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These meatballs are the star of the show—made with 85/15 ground beef and seasoned with love and a dash of Italian magic. Every bite is tender, juicy, and full of flavor, just like grandma used to make. Once you try this method, I promise you’ll never go back. It’s the taste of Italy right in your own kitchen!
Buon Appetito! 🇮🇹
#AuthenticItalian #Meatballs #FamilyRecipe #ItalianComfortFood #antoinettesitaliankitchen
21 Comments
This is the proper way to cook meatballs-for the very reasons she states. Meatballs shouldn't be as tough as golfballs and shouldn't be mini meatloaves.
That's how my Nonna does it! ❤
That's the way my Mom did it.
Sauce
Wouldn’t you just deglaze the fry pan and integrate that into the sauce/gravy?
Different strokes for different folks as they say, I like them fried first but I can see her point doing it her way as well.
For sure! I learned that from growing up in a town with lots of Italian Americans who taught me the right way to make sauce and meatballs. No sugar in sauce either! 😊
My 94 year old Italian neighbor says “ if you think the meat don’t cook in the sauce stick you finger in there see how long you can hold it “ 😂 raw they go
No, no, no.
Use milk in your meatball mix
I just learned this TODAY, I’m shocked I never knew this Italian meatball cooking tip.
My favorite kind of wine…is cocaine.
!
I seriously thought for the first few moments of this video that she was only wearing a sun hat and apron.
Yes, this is how my mom made her meatballs right into the sauce.
I make lentil meatballs and add to veggie broth with ragu and tomato sauce in crockpot for 2 hours 😋
I thoroughly and heartily disagree. You NEED to fry them. The purpose of the frying or browning is to produce the maillard effect. Its the carmelization of sugars and searing of proteins are what develops flavors. Without that browning, it just doesn't have the same flavour. I don't care what you anyone says, meatballs are not made out of metal. Flavours will penetrate them ! You leave them in simmering in sauce long enough, the sauce flavour will eventually seep into the meat ball. Even when there's a carmelized seal seal around them ! Fry them and let them stew for a whole hour, you'll get both the flavour from carmelization and the sauce penetration!
When I worked as a home health aid the client who was bed-bound, asked me to make her spaghetti sauce and meatballs. It was the first time I ever added RAW meatballs to spaghetti sauce and let it simmer for an hour more or less. She insisted she cooked it that way all her life. Sweet Lady!
Sauce
Agreed!!!!
I’m sorry, but if you do not get them first, they are soggy and the consistency is mushy and soft. Not good. Baking or frying first gives them a firmer consistency that makes them delicious.
This lady knows what she's talking about