RECIPE HERE: https://ostarecipes.com/s/recipes/D0BJx8Tb0lF418JSFXqt
Meatballs or Polpette don’t have just one recipe. There’s not ONE way to make it. In this video I’m showing the one t I learned from my mum.
Feel free to twist the ingredients, add more cheese or don’t add it at all. Add more garlic if you like it garlicky… I
n your kitchen the only rule that matters is your taste. Use fresh ingredients while cooking from scratch, that’s what Mediterranean diet is about.
ALL MY RECIPES: https://osta.bio/ChefMarco
Instagram: https://www.instagram.com/chefmarco_nyc/
TikTok: https://www.tiktok.com/@chefmarco_nyc Facebook: https://www.facebook.com/share/1HPhLb9vJv/?mibextid=wwXIfr
About chef Marco: Welcome to my channel! I’m Chef Marco, one of the top Italian food influencers in the world. I specialize in authentic, fresh Italian recipes and want to teach the whole world how to cook from scratch! I’m from Abruzzo, a region in Italy that takes traditional Italian recipes seriously. I love all cuisines, but especially fresh mediterranean recipes for a healthy diet. Subscribe, follow along, and please leave me any recipe ideas you want to see in the comments, grazie 🙂
11 Comments
Can't wait to make this. Looks delicious. Thanks for all your delicious and easy recipes. I'm a fan.
disagree
bake on high heat to get a nice crust, then cover with sauce to boil on low to soften it again
a mixture of textures
best of both worlds
Thanks chef Marco
I tried you mother's method from your last polpette video and I am a convert – they are much more tender when you don't fry them first. Thank you, mama! (and Marco, too 😆)
Chef Marco, that looks like the perfect meatball sub in the United States!!!!!
My mother always made her meatballs with onion, fresh parsley and garlic but I don't remember her using bread, we didn't have a microwave growing up, much less a food processor, I think she used all purpose flour mixed with her egg and hamburger and she always used like 90% beef when available, when unavailable, she seered her meatballs in the pan and drained the fat before pouring in the tomato sauce and letting them simmer for a long time. But as Americans, we always poured our meatballs and sauce on vermicelli.
I've tried your meatball recipe before and the only difference for me is I use pork instead of beef. They were the best meatballs I ever made–looking forward to having them again!
My secret for meatballs (and meatloaf): mayonaise instead of eggs cuz mayonaise still binds but because of oil in mayo keeps the meatballs (and meatloaf) moist.
Ive made meatballs just like your first video twice now , wish I could post photos
Ciao Marco, I am second generation Italian and grew up in NYC. Your account is a breath of fresh air! Thank you friend. Ciao
Never fry meatballs again = never enjoy a good meatball again.