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How to Make BEST ITALIAN MEATBALLS



ITALIAN MEATBALLS
Italian meatballs are the ultimate comfort food, taking you right back to a special time in your childhood. This meatball recipe was taught to me by my mum and it has been passed down to her from my Nonna so when I make it I feel right at home, no matter where I am in the world. Pork and veal mince along with a couple of my secret weapons, (dried herbs and moist bread!) really bring out the best in flavours and texture with this family favourite. Not your average Italian Meatballs

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ITALIAN MEATBALLS

INGREDIENTS – MEATBALLS:
500g (1.1 POUND) mixed pork & veal mince
3 garlic cloves
½ carrot – peeled and sliced in 2
½ celery stick
Extra virgin olive oil
Fresh breadcrumbs
3 eggs (preferably free range)
Fresh parsley (chopped)
Dried herbs (sage, marjoram, oregano)
2 x slices of bread (with crust cut off, sliced into medium size pieces)
Water
4 x tablespoons Pecorino cheese
4 x tablespoons Parmigianno cheese
Bowl of water
Extra virgin olive oil
Salt and Pepper

INGREDIENTS – SAUCE:
1/3 carrot
1/3 celery stalk
1 x garlic clove
EVOO
Passata or peeled tomatoes

METHOD:
THE SAUCE:
1. Add a garlic clove, ½ carrot and ½ celery to the hand blender. Pour in a tablespoon of EVOO and blend.
2. Put a medium size frypan on the stove at a low-medium heat and add a generous drizzle of EVOO.
3. Once the oil starts to warm, add the vegetable puree, tomato passata (or freshly peeled tomatoes) and a sprinkle of salt. Then mix really well making sure all of the ingredients come together really well.
4. Leave the sauce to cook for 1-3hr (depending on how much time you have!). If you slow cook it, it ALWAYS tastes best, adding some basil toward the end so it enhances the flavour but doesn’t overcook!

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THE MEATBALLS:
1. To make these Italian meatballs, put the garlic, carrot and celery into a small hand blender. Mix them together with 2 tablespoons of extra virgin olive oil (EVOO) and blend until smooth.
2. Place the mince into a mixing bowl and add the vegetable mixture.
3. Add 3 fresh eggs, 3-4 tablespoons of fresh breadcrumbs and a generous amount of freshly chopped parsley.
4. Next, sprinkle dried herbs over the top, to really enhance the flavour of the Italian meatballs.
5. Now dip the slices of bread into the bowl filled with water, a couple at a time, then quickly removing them and squeezing all the water out using your hands.
6. Break up the wet bread into pieces, using both of your hands, adding them to your main mixture as you go.
7. Next up it’s time for the cheese! Add both the pecorino and parmigianno to the bowl and be sure to take the flavour of these Italian meatballs to a whole new level!
8. Add in a tablespoon (or two!) of EVOO along with a sprinkle of salt and pepper.
9. It’s now time to mix it all together! Using your hands (or a fork), mix the ingredients together really well, making sure the eggs are mixed well and everything is combined.
10. Do this, until you are able to form a large ball (for this part hands-only are best!) and most of the mixture has been removed from the sides of the bowl.
11. Now to form the Italian meatballs! Make sure you have cleared the space you are working on and prepare a tray with some baking paper on top.
12. Wash your hands thoroughly, keeping them a little bit wet to make it easier to work the mixture.
13. Get a palm full of ingredients (or less, depending on the size you want to make) and roll them into a ball.
14. Make as many meatballs as you can using all of your mixture and try to make them all more or less the same size as this will ensure they all cook through at the same time…

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27 Comments

  1. Natalya Christensen says:

    unbelievable flavor 🤯and forever juicy, wow! thank you Vincenzo

  2. Torkel Svenson says:

    0:18 As a Swede, that's a declaration of war.

    Just kidding, looks delicious!

  3. Hi Vincenzo. Me and my girlfriend have been binge watching your italian recipes and tried a few of them now (we did the 4hour bolognese last weekend, was amazing). We are making this on friday for my mum – would you recommend these with some kind of pasta or not? Perhaps normal spaghetti or fettuccine? Greetings from Denmark..

  4. Tony Gombas says:

    Awe Vincenzo you are the best thank you for sharing your recipes ❤️❤️❤️

  5. Kathleen Tinley says:

    They looked delicious!

  6. Taga Ilog says:

    Your sauce should have it available here in the Philippines ♥

  7. Albert Harrison says:

    Making these this morning . Thank you ..

  8. Thomas Kotch says:

    Vincenzo's plate is my favorite channel. I wish I could meet him.

  9. MUA M says:

    As a women living in Sweden Italian meatballs is like a blasphemy but lets see if I’m going to try it I need to see how they taste😁

  10. Annie Hyams says:

    Thank you so much for the beautiful recipe the meatballs are amazing and delicious thank you so much for sharing the beautiful recipe and thank you so much for the beautiful red rose and the beautiful messages 😀😀👍👍❤️❤️🌹🌹

  11. J L P says:

    Beef and pork is nice

  12. Mama Africa says:

    I will try it thanks ❤❤❤❤❤❤

  13. Andy King says:

    this is really bad. Watching this on the couch at 10pm…should rather go to bed but getting really hungry now….

  14. Sera gio says:

    Thank you Vincenzo
    I have been struggling for years to find the best meatballs
    And you are right pork snd veal the best !!!! This is my recipe forever
    Oh yea!!!!!!

  15. John Casey says:

    That is some art right there. Looks delicious !

  16. D.J. Dread says:

    My brother sent me this link and I made them last night, wow, they came out delicious, the best meatballs I have ever had.

  17. Peter & Ana Arnal says:

    Vincenzo, we made your recipe for new year's eve and it was amazing. The best meatballs recipe we have ever made or tried anywhere. Happy New Year from Boston!!!

  18. Dean Douglas-Latka says:

    What’s the oven method, times/temp? When do I add the sauce? I wanna steam bake in a covered cast iron braiser pan.

  19. Matt Chittle says:

    I do the same with my veg. Sometimes I'll add broccoli so the kiddos will get their helping of green vegetables. They love it.

  20. Gabriella Tóth-Kekesz says:

    I just found this recipe, made it yesterday. It is amazing, the whole family loved it. Thank you so much Vincenzo. Greetings from Hungary.

  21. Gerhard Schneider says:

    Made them tonight. Spectacular! Everyone loved it.

  22. thatonegoodman says:

    I made these meatballs today… brilliant! They are the best I've ever had. Thank you.
    May I suggest to you… a video on the differences between grand padano, reggiano, and pecorino cheeses… and when best to use them individually, or in combination.
    Thanks again.

  23. Blue Sky says:

    Vincenzo ? The sexiest sicilian cook EVER !!!!!!!!!!

  24. Blue Sky says:

    God bless your Italian big balls !!!!

  25. michael bugby says:

    Is it proper to serve with pasta

  26. Allan Norstrand says:

    Making them now! Great Video

  27. Byron Cowell says:

    Hey when your sauce comes to the US late me know I would love to try it

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