The Juiciest Italian Meatballs I Have Ever Made !
ฝัง
- เผยแพร่เมื่อ 17 ม.ค. 2020
- Ep2. I tasted, replicated and tried to improve on Italian Meatballs. Big thanks to 368 in NYC for letting me use their kitchen :) Support my work on : / frenchguycooking
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ? • Can I Make The Perfect...
- Ep2 : The juiciest Italian Meatballs I have ever made ! • The Juiciest Italian M...
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs... • Swedish Meatballs : Th...
- Ep4 : My Initiation to True Turkish Meatballs... • My Initiation into Tru...
- Ep5 : Can I Create a Perfectly Round Meatball ? • Can I Create a Perfect...
My (updated) Italian Meatball Recipe :
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Ingredients (you still need to watch the video to understand the full process)
1 pound ground beef ( 20% fat )
1 tsp salt,
1 egg,
2 slices of white sandwich bread, soaked in whole milk,
1.5 garlic clove,
1/8 cup chopped parsley (flat leaf is possible)
1/8 cup (up to 1/4) grated pecorino cheese (Parmesan works as well, but it is less funky)
1 heaped tbsp of Ricotta cheese
1 heaped tbsp of grated zucchini flesh (white only)
Aim for 2 ounces ~55g raw meatball in weight.
Preheated oven, 425°F or 220°C, then roast them for 16 to 18min. and NO SOAKING.
NYC addresses from this episode :
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Frankies 457 Spuntino
457 Court St, Brooklyn, NY 11231, United States
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The Meatball Shop
200 9th Ave, New York, NY 10011, United States
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Director, Author, Host & Camera : Alex
Editor : Joshua Mark Sadler
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Salut,
Alex - แนวปฏิบัติและการใช้ชีวิต
I only watched to see how many times Alex could say "juicy balls" without laughing.
And how many times did you reach? You can't leave us all in suspense!
Cartmans balls are dry
I made this recipe today and I can confirm they are juicy and tender
Drinking game? Every time he says it, take a drink! Drunk by minute 5!
@@strider2175 Only 1
6:40
Alex: Fat. Equals...
Me: Flavor
Alex: *P L E A S U R E*
Me: well ok then
J_Squatch i wanted to drop a like but it's at 69 likes rn and that seems kinda appropriate
Thank you.
6:46
6:46!
Now those are some juicy looking balls! Nice one Alex. x
My man 🙏 !!!
Alex senpai has recognized you!
@@Finn959 😂❤
I knew it'll be delicious if i look at it and cover my smile from everyone
I cook in an Italian restaurant where meatballs are one of our essential dishes. There's a massive difference between a meatball that has just finished cooking and one that's been sitting in marinara in the walk-in for a day or two and/or in the warm sauce during service. They are always great, but they definitely transform after a small amount of time submerged in marinara. They are very spongy and light right away, and become more and more dense with time. The benefit to keeping them in the sauce is that your marinara turns into gold and is a fantastic base for many other dishes.
The best tip I know is that when your slicing prosciutto ages too far to slice thinly, incorporate it into your meatball grind for an umami bomb.
Alex in NYC: loses the accent
Alex in the Airport: The accent is back!
Oh, and please tell me you met Stephen from "Not Another Cooking Show"
I met stephen from "Not Another Cooking Show"
did you notice tho, he stuffed his face with food to even approximate a NY accent! :)
I've always thought their styles are so similar, they must meet!
I was really hoping when he said he'd have to find a cool kitchen it would snap to Babish's kitchen
My mans is really using meatballs as an excuse to write off two international vacations on his taxes
Johann K ahahahaha if so it’s genius
Lol!
Two, so far ...
Lol, that would be a great reason to start a TH-cam channel. ****off to study business taxes and write offs****
That’s BS, pay your taxes and stop stealing from the Government
Whenever the camera shots and the music intensifies, you know there will be an epic result coming..
The best thing about this video was the reveal at the end that the “Italian” meatballs are only the start of the journey. Sweden was the obvious flex. I imagine Chinese lions heads meatballs will be part of the journey, and Spanish albondigas. Does kibbeh count? They are my favourite Lebanese snack. Or will it be köfte instead. Vietnamese meatballs would be great. Maybe Indonesian. German Königsberger Klopse. Some African? Indian kofta (mostly meatless?)
You forgot the tiny Dutch meatballs, served in a broth.
Chinese yumcha meat balls are soooooo fucking springy and snappy. Its texture is 'puerfecct'
Such a wide variety, with different sizes, textures, and flavors. All can be pretty damn amazing.
Kibbeh is by far my favorite meatball type thingy.
Maybe unrelated, but pallott cac' e ov' (meatballs without meat, made only with cheese and egg, fried then soaked in tomato sauce), delicious regional italian plate from abruzzo! It would be a nice twist on the classical meatballs :-P
Alex: lives in france, few hundred kilometers from italy.
Also Alex: Flying to new york to eat authentic italian cuisine.
Also can speak Italian very well. But nope, NYC it is! lol.
If he wanted good pizza he should have went to Chicago.
@@vagabondwastrel2361 hahhahaa. Good joke
@@vagabondwastrel2361 I'm pretty sure those deep dish pies taste like heaven. But I'm even more sure they're not pizzas. :P
going to ikea to get swedish meatballs :D
My mother's recipe for meatballs (I come from the south of Italy, so in other regions could be different)
1 kg of meat ( a mix of beef meat and pork meat, the percentage of beef meat is generally the highest one, more than 70-80% )
2-3 eggs
8 to 10 gr of salt
parsley q.b. (for me every meatballs should have the right amount of it)
150 gr of cheese ( you should use hard cheese, personally we use parmigiano reggiano or rodez )
100 gr of breadcrumbs
1 glass of milk
Meatballs size should be big like a walnut.
You should mix all together. (If it is too dry or too wet, you could add milk or breadcrumds based on consistency)
Then you could fry them or cook with tomatoes sauce (but firstly you should seal them in a pan with a little bit of olive oil).
For other recipes from the south of Italy, I'm here :D
Ho pensato che se fosse andato in Italia avrebbe imparato da subito come non fare polpette troppo asciutte!
Same as my Nonna, she added Pine nuts and raisins as well.
beef is actually the word for 'cowmeat' and pork is the qord for 'pigmeat' so no need for a 'meat' after the word beef or pork :)
@@kptnkaoz2203 thanks, I didn't know that 😂
The size is the most important difference. I am of Sicilian background I see these massive American meatballs the ones I grew up in were like yours. Maybe walnut sized
The cinematography paired with the music when you do your own version is absolutely beautiful. The close up shots, the wider shots of you mixing, the slow motion drizzle of the olive oil paired with the classical music is just stunning. Pressing the meatball to show the juices come out and licking the plate makes me feel emotional. Great job.
Made these for Christmas dinner with lasagne, after initially complaining when the video was released about the use of zucchini. BUT... so amazing! Will never make my old way again. For those of you trying at home, he really breezes fast through the part where you have to squeeze extra milk out of bread and the water from the zucchini. I added some crushed red pepper because I like a spicy meatball!
*Makes meatball*
Lady trying it: wow the cheese on top is good
Alex:👁👄👁 ‘and what about the--‘
🤣
Yup, I died a bit inside when she made that "comment"
Thats because she's from the US where orange cheese that tastes like nothing is on daily menu.
@@simonstadelmann1448 are you saying he bought that cheese from another country?
Nina M. yes actually, because real parmersan, parmergiano reggiano or something, can only be made in 3 region in italy, and if you call parmesan that was made anywhere else, and you call it the real name, you gonna get sued.
As a guy who likes meatballs, I feel like there wasn't enough comparison of meatballs from different places in the area like you did with other foods.
You went nuts with Croissants, trying them for days.
Are you missing the fennel seeds? I am. And I don't use parsley.
He said at the end that (presumably) the next video is going to cover Swedish meatballs
did you watch the end of the vid?
Balls around the world
Probably budget constraints due to it being sponsored by his patreon supporters.
"my SUPER-teeeurs on Patreon"
Don't you ever change or lose your accent Alex, you precious Frenchman.
How many roads must a man walk down before he realizes he should have listened to his grandmother in the first place? 😁
that's sooo true. In Italy we learned how to cook meatballs from our mothers. Meatbolas it's a "piatto povero" (poor dish) too much "science" has nothing to do with the passion of making a good dish with not many ingredients! ...And he's adding tomato sauce separatelly!!??? Please !!!! per favore!!!
Everybody feels that their family recipe tastes the best! Too many times eating the meatballs when you came in so hungry. Nothing can taste as good.
I didn't know I needed a globe-trotting Great Meatball Adventure, but here we are and I am so thankful. Cheers!
Ahhhh the most exciting thing I’ve heard in months is you going to make Swedish meatballs! I had hoped so much you’d make some on this series
Making this tonight, and I honestly cannot wait. Thank you for everything that you do for us, Alex. You are truly the real MVP.
Watching your video has made me want to get back into cooking. I moved far away from home and have been working a lot and lost my wooo as I call it. My vibe, my centre, my peace! But you’ve awaken my inner cook and I thank you. My family thanks you. I will continue to support you and your channel. What your doing is amazing and I love that your taking the time to edit and bring content in a way others don’t. Keep doing your thing. I’m here to soak it in. Thank you.
Fat
equals
Plasure
I nearly spat out my coffee
coffee in east germany?
@@TK-nw5fe Ersatz likely
Also das, was es in der DDR an Kaffee gab, wurde natürlich gerecht verteilt. Ca. 0,6 g pro Person.
@@volksgenosseerichhonecker5104 Pro...Jahr?
@@antonb9459 Natürlich nicht. In der Regel gab es neue Rationen alle 5 Jahre. 0,6 g alle 5 Jahre scheint mir ausreichend :)
My heart flutters when Alex enjoys his food so much it makes him sing :D
So entertaining, iconic, and just down right great cooking. Thanks Alex!! Too cool 😎
Alex, your smile, your attitude, your videos delight me. Thanks for making great stuff and teaching us!
Me: I hate when recipe pages have ten paragraphs of life story before the actual recipe
Also Me: Hey lets watch this guy literally go to a different country for just meatballs
It was a spring day in Rome, where I was studying abroad; the year was OH MY GOD LINDA GET TO THE FOOD ALREADY
Top marks to the editor. Music makes me feel like I’m watching a movie.
That would be Alex lol
@@almostremembered No, it even says in the description who the editor is.
Bless your heart, i've been craving for meatballs all the year, well 19 days, definitely trying it!, can´t wait for next episode
Alex - great series - love the way you approach the way to construct a recipe - please keep on doing them
I feel like I am watching the Netflix series Chefs Table lol
yeah but better
not as pretentious though
Better and not so over produced. I dont know if thats the right term but I think you get what i mean.
I am amazed over this guys editing skills
youtube cooking shows are by far better then network cooking shows
BWB
Googa Food/SVE
Alex
they are all amazing making the food the center and not some sad back stories
It took me 2 days to find the best grade of ingredients to replicate Alex's recipe and honestly it surpassed my expectations. The taste was nothing short of incredible 👏.
Thanks Alex for the video! It is an incredible series. It gives me a documentary kind of feeling. Keep up the good work!
I love how you've edited and shot this. It looks amazing 😍
I followed your recipe with a group of friends and we were all very impressed. Juiciest meatballs ever!
This week: To find authentic Italian meatballs I have to come to NY.
Next week: To find authentic Swedish meatballs I have to come to Wisconsin.
This is the greatest Alex. Your videos are so full of love for the food.
Thank you for the amazing info and video Alex. Keep them coming! I want more vids!
We put Ricotta in ours... so good.
its at 69 likes... nobody like, i know i wont.
@@Pops_Maellard its 89 now
90 now
As have I. but I’m not gonna tell “youtube”’ how to make mine lol.
What? Oh... it’s got likes 😉 you sad bastards 😂
"Oh la vache !" that sounded quite honest ;-) food gets us at the core.
Boom you back to great content and superbly filmed and edited , superb stuff ! Well done Alex
Just made this tonight and it was fantastic. Followed the video and recipe as accurately as possible and had amazingly tasteful results. Thank you for covering all of the bases and giving me the most delicious meatball recipe
I'd love to see you make german "königsberger klopse" ...,creamy sauce with capers. My grandmother used to make them for me when i was little...I'm curious if you'd like them.
Edit: My mom corrected my königsberg is actually in poland these days
I belive Königsberg is called Kaliningrad now. Used to be Prussia, now a part of Russia.
@@JacquesDeLeon Still these are called "Königsberger Klöpse" ;) Also would love Alex' take on "Frikadellen" ...
Alex should try Königsberger Klopse in Berlin at Michelin-Star-Chef Tim Raue... if it's in the Budget provided by skillshare😀
I’m not an expert but I would recommend you to try these things:
Not adding just pecorino but mixing it with Parmesan
Playing with the various types of meat for the balance of taste and structure (not just beef but also pork for fats and chicken for proteins)
Adding nutmeg to give extra flavor
You could also lightly cook them in a pan (to give them a crispy maillard texture) and then add the tomato sauce to let them simmer gently
@mark heyne I love balls with fennel seads.
Nutmeg and allspice - my favorites for meatballs.
Well done, Alex! Here is another idea: pour a 0.5cm layer of strong beef demiglace into a greased quarter sheet pan, then pop it in the freezer. When the demiglace is completely frozen, turn it out and chop into very small pieces. (If you want, break the sheet into a strong plastic bag and quickly beat the hell out of it, that's loads of fun.) If the pieces start to thaw, pop back into the freezer to refreeze. After you finish mixing your meatballs, and just before you form them, mix in the frozen demiglace pieces - for 2 lbs beef, perhaps 1/2 cup of the frozen demiglace. Cook as usual, and you might be surprised at the extra juiciness.
I got this idea from learning about xiao long bao, the famous soup dumplings from Taiwan. Try it out sometime and see if it helps your meatballs, it does help mine.
The production of the slow mo! 👌 Magnifique! 👍
I really like the investments you’ve made in camera work. I’ve always loved your channel. I feel like you have managed to keep the, uh, je ne sais quoi of your oeuvre, so to speak, but made it just a bit juicer. Like these meat balls. Epic fun and deliciousness! Merci!
Wiping up the sauce with his finger at the end and snatching an extra meat ball right off the pan made the experience even more American.
when the *chef's table* slo-mo comes on, you know he's nailed it. lol
Yay, Swedish meatballs!!! Heres hoping for butter fried, no oven, brown sauce covered small meatballs with lingonberry jam!!!!!!
as a life long meatball enthusiast, i must say i love the meatball journey!
I've been adding zucchini to my meatloaf for years. Makes it so much juicier!
Happy New years Alex always enjoy your videos
Incredible, that's one more time a beautifull episode. these shots like chef's Table, haha, very nice and funny like the joke of umami blue ... you take pleasure to do this serie and we can feel it, so I take pleasure to lok at that ! THANK YOU !
A french compatriot
Have a beer, Black out, Wake up in the morning.. 😂
Your Brooklyn accent improved when you had your mouth full of breakfast.
Well done! I love the quest for the perfect meatball. I also love experimentation that accompanies that quest. I have so much fun trying different things, but primarily, aside from flavor, the two most important qualities are moisture and texture. Once that has been established, flavors and seasoning is wide open for experimentation!
the best video i have watched all of quarantine after barstool pizza reviews. thank you
Waiter: "hands Alex his food"
Alex: Is that a challenge?
*This week:* goes to NYC to learn how to make meatballs; makes his Grandmother's recipe instead;
*Next week:* goes to Sweden to learn how to make Swedish Meatballs, makes his Cousin's recipe instead 😂
Suzanne Baruch he only added courgette from his grand mother’s recipe, but your joke is funny anyway
Dymz it’s zucchini lol
@@11vvERN courgette (french i believe), zucchini (italian), squash (derives from a native word which i can't recall) it's just different names for the same thing
what isthath oh ok thx
@Sherlock Holmes Thanks! i didn't know that, i've visited Italy many times although i do not speak Italian, all i've picked up is "prego".
Awesome content, very sound script and unique editing. Yes, this is Alex at his best, for those who doubted it a couple weeks ago.
What a journey?!!!!!!Veeery good start. Thx Alex
This literally came out while I was making meatballs for the first time. Made me feel selfconscious about my meatballs :(
Nhoj54321 sorry dude, keep going 👊👊
Have some confidence in your balls
As long as your balls were moist. That's all that matters.
The best meatballs in America are at Pizzana in Los Angeles...LA has some of the best Italian food in the country right now
Stephen my man, dont worry, i noticed you senpai
Hey dude, you're channel is also awesome.
no dude the best meatballs are at Ralph's in South Philly. Oldest family run italian restaurant in america. 120 years!!!
Hey.. does this still hold up a year later? I’ve been trying to find a meatball to rival Steve Martorano’s in Las Vegas but nothing comes close :)
So I made them following your recipe. They were incredible. Thank you very very much!!!
Hi Alex, thank you for sharing your meatball recipe 😀this recipe is delicious 🥰🤤. I have been making this recipe for the past 2 years and the meatballs are always juicy and flavorful.
Not going to address the clearly visible pine nuts in the restaurant meatballs that aren't in the recipe??
You shouldn't since it is probably a cannellini bean.
I was thinking that too lol. They did look more like (and likely to be) pine nuts
But there were pine nuts in the recipe - you can see that in 2:42 ! I'm confused though why he didn't mention them and I guess he didn't add them.
Ehh it feels like just unnecessary filler when he's trying to get to the heart of a great juicy meatball.
@@aubreypressley1450 Yes, it adds it's own flavor, but does nothing structurally to make a good meatball.
As always, Alex bringing next level quality content. Keep it up, you are a beast.
Amazing recepie. I thought i knew a thing or two abou Pulpety but this is completly new and fresh ideą to me. Way to go!
Love the new format, excellent
Honestly alex, the way you combine filming, music and cookery is staggeringly entertaining!
4:40 : "the cheese on top is really good." She seems to enjoy more the decoration than the actual meatballs ^^
Americans don't usually get to taste real cheese, so you can understand how surprised she is.
What does an American know about food
Jerome Allen imagine being that person.
@@furrane Cheese? You mean, like Velveeta?
Furrane you mean our lord and savior kraft cheese?
Your recipe works great, they tasted awesome on and off a meatball sub. Thank you for researching! :)
I love you man! you're incredible! I would like to cook with you one day, to understand how much effort do you put on your videos! Congratulations for doing a great job!
Me: Expected the series to end here
Alex: I am going to Sweden
Me: :D *happy Swedish noises*
The cucumber trick is genius. I was going to suggest something similar to xiao long bao where you add gelatinized beef stock, but this is more clever.
It's a Zucchini but alright
whomst'd've zucchini
Daniel Gritzer's TH-cam recipe (How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats) did something similar (with gelatinized chicken stock, buttermilk, a whole onion, and pancetta) in January 2019. Daniel also has an over-the-top tomato sauce recipe (How to Make Tomato Sauce from Fresh Tomatoes) from 2017. Admittedly, Alex's modification of Frankies' Meatballs (from "The Frankies Spuntino Kitchen Companion & Cooking Manual", which suggests 90% lean meat) is easier, though he doesn't include Frankies raisins or pine nuts. I usually modify Rao's Meatball recipe by reversing the ratio of bread crumbs to cheese (using Locatelli Pecorino Romano) for extra cheesy results.
You can use the zucchini trick in chocolate cake too ! I know it's sounds vegan (which i'm not) but men, it's one of the best chocolate cake i've ever done.
Truly a triumphant recipe, I've been using it since you uploaded.
I tried your recipe! It's really delicious!!! As you said: Juicy and perfect taste!! You deserve a 10 with congrats!
9:18 Anton Ego finishing his meal before the final reveal in Ratatouille.
Getting a BEC for breakfast is basically a requirement in NYC, and that's a proper one.
I prefer a Sausage egg and cheese, but either one is a NYC breakfast standard :-D
Great work! Keep creating!
Your videos are something out of this world!
Fave video so far - love how you go full “Ratatouille” (movie) during the cooking montage. Pure art 🖼
"This is a baconeggncheese, and this a coffee what chu talkin about??" Funniest thing I've heard besides juicy balls
I love how a reflexion of Alex shows on the spoon at 8:20. Great cinematography
Maybe instead of going to Brooklyn, you should go to Breukelen.
In Holland meatball culture is quite strong ;)
Daniel Meijer Yeah! Alex needs to try Dutch “gehaktbal”
You guys just like balls in general, I loved those bitterballen I had in Amsterdam ❤️
Meatballs forever
Just realised that Ella works for David Dobrik now.
THis seems like a fine candidate for sous-vide cooking and a quick sear with a torch. Hmmm. I'll give it a try this week and report back.
Cool. I'll look forward to that. I imagine that they'll be crazy juicy.
Wouldn't that squash the meatballs?
@@kickstart_1.3 You could freeze them before you vacuum seal them, then thaw them back out again. That's how I pack individual portions of lasagna.
@@kickstart_1.3
nah, that's what the courgette/zucchini is for 😁
@@kickstart_1.3 depends on the vacuum, but you don't even have to vacuum seal it. It could be hard to maintain a PERFECT round shape though.
That editing 🙇♀️ Mind-blowing ! 🤯
Made them just now. Great taste and indeed super super juicy.
Thanks for your efforts. Bought your book as well.
Peter
Wow, I literally just finished watching the first meatball video, lol.
The best meatballs I've ever had were Greek ones, you have to try them out!
Polish ones are good too.
Yes! Greek meatballs made with ground lamb, a bit of fresh mint & feta. Dress with tzatziki & welcome to heaven.
@@JAStechnicalmedia So an awful lot like Lebanese kofta, which makes sense.
@@theprojectproject01 Yes, I believe so.
This felt like I was watching a Netflix video. Especially the end when you made your version of the meatball. 👏👏👏
Man, you gotta try pan-frying them and then simmering them.
Or deep frying.
Yeah!
This episode got me missing Casey Neistat's old vlogs
it's done in 368, there wouldn't be this episode if not him ;]
Who?
@@misterturkturkle lol. Casey Neistat, hello.
@@override7486 Hello.
very cool series Alex!
Can't wait for the Istanbul part
Warm welcome to Sweden Alex! Well, warm for this time of the year at least...
welp, guess I'll be making meatballs for dinner.
Ditto.
9:40 When u see a hair on the left side of the meatball
Good eye!
I spent two whole minutes looking for that and I'm not even sure thats a hair?
that triggered me aswell..
I was wondering if nobody was going to mention it. I spotted it right way.
Sgt. DaL3Ma where
I really appreciate your recipe Alex! Surely will try it out.
I'm half French, half Swedish.
Alex coming to the origin of the meatballs is just so exciting, can definitely tell he works hard on these videos and I for one am thoroughly enjoying them.
I've never been this early to being famous before. Alex, I love you.