I’m learning a lot from your Italian cooking. Your recipes stand out compared to other Italian American recipes. Your recipes are simple but yet sophisticated delicious can’t wait to try em all . I appreciate all the details you put in and the history. Please keep making Italian recipes thank you.
North Jersey Italian American here... This is amazingly similar to my recipe, I'm a bit heavier on the garlic but otherwise it's stride for stride with one small pinch of a secret ingredient I use. Anyone who's getting started in the meatball game, listen to this gentleman because this is how we do it. ***PSA*** make it your own but do not use onions...that's how Americans came up with meatloaf. Good video
Great videos. Just finished both meatball videos and you make it look so easy I will definitely make them homemade for my next sauce. Seriously watching you why would I want to buy frozen balls from a store anymore. To me you’re bringing cooking back as it should be. I’m definitely going to have our 5 year old granddaughter watch so she starts getting that sense of the way it should be.
Looks great! My mom always uses 80/20 beef but also adds 1/2 lb of spicy sausage. Cooks them halfway in the oven, turning them each once and finishes them off in the sauce.
As an Irish American I have only one question: Who makes one pound of meatballs? I use beef and Italian sausage and Alta Cucina tomatoes (from DaddyJack). Great video, thanks for sharing!!
Great place….daddy jacks!! the recipe is based on a per pound basis so if you’re making more, just adjust accordingly. Thanks so much for your support!
Just stumbled upon your videos... you guys seem awesome... gonna check out the rest of your content... thx for sharing these.. and also I'm definitely using these meatball recipes...
My mom did it like your wife's mom. Fry the meatballs and leave some on top of the stove for us to eat as it or with some bread. The rest she put into the sauce and let them cook more in the sauce. And like you my mom used the fresh bread and soaked it. Not the bread crumbs! It does make the meatballs softer. You did a great job! The all look so good! Did you grandparents come from the Abruzzi region of italy?
My notifications must have been disabled. Thank you for the videos Chris! My wife bought me some black garlic at the Big E last week and I used it in my sauce and meatballs and it was delicious.
I'm Puerto Rican and love to cook Italian food. My guy likes the meatball texture firm while I prefer them a little more soft. I grew up near Little Italy so I think that's how they made them. I never baked I usually fry brown a little and then let them cook in sauce ..the fried ones here look very fried and wanted to know if it was a firm texture. I think the baked def gives more flavor and I probably wouldn't want that ..the ones cooked in sauce might be too soft but each version looks great. I never used wet stale bread but I might try this for a change just don't want meatballs too mushy. Thank you for this video because it exemplifies the various ways to make a simple yet gourmet meal!
OK...I'm making these tonight. Thank you We are fortunate to have a 4th generation Italian bar who is famous for their spaghetti and meatball plates. I'm good friends with the two brothers who now own and run it. They always cook their meatballs in their enormous pot of sauce but there's some mystery herb/spice in their meatballs that I cannot identify. It's their signature so they won't tell anyone what it is. It gives a very subtle sweetness to their meatballs. I thought I figured it out as all-spice but they said nope. It's not nutmeg or cinnamon either. Very subtle and amazing.
Great job!! This popped up in my feed and brought enough curiosity on what you were comparing to click on it. I lean towards the pan fried myself, mainly because of the texture. Thanks for sharing!
Thank you for letting me know. Please check out the rest of the channel. There’s about 100 videos on there between shorts an actual videos with a lot of great recipes as far as we think. Thanks again!
Chris, great video!! I prefer mine cooked in the sauce, I find them to be more tender and flavors the sauce throughout! Great idea soaking the bread in water instead of milk, I will give that a try next time! Hello to Tina!
Thanks Linda! Any way you cook them with the soaked bread they come out super tender I think if I really had to choose it would be the fried, which is usually how I make them.
Always in the sauce if you’re going to eat them with sauce. If you’re just making meatballs, then always bake them or if you want them crispy cooking in the sauce, gives a soft way different texture. But I bake mine on a rack.
THE SOLUTION IS TO COOK 1/3 OF THE MEATBALLS IN THE SAUCE COMPLETELY AND THEN SAUTE 1/3 OF THE MEATBALLS UNTIL BROWNED THEN PUT THE MEATBALLS IN THE OVEN THEN FRY 1/3 MEATBALLS COMPLETELY! THEN ADD ALL OF THE MEATBALLS TO THE SAUCE WHERE THE 1/3 OF THE MEATBALLS COOKED COMPLETELY AND IM SURE THAT ITS PERFECTION FOR SPAGHETTI AND MEATBALLS! IM GOING TO TRY THIS!
Great videos. I’m gonna try making your red sauce and your meatballs. Should I simmer the sauce for 45 minutes then add the meatballs for 30 mins or do they go in the sauce from the beginning? I assume just a med low heat? Thanks again and great work!
Thanks so much, if you’re just making the marinara or red sauce, you can add the meatballs at the beginning and cook for 45 minutes or so. Either way will work. We appreciate the support!
Followed your recipe. Just over 2lbs of meat and got 28 balls. Family of 4 and not even a crumb leftover. Huge success! Thanks for the great instruction! Keep up the great work.
Great video. Tina is the best!! "Ok Tina, lets check my balls out" ........ she says "AGAIN?" 😂 What did you garnish them with? Grated parm cheese and parsley??
I’m learning a lot from your Italian cooking. Your recipes stand out compared to other Italian American recipes. Your recipes are simple but yet sophisticated delicious can’t wait to try em all . I appreciate all the details you put in and the history. Please keep making Italian recipes thank you.
Thanks so much, we appreciate you!
New subscriber here. Enjoying your teaching, history and recipes!
Awesome, thank you and welcome aboard!
Ty. My go to for Christmas gravy balls. I brown them then finish off in the sauce for hours. Perfect
Anytime!
This is how I grew up with the bread used. I'm about to make homemade sauce and meatballs. I think I will fry them and then finish off in the sauce.
Nice, thank you!!
Ive always cooked my meatballs in the gravy. It makes the gravy and meatballs taste better😊❤
No doubt!!
My family is from Abruzzi...dad always fried and finished off in the sauce....of course right out of the frying pan is the best!
Nice, thank you!!
I bake my meatballs off 400° for 15 minutes then put into the pot of sauce to simmer and finish cooking. Nice demo for everyone!
Same here!
North Jersey Italian American here... This is amazingly similar to my recipe, I'm a bit heavier on the garlic but otherwise it's stride for stride with one small pinch of a secret ingredient I use. Anyone who's getting started in the meatball game, listen to this gentleman because this is how we do it. ***PSA*** make it your own but do not use onions...that's how Americans came up with meatloaf. Good video
Thanks Paisan!
Appreciate you!
@@godfatherbbqitalian di nienti!
Never onions! 😊
@@dianadj700 we just became best friends :D
Great videos. Just finished both meatball videos and you make it look so easy I will definitely make them homemade for my next sauce. Seriously watching you why would I want to buy frozen balls from a store anymore. To me you’re bringing cooking back as it should be. I’m definitely going to have our 5 year old granddaughter watch so she starts getting that sense of the way it should be.
Thanks, that makes me so happy! Please enjoy and let me know how you make out. Happy fourth!
Looks great! My mom always uses 80/20 beef but also adds 1/2 lb of spicy sausage. Cooks them halfway in the oven, turning them each once and finishes them off in the sauce.
Love it!
Thanks so much!
As an Irish American I have only one question: Who makes one pound of meatballs? I use beef and Italian sausage and Alta Cucina tomatoes (from DaddyJack). Great video, thanks for sharing!!
Great place….daddy jacks!! the recipe is based on a per pound basis so if you’re making more, just adjust accordingly.
Thanks so much for your support!
Also to note, if browning them in a pan, milk can cause them to burn faster.
True!
Just stumbled upon your videos... you guys seem awesome... gonna check out the rest of your content... thx for sharing these.. and also I'm definitely using these meatball recipes...
Awesome, let me know how you like that! Thanks again
My mom did it like your wife's mom. Fry the meatballs and leave some on top of the stove for us to eat as it or with some bread. The rest she put into the sauce and let them cook more in the sauce.
And like you my mom used the fresh bread and soaked it. Not the bread crumbs! It does make the meatballs softer.
You did a great job! The all look so good!
Did you grandparents come from the Abruzzi region of italy?
Thank you so much. No, they were from Campania, Salerno on the Amalfi coast. Basically a suburb of Naples.
My notifications must have been disabled. Thank you for the videos Chris! My wife bought me some black garlic at the Big E last week and I used it in my sauce and meatballs and it was delicious.
That’s awesome!
Thanks again Mike!
I didn’t realize you’re located up here!
@@godfatherbbqitalian I live in Connecticut. I’m five minutes from Rhode Island and a half hour from Webster, Mass.
I'm Puerto Rican and love to cook Italian food. My guy likes the meatball texture firm while I prefer them a little more soft. I grew up near Little Italy so I think that's how they made them. I never baked I usually fry brown a little and then let them cook in sauce ..the fried ones here look very fried and wanted to know if it was a firm texture. I think the baked def gives more flavor and I probably wouldn't want that ..the ones cooked in sauce might be too soft but each version looks great. I never used wet stale bread but I might try this for a change just don't want meatballs too mushy. Thank you for this video because it exemplifies the various ways to make a simple yet gourmet meal!
Thanks so much. As long as you squeeze out the bread about 90%. They will not be mushy. Thanks so much for your support! I appreciate you.
OK...I'm making these tonight. Thank you We are fortunate to have a 4th generation Italian bar who is famous for their spaghetti and meatball plates. I'm good friends with the two brothers who now own and run it. They always cook their meatballs in their enormous pot of sauce but there's some mystery herb/spice in their meatballs that I cannot identify. It's their signature so they won't tell anyone what it is. It gives a very subtle sweetness to their meatballs. I thought I figured it out as all-spice but they said nope. It's not nutmeg or cinnamon either. Very subtle and amazing.
Awesome, let me know how you like them!
sage? bay leaf? I gotta know oh lawdy😅
Great job!! This popped up in my feed and brought enough curiosity on what you were comparing to click on it. I lean towards the pan fried myself, mainly because of the texture. Thanks for sharing!
Thank you for letting me know. Please check out the rest of the channel. There’s about 100 videos on there between shorts an actual videos with a lot of great recipes as far as we think.
Thanks again!
I need to go back and copy down the ingredients now. Are we getting closer to soup season? I'm still waiting.
Yes!
Thanks again Denny!
Chris, great video!! I prefer mine cooked in the sauce, I find them to be more tender and flavors the sauce throughout! Great idea soaking the bread in water instead of milk, I will give that a try next time! Hello to Tina!
Thanks Linda!
Any way you cook them with the soaked bread they come out super tender
I think if I really had to choose it would be the fried, which is usually how I make them.
@@godfatherbbqitalian thanks Chris, I will definitely give it a try!! 😊
Great video Ty best meatballs ever
I bake then dunk in sauce great ez Recipe
I love them baked too!
Thanks for watching!
Awesome job explaining each method!
Thanks Pauly!
Always in the sauce if you’re going to eat them with sauce. If you’re just making meatballs, then always bake them or if you want them crispy cooking in the sauce, gives a soft way different texture. But I bake mine on a rack.
Yes
Yes
Great video! Thanks for the comparisons !!! Cooked any way is delicious ! 👏🏻👏🏻
Absolutely!
Thank you
THE SOLUTION IS TO COOK 1/3 OF THE MEATBALLS IN THE SAUCE COMPLETELY AND THEN SAUTE 1/3 OF THE MEATBALLS UNTIL BROWNED THEN PUT THE MEATBALLS IN THE OVEN THEN FRY 1/3 MEATBALLS COMPLETELY! THEN ADD ALL OF THE MEATBALLS TO THE SAUCE WHERE THE 1/3 OF THE MEATBALLS COOKED COMPLETELY AND IM SURE THAT ITS PERFECTION FOR SPAGHETTI AND MEATBALLS! IM GOING TO TRY THIS!
I love it!
Thank you so much!
Just watched needed a refresher for meat balls in used to Italian meatballs being combo of beef and pork and milk over water that's different . 🇺🇲👍
Awesome, thanks so much for your support!
Love your channel! It was nice of Tina to share your balls with all of us!!..LOL
She’s good like that 😂
Thanks for your support!
Great videos. I’m gonna try making your red sauce and your meatballs. Should I simmer the sauce for 45 minutes then add the meatballs for 30 mins or do they go in the sauce from the beginning? I assume just a med low heat? Thanks again and great work!
Thanks so much, if you’re just making the marinara or red sauce, you can add the meatballs at the beginning and cook for 45 minutes or so. Either way will work.
We appreciate the support!
Followed your recipe. Just over 2lbs of meat and got 28 balls. Family of 4 and not even a crumb leftover. Huge success! Thanks for the great instruction! Keep up the great work.
@@goodgawley899
That’s awesome!
Folks like you are why we do this!
Thanks again!
No onion? My grandmother always put chopped onion, along with garlic, in her meatballs.
Yes, that does not surprise me. A lot of people do. We just don’t.
Thanks for your support!
Thanks a lot! Now I gotta have meatballs! hahaha!
Do it Rick!
Always in the sauce if you’re going to eat them with sauce. If you’re just making meatballs, then always bake them.
I like them that way too!
Lol @ 10mins 57 seconds her eyes.
😂
Take the crust off white bread then use a hogie roll that has crust lol
😂😂Wouldn’t really call it crust, more just the top…
Thank you!
Fried meatballs are the best way to make a meatball. That's the exact way my family made them.
I love them fried as well
Great video. Tina is the best!! "Ok Tina, lets check my balls out" ........ she says "AGAIN?" 😂
What did you garnish them with? Grated parm cheese and parsley??
Thanks so much
Tina is definitely the best, she says thanks😂
Yes, parmesan and chopped flat leaf parsley
Sauce**..😅
😂😂😂
I'm always more satisfied with balls deep in the sauce. Thanks for the video!
Love it!!!
Thanks Tex!!!!