Today I’m reacting to the American Queen of Italian Meatballs, oh yes, you heard it right! She did a great job, and as king of Meatballs I feel I can give her this title!
Obviously I would suggest her to make some small changes to the recipe, but her meatballs look great and I really wanted to taste them! Yum!
💯 Follow this link to read and print my family Italian Meatballs Recipe: https://www.vincenzosplate.com/recipe-items/italian-meatballs-recipe/
#meatballs #reaction #reactionvideo
===============================================
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
25 Comments
Big round of applause to Natasha for making great Italian meatballs. What other videos should I react to?
So, seeing your face superimposed on Sgt. Hartman's body; should we all start referring to you as the Gunny of Italian cuisine? 🤔😂❤️
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
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.
I would love to see one on an America's Test Kitchen Italian recipe.
Bake the Meatballs in the sauce in the oven is my preference… and no mushy bread.
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!
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.
Vincenzo, what about the nonnos? Don't forget that some of the heavy lifting in Italian cuisine is done by men. Shame on you; here's a grandpa you should meet OrsaraRecipes https://youtu.be/mfANZyY2fDU Ciao.
Baking gets a more consist browning and the ball stay round. Try it!
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.
Dude had a foodgasm…
Meatball sub, brings me back to childhood.
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.
I also like to make a meatball baguette sub sandwich like you make for Puttanesca pasta sauce (no pasta) with Pecorino Romano on top.
Great video, but when she says that sauteing the meatballs seals in the juice she's totally wrong. All seating does is brown the outside through a maillard reaction. It's similar to caramelizing sugar, but done with proteins. It's actually drying out the layer that browns.
The end was funny haha. Put them in Ramen!!!
Vencenzo You missed she used curly parsley and one egg for #2 of protein should have been 2 eggs
If I use Ground Beef, I like to add 20g of dried Mushrooms soaked in water, and finely chopped to enhance the umami flavour.
No bounce no good.
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.
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!
Have I watched Natasha!?!? Does a bear 💩 in the woods?
Mashed potatoes and gravy……
reminds me of Swedish meatballs 🤨
I did not think about freezening meatballs. I'll do it.