Hi there, I only discovered this channel a few weeks ago and I am a 60yrs Italian living in Ireland,was involved in the Italian restaurant business for 35 yrs and I can tell you that this gentleman's recipes are as authentic as you can get! I gather that he's of Italian decent? 🇮🇹💪👏👌
Hey there. My Grandmother was 100% Italian and lived in the lower level of our house growing up. She had her own kitchen and I probably started rolling meatballs with her when I was 9 or 10. Thanks for the comment!
I watch this guy all the time, I think he does a helluva job with really good recipes. No screaming and hollering and acting a fool, just gets down to business and he’s easy to understand. Good job
Congratulations on making my husband shed a tear. For the first time since we married, he told me to save a recipe to my grandmother's recipe box. We followed the baked version and simmered in leftover Sunday sauce...easily the best meatball we've had outside of a restaurant (and better than several of those!)
I’m so glad you have your kids involved. They have to continue our Italian traditions. My son is 30 years old now and his sauce is better than mine. Some of my best memories as a kid is making fresh macaroni with my grandmother. 🇮🇹👍
That's the goal right. Make them better cooks than us so they can cook on holidays and get togethers😂 I think my daughter will enjoy helping out when I get to the fresh pasta videos. Thanks for the comment!
It is refreshing to see someone that values his family enough to make them part of something like this. You have a beautiful family, Chef, and you seem like a great father! A real man values his family above all else!
Good video! I was shocked as well. I thought for sure they were going to go With the fried meatball. Here is the trick I took away....baking it in the oven frees me up to get other tasks completed. I will be baking tonight! Thanks
Thanks very much! I've had a person telling me that I needed to use say 5 cloves garlic instead of 3 and that the recipe is completely ruined. Sounds like a fun person lol.
@@SipandFeast Indeed lol. Want to see people lose their minds if you haven't already make a Bolognese or Paella. People come unglued saying it's not authentic 🙄 "authentic" recipes from the old country are made with what they had available. If it's made with what's available and how you like.... It's authentic. Don't even get me started on anything coming out of Texas. BEANS DON'T GO IN CHILI!
When I bake meatballs I use parchment paper and coat the meatballs with Evoo. I also rotate the the meat balls. The attempt is to try to replicate the frying process. Great show, Paul
I am 72 years old …love your channel and your recipes. They are the real deal. I grew up inItalian immigrant family…my Nonna made her sauce and meatballs like this. Awesome awesome. Thanks for this video.
You’re a lucky man. You and your wife have a great family. The fact that you make GREAT cooking vids is just a bonus. When I need a recipe the first thing I do is search thru your vids. I have never been disappointed. Thanks.
For meatballs I also put all the ingredients except the meat in a bowl and mix well. Then I add the meat and mix without compacting it too much. Love your recipes. I’ve been making my weekday sauce from scratch more often now. It is fast and easy and I love the freshness.
If you mix all your ingredients but they meat very well (a panade chef’s parlance), THEN add the meat, you A) greatly reduce the amount of mixing required, keeping your meatballs more tender and B) distribute the ingredients more thoroughly. This is true for any seasoned ground meat preparation, like meatloaf, as well. I often put the raw meatballs into my sauce, and cook them entirely in the sauce. I find lots of people tend to cook meatballs and meatloaf too long, thus drying them out.
I like both fried and baked. Sometimes I drop them in the sauce raw. Really good also. Totally different texture and taste. It’s all good. I love your videos, especially when you make a traditional Italian dish and incorporate papperdelle noodles. Mangia!!
Very easy on the eyes, user friendly, while exhibiting professional standards. I love”washed hands” for mixing. No glove nonsense. So many believe, mistakenly that gloves protect etc, but in a professional (and at home) kitchen, it is all about hand washing and avoiding cross contamination. Great kids too. Glad I found you
There’s just so much I like about your channel. Your genuine enjoyment of cooking. Your down to earth style. And, of course, when your kids join you in the kitchen. Thank you for sharing your love of cooking and your grandmothers recipes👏🏻👏🏻🍝
Thanks very much for the kind words. I love it when I can get them involved but it's often hard now with school. Anyway, thanks again and hope you enjoy my other videos.
I Made these today but made my own bread crumbs...I used some Wegmans asiago parmesan italian bread. they can out delicious!! Cooked them under the broiler...
Hi James Thanks for doing this - you are my go-to for every Italian/Italian American dish I make. Everything you make is spot on...1 of my favorites so far is Riso al Forno . This was my Sunday Gravy memory @ my Nana's house 25-30 people every week in Queens. Great memories. Maybe it is here but I was trying to find what my Grandfather made (not trippa) many Sundays is zucchini flowers stuffed with cheese. SO DELICIOUS!!! Appreciate you!
A couple years ago I started cooking my meatballs right in the sauce, and I use ricotta instead of egg and breadcrumbs to bind them. Always tender and juicy, and it makes the sauce taste amazing.
@@tdpooh1972 It works really well. They start out a little loose, but when you cook them in the sauce, they firm up just enough so they stay tender and juicy. I simmer them for at least an hour in the sauce. The sauce is just olive oil, tomato paste (fried first in the olive oil), one can of San Marzano tomatoes (hand crushed), a jar of passata (strained tomatoes), s&p, and fresh basil. After the meatballs have simmered in it, it has a deep, rich flavor.
Another Gem 💎 I still use my Nonna's recipe with the day old or 2 Italian or white bread mixed in water to add that moisture to the chopped meat always a Old School Secret.
I've never had fried meatballs.... but the meatballs I make are pretty much identical to yours and I bake them. I don't know how you beat that. So damn good.
I just made my first-ever meatballs and Sunday sauce following your recipes and guidance. They turned out delicious and were super fun and easy to make! Thank you!
Hi! Thank you so much for this wonderful recipe. I made it just as written but used my air fryer, 400 degrees for 12 minutes. OH MY GOSH, the meatballs turned our perfectly---cooked through with a slight brown crust on top. So good! I will be making this regularly.:)
I almost always broil most of my meat, simply for health reasons, so I was interested and pleasantly surprised that your kids preferred the baked meat. Thanks for another great recipe and best wishes from Northern Ireland ☘️
Great recipes. Just discovered your channel. I use veal, pork and beef for my meatballs and then cook them right in the homemade sauce on low for 3 hrs. Thats the way Nonna made them;) Absolutely moist and delicious meatballs. Left over meatballs are great for meatball subs the next day. My family just gobbles them up. Love your channel.
My mom used regular bread crumbs but also torn pieces of Italian bread in her meatballs, and she didn’t over mix the meat, so you would come across little clumps of the white bread…they were so delicious. Fried before they went in the sauce.
My Nonna came from Calabria and I learned to cook Italian from her and my mom. We all are foodies! However, I learned later from my mom that Nonna didn't use olive oil! She fed us all the most delicious Italian food and used corn oil and I never knew. Go figure... Thanks for another great video and encouraging everyone to make it their own!
Made these for family supper and they were a big success. I used the oven - perfect. For leftovers the sauce was getting a bit thick and acidic and so added half and half to make a very nice creamy tomato sauce thing - worked very well. This recipe was very helpful. Thank you for your work.
I just started making your recipes and I LOVE them!! Can’t wait to make more!! I’ve made your Sunday sauce and it’s delicious ! But I leave out the extra sugar shhhhhh also your mussels marinara and basil I threw some clams in this sauce too amazing 🙌🏼 Also I followed your baked meatball recipe because I normally fry mine, but wanted to make it easier time wise and clean up wise and they came out great!! My family might like the baked more then the fried! (Prob. because I tend to over fry from trying to multitask you really gotta stay on top of frying them can’t walk away for a second ! Anywho can’t wait for more! ✌🏻and Pasta! 🍝
You definitely don't need that pinch of sugar. I just wrapped up publishing a lot of seafood dishes, but a lot more pasta is coming up. And pizza! Thanks for support😀🙏
My mother used to fry the meatball🍝. Family from Sicily & Northern 🇮🇹 Italy. I personally 💗 the way my grandmother made them. Rolled them in flour and cooked in sauce.
Just found your site...immediate sub after vid 1 (Sunday dinner 1). Concise instruction, clear love of the game and tight editing. My man that's how you do a cooking channel.
My teenage granddaughter and I really love your channel! When she comes for an overnight we make Italian. Last night we made these meatballs AND a pizza on a pizza steel for the first time. I did use some local homemade Italian sausage instead of ground pork. Only because that’s what I had 😂 Thank you so much for sharing your great cooking skills with other families! PS used Stanislaus 7/11. I’ve ordered the Scalifini next.
I was team fried (or I thought I was) until I finally made baked These kids are my kinda taste testers, they didn’t nibble and move on, they cleaned their plates 😂😂😂
@@Lwah0812 definitely give it a try. The amount depends on how many meatballs I make. Most of the time I’ll make 2.5-3lbs of meat and I use about half of a container of Galbani Ricotta ~8oz. I eye everything so those numbers are ballpark haha. If it’s too much then add more breadcrumbs.
I was out to dinner in Rome once with an Italian work colleague and started to tell him about all the great Italian food we enjoy in the New York City tri-state area. When I mentioned spaghetti and meatballs, he became a little indignant and told me that Italians never serve meatballs with pasta. I didn't say anything in response but I thought to myself, "you don't know what your missing."
@@SipandFeast no trouble, thanks for sharing all the recipes. Who wants to cook restaurant style food at home-this is the stuff you want. I’ve made Braciole a fee time, very similar to yours, but without the breadcrumbs. We always have panko breadcrumbs in the house-would these work?
Carmelization adds a lot of flavor to virtually any beef dish. I used to fry my meatballs, but now bake them which gives you close to the same results especially after simmering in the sauce. So much easier especially if you are cooking for a large crowd. In my restaurant kitchen we baked them.
It's like going home to Long Island every time I watch you. You cook just about everything the same way I do and it makes me feel at home watching you and your sweet kids. Was Chicken cutlet on a roll with butter ever a thing for you?
I’m loving and binging your videos because they remind me of my Aunt Blanche (not my real aunt) who made such delicious Italian comfort foods. She was originally from the EC and she introduced me to so many great flavors. Now I make these recipes for my kids. Love from California!!
I neither bake nor fry my meatballs, I poach mine in the sauce! The important part is not stirring the meatballs for at least half an hour, so they have time to set! Otherwise they will break apart! I like them this way because the sauce then flavors the meatballs and the meatballs flavor the sauce! I have always had great luck doing them this way! The other thing I do is I soak my bread pieces in the milk to make a PANADE! It keeps them nice and moist but not mushy! I really enjoy your channel!
I'm making spaghetti and meatballs again and wanted to say thank you. I make the baked ones and make your marinara sauce too. I'm thinking of combining the meatballs with your pink sauce soon. The pink sauce was to die for.
Awesome video brother, both of the meatballs looked good. Cute kids too. I liked that you allowed your son to make up his own mind whether liked one or the other, or neither. Good dad. peace ✌
Hey, thanks for the information from the Sunday gravy video on the chops. Looking forward to making a pot full this Sunday for football. Enjoying the videos 👍🏻
When I was a teenager back in the '70s, we had an Italian exchange student, and she taught us to cook the raw meatballs in the sauce. Have you ever tried this? This is the way I've always made them. I would love to see you do a comparison to the baked ones you've made here. She also taught us how to make a delicious pasta carbonara unlike any recipe I've seen that I've also made ever since then.
Definitely better when fried on the stove than in the oven. For years I was using the oven, but I have switched back to the cast iron pan. Definitely better.
I'm only allowed to make your meatballs. Though emptynesters, I make the full batch and freeze the baked meatballs for later use. And they get used! Delicious! Thank-you.
It was a good comparison to make. I was going to show a third way, just poaching them right in the sauce, but didn't get to it. At some point I'll do a video on that way too. Thanks for the comment!
So my grandmother taught me to make meatballs exactly like yours except we used fresh bread soaked in milk, then squeezed pretty dry. Also, we've always baked our meatballs and added to the sauce late in the cooking. Never heard of frying until I saw it on TV cooking shows. Fatty meat FOR SURE! We also add ground veal to our pork and beef, (when budget allows). But always at least two kinds of meat! Cheers!
I do the bread in milk occasionally too. I bake them when I have a lot and fry when there's not so much. I change up my meatball process often, but share these recipes as kind of a base and encourage everyone to add ingredients and make them their own. If you want even fattier meatballs you can toss the raw meatballs right in the sauce😂 I had an uncle who did that. He also put raisins in them. No doubt veal is great in meatballs! I'll have Osso Buco coming up soon so that will be the first veal dish I post.
Great video. Very similiar to how I learned from nonna. I will say though one difference is to make the pork/sausage separately from the beef, Then roll the sausage into a very small meatball and roll the beef around the pork meatball. So it's like a meatball inside a meatball. I don't know if it makes any difference in terms of flavor or moistness; but it definitely earns a ton of style points =)
This is exactly how I make my meatballs fried in good olive oil. This was my mom's recipe Great video... This is what I am making for Easter. Our family likes Fried only.
Hi there, I only discovered this channel a few weeks ago and I am a 60yrs Italian living in Ireland,was involved in the Italian restaurant business for 35 yrs and I can tell you that this gentleman's recipes are as authentic as you can get! I gather that he's of Italian decent? 🇮🇹💪👏👌
Hey there. My Grandmother was 100% Italian and lived in the lower level of our house growing up. She had her own kitchen and I probably started rolling meatballs with her when I was 9 or 10. Thanks for the comment!
Which one did you like better, be honest,chef, you made the video.
I watch this guy all the time, I think he does a helluva job with really good recipes. No screaming and hollering and acting a fool, just gets down to business and he’s easy to understand. Good job
I love James' enthusiasm as he dives into that first meatball - that's how I'd go after it, too! lol
He is a food lover. Not a cook yet, but a great taste tester.
Congratulations on making my husband shed a tear. For the first time since we married, he told me to save a recipe to my grandmother's recipe box. We followed the baked version and simmered in leftover Sunday sauce...easily the best meatball we've had outside of a restaurant (and better than several of those!)
I’m so glad you have your kids involved. They have to continue our Italian traditions. My son is 30 years old now and his sauce is better than mine. Some of my best memories as a kid is making fresh macaroni with my grandmother. 🇮🇹👍
That's the goal right. Make them better cooks than us so they can cook on holidays and get togethers😂 I think my daughter will enjoy helping out when I get to the fresh pasta videos. Thanks for the comment!
I love that as well
It is refreshing to see someone that values his family enough to make them part of something like this. You have a beautiful family, Chef, and you seem like a great father! A real man values his family above all else!
👏🏻 agreed, good sir!
Good video! I was shocked as well. I thought for sure they were going to go With the fried meatball. Here is the trick I took away....baking it in the oven frees me up to get other tasks completed. I will be baking tonight! Thanks
Best Italian chef on RUclips
Thanks so much!
You tell people to do things the way they like. There isn't just one way to make things. I love that. Thank you.
Thanks very much! I've had a person telling me that I needed to use say 5 cloves garlic instead of 3 and that the recipe is completely ruined. Sounds like a fun person lol.
@@SipandFeast Indeed lol. Want to see people lose their minds if you haven't already make a Bolognese or Paella. People come unglued saying it's not authentic 🙄 "authentic" recipes from the old country are made with what they had available. If it's made with what's available and how you like.... It's authentic. Don't even get me started on anything coming out of Texas. BEANS DON'T GO IN CHILI!
When I bake meatballs I use parchment paper and coat the meatballs with Evoo. I also rotate the the meat balls. The attempt is to try to replicate the frying process. Great show, Paul
I am 72 years old …love your channel and your recipes. They are the real deal. I grew up inItalian immigrant family…my Nonna made her sauce and meatballs like this. Awesome awesome. Thanks for this video.
You’re a lucky man. You and your wife have a great family. The fact that you make GREAT cooking vids is just a bonus. When I need a recipe the first thing I do is search thru your vids. I have never been disappointed. Thanks.
Made these meatballs and sunday sauce. Better than any meatball I've had in a restaurant. Thanks for the Amazing content!
Beautiful kids you have chef! Man I must say you are my favourite Italian cook on youtube. Keep it up and stay safe! Love from Singapore
Hey thanks man! We eat so much Italian food at home. I figured focusing just on that for this channel was the way to go.
By far the best meatballs I’ve ever made. I’ve made them for my family many times and everyone gets so excited when I tell them what’s for dinner.
Lucky kids to have Dad like that. Best
For meatballs I also put all the ingredients except the meat in a bowl and mix well. Then I add the meat and mix without compacting it too much. Love your recipes. I’ve been making my weekday sauce from scratch more often now. It is fast and easy and I love the freshness.
If you mix all your ingredients but they meat very well (a panade chef’s parlance), THEN add the meat, you A) greatly reduce the amount of mixing required, keeping your meatballs more tender and B) distribute the ingredients more thoroughly. This is true for any seasoned ground meat preparation, like meatloaf, as well.
I often put the raw meatballs into my sauce, and cook them entirely in the sauce. I find lots of people tend to cook meatballs and meatloaf too long, thus drying them out.
We made these over the weekend. We baked them and and used milk with the bread crumbs. They were the most tender meatballs I’ve ever had!! Thank you!
Sip and Feast are the best! i have cooked so many of their things, never had a bad one yet. And so easy to follow and straight to the point.
Hi: Made a batch of these in the oven, froze most. They are the BEST ever, even after being frozen. Love your recipes.
I've now made your sunday sauce and these meatballs twice, and they are amazing!
I like both fried and baked. Sometimes I drop them in the sauce raw. Really good also. Totally different texture and taste. It’s all good. I love your videos, especially when you make a traditional Italian dish and incorporate papperdelle noodles. Mangia!!
You cook your gravy for hours also. Wonderful
Very easy on the eyes, user friendly, while exhibiting professional standards. I love”washed hands” for mixing. No glove nonsense. So many believe, mistakenly that gloves protect etc, but in a professional (and at home) kitchen, it is all about hand washing and avoiding cross contamination. Great kids too. Glad I found you
Thanks very much! I rarely put on gloves when cooking in my own house.
There’s just so much I like about your channel. Your genuine enjoyment of cooking. Your down to earth style. And, of course, when your kids join you in the kitchen. Thank you for sharing your love of cooking and your grandmothers recipes👏🏻👏🏻🍝
Thanks very much for the kind words. I love it when I can get them involved but it's often hard now with school. Anyway, thanks again and hope you enjoy my other videos.
great video. I'm going to try baking them in the oven and see how it comes out. Thanks for sharing. Love your kids being in the video. Great family
James dives in, and has that loving sauce mustache! You guys are the best.
I Made these today but made my own bread crumbs...I used some Wegmans asiago parmesan italian bread. they can out delicious!! Cooked them under the broiler...
Nice! The taste is what's important.
Way cool kids, beautiful food ...
Hi James Thanks for doing this - you are my go-to for every Italian/Italian American dish I make. Everything you make is spot on...1 of my favorites so far is Riso al Forno . This was my Sunday Gravy memory @ my Nana's house 25-30 people every week in Queens. Great memories. Maybe it is here but I was trying to find what my Grandfather made (not trippa) many Sundays is zucchini flowers stuffed with cheese. SO DELICIOUS!!! Appreciate you!
A couple years ago I started cooking my meatballs right in the sauce, and I use ricotta instead of egg and breadcrumbs to bind them. Always tender and juicy, and it makes the sauce taste amazing.
I absolutely LOVE ricotta cheese so that sounds like it would be so good.
@@tdpooh1972 It works really well. They start out a little loose, but when you cook them in the sauce, they firm up just enough so they stay tender and juicy. I simmer them for at least an hour in the sauce. The sauce is just olive oil, tomato paste (fried first in the olive oil), one can of San Marzano tomatoes (hand crushed), a jar of passata (strained tomatoes), s&p, and fresh basil. After the meatballs have simmered in it, it has a deep, rich flavor.
I am a new subscriber. My Mom was 100% Italian. I am loving your channel. ❤️
Thank you, and welcome to the channel!
So glad that you added milk. My Nonna always added milk and it makes the meatballs sooo tender.
I also like to bake them. It's a lot easier and you get rid of some of the fat.
Thank you, Great videos! Excited to try the Sunday Gravy & meatballs!
Thanks! Hope you enjoy them and would love to hear how it turns out for you!
Another Gem 💎 I still use my Nonna's recipe with the day old or 2 Italian or white bread mixed in water to add that moisture to the chopped meat always a Old School Secret.
@sipandfeast made these today for our Easter Sunday lunch. Superb!!
I've never had fried meatballs.... but the meatballs I make are pretty much identical to yours and I bake them. I don't know how you beat that. So damn good.
I love the idea of doing a test between two different foods. Love the video👍
Thanks Josh. Going to try to make some more of these videos!
Fried is the way I like mine. But what a great show!!! Sooo glad I found this channel!!!
Thanks very much and welcome to the channel.
I just made my first-ever meatballs and Sunday sauce following your recipes and guidance. They turned out delicious and were super fun and easy to make! Thank you!
Hi! Thank you so much for this wonderful recipe. I made it just as written but used my air fryer, 400 degrees for 12 minutes. OH MY GOSH, the meatballs turned our perfectly---cooked through with a slight brown crust on top. So good! I will be making this regularly.:)
You're the best, love all your recipes
Thank you so much. Trying your recipes very soon.
I almost always broil most of my meat, simply for health reasons, so I was interested and pleasantly surprised that your kids preferred the baked meat. Thanks for another great recipe and best wishes from Northern Ireland ☘️
Thanks very much! Appreciate you watching.
Excellent meatballs this will become my new go to recipe. Super simple but very flavorful. Thanks!!!
Great recipes. Just discovered your channel. I use veal, pork and beef for my meatballs and then cook them right in the homemade sauce on low for 3 hrs. Thats the way Nonna made them;) Absolutely moist and delicious meatballs. Left over meatballs are great for meatball subs the next day. My family just gobbles them up. Love your channel.
My mom used regular bread crumbs but also torn pieces of Italian bread in her meatballs, and she didn’t over mix the meat, so you would come across little clumps of the white bread…they were so delicious. Fried before they went in the sauce.
My Nonna came from Calabria and I learned to cook Italian from her and my mom. We all are foodies! However, I learned later from my mom that Nonna didn't use olive oil! She fed us all the most delicious Italian food and used corn oil and I never knew. Go figure... Thanks for another great video and encouraging everyone to make it their own!
Made these for family supper and they were a big success. I used the oven - perfect. For leftovers the sauce was getting a bit thick and acidic and so added half and half to make a very nice creamy tomato sauce thing - worked very well. This recipe was very helpful. Thank you for your work.
Glad you enjoyed the meatballs! Making a creamy sauce with the thickened remaining sauce is a great idea.
Made these yesterday and followed the advice of your kids and baked them. They were fantastic.
Great to hear!
I just started making your recipes and I LOVE them!! Can’t wait to make more!! I’ve made your Sunday sauce and it’s delicious ! But I leave out the extra sugar shhhhhh also your mussels marinara and basil I threw some clams in this sauce too amazing 🙌🏼 Also I followed your baked meatball recipe because I normally fry mine, but wanted to make it easier time wise and clean up wise and they came out great!! My family might like the baked more then the fried! (Prob. because I tend to over fry from trying to multitask you really gotta stay on top of frying them can’t walk away for a second ! Anywho can’t wait for more! ✌🏻and Pasta! 🍝
You definitely don't need that pinch of sugar. I just wrapped up publishing a lot of seafood dishes, but a lot more pasta is coming up. And pizza! Thanks for support😀🙏
My mother used to fry the meatball🍝. Family from Sicily & Northern 🇮🇹 Italy. I personally 💗 the way my grandmother made them. Rolled them in flour and cooked in sauce.
I baked them, i made some yesterday and my husband loved them.
Just found your site...immediate sub after vid 1 (Sunday dinner 1). Concise instruction, clear love of the game and tight editing. My man that's how you do a cooking channel.
Thanks very much for liking the content and for subbing.
You have to try the short rib Ragu recipe…first recipe I made and it’s AMAZING! I’m planning on making it again this week.
I make this recipe with Ritz cracker crumbs instead of breadcrumbs. Everything else the same. Very good!
I like the 80/20 ground beef tip, and the milk. Will definitely try this for my next sauce. Beautiful kids. Thanks for posting
My teenage granddaughter and I really love your channel! When she comes for an overnight we make Italian. Last night we made these meatballs AND a pizza on a pizza steel for the first time. I did use some local homemade Italian sausage instead of ground pork. Only because that’s what I had 😂 Thank you so much for sharing your great cooking skills with other families! PS used Stanislaus 7/11. I’ve ordered the Scalifini next.
Great to hear! I think both the 7/11 and the Sclafani are extremely close in taste. So whichever one is cheaper I would probably go for.
I was team fried (or I thought I was) until I finally made baked
These kids are my kinda taste testers, they didn’t nibble and move on, they cleaned their plates 😂😂😂
I use ricotta instead of milk. I like the milk idea too, both are key to keep from drying out. Great video 👌🏼
Thanks! Ricotta is great in them.
Sounds interesting, do you use the same amount of ricotta? I might have to try that when I try making some…half with milk and half with ricotta.
@@Lwah0812 definitely give it a try. The amount depends on how many meatballs I make. Most of the time I’ll make 2.5-3lbs of meat and I use about half of a container of Galbani Ricotta ~8oz. I eye everything so those numbers are ballpark haha. If it’s too much then add more breadcrumbs.
I was out to dinner in Rome once with an Italian work colleague and started to tell him about all the great Italian food we enjoy in the New York City tri-state area. When I mentioned spaghetti and meatballs, he became a little indignant and told me that Italians never serve meatballs with pasta. I didn't say anything in response but I thought to myself, "you don't know what your missing."
Great channel thanks for all the recipes. I live in Scotland in the UK & love all this type of home style Italian food.
Thanks for liking the channel!
@@SipandFeast no trouble, thanks for sharing all the recipes. Who wants to cook restaurant style food at home-this is the stuff you want. I’ve made Braciole a fee time, very similar to yours, but without the breadcrumbs. We always have panko breadcrumbs in the house-would these work?
I like to air fry my meatballs and then finish them in the Sunday gravy. They are delicious!
Great looking meat balls cooking with family is the way to go.
yep.....so good!
Carmelization adds a lot of flavor to virtually any beef dish. I used to fry my meatballs, but now bake them which gives you close to the same results especially after simmering in the sauce.
So much easier especially if you are cooking for a large crowd. In my restaurant kitchen we baked them.
It's like going home to Long Island every time I watch you. You cook just about everything the same way I do and it makes me feel at home watching you and your sweet kids.
Was Chicken cutlet on a roll with butter ever a thing for you?
I’m loving and binging your videos because they remind me of my Aunt Blanche (not my real aunt) who made such delicious Italian comfort foods. She was originally from the EC and she introduced me to so many great flavors. Now I make these recipes for my kids. Love from California!!
Thanks so much! Glad you're enjoying the videos!
I can still see my grandmother standing at the stove and methodically turning the delicious meatballs RIP Nan !
Awesome. I always bake!
Thanks! I alternate. When I have a lot, I always bake them, but do like to fry them when it's a small batch.
I agree with the angels baked is tender juicy and yummy!
Sammy and James... The true taste testers 😂
I've always drop my meatballs right into the sauce, I think I'll try baked, great Video
Well done video, Children involvement was excellent
Thanks very much!
Have totally been binge watching ur videos all weekend..🥰
Really appreciate you watching!
love it. surprised.
I neither bake nor fry my meatballs, I poach mine in the sauce! The important part is not stirring the meatballs for at least half an hour, so they have time to set! Otherwise they will break apart! I like them this way because the sauce then flavors the meatballs and the meatballs flavor the sauce! I have always had great luck doing them this way! The other thing I do is I soak my bread pieces in the milk to make a PANADE! It keeps them nice and moist but not mushy! I really enjoy your channel!
I'm making spaghetti and meatballs again and wanted to say thank you. I make the baked ones and make your marinara sauce too. I'm thinking of combining the meatballs with your pink sauce soon. The pink sauce was to die for.
Awesome video brother, both of the meatballs looked good. Cute kids too. I liked that you allowed your son to make up his own mind whether liked one or the other, or neither. Good dad. peace ✌
Thanks very much!
Hey, thanks for the information from the Sunday gravy video on the chops. Looking forward to making a pot full this Sunday for football. Enjoying the videos 👍🏻
Of course! I know that can be a bit confusing with the chops. I hope you enjoy the sauce and meatballs this weekend!
All your recipes are great , very well explained 👍
Love this video. Informative
I cook mine in the sauce. Grandma always did and that’s how I prefer. They are tender and juicy.
Another great one…thanks
When I was a teenager back in the '70s, we had an Italian exchange student, and she taught us to cook the raw meatballs in the sauce. Have you ever tried this? This is the way I've always made them. I would love to see you do a comparison to the baked ones you've made here. She also taught us how to make a delicious pasta carbonara unlike any recipe I've seen that I've also made ever since then.
Each there own but this is not the way to cook meat. All the flavour will escape.
That's the equivalent of making boiled chicken.
This is your best video yet. Love it!
Thanks! This was a fun one to make!
Definitely better when fried on the stove than in the oven. For years I was using the oven, but I have switched back to the cast iron pan. Definitely better.
My mouth watered so much that I had to subscribe.. 🤣
My favorite part of this video was watching your kids judge them. Exceptional video, keep up the great work!
I'm only allowed to make your meatballs. Though emptynesters, I make the full batch and freeze the baked meatballs for later use. And they get used! Delicious! Thank-you.
I’m definitely gonna try this recipe! Thanks!
Hope you like it!
The salt on the garlic chopping board trick was pretty cool.
Had a feeling they would like baked! There's just something about a baked meatball thats just sooo delish
It was a good comparison to make. I was going to show a third way, just poaching them right in the sauce, but didn't get to it. At some point I'll do a video on that way too. Thanks for the comment!
@@SipandFeast Ohhhh I bet I would love the poached meatball, I think thats what my old boss for her gravy and its *chefs kiss*
So my grandmother taught me to make meatballs exactly like yours except we used fresh bread soaked in milk, then squeezed pretty dry. Also, we've always baked our meatballs and added to the sauce late in the cooking. Never heard of frying until I saw it on TV cooking shows. Fatty meat FOR SURE! We also add ground veal to our pork and beef, (when budget allows). But always at least two kinds of meat! Cheers!
I do the bread in milk occasionally too. I bake them when I have a lot and fry when there's not so much. I change up my meatball process often, but share these recipes as kind of a base and encourage everyone to add ingredients and make them their own. If you want even fattier meatballs you can toss the raw meatballs right in the sauce😂 I had an uncle who did that. He also put raisins in them. No doubt veal is great in meatballs! I'll have Osso Buco coming up soon so that will be the first veal dish I post.
love the recipe
Great video. Very similiar to how I learned from nonna. I will say though one difference is to make the pork/sausage separately from the beef, Then roll the sausage into a very small meatball and roll the beef around the pork meatball. So it's like a meatball inside a meatball. I don't know if it makes any difference in terms of flavor or moistness; but it definitely earns a ton of style points =)
Really starting to make me miss growing up in South Philly back in the 90s.
This is exactly how I make my meatballs fried in good olive oil. This was my mom's recipe Great video... This is what I am making for Easter. Our family likes Fried only.
Hi Nancy! I was surprised my kids went for the baked. For me though I love fried!
Looks Delicious and im about to go watch your sauce video now, Just wanred to share that my nana always fried hers but in water not oil. 🤤