the meat, I know all about that and more having grown up inside a dry cleaning shop because we couldn't afford to live in a real apartment or house.
Almost exactly what I do. I do add some red wine into the sauce and some brown sugar to balance the acidity. I let it simmer a few hours also. Thanks for your knowledge.
Excellent. Everything reminded me of my late grandma and mom. Thanks for the lesson and the flashback. One question: my family would sometimes cook the meatballs in the broiler in the oven rather than the pan. Which is more common?
Love it. As usual chef frank we love your videos!!! Please keep them coming. Epicurious: It would be great if we had a video about fresh vs dried pasta - how to use them and different types!
I remember previously Frank told us in a video that either the sauce waits for the pasta or the pasta waits for the sauce. But I don't remember which way, and I don't remember which video. Anyone know?
Excellent recipe and technique! Just a friendly note - while browning meat definitely adds amazing flavour through the Maillard reaction, the idea of 'sealing in juices' has actually been disproven by food science. Either way, the end result looks delicious!
Looks nice! But the pasta looks a little dry, it definitely needs more pasta water and sauce. I would toss the pasta in a pan a couple of times first with some sauce and pasta water (what Italians call "mantecare") before plating it with meatballs in a bowl afterwards. Even maybe taking the pasta out before al dente and finish cooking it in the sauce before tossing it with a small amount of pasta water at the end.
To me too looked way under sauced. I admit to liking more than average but this was under average. Mario Battali said ‘a little sauce goes a long way.’ Disagree.
Almost exactly how my nana made it. She also used veal which wasn’t as expensive as it is today. The cheese is the magic ingredient. We ball them up large, though because we cook in marinara and they survive the hours in sauce. Basil is missing. Add basil to seasoning. Bake in oven for 20 mins instead of browning.
meanwhile in Finland my granny used coffee for meatballs. breadcrumbs meat onions and eggs plus coffee gone cold. I liked it in 1970 but have not tried it myself yet.
Hello sir Frank proto the professional chef culinary instructor I don't know if you can grant my request but I would like to know how to make a main dish presentation so I can pass my culinary assessment I hope I could learn some and get an idea I really love your lesson ❤
I’ve found that if I break up my ground meat outta the package in to as small pieces as I can and then add all my dry ingredients and toss the meat to coat it in the seasoning then add the beaten eggs my meatballs are much more consistent in flavor all the way thru each meatball and the whole batch.
Personally I prefer the Italian version with many small meatballs so that you get a meatball in pretty much every bite, instead of having to basically eat two seperate things like you have to do with the American version.
Don't know about the tenderness, but meat salted after cooking does not have the flavor that it would if salted before cooking. And for meatballs in sauce- I'd rather have the flavor.
A small tip - if you want to make this vegetarian, I found that instead of the meatballs you can just use falafel. It's not the same thing obviously, but it pairs well with the pasta, and dish looks and tastes similar.
My grandmother always added minced onions to the meatballs, and a bit of oregano. She didn’t have cheese when she was younger, so it never ended up in her meatballs. She also used salt pork as part of the oil in the saucepan.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I love how Frank keeps mentioning his grandmother and her cooking style. It’s so important to keep traditions alive in this day and age - especially with cooking. Great video!
As one who grew up in my grandma's cooking and tough love, I agree and love Frank for that.
Everything fresh. Including black pepper. That's very important. But his grandma's canned tomatoes? That's a yes!! No bias at all.
why didnt he put veal in it tho?
The sheer coincidence that I literally just bought ingredients for Spaghetti & meatballs for dinner tonight as this video comes up. This was an enjoyable watch.
But did you get the ingredients to make your own cheese like Frank prefers?
It's a sign...
@@joeycrittenden By which you mean did they buy the cows to give birth to the cows that he raised to milk to make the cheese by hand?
@@generalnawaki what on earth is this Einstein lvl question?
No coincidence, its just your phone listening to your whole life 😊
Love how frank always explains the options and why he does things the way he does.
Frank was always my favorite of the pro chefs on this channel going way back to the beginning. It's nice to see that not only does he get his own solo videos now, but how much more comfortable on camera his now compared to then.
10:12 Frank swimming in the Pacific Ocean: “It needs more salt.”
Frank Ocean
Is the Pacific the saltiest?
He explains things thoroughly but simply. Love it!
but he doesn't give us the recipe!
After I add my Garlic one minute l
Add Tomato paste and cook it , then I add Burgundy and deglaze the Pot concentrate until almost dry , NOW I add the Tomato Italian hole peeled in a hand crushed then some Red pepper flakes dried oregano bay leaf then the cooked MEATBALLS,
When the sauce is almost done
Add FRESH TORN BASIL AND IT STEMS (you can always take them out before serving
I have been making it For Over FORTY YEARS NOW 😋🇮🇹🧆
"Thank you for sharing your cooking steps! 😊 It sounds like a delicious sauce with all those flavors, especially the garlic and burgundy. I love how you deglaze the pot; it really adds depth to the dish! If you're interested, I have a fantastic meatball recipe on my channel that you might enjoy. Happy cooking! 🍽❤"
Made this for my girls…turned out way better than my traditional spaghetti! This is my new recipe.
Frank is a National Treasure
Thank you for clarifying that Spaghetti and Meatballs is an Italian-American dish, people think I'm insane when I tell them it doesn't exist in Italy. They have polpette al sugo which is meatballs in sauce but it's never served with pasta.
Why have you started editing out Frank's inevitable little "mmm" after he tastes the food? I loved waiting for that! Please bring it back!
Cooking the meatballs IN THE SAUCE is KEY! Also, I use chicken stock with my mix instead of milk. It's most certainly made a difference.
I don't believe I ever heard of that. I don't buy milk unless I must, and I have powdered milk if I need only a little, but chicken broth! That's one I like
I like to use nitrile gloves to mash my meatballs together. If I don't don't take the meat out of the refrigerator soon enough my hands get quite cold mixing everything up. It's also handy to just peel the gloves off after mixing the meat and then throwing them away.
Now this chef knows what he's doing. Thank you for the great video.
If you don’t have this brand of “kitchen ready” tomatoes would you use whole peeled tomatoes and crush as you cook them? Thanks!
Where can I find the proportions of ingredients for this recipe?
"[Pecorino Romano] has a lot of flavor to it in a small amount of cheese."
*proceeds to dump a whole bunch in*
Frank makes me feel like an italian princess
🤭
Your name is Jonathan...
@@wa2k99I see nothing wrong with an Italian princess named Jonathan!
I know you said to season to taste, but did I miss a link to the recipe? I’d like to have some idea of the meat to egg to breadcrumb amounts to get started. Thanks
Just eyeball it, that’s the easiest way to get ‘a feel for it’. The breadcrumbs are pretty forgiving; you could make meatballs without so don’t go crazy and you’ll be fine. Same kinda goes for the eggs. I was surprised he put in 4 whole eggs - I’m betting 2 or 3 would have been just as fine. Point being, just try it out, see how it feels and tastes and (next time) adjust
It is weird there’s no recipe
❤❤❤ Frank!! I couldn’t click on this fast enough! He helps me every thanksgiving! I love his recipes and tips! I still peel potatoes the way he showed in his mashed potatoes video! Thanks Frank!!
Just tried this, and it turned out awesome. Meatballs were a little salty, but no big deal. The sauce though was fantastic. Thank you so much Chef Frank
thank you for your service!! you explain the process so well 🤓
I love it when Frank cooks his traditional recipes.
Thank you Grandma for giving us both this awesome recipe and this amazing chef!
This is exactly my Grandmother’s way of cooking spaghetti and meatballs. Amazing.
Basically how I make mine too. Only difference is I add a small bit of butter with the sauce to the noodles to finish it.
"We need a little more salt, don't go too crazy"
*proceeds to dump a giant handful on top*
Great tasting meatballs is a secret art in itself! My mom made special meatballs over 60 years ago and I haven't had great meatballs since! I am saving your recipe because I know you know what you are doing 😊! Thank you so much, your videos are amazing!
"Thank you for your comment! 😊 Making great meatballs is truly an art! If you're looking for new and exciting recipes for delicious dishes, be sure to check out my channel! I have a variety of videos featuring tasty meals, including meatballs and more. I hope you enjoy my videos soon! 🍽❤"
That looks amazing. Definitely giving this a try soon. 🤤
I was craving spaghetti meatballs and found this recipe, I just made it and hands down is THE BEST sauce that I've ever made, like, ever! I have basil in my garden but also have thyme so I decided I was going to experiment and added it and it's just 🤌🏻💋
I just worked with what I had in my pantry and fridge (everything but the ground pork) 10/10
Looks delish! You do not need to add breadcrumbs to make tender meatballs tender. Breadcrumbs canb change the texture of the meat. If you want a starchy, bready texture go for it. But, if you want a meaty meatball that's both tender and moist and not crumbly skip the crumbs and add water! Also, if you don't have the time or patience form your meatball mixture into a meatloaf and bake like a meatloaf. The entire outside forms a crust and the inside comes out moist, tender and delicious as long as you seasoned it properly. 1 tsp salt for each pound of meat but as the Chef said, test and adjust.
He specifically stated it’s a way to stretch the meat to serve more people!
@@alanac4215 lol so you want to get overly technically, so let's do so; he specifically stated, the best way, and that it's a way to make them tender lol. If he were to have added milk to his breadcrumbs, it too would help make the meatballs tender. As for stretching the meat, I know all about that and more having grown up inside a dry cleaning shop because we couldn't afford to live in a real apartment or house.
Sorry, but I absolutely DO want it swimming in sauce. I want to drink the leftover sauce out my bowl.
And that's why Grandma put a bowl of sauce on the table 😂
I want my pasta calling for a lifeguard. Let's go!
If you need to scarpetta when you've ate your dinner, you messed up your pasta.@@thepaintprofessor
@yoitsdan then I do not understand why garlic bread and breadsticks are even on the table.
@thepaintprofessor who eats breadsticks after the starter?
Is there a recipe? No parsley in the meatball mixture? Thanks!
I can never find pastene kitchen ready tomato sauce. It's the best! Where do you get it
Amazon
Thank you so much, it's an excellent recipe. Just made it, a truly simple yet wonderful dish. My grandma will be the ultimate judge :)
Looks great. Can’t wait to try this for my Sunday dinner ❤
Well, and?
This is now my go to for spaghetti and meatballs. I cannot ever lose this recipe. 😂
Looks amazing! What brand pasta do you use?
IF you pay for the recipe you will find out sadly
I'm a simple woman. I see Frank Proto, I click.
Frank cooking = Best day of the week!
Almost exactly what I do. I do add some red wine into the sauce and some brown sugar to balance the acidity. I let it simmer a few hours also. Thanks for your knowledge.
I haven't tried with brown sugar but red wine gives it an incredible flavor.
Excellent. Everything reminded me of my late grandma and mom. Thanks for the lesson and the flashback. One question: my family would sometimes cook the meatballs in the broiler in the oven rather than the pan. Which is more common?
Awesome Frank! I can’t wait to try this! Tell me please… How big is your brazer? Is it 3 1/2 or 5 quarts? Thank you so much!
It may sound silly but I use an ice cube tray to make even meatballs
😂
oh great idea🤔
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
Love it. As usual chef frank we love your videos!!! Please keep them coming. Epicurious: It would be great if we had a video about fresh vs dried pasta - how to use them and different types!
I remember previously Frank told us in a video that either the sauce waits for the pasta or the pasta waits for the sauce. But I don't remember which way, and I don't remember which video. Anyone know?
The sauce waits (and gets even more delicious) as it waits for the pasta. 💖
Pasta never waits!
@@TexasRose23 Thank you!
Very well done ✅👍
In my experience raw meatballs don't fall apart if they're not disturbed. You just let them sit in the sauce and cook without any kinda stirring.
Thanks chef
Very unusual these days for a recipe vid on RUclips to not be available in text in the description. Or at least a link to it.
Excellent recipe and technique! Just a friendly note - while browning meat definitely adds amazing flavour through the Maillard reaction, the idea of 'sealing in juices' has actually been disproven by food science. Either way, the end result looks delicious!
omg I made it and it's literally the best dish I've ever cooked. thank u so much
Looks nice! But the pasta looks a little dry, it definitely needs more pasta water and sauce. I would toss the pasta in a pan a couple of times first with some sauce and pasta water (what Italians call "mantecare") before plating it with meatballs in a bowl afterwards. Even maybe taking the pasta out before al dente and finish cooking it in the sauce before tossing it with a small amount of pasta water at the end.
Def didn't need water
To me too looked way under sauced. I admit to liking more than average but this was under average. Mario Battali said ‘a little sauce goes a long way.’ Disagree.
Looks amazing thank you
Is there a written version of this?
I love Spaghetti and meatballs There is no Comments i just love this Recipe and its a Amazing dish. 👍🏻 👍🏻
Thanks Frank!
Where can I find the written recipe for this?
Love that Pastene kitchen ready tomatoes are front and center. Best out there. IYKYK.
Looks absolutely delicious. Thank you.
Almost exactly how my nana made it. She also used veal which wasn’t as expensive as it is today. The cheese is the magic ingredient. We ball them up large, though because we cook in marinara and they survive the hours in sauce. Basil is missing. Add basil to seasoning.
Bake in oven for 20 mins instead of browning.
The balls on you to tell this professional chef he’s wrong!
Just love Frank !! but I can’t find the recipe
Thank you so much 👍 Luv it
Can you add sugar to the tomato sauce to balance the acidity?
The basil and bay leaves are supposed to absorb and balance the acidity of the tomatoes.
Sugar goes nothing to the acidity, it just masks it. You need to use bicarbonate of soda to lower acidity, one tea spoon will suffice
How do we find the ingredients? I’m a subscriber but I cannot find this recipe in the app?
Thanks Frank - cooked this tonight, and the family absolutely loved it, including me! :)
Well done! 👍
Woke up today thinking of doing thinking of doing spaghetti meatballs and got welcomed by this as soon as I open youtube. lol
I'm both happy and sad to say, I learned nothing new x) the re-affirmation feels nice tho.
Don't sleep with your tech in the bedroom.
@@DontStepInTheGrease I didn't open youtube as soon as I woke up.
meanwhile in Finland my granny used coffee for meatballs. breadcrumbs meat onions and eggs plus coffee gone cold. I liked it in 1970 but have not tried it myself yet.
just found this fella and what a blessing 🤌🤌
I want my pasta drooling in sauce
Buon appetitto Chef. Your grandma (Nonna) would be so proud!
What size dishes is he using?
We love frank!!!
Hello sir Frank proto the professional chef culinary instructor I don't know if you can grant my request but I would like to know how to make a main dish presentation so I can pass my culinary assessment I hope I could learn some and get an idea I really love your lesson ❤
I'm just curious on the tomatoes to water ratio?
Thank you chef!
Post the full recipe in the bio please ?
anyone have gluten free alternatives to the breadcrumbs for the meatballs? Anyone use oats or any other recommendations?
Thank you Frank, you are awesome!
Top Notch 👍!!
Brave doing this in a white t shirt!!
I’ve found that if I break up my ground meat outta the package in to as small pieces as I can and then add all my dry ingredients and toss the meat to coat it in the seasoning then add the beaten eggs my meatballs are much more consistent in flavor all the way thru each meatball and the whole batch.
How can I access the recipe
I want to see spaghetti and meatballs Emily style😂
Personally I prefer the Italian version with many small meatballs so that you get a meatball in pretty much every bite, instead of having to basically eat two seperate things like you have to do with the American version.
Beautiful 🎉🎉❤❤
I find if you wait to salt until after they've cooked a bit they come out far more tender.
Don't know about the tenderness, but meat salted after cooking does not have the flavor that it would if salted before cooking. And for meatballs in sauce- I'd rather have the flavor.
That looks amazing 😻😛😛😛😛😛😛😋😋😋😋😋❤️❤️❤️❤️!!!!
I like parsley and a panade for the meatballs, and add celery and carrots in with the onion.
I also like to add celery and I don’t even really like it, just makes meat sauces way better n gives it a better more complex flavor
Nice seeing Pastene tomatoes being used.
A small tip - if you want to make this vegetarian, I found that instead of the meatballs you can just use falafel. It's not the same thing obviously, but it pairs well with the pasta, and dish looks and tastes similar.
I use the impossible "meat" for my meatballs❤
I've used tempeh mashed together with chickpeas and egg. They are not as chewy but are such a great savoury flavour.
What's the purpose of meat in meatballs of you will not use meat.... Call it Vege balls (not Vegeta's balls)
@@QuantumChrist The post says you can use falafel INSTEAD of MEATBALLS. He never called them "meat". Learn to read inbred.
@@QuantumChrist He said you could use falafel INSTEAD of MEATBALLS. Learn to read inbred.
For the meatballs, how would the preparation change if you're using turkey?
Same thing
Put a really small bit of cinnamon powder too as seasoning to the meatballs.
Nutmeg
Love your dishes and videos.
I love a saucy pasta. This would be too lite for me 😂
My mother used stale Italian bread, soaked in milk instead of the breadcrumbs to tenderize everything
My grandmother always added minced onions to the meatballs, and a bit of oregano. She didn’t have cheese when she was younger, so it never ended up in her meatballs. She also used salt pork as part of the oil in the saucepan.
REQUEST!! Chori Pollo!!!