Hi Joe! Have tried almost every italian meatball recipe on the Internet but could never find one I would make a second time. My father who was French made the best meatballs probably learned from my italian mother. He liked cooking.Anyway my son is very picky and he loved your meatballs, so do I. Finally found a recipe I will always use. Thanks so much.
Joe, my Mom was Toscano (married to a Sicilian) and she was probably like your Mom: the Italian Cooking Queen. Growing up in the late 30's and 40's, most Italians were 1st generation Italians. As I watch you, I know that you might be like me a 2nd or 3rd generation Italian who truly loves the Italian immigrant way of cooking and I will go to my grave (I'm 84.) thinking of my Mom's spaghetti and meatballs, braciole, and Italian desserts. (We went to 11:00 Mass on Sunday and how she was able to fit that into our Sunday 2:00 big meal is a miracle in itself?) Thanks for bringing this up from my past and the richness I took for granted in the Italian-American way of life we enjoyed.
Hi Joe - made the sauce yesterday (OMG!!) and today the meatballs. I noticed the recipe calls for 1/4 cup of Romano and Parmesan, but the video calls for 1/4 cup of each PER POUND of meat. That's a crucial difference and I'm glad I caught it, but you might consider changing your recipe to reflect the difference. This is a remarkable website/you tube find and I intend to cook everything on your site. Thanks for your generosity in sharing these recipes, and your fun videos, and for the record, you don't talk too much - it's very entertaining and relaxing. Cheers!
Your a nice guy that doesn't speak down to those of us that are new to cooking regardless of our age. Thank you for your politeness and your professional demeanour. I'm a 54 year old general contractor that can make you a nice house but couldn't make you a nice sandwich. My wife of thirty years trails my cooking credentials. Thank you again for sharing your talents with us.
I went to a gathering of friends last night, and took these. Because food preferences are pretty subjective, I wondered if the people would like them. They didn't. They LOVED them!! I made enough for everyone, and extra for the hosts to have for later. Definitely a huge hit!! Thank you.
I tried Joe's meatball recipe and all I can say is "buonissimo". Everybody at my house thought these meatballs were out of this world. I also get the biggest kick out of him tasting one at the end of his video, priceless!!
Hi Joe, I’ve seen a ton of meatball recipes, almost all I pretty quickly dismiss, yours is very intriguing, I’m definitely going to try it this weekend. I looked over your sauce recipe and a couple others as well, plus this meatball recipe. I noticed that compared to most recipes you’re very consistent in using lesser quantities of spices and seasonings. Im curious is there a theory you have in doing so? Personally I would hate to use too little basil and oregano in any recipe. They just add so much to the right recipes.
Joe, i am 35 years old, (so i grew up with youtube) and watch alot of cooking shows.. I never left any comment ANYWHERE on youtube,, you are the first person get one. i just wanted to say that i love your recipes, your stories, and passion. its all about passion, lets face it and its all there. with you its real and genuine, you celebrate food and family and combine it, (and if food and family is not the true meaning of life, then i dont know what is!!) 2 meters from me i have a bolognese cooking (btw, you never went into detail that this recipe does NOT have any thyme, majoran etc).. i thought you forgot to mention it, but its also not shown in your recipe, i was amazed, i must have tried 20 different bolognese recipes and am looking to tasting yours. anyways, great channel, great passion. i am a german living in london and i love your meatballs, so you are reaching other continents!! thanks for your time and effort, and i am very much looking forward to more recipes.
Very similar to how my Grandfather made his from what I remember as a boy watching him. Unfortunately my parents I never got his recipe before he passed. We've been trying to recreate them and this is so close to how his tasted its amazing. This has reinvigorated our "new" family recipe. Thanks so much! Never going to let our family secret recipes be lost to time.
I just made these this morning, I used italian sausage and hamburger,only had fresh grated parmesan cheese, and used fresh Italian bread bread crumbs. Besides that I followed the recipe.with using fresh bread crumbs i had to add Italian panic bread crumbs to get the texture right. But after they cooled i tried the smallest one naked,it was the best meatball i ever had!!! It's been 45 minutes and I still have this wonderful aftertaste in my mouth! Can't wait to try them with sauce this evening! Just WOW thanks so much Joe ,Muuaagh!
Joe...That's one of the best and most thorough recipes I've seen on TH-cam. I had no questions when I got done watching. Can't wait for a night off to try this out. Like so many things in life: if you do a complete and thorough job, you will get great results. I tip my hat to a kitchen virtuoso!
I made these meatballs yesterday for Christmas exactly as described in the directions and video and WOW!!! They were amazing sooo delicious. Everyone loved them. These are the BEST meatballs I have ever tasted. They are definitely a keeper and stored in my favs for next time. Thank you so much Joe for sharing your recipe(s).
Exactly what I was looking for in a meatball. They are incredible! I'm tossing all other meatball recipes. I just made them for the second time. Perfection!
Hi Joe, I have been making meatballs for over 60 years with beef. Dense dry. They were just OK. I really like your twist on this recipe. I love the ingredients and just watched your video. Also printed the recipe. The separate onion garlic pancetta sauté is a very good idea. Look forward to trying this recipe. CIAO!
Thank you so much for your wonderful comment! I’m thrilled to hear that you enjoyed the video and the recipe. It's fantastic to know that my twist on meatballs with the onion, garlic, and pancetta sauté caught your attention. I truly believe these small changes can make a big difference in flavor and texture. I can't wait for you to try it out and hear how it goes! Feel free to share your results or any tweaks you make. Ciao and happy cooking!
@@Cookingitalianwithjoe thanks for the encouragement Joe…enjoy the Bari, Italy Region. My grandparents emigrated to NY in 1913 and 1920 from Corato, Italy. My grandfather worked there in the vineyards and olive gardens. He continued his skills by making home made wine and forever gardening where he finally settled in Queens, NY. My grandmother taught me how to make home-made orichiette pasta for our Sunday lunches. Got to visit Corato 20 years ago…a lovely town! CIAO!
I was looking for somthing similar to a recipe my mom learned from an Italian neighbor and yours was closest and I love how you explain everything and I had to make a few adjustments (this time)like I only had ground pork and Bison so half of each =3 lbs and followed your extremely helpful tips on how to get my ratios right &I loved how you taught us how to caramelize the onions & garlic!I have arthritis &I loved your room temp tip!Was way less painful &mixed so much easier!I made the mixture &want an old school scoop like yours so I put away tightly covered in bowl for tomorrow then ill get a good scoop &cook them!wish me luck!I cant wait!Thanks so much!🙂
I just tried this with frying instead of baking like I usually do. HUGE DIFFERENCE. Also, since I couldn't get veal I did 80/20 ground beef 50% and 50% hot Italian sausage, with extra Parmesan and some chopped parsley. Best meatballs yet. Keep up the great recipes!
The way you described was the way my mother made them...50% pork sausage and 50% hamburger-ground beef, ( She made her own sausage) then seared them before putting in the Gravy...and basically the other ingredients ingredients Joe used..
Wow!!!! 😮 usually my meatballs are average at best! I will never make them any other way! These had so much flavor. They took me back to childhood to Grams spaghetti and meatballs, haven’t had any as good since, until now. Thank you so much for sharing ❤️
I love everything you cook, Joe! Great quality, great know-how and ....why oh why can't your food traverse the screen to satisfy my drooling mouth! It's the same every time I watch you cook: a major salivating experience! Thank you, thank you, Joe!
Joe, this was the best 30 minutes I ever spent on youtube!!! You have an awesome onscreen persona. I just loved this and I could actually taste those meatballs with you. This is a great video and thank you for sharing this recipe.
I really enjoyed this video! My mother always played that same kind of music when she made her sauce on Sunday morning before mass. I would lay in bed enjoying the great smells filling the house.........great memories!
Dude. This recipe is spot on. I followed it pretty closely, subbed really high-quality sausage for the veal. They were no doubt some of the best! Home-made sauce, home-made bread and these meatballs? My friends and I pigged out!
OMG!!! I decided to make these for Christmas dinner tomorrow night and they came out AWESOME!!!! I just ate one and it was fantastic!!!! By far the best meatball I have ever tasted and made! Thank you for the recipe!!!
I just made meatballs with just ground turkey, breadcrumbs, oregano, onion powder, garlic powder and two eggs. I seasoned with salt and pepper. I fried them in olive oil and then covered them with sauce and cooked on low for about 45 minutes. They turned out absolutely delicious. Your recipe sounds fabulous, but when people don't have all those ingredients, the basic ideas of meatball making can be used with the simplest of ingredients to make a great meatball.
wow its christmas here in the u.s and im watching this. love hearing tony Bennett and sinatra during christmas. Im not Italian but i love to make their food..its just so flavorful.
Thank you for sharing your secret family recipe Joe. I made them last night minus the veal because my local store didn't have any, but let me tell you...BEST meatballs EVER!!! I didn't have pancetta so I chopped up some thick cut bacon. Wow talk about a deeper favor, I am so glad I took the time to caramelize the onions and garlic. The recipe yielded 40 good sized meatballs. Now I just need the sauce, planning on that tonight. I enjoy your stories in the kitchen and the music in the background, especially because I started the recipe at 10:00 p.m. I didn't feel as if I was cooking alone. Meraviglioso !!! Vi ringraziamo infinitamente!!!
Joe I love your channel! I’m making this receipt of your’e family’s meatballs for Mother’s Day with home made sauce. Thanks for all the great videos and recipes, your keeping people coming back again and again for great dinners at my place! 👍
I like the video and his ideas for meatballs. An Italian I know uses pancetta in her meat sauces and meatballs. People don’t seem to realize he said this is his version as there are several different versions out there. As far as some bitching about him not washing his hand ever 2 minutes or not wearing gloves, he’s in his own kitchen and can do whatever he pleases. I will bet he cleans everything up after.
OUTSTANDING best meatballs I have ever had, they went like hotcakes, many compliments and it was the first time I have ever made meatballs, I never made them because I am not a big fan, this recipe changed my mind
Thanks for the tip on pre-cooking the onions and garlic, I never thought of doing that but it is a great idea. I just discovered your channel and I enjoy watching :)
Made this recipe this past weekend!!! I loved it and so did our family. I cut down the oil tho. And i add mozzarella cubes inside meatball!! A big hit. This is in my reciepe book now. Thank you
These meatballs are so good! Thank you for giving us the ingredients by pound. I made them with 1-1/2 pounds beef and 1/2 pound Italian sausage as I didn’t have the other ingredients. I didn’t have pancheta so I used bacon grease to cook the onions and garlic. Everything else was as directed. They were awesome. Thank you!
This is amazingly detailed with lots of tips, and the presentation is very well done too. Thank you very much for sharing your knowledge and for the hard work. Thumbs up!
I am up at 2:00 in the morning watching your videos.You are great.I can not get wait to try some of your fabulous recipes.Youre #1 in my book.Thank you so much!
Just discovered your channel. And this was my first experience making meatballs. And I really enjoyed following your way of cooking. Also loved them . Looking forward to watching more 😀.
Hi Joe!! Out of all the vids I watched on making meatballs, yours was the best and funnest bc you truly are doing it the Italian way!! To me anyway!! Thank you 🙏 God bless you
Joe...this is nothing like my grandmas from Calabria made, but I'm excited to try your recipe out tomorrow. Only difference is I don't have the veal and were using our own ground chuck from Chuck roast and Ground pork from Pork shoulder (butt). I was a little nervous about the onion, but watching your video twice has got me sold on it.Wish me luck! Thanks for the recipe and video!
I lost you there for a while while you were frying. Your volume disappeared. But I pretty much understood you. Love the 🎶 music. I can't wait to try this recipe. 😍
Joe. I would like to genuinely thank you for this wonderful receipe. It makes my son die for. I have kept doing it for almost a year and he can't never get enough of it. Thank you so much.
Awesome videos man, often with cooking videos and shows the end product made us at home never really seems to be fantastic but all the recipes you share are fantastic!
Me and my 5 year old made these. WOW!! Joe you Rock man. My little Niko was so proud. We made 48 of these babies. Niko made the 1st one....the last one.....and the biggest one. What a tradition to start with the little guy. He said it was fun like playing with plato but you can eat it.....:Yummm!!! Thanks again Joe. Hats off
JOE BORIO, wonderful cooking program, Italian Meatballs! You spoke and cooked with Happiness in your heart. Pleasant with your chosen background music indeed. LOVED your kitchen and cookware tools. I also, LOVE to cook. I can taste those meatballs, yes, I am going to make them - a smaller volume of course! From Haverhill, MA - THANK YOU . . . AP
That looks so good, I have Italian on my Moms side, I’ve been to Italy….their food is so Great ! Like the background music too…. I have to try your style too, Yum ! All of that Cheese, in too, the cheeses you add is awesome ……. Thanks 😊.
Sauteing garlic and onions is the thing to do. Also, I would advise to use "Panko" bread crumbs, soaked rustic Italian bread in heavy cream, pepperoncino (crush red peppers flake..for a nice kick) and instead of cooking meatballs in olive oil just form them in olive oil and cook them in the oven for 350 for 20 to 30 minutes... But your ricipe is real nice too. ciao, amico.
Look you do it your way this was his way. He fried them. some bake them. He never said he hasn't baked them. He was showing a different way of making meatballs you meatball. you need to listen and learn. I could've said adding red peppers flakes or Italian seasoning like basil oregano. You can cook them in the oven and put your own twist on what you like. I don't like garlic or onions and make them without it. Make your own video and watch how many people will be critical of you. I've been to culinary school you learn that every chef may use the same basic recipe but as a chef you put your own twist to your dish. Look up all the well-known chefs they don't cook it differently but the basic is the same.
@Piper Mccoy You always finish in the oven...that's what world renown chefs do with steaks...nothing lazy about it. Part of how it's done....plus you sound Irish...Irish can't cook worth beans...LOL!
Sounds like you’re a fabulous cook also. I have been making a similar recipe for years but never thought of the sautéing part. I also bake mine. Make about 100 meatballs and freeze; you always have dinner covered that way.
Joe, I love this recipe! So scrumptious. It's been a while since I have tried my first attempt with it and it turned out good but not great. However, this is now my second attempt and it kicks ass. I'm tasting the meatballs right now and my mouth literally froths. I'll be adding it with homemade marinara sauce. Thanks again for this amazing recipe.
I like your cooking show Joe. I am from an Italian family as well. I was born in the Abruzzo region of Italy. I am so happy to see you keep the traditions alive. I too was raised on all that old Italian music. I even play the accordion.
This man has to be the male version of me. From the playful perspective of food to the easy jazz, and even the towel. I CANNOT cook without a towel and it's usually on my shoulder lol. First video I've watched and will be subscribing already.
I found Joe during quarantine in hopes to find a bolognese sauce my son would like. OMG! Joe is insane. Now I cook his recipes all the time for my son who is a linebacker and always trying to bulk up pre-season. Not only are Joe's recipes delicious but my son who is a picky eater, eats multiple servings of every meal I make thanks to Joe!
Joe, I love you and I love watching you make delicious food! You make it look so easy and my mouth waters when I watch you taste it when it’s done! Thank you so much
Hey Joe! I recall seeing you had fresh spices, parsley oregano? I know you have a lot of flavor. Already. I am making this recipe for Christmas! God Bless💞
I loved how you explained each step in detail Joe. I can't wait to try this as I have never added panchetta to my meatballs. I'll have Sinatra to accompany me. Excellent presentation. What did you sprinkle on the cooked meatballs?
You know... I looked at this video after starting and I said to myself, I said, "30 minutes? Half an hour? A'int nobody got time fo dat!" But then, 30 minutes later, I'm subscribed.
What Joe forgot to say is that this dish is just about 120-150 dollars to make Sauce Pasta Meats Ingredients And cheese ans oils plus the panache for love Expensive yes, but well worth the money to make at hone and I agree, don’t eat the package ones, this is the best way and u know it’s all there, I do the same cooking only difference are,I put flower to my meatballs and deep fry them , and it’s beyond good, u can also bake them to, but if u bake them it’s then a baby ball meatloaf style, deep fried is the best flavor, And joe great video, when u cook with love and music, the food just comes out way better
Joe, Thanks for this video! I enjoyed your process and presentation. Most of all I loved the meatballs that came from viewing this video. Great job. Keep it up!
I like the RELAX sign in background. You have a good speaking voice. Everything is uncluttered. I prefer no music. Nice it reminds you of your dad though so special for you and your home. Some good hints thank you.
All the ingredients you are using are very much like mine. Except I only use 99% fat free ground turkey breast. I sauté the onions in olive oil. I never fry anything. I then put them in my sauce that is simmering on the stove for six hours give or take. I also serve with Italian sausage that I sauté and simmer in my sauce. PS: I noticed you don’t wash your hands after handling everything. Sorry but that’s not good.
pretty much how i have learned to make Meat Balls...i was taught, to stir it in all at once and dont Over mix, which makes the meat tough. Thanks for the video Joe!
We love meatballs made well. Everyone has a favorite recipe for them. I'm going to share my recipe that I adapted over the years. The balls are very tender,juicy and moist inside. The key is Ground Veal along with Milk. MEATBALLS 1 pound each Ground Beef and Pork 1 1/2 pounds of Ground Veal 2-3 Eggs 1/2 cups Pecorino or Romano Cheese 1 cup bread pieces soaked and drained(squeezed) dry , then cut into small pieces. Also add some Italian Bread crumbs carefully Salt and Ground Black pepper to taste Fresh or dried Basil liberally My secret ingredient. 1 cup Fresh Mint Yes, Mint. Hand mix everything. Once mixed refrigerate for a minimum hour to let the flavors marry. Also it's easier to form the balls when cold. The size is up to you but mine are golf ball size. A size you can just pop one in your mouth. I decide which way to cook them once made. Baked or fried for the crust. Directly in the sauce foe even more tenderness. Feel free to copy.
Made these last night for Sunday Gravy. These are outstanding. I couldn't find any veal where I live but I'm on a mission now to find it and keep it in the freezer for when I make these again which will most likely be very soon!! They are great with or without sauce and make an outstanding meatball sandwich. Thank you for sharing this recipe!!!
Thank you Joe, looks so good,,great recipe. can these go on top of spaghetti ? because the look a little too big. I will make these this week. i did subscribe.
Well done Sir.I have been watching cooking shows for years and have grown to be quite good at cooking.I like it when I learn something new and you did that several times actually.I'm a fan,Be Well and thanks.
I found a vintage hand crank pasta maker (brand new) from Italy and a xl vintage dough bowl at the thrift store for a few bucks and now I have to learn how to cook Italian ! I’m Latino, frying meatballs is a given. Christmas this year is going to be meatballs.
Hi Joe...that looks absolutely amazing...can't wait to try your recipe. I've been making meatballs for many years but use only beef. I've tried mixing the meats a time or two but always went back to beef. But your recipe looks great and I'll try it. Can't wait...thanks again!!
Made these today and they are really really good, much better than the recipe I've been using for years. The only things I did differently: Used Ground Sirloin, Ground White Meat Turkey and Ground Dark Meat Turkey, added some minced fresh Italian parsley, then baked meatballs in the oven at 375 for 20 min, turned and baked 10 min more. Awesome with lots of flavor. They did not come out greasy, had a nice crust on outside and tender on the inside. I will make these again!
Same here. I had to quit watching because his talking at the same time lyrics were playing made my brain explode! I have a brain injury so I guess it was sensory overload. Music without lyrics is fine but my brain was trying to separate his words from the lyrics being sung. 🤯
@@kellydoyle I agree, the music was a bit too loud and distracting. I'm sitting here with head phones on at 3:09 a.m. so I was able to concentrate....and I watch the videos for technique so it was o.k. but definitely a distraction.
I guess I’m getting older because I had the same problem. Music in the background made it difficult to concentrate on what Joe was talking about. Too much heavy-metal and clubbing in my 20s I guess!
Hi Joe! Have tried almost every italian meatball recipe on the Internet but could never find one I would make a second time. My father who was French made the best meatballs probably learned from my italian mother. He liked cooking.Anyway my son is very picky and he loved your meatballs, so do I. Finally found a recipe I will always use. Thanks so much.
I don't use eggs in my meatballs anymore don't like the smell of eggs in the sauce. I could never get a soft meatball. Any suggestions ?.
@@vpm7ginnie784 try 50% meat and 50% bread, and maybe just use egg yolk
90
Please use gloves
Prezentacija 0 bodova a priča je ok
Joe, my Mom was Toscano (married to a Sicilian) and she was probably like your Mom: the Italian Cooking Queen.
Growing up in the late 30's and 40's, most Italians were 1st generation Italians. As I watch you, I know that you might be like me a 2nd or 3rd generation Italian who truly loves the Italian immigrant way of cooking and I will go to my grave (I'm 84.) thinking of my Mom's spaghetti and meatballs, braciole, and Italian desserts. (We went to 11:00 Mass on Sunday and how she was able to fit that into our Sunday 2:00 big meal is a miracle in itself?)
Thanks for bringing this up from my past and the richness I took for granted in the Italian-American way of life we enjoyed.
Hi Joe - made the sauce yesterday (OMG!!) and today the meatballs. I noticed the recipe calls for 1/4 cup of Romano and Parmesan, but the video calls for 1/4 cup of each PER POUND of meat. That's a crucial difference and I'm glad I caught it, but you might consider changing your recipe to reflect the difference.
This is a remarkable website/you tube find and I intend to cook everything on your site.
Thanks for your generosity in sharing these recipes, and your fun videos, and for the record, you don't talk too much - it's very entertaining and relaxing.
Cheers!
I think Joe is over doing It. He must have a lot of time on his hands.
Joe one tip mate you don't need eggs the crumbs is what binds the mince.
Frank, did you ever figure out the correct cheese ratio? Judging by the video, it looks like 1 cup of each
Your a nice guy that doesn't speak down to those of us that are new to cooking regardless of our age. Thank you for your politeness and your professional demeanour. I'm a 54 year old general contractor that can make you a nice house but couldn't make you a nice sandwich. My wife of thirty years trails my cooking credentials. Thank you again for sharing your talents with us.
I went to a gathering of friends last night, and took these. Because food preferences are pretty subjective, I wondered if the people would like them. They didn't. They LOVED them!! I made enough for everyone, and extra for the hosts to have for later. Definitely a huge hit!! Thank you.
Please share our page and videos on your facebook and emails. We could use your help in sharing our channel. Thank you. Ciao, Joe.
I tried Joe's meatball recipe and all I can say is "buonissimo". Everybody at my house thought these meatballs were out of this world. I also get the biggest kick out of him tasting one at the end of his video, priceless!!
Love it! Thank you Frederic! They sure are good. Ciao, Joe. Oh, and happy thanksgiving.
Frederic Falentin
Hi Joe, I’ve seen a ton of meatball recipes, almost all I pretty quickly dismiss, yours is very intriguing, I’m definitely going to try it this weekend. I looked over your sauce recipe and a couple others as well, plus this meatball recipe. I noticed that compared to most recipes you’re very consistent in using lesser quantities of spices and seasonings. Im curious is there a theory you have in doing so? Personally I would hate to use too little basil and oregano in any recipe. They just add so much to the right recipes.
I like the way Joe explains what he is doing in detail ,giving the reasons why he does things and this is so helpful.
Joe, i am 35 years old, (so i grew up with youtube) and watch alot of cooking shows.. I never left any comment ANYWHERE on youtube,, you are the first person get one. i just wanted to say that i love your recipes, your stories, and passion. its all about passion, lets face it and its all there. with you its real and genuine, you celebrate food and family and combine it, (and if food and family is not the true meaning of life, then i dont know what is!!) 2 meters from me i have a bolognese cooking (btw, you never went into detail that this recipe does NOT have any thyme, majoran etc).. i thought you forgot to mention it, but its also not shown in your recipe, i was amazed, i must have tried 20 different bolognese recipes and am looking to tasting yours.
anyways, great channel, great passion. i am a german living in london and i love your meatballs, so you are reaching other continents!! thanks for your time and effort, and i am very much looking forward to more recipes.
Oh my!this looks ahmazing !
Very similar to how my Grandfather made his from what I remember as a boy watching him. Unfortunately my parents I never got his recipe before he passed. We've been trying to recreate them and this is so close to how his tasted its amazing. This has reinvigorated our "new" family recipe. Thanks so much! Never going to let our family secret recipes be lost to time.
Thanks for sharing
I just made these this morning, I used italian sausage and hamburger,only had fresh grated parmesan cheese, and used fresh Italian bread bread crumbs. Besides that I followed the recipe.with using fresh bread crumbs i had to add Italian panic bread crumbs to get the texture right. But after they cooled i tried the smallest one naked,it was the best meatball i ever had!!! It's been 45 minutes and I still have this wonderful aftertaste in my mouth! Can't wait to try them with sauce this evening! Just WOW thanks so much Joe ,Muuaagh!
Joe...That's one of the best and most thorough recipes I've seen on TH-cam. I had no questions when I got done watching. Can't wait for a night off to try this out.
Like so many things in life: if you do a complete and thorough job, you will get great results. I tip my hat to a kitchen virtuoso!
Exactly!!!
I made these meatballs yesterday for Christmas exactly as described in the directions and video and WOW!!! They were amazing sooo delicious. Everyone loved them. These are the BEST meatballs I have ever tasted. They are definitely a keeper and stored in my favs for next time. Thank you so much Joe for sharing your recipe(s).
Exactly what I was looking for in a meatball. They are incredible! I'm tossing all other meatball recipes. I just made them for the second time. Perfection!
Hi Joe, I have been making meatballs for over 60 years with beef. Dense dry. They were just OK. I really like your twist on this recipe. I love the ingredients and just watched your video. Also printed the recipe. The separate onion garlic pancetta sauté is a very good idea. Look forward to trying this recipe. CIAO!
Thank you so much for your wonderful comment! I’m thrilled to hear that you enjoyed the video and the recipe. It's fantastic to know that my twist on meatballs with the onion, garlic, and pancetta sauté caught your attention. I truly believe these small changes can make a big difference in flavor and texture.
I can't wait for you to try it out and hear how it goes! Feel free to share your results or any tweaks you make. Ciao and happy cooking!
@@Cookingitalianwithjoe thanks for the encouragement Joe…enjoy the Bari, Italy Region. My grandparents emigrated to NY in 1913 and 1920 from Corato, Italy. My grandfather worked there in the vineyards and olive gardens. He continued his skills by making home made wine and forever gardening where he finally settled in Queens, NY.
My grandmother taught me how to make home-made orichiette pasta for our Sunday lunches. Got to visit Corato 20 years ago…a lovely town! CIAO!
I was looking for somthing similar to a recipe my mom learned from an Italian neighbor and yours was closest and I love how you explain everything and I had to make a few adjustments (this time)like I only had ground pork and Bison so half of each =3 lbs and followed your extremely helpful tips on how to get my ratios right &I loved how you taught us how to caramelize the onions & garlic!I have arthritis &I loved your room temp tip!Was way less painful &mixed so much easier!I made the mixture &want an old school scoop like yours so I put away tightly covered in bowl for tomorrow then ill get a good scoop &cook them!wish me luck!I cant wait!Thanks so much!🙂
im a retired lexecutive chef for 40 years and this is the first time i see a real italian and profesional and exelent recipe
I just tried this with frying instead of baking like I usually do. HUGE DIFFERENCE. Also, since I couldn't get veal I did 80/20 ground beef 50% and 50% hot Italian sausage, with extra Parmesan and some chopped parsley. Best meatballs yet. Keep up the great recipes!
The way you described was the way my mother made them...50% pork sausage and 50% hamburger-ground beef, ( She made her own sausage) then seared them before putting in the Gravy...and basically the other ingredients ingredients Joe used..
So you made someone else’s meatballs and decided to post here?
Wow!!!! 😮 usually my meatballs are average at best! I will never make them any other way! These had so much flavor. They took me back to childhood to Grams spaghetti and meatballs, haven’t had any as good since, until now. Thank you so much for sharing ❤️
I love everything you cook, Joe! Great quality, great know-how and ....why oh why can't your food traverse the screen to satisfy my drooling mouth! It's the same every time I watch you cook: a major salivating experience! Thank you, thank you, Joe!
No doubt, the best video I've seen making these meatballs.
Nothing even comes close!
Great job ! Keep up the good work
Joe, this was the best 30 minutes I ever spent on youtube!!! You have an awesome onscreen persona. I just loved this and I could actually taste those meatballs with you. This is a great video and thank you for sharing this recipe.
+James Arthur Banta Thank you! Ciao, Joe.
I really enjoyed this video! My mother always played that same kind of music when she made her sauce on Sunday morning before mass. I would lay in bed enjoying the great smells filling the house.........great memories!
Dude. This recipe is spot on. I followed it pretty closely, subbed really high-quality sausage for the veal. They were no doubt some of the best! Home-made sauce, home-made bread and these meatballs? My friends and I pigged out!
I tried it with only beef and it still came awesome. Best recipe..love it
OMG!!! I decided to make these for Christmas dinner tomorrow night and they came out AWESOME!!!! I just ate one and it was fantastic!!!! By far the best meatball I have ever tasted and made! Thank you for the recipe!!!
How did you save them and reheat for next day please?
@@lydialove382 Hi, I put them in sauce over night and they were delicious the next day as well…
@@vhunt100 Thankyou 🤗
Wow! Defiantly the Best Meatballs! I love cooks that taste their own food & say "OMG!" Awesome job Joe!
I really like this channel. Combination of his family history, Italian history, and a cooking lesson all wrapped into one awesome video.
I just made meatballs with just ground turkey, breadcrumbs, oregano, onion powder, garlic powder and two eggs. I seasoned with salt and pepper. I fried them in olive oil and then covered them with sauce and cooked on low for about 45 minutes. They turned out absolutely delicious. Your recipe sounds fabulous, but when people don't have all those ingredients, the basic ideas of meatball making can be used with the simplest of ingredients to make a great meatball.
Sounds great!
wow its christmas here in the u.s and im watching this. love hearing tony Bennett and sinatra during christmas. Im not Italian but i love to make their food..its just so flavorful.
Thank you for sharing your secret family recipe Joe. I made them last night minus the veal because my local store didn't have any, but let me tell you...BEST meatballs EVER!!! I didn't have pancetta so I chopped up some thick cut bacon. Wow talk about a deeper favor, I am so glad I took the time to caramelize the onions and garlic. The recipe yielded 40 good sized meatballs. Now I just need the sauce, planning on that tonight. I enjoy your stories in the kitchen and the music in the background, especially because I started the recipe at 10:00 p.m. I didn't feel as if I was cooking alone. Meraviglioso !!! Vi ringraziamo infinitamente!!!
Joe I love your channel! I’m making this receipt of your’e family’s meatballs for Mother’s Day with home made sauce. Thanks for all the great videos and recipes, your keeping people coming back again and again for great dinners at my place! 👍
I like the video and his ideas for meatballs. An Italian I know uses pancetta in her meat sauces and meatballs. People don’t seem to realize he said this is his version as there are several different versions out there. As far as some bitching about him not washing his hand ever 2 minutes or not wearing gloves, he’s in his own kitchen and can do whatever he pleases. I will bet he cleans everything up after.
OUTSTANDING best meatballs I have ever had, they went like hotcakes, many compliments and it was the first time I have ever made meatballs, I never made them because I am not a big fan, this recipe changed my mind
This is the best meatball recipe that I have ever had! Huge thank you to you for sharing and making it so easy to cook along with you!
Thanks for the tip on pre-cooking the onions and garlic, I never thought of doing that but it is a great idea. I just discovered your channel and I enjoy watching :)
Made this recipe this past weekend!!! I loved it and so did our family. I cut down the oil tho. And i add mozzarella cubes inside meatball!! A big hit. This is in my reciepe book now. Thank you
Honestly the best Italian meatball recipe and video! Love you joe 🎉😃❤️
These meatballs are so good! Thank you for giving us the ingredients by pound. I made them with 1-1/2 pounds beef and 1/2 pound Italian sausage as I didn’t have the other ingredients. I didn’t have pancheta so I used bacon grease to cook the onions and garlic. Everything else was as directed. They were awesome. Thank you!
This is amazingly detailed with lots of tips, and the presentation is very well done too. Thank you very much for sharing your knowledge and for the hard work. Thumbs up!
Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
I am up at 2:00 in the morning watching your videos.You are great.I can not get wait to try some of your fabulous recipes.Youre #1 in my book.Thank you so much!
Just discovered your channel. And this was my first experience making meatballs. And I really enjoyed following your way of cooking. Also loved them . Looking forward to watching more 😀.
Hi Joe!! Out of all the vids I watched on making meatballs, yours was the best and funnest bc you truly are doing it the Italian way!! To me anyway!! Thank you 🙏 God bless you
Joe...this is nothing like my grandmas from Calabria made, but I'm excited to try your recipe out tomorrow. Only difference is I don't have the veal and were using our own ground chuck from Chuck roast and Ground pork from Pork shoulder (butt). I was a little nervous about the onion, but watching your video twice has got me sold on it.Wish me luck! Thanks for the recipe and video!
I lost you there for a while while you were frying. Your volume disappeared. But I pretty much understood you. Love the 🎶 music. I can't wait to try this recipe. 😍
OMG!!!! I'm sooo making these TODAY! Thanks for sharing your secrets!!!
Joe. I would like to genuinely thank you for this wonderful receipe. It makes my son die for. I have kept doing it for almost a year and he can't never get enough of it. Thank you so much.
You do a great job at showing how its done.... fun to watch... nice kitchen!
Thank you for watching. Ciao, Joe.
Love your recipes! Excellent instruction, and the music adds to the ambiance!
Thanks so much! 😊
Thank you for this fabulous, delicious recipe. You’re a wonderful YT host to your viewers. 🍝
i love love love your cooking iam 77 years young and now i have a new recipe book love you joe
Awesome videos man, often with cooking videos and shows the end product made us at home never really seems to be fantastic but all the recipes you share are fantastic!
Me and my 5 year old made these. WOW!! Joe you Rock man. My little Niko was so proud. We made 48 of these babies. Niko made the 1st one....the last one.....and the biggest one. What a tradition to start with the little guy. He said it was fun like playing with plato but you can eat it.....:Yummm!!! Thanks again Joe. Hats off
Great recipes.Fantastic music.what more can you ask for.Greetings from Scotland.
JOE BORIO, wonderful cooking program, Italian Meatballs! You spoke and cooked with Happiness in your heart. Pleasant with your chosen background music indeed. LOVED your kitchen and cookware tools. I also, LOVE to cook. I can taste those meatballs, yes, I am going to make them - a smaller volume of course! From Haverhill, MA - THANK YOU . . . AP
this is the best recipe and your passion is the best
That looks so good, I have Italian on my Moms side, I’ve been to Italy….their food is so Great ! Like the background music too…. I have to try your style too, Yum ! All of that Cheese, in too, the cheeses you add is awesome ……. Thanks 😊.
I’ve seen this before, but you hooked me again! I’m sitting here suffering, my mouth watering and my stomach complaining!!!
YUMMMMYYY your recipe ROCKS I can tell the depth of flavour witn the pancetta..
YOU ARE THE BEST!!!!!!!
Sauteing garlic and onions is the thing to do. Also, I would advise to use "Panko" bread crumbs, soaked rustic Italian bread in heavy cream, pepperoncino (crush red peppers flake..for a nice kick) and instead of cooking meatballs in olive oil just form them in olive oil and cook them in the oven for 350 for 20 to 30 minutes... But your ricipe is real nice too. ciao, amico.
Italian here i suggest using only the yellow of the egg and getting real ,,parmeggiano,,...... also toast works best and is aviable worldwide
Look you do it your way this was his way. He fried them. some bake them. He never said he hasn't baked them. He was showing a different way of making meatballs you meatball. you need to listen and learn. I could've said adding red peppers flakes or Italian seasoning like basil oregano. You can cook them in the oven and put your own twist on what you like. I don't like garlic or onions and make them without it. Make your own video and watch how many people will be critical of you. I've been to culinary school you learn that every chef may use the same basic recipe but as a chef you put your own twist to your dish. Look up all the well-known chefs they don't cook it differently but the basic is the same.
@Mike Oxmall : I agree 100%...then finish in oven is what I do!
@Piper Mccoy You always finish in the oven...that's what world renown chefs do with steaks...nothing lazy about it. Part of how it's done....plus you sound Irish...Irish can't cook worth beans...LOL!
Sounds like you’re a fabulous cook also. I have been making a similar recipe for years but never thought of the sautéing part. I also bake mine. Make about 100 meatballs and freeze; you always have dinner covered that way.
Wow Joe, I just cooked those meat balls, but didn't use veal, it was DELICIOUS. My husband and I thank you a lot ... Thumbs up....
Joe, I love this recipe! So scrumptious. It's been a while since I have tried my first attempt with it and it turned out good but not great. However, this is now my second attempt and it kicks ass. I'm tasting the meatballs right now and my mouth literally froths. I'll be adding it with homemade marinara sauce. Thanks again for this amazing recipe.
I like your cooking show Joe. I am from an Italian family as well. I was born in the Abruzzo region of Italy. I am so happy to see you keep the traditions alive. I too was raised on all that old Italian music. I even play the accordion.
Joe, fantastic u need to be on prime time lol. I hope the food network pbs are watching because your awesome keep it up bro your a natural
Thank you 😋 I love hearing and watching your videos. Appreciate learning and hearing some different ideas compared to what I do. Blessings
This man has to be the male version of me. From the playful perspective of food to the easy jazz, and even the towel. I CANNOT cook without a towel and it's usually on my shoulder lol. First video I've watched and will be subscribing already.
+Tanesha Banks Love it!!! Enjoy the kitchen experience. Joe
I found Joe during quarantine in hopes to find a bolognese sauce my son would like. OMG! Joe is insane. Now I cook his recipes all the time for my son who is a linebacker and always trying to bulk up pre-season. Not only are Joe's recipes delicious but my son who is a picky eater, eats multiple servings of every meal I make thanks to Joe!
That is awesome!
Also, my grandmother made the best meatballs! She did hers for hours! Her family from Sicily! Miss her so much!
Best recipe ever☺️ thank you for sharing a detailed video of the recipe. So yummy
God bless you and your family, Joe!
Same to you!
Joe, I love you and I love watching you make delicious food! You make it look so easy and my mouth waters when I watch you taste it when it’s done! Thank you so much
Hey Joe! I recall seeing you had fresh spices, parsley oregano? I know you have a lot of flavor. Already. I am making this recipe for Christmas! God Bless💞
This recipe is the best!! My son and I just made them.....soo delish😋🤩😋
I loved how you explained each step in detail Joe. I can't wait to try this as I have never added panchetta to my meatballs. I'll have Sinatra to accompany me. Excellent presentation. What did you sprinkle on the cooked meatballs?
I'm so glad I found your channel. I'm a southerner trying to learn to cook like an Italian. Your videos are so non-intimidating. Thanks so much!!!
You know... I looked at this video after starting and I said to myself, I said, "30 minutes? Half an hour? A'int nobody got time fo dat!"
But then, 30 minutes later, I'm subscribed.
Just made them again, they are still the ultimate meatball. Very much worth all of the prep time. Thanks Joe!
Glad you like them!
What Joe forgot to say is that this dish is just about 120-150 dollars to make
Sauce
Pasta
Meats
Ingredients
And cheese ans oils plus the panache for love
Expensive yes, but well worth the money to make at hone and I agree, don’t eat the package ones, this is the best way and u know it’s all there, I do the same cooking only difference are,I put flower to my meatballs and deep fry them , and it’s beyond good, u can also bake them to, but if u bake them it’s then a baby ball meatloaf style, deep fried is the best flavor,
And joe great video, when u cook with love and music, the food just comes out way better
Not cheap, for sure. But $120-$150? I don't think so.
The panchetta definitely is a twist. I am going to try it. Great video. First time watching.
Great recipe Joe! Enjoying them just watching you make them. I subscribed! God Bless!
I will try this one. Looks fantastic and I love how you lovey your food. Very cool.
Joe,
Thanks for this video! I enjoyed your process and presentation. Most of all I loved the meatballs that came from viewing this video. Great job. Keep it up!
I like the RELAX sign in background. You have a good speaking voice. Everything is uncluttered. I prefer no music. Nice it reminds you of your dad though so special for you and your home. Some good hints thank you.
Thank you so much!
All the ingredients you are using are very much like mine. Except I only use 99% fat free ground turkey breast. I sauté the onions in olive oil. I never fry anything. I then put them in my sauce that is simmering on the stove for six hours give or take. I also serve with Italian sausage that I sauté and simmer in my sauce.
PS: I noticed you don’t wash your hands after handling everything. Sorry but that’s not good.
pretty much how i have learned to make Meat Balls...i was taught, to stir it in all at once and dont Over mix, which makes the meat tough. Thanks for the video Joe!
Yikes!Thanks for that over mixing tip!I hope I didn't overmix mine!
Finally cooked these meatballs they were out of this world!!! Thanks Joe
We love meatballs made well. Everyone has a favorite recipe for them. I'm going to share my recipe that I adapted over the years. The balls are very tender,juicy and moist inside. The key is Ground Veal along with Milk.
MEATBALLS
1 pound each Ground Beef and Pork
1 1/2 pounds of Ground Veal
2-3 Eggs
1/2 cups Pecorino or Romano Cheese
1 cup bread pieces soaked and drained(squeezed) dry , then
cut into small pieces. Also add some Italian Bread crumbs carefully
Salt and Ground Black pepper to taste
Fresh or dried Basil liberally
My secret ingredient.
1 cup Fresh Mint
Yes, Mint.
Hand mix everything. Once mixed refrigerate for a minimum hour to let the flavors marry. Also it's easier to form the balls when cold. The size is up to you but mine are golf ball size.
A size you can just pop one in your mouth.
I decide which way to cook them once made. Baked or fried for the crust. Directly in the sauce foe even more tenderness.
Feel free to copy.
Made these last night for Sunday Gravy. These are outstanding. I couldn't find any veal where I live but I'm on a mission now to find it and keep it in the freezer for when I make these again which will most likely be very soon!! They are great with or without sauce and make an outstanding meatball sandwich. Thank you for sharing this recipe!!!
Meatballs are my favorites 😍
That's the best recipe I have heard yet😅😅😅😅😅😅.😊
❤ you forget the parsley 😂😂😂😂
I just made meatball after washed your show . It was so delicious 😋 and thank you so much for sharing your recipe . 👍👍👍👍👍👍👍👍👍
Yeah, I'm gonna cry now.
I'm starving
I am really enjoying your video's. You are a good instructor very easy to understand. So glad I found you.
Thank you Joe, looks so good,,great recipe. can these go on top of spaghetti ? because the look a little too big. I will make these this week. i did subscribe.
(you can make them a little smaller)
The yellow handle ice cream scoop is a 2-oz size,, I believe,...
Well done Sir.I have been watching cooking shows for years and have grown to be quite good at cooking.I like it when I learn something new and you did that several times actually.I'm a fan,Be Well and thanks.
"Can never do enough olive oil.".
Word.
Exactly. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.
I found a vintage hand crank pasta maker (brand new) from Italy and a xl vintage dough bowl at the thrift store for a few bucks and now I have to learn how to cook Italian ! I’m Latino, frying meatballs is a given. Christmas this year is going to be meatballs.
Your videos are freaking amazing. I make a similar version but never though to add veal & pancetta! Thank you for the awesome tips!!!
The veal, the best I do use it myself, you won't be dissapppointed, enjoy
Hi Joe...that looks absolutely amazing...can't wait to try your recipe. I've been making meatballs for many years but use only beef. I've tried mixing the meats a time or two but always went back to beef. But your recipe looks great and I'll try it. Can't wait...thanks again!!
Thank you for watching. Ciao, Joe.
This transported me to Christmas time and pure Italian joy. Well done
I'm not Italian but I got the same vibe from this posting too😂 I totally wanted to be sitting in the kitchen with him and enjoying the moment 😊
Made these today and they are really really good, much better than the recipe I've been using for years. The only things I did differently: Used Ground Sirloin, Ground White Meat Turkey and Ground Dark Meat Turkey, added some minced fresh Italian parsley, then baked meatballs in the oven at 375 for 20 min, turned and baked 10 min more. Awesome with lots of flavor. They did not come out greasy, had a nice crust on outside and tender on the inside. I will make these again!
to me, the music was distracting. I have hearing loss and it makes it difficult to hear you over the music. Other than that, I enjoyed your video.
You sure do...there is no music
@@mgonz1999 at 10:16 he states he forgot to turn to the music on and it plays through out the video. Tony Bennet and Frank Sinatra to be specific.
Same here. I had to quit watching because his talking at the same time lyrics were playing made my brain explode! I have a brain injury so I guess it was sensory overload. Music without lyrics is fine but my brain was trying to separate his words from the lyrics being sung. 🤯
@@kellydoyle I agree, the music was a bit too loud and distracting. I'm sitting here with head phones on at 3:09 a.m. so I was able to concentrate....and I watch the videos for technique so it was o.k. but definitely a distraction.
I guess I’m getting older because I had the same problem. Music in the background made it difficult to concentrate on what Joe was talking about. Too much heavy-metal and clubbing in my 20s I guess!
Joey I just wanted to wish u & your family a happy and healthy holiday season I learn a lot from you saluto 🇮🇹🍷 ciao Vic from NYC