How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats
ฝัง
- เผยแพร่เมื่อ 6 ต.ค. 2024
- On top of spaghetti, all covered with cheese... What is the perfect meatball? For us, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. For the best Italian-American meatballs, we use a couple tricks, like incorporating gelled stock and using a buttermilk panade.
FULL STORY: www.seriouseat...
Equipment Used:
Our favorite stand mixer: amzn.to/2UuqjiU
See More Like This!
How to Make Sous Vide Duck Confit: • Sous Vide Duck Confit ...
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
/ seriouseats
/ seriouseats
/ seriouseats
/ seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
![[LIVE] : ONE ลุมพินี 82 วันนี้!! คู่เอก | ยอดไอคิว vs อับดัลลาห์](http://i.ytimg.com/vi/hSsyTl_9bqs/mqdefault.jpg)
Just made these and these are the best ever meatballs with spaghetti I have ever cooked. My wife says they are better than any restaurant. Thank you Daniel! I used Rao's tomatoe sauce and added a few spices and olive oil and cooked the sauce 25 minutes alone everything was fantastic!
Good choice on the Rao's. Do you think this could be done without the stand mixer?
@@weatheredtome yes, but you need to really mix all the ingredients in well.
@@PaulCoboPhoto I just worry about overworking the meat.
My Italian Mom used bread not breadcrumbs also. My mom learned from her older sisters. The meatballs got pan fried along with sausage and cooked in sauce for about 8 hours. The meatballs and sausage were delicious and very tender. I was fortunate to watch her cook this on Sunday mornings for years and I enjoy cooking it to this day. Thanks for your video.
You crafty bastard, the staggered meat additions are EXACTLY what I need to do! Awesome tricks, thank you so much.
I love the chicken stock idea. It's like soup dumplings!
if you don't want to do the chicken gelatin thing and you still want the meatball to be moist, grate the onion on your cheese grater into a bowl. it releases a ton of flavorful juice and makes the meatball moist.
The technique you used incorporate the rest of the ingredients is a good way to visualize other techniques like tempering.
Great chef, fun humor and awesome camera appeal. Somebody sponsor this guy!
My grandmas never made meatballs, so any meatball is better than my grandmas'.
I followed this to the dot and it was epic. thanks!
Thanks for your, a meat a ball recipe! I've been watching meatball recipes all morning and I feel like I have finally found the one! 🍝🧆
10 months later and alas
I just arrived at the same decision you made.. .
This looks the only meatball recipe I'll ever need!!
And.. where's the recipe with the actual measurements?
I made this recipe out of Kenji Lopez-Alt's cookbook today and it is amazing. There is so much flavour you should probably put the entire thing in the fridge for 24-hours and let all the taste marry. Honestly, it is a great recipe and I'll defo make it again.
Great point on the panade being made from fresh bread. And I love the tip to use gelatin in stock! Thank you.
rare to see people using milk for hydrating bread most videos show breadcrumbs, my grandma from the north Piemonte always made with white part of bread soaked in milk some times used even to bring the whole thing to a boil before squeezing it out,panfry like they are steak and braise them in roast gravy so damn good!
I’ve been looking for a Great Italian Meatball Recipe! THIS IS IT! So glad I found you!!
This was surprisingly entertaining.
thanks for uploading this. I've been looking for a good recipe for a while
Just followed this recipe and damn its awesome! Thank you!
Can't beat my Italian grandmothers meatballs but these look great and I want to try them.
I made this minus all the harder work like 80/20 beef. PANADE is the key! It is the only way to make it tender. I have been cooking for years and now I finally get it.
no gelatin was perfect. I used more milk than he did.
Those are some next-level meatballs
Interesting take on meatballs. Lots of good advice including the hand mixing. I like the lift of the Chinese "soup in the dumpling" pull of the gelatinous chicken stock. Well done take.
One thing I like a bit better is Marcella Hazan's recipe advice of sweating the onions before mixing in. She didn't recommend garlic for her recipe, but I will sweat the garlic as well when I make the meatballs next time.
Thanks for an interesting recipe!
What do you mean by sweating?
@@fitrianhidayat The term used to describe lightly sauteing for a short while to get some of the moisture out of the onion or garlic. You can find technique on many food recipe sites.
@@geol1936 thanks
@@fitrianhidayatYou're welcome. The onions should be translucent when they're done. A little bit of (olive) oil, low heat, let simmer until translucent.
My wife thinks she hates onions so she wouldn't usually eat my meatballs. I started pureeing them into onion liquid basically and mixing it in so she can't see them. She loves them now. Little does she know how important they are to the flavor profile. So in reality she loves onions but is living in denial.
0:04 your boldness is unmatched
Wow some brilliant ideas! Especially the stock jelly. Thx alot. I'd like to go try these.
Awesome explanations and tips. Will definitely give this a try
Wow! I have to make this right now, they look so yummy!
everything looked superb, great recipe! only thing... mini meatballs have a different ratio of browned outer to greyed inner...which gives a HUGE flavor boost, if you try 1/3 the size... and poll the 2 types side by side, i know you will agree, smaller makes ALL the difference!
Those meatballs look AMAZING
yea curtains like that sear in my memory sometimes...
the best meatball recipe ever
I loooooove meatballs so much....
Those look delectable. I'm a big fan of meatballs and have my own recipe but I'm definitely going to try this one.
fun entertaining video, thanks!
I Like It !!!
EXCELLENT!!!!!!BRO YOU GOT THIS. Wow.
Decased XLB dumplings! Genius!
great!!!!!!!!!!!!
LOL chicken gel curtains. Hey, if you make curtain "panels" out of pure silk fabric, they will move just like that with a little breeze of some kind of ventilation moving thru the room. It is NICE.
Nobody:
Daniel: I wish they made wobbly jelly curtains.
Try substituting bread for milk biscuits it’s pretty amazing
I've made these twice. First time they were just falling apart, so that the tomato sauce they were added to essentially just had flavored ground beef in it. They didn't hold together at all. The second time, I mixed a greater proportion of them in the stand mixer than the first time and they held together better, but some were still falling apart. I might try again with less chilled stock. But honestly, I just miss the browning that my family recipe gets. Sure, they can be a little tough by comparison, but that fatty, brown crust on the outside tastes so good.
put them in the fridge for 20 mins before adding to the sauce. check out Americas test kitchen drop meatballs recipe. its tasty and much easier than this one put I still do 50/50 ground beef and ground pork.
i like adding ricotta cheese instead of that much egg personally. a scoop about the size of a computer mouse per egg and replace half of it and it makes the meatballs super fluffy
My daughter who likes ricotta asked me one day if I could put it in the meatballs so I thought, “why not?” and they were great.
But what if... instead of chicken stock, you used demi-glace in those meatballs? Would it still impact browning?
Very nice, thanks👍🏻
Thank you your meatball recipe made my family's day they absolutely loved them...I've tried sooo many and they always came out dry
my volume settings are all maxed out and i can still barely hear the audio. what gives?
edit: apparently firefox is having some weird issue with audio for youtube videos.
badly managed youtube channel. unsubscribe
@@AJ-iu6nw They have a lot of really good recipes and information on this channel. I admit the audio is annoying but if you unsubscribe you are missing out on them
@@kperkins1982 thanks
drewdy your welcome puss puss
I have no trouble hearing this video. It must be your computer.
If you use beef flavouring in your gelatine stock, you could make beef curtains!
Most underrated comment😂
we want more serious eats we want more serious eats
Handballs are much bigger than that. I was really confused by the yield description in the written recipe, so I'm glad to have a video so I can see what to expect.
Cool recipe! must be bliss..... it's rare to see people using milk for hydrating bread most videos show breadcrumbs, my grandma from the north Piemonte always made with white part of bread soaked in milk some times used even to bring the whole thing to a boil before squeezing it out,panfry like they are steak and braise them in roast gravy so damn good!
Amazeballs.
getting hype for summer
I was already lost at the bread part. I wasn't sure if I was supposed to use the crust or the whites.
That's a spicy meatball!
I'm sure these meatballs taste great, but I would die of old age before I got them in the pan. In Italy, my grandmother made polpetti (made with meat) and crocchetti (made with fish or potatoes; I guess a rice ball would be a chrocchette). She learned to make meatballs in America, which are different. Growing up, I learned to make meatballs like an American from her, which she liked better than polpetti. And I don't care what anyone says, American meatballs made the right way all taste basically the same unless you cheated with cinnamon or nutmeg, which is more Greek and status quo in Italy during the Roman Empire, which brings us back around to polpetti. And yes, we learned to cook from the Greeks, but contemporary traditional Italian food as we know it leaves out the spices and keeps the herbs. Less expensive. Keep it simple. In Italy, the pasta comes before the meat. Never together. If you order spaghetti and meatballs you don't get the meatballs until you finish the pasta. And in America if you mix it all up and smash it, it's a hamburger.
If your not getting Browned Meat balls as you desire
you can always toss them in the flour then egg then panko n fry
portions to taste
How about using high collagen stock that is super solid/gelled at fridge temp
My guess is no because the unflavored gelatin is concentrated.
I think this is the same guy who made tomato sauce using three types of tomatoes. Felt lover the top for some sauce lol.
Nice video...but my family has been using bread crumbs for years and never had a meatball that was dry or Dense and they were from Napoli. My mother would cooked the meatballs in the sauce raw ( gravy if you are from Philly LOL ) for a bout 3 hours and the y were the most tender ang juicy meatballs you ever tasted. P.S. And of course don't forget the Sausage and Braciole! LOL. Bon Appetit!
Do you know a tender all beef meatball recipe? That's a challenge too.
Really? What does the inside look like after cooking!? That's the whole point of watching the video.
it looks like the inside of a meatball.
Couldn't believe when he didn't cut open and show the goods
Not really the whole point of the video. The taste is the whole point and you don't know that either. But, really this is a technique video. Make them and then you will know what they look like inside.
Thanks. I stopped watching right away. That’s bull.
@@SumoCumLoudly They showed some clips at the beginning of the video. They were soft and juicy :)
My grandmother (Portuguese) used to make meatballs in gravy. I have never been able to reproduce how she did it and have never had a meatball that tender since.
The cream puffs she made were also epic.
i know gravy meatballs are underrated and it's rare to see people using milk for hydrating bread most videos show breadcrumbs, my grandma from the north Piemonte always made with white part of bread soaked in milk some times used even to bring the whole thing to a boil before squeezing it out,panfry like they are steak in olive oil garlic and butter once they are brown deglaze with a big glass of white wine, once the wine evaporates add stock and the herbs you want fro me rosemary and sage, simmer until the sauce is nice and glossy, her ratio used to be 4 to 1 bread to meat and mix veal pork and beef, and remember to squeeze out the milk nicely!... i don't know if this will help you but is a delicious recipe for gravy meatballs
Passionate cooks ate always cute
Great idea with the gelatin! Gonna try it tomorrow. Have you ever used quick oats instead of bread? Some swear by it. Just wondering!
Well, some swear by breadcrumbs too. That doesn't work well.
The unflavored gelatin alone is a huge flavor boost. I add an envelope to beef stew/ beef burgundy and its insanely delicious but I just sprinkle it in.
How long do you cook them in the sauce?
Did you ever consider mixing powdered (dry) gelatin into the panade?
same recipe I have used for years, but use shredded carrots for moisture instead of chicken gelatin. then you can still brown and have moisture. .. how did you get my recipe?
My friend in school used to grate carrots into his homemade sauce to lessen the acidity. I never thought about putting it in the meatballs.
Thanks for sharing. How did you make your tomato sauce, what did you put in it?
Probably tomatoes
he has another video for a very elaborate tomato sauce.
Here's his video for tomato sauce -- /watch?v=hvawBQeGZvU
If you don't have as much time for that wonderful looking sauce, try Marcella Hazan's 'Tomato Sauce with Onion and Butter' (as odd as that sounds, but look into it)
Or consider Pat LaFrieda's 'Sunday Sauce' (with beef short ribs). All of these would be great with these meatballs.
borbetomagus Thanks
1. Replace the bread/liquid mix with mashed potatoes.
2. Do what ever you usually do and be a little extra gentle when frying.
3. Eat the worlds most tender meatballs.
Here is how you make meatballs........just put as much as you feel in there. LMFAO so much for showing how.
For Keto, what could you substitute for the bread? Thanks.
Why chicken stock over beef stock? Great tips just wondering if both had been tried
You definitely could use beef stock, you just wanna be sure it gels enough and probably want to go with homemade due to how most boxed beef stock isn't very clean tasting for various reasons. I personally think it's either the yeast extract used for natural flavor or the bones are stretched too thin.
Chicken was probably used because it's not difficult to find a clean tasting one at the grocery store and fortify it with gelatin. I like Kitchen Basics Chicken Stock.
I have some veal demi-glace I'm gonna try instead of the chicken broth/gelatin
"Better than your grandma's". Now those are brave words from someone within spatula slapping range.
The Karolean epic comment 💯
Can this be achieved without the ground pork? I only prefer ground beef.
the best tasting meatballs on the planet bar none with a secret recipe at Romano's macaroni grill, I would work there for free for a month if i thought I could get my hands on that recipe.
Ive made these meatball before and damn are they good. They really do need to be baked though, simply fall apart when frying
My broiler really sucks, so browning them in a pan instead (and incorporating the fond into the sauce) should work great as well, right?
I could see browning in the pan working better for somewhat smaller meatballs than shown in the video, but making them smaller would mean shorter cooking time (especially if you plan to poach them in the sauce).
Do you have a drawer broiler or is your broiler at the top of your oven? If on top, move the rack as close as it gets. You might want to keep the oven door cracked so it doesn't get too hot and burn them. They need to be close to the flame.
@@captainsh1thead my "broiler" is only a single loop, not a double loop of heating elements.
Damn please call that Italian American meatballs...fennel !!!!!
What about using broth gelatin directly..?
What if your grandson watches this
He will say:but you are my grandpa
A good stock should be gelatinous in a fridge
Before watching: the secret is 40% *sourdough* bread / crumbs / panade to 60% **finely ground meats: pork + beef
Plenty of parmesan, lots o garlic, fine diced *shallots, s&p, Italian parsley, **shot of Worcestershire!!,
drizzle of olive oil, 1/4C of milk, toasted pine nuts (1/4 C ).
Roll into balls, sear in pan, then thoroughly finish cooking in red sauce.
Pro Tip: put the pork or sausage mix in your food processor to get a fine mix. This way when you bite on into them there will be no chunks.
Why chicken stock instead of beef stock?
My off the boat grandmother is rolling in her grave right now with your style of meatball, But I do respect your unOrthodox style.
strix2035 really
9929kingfish 🤮👍
T Simpson you obviously know nothing and on top of that is a REAL A**HOLE
How did she make them?
His recipe seems okay, I'm curious about your grandma's though!
Shinju Torsellini wish I knew that’s in the grave with her. I miss those f$cking meatballs. 😢
Missing: close up of final product cut open
Funny, almost anywhere in the world, “handball sizes” would be the size of volley balls... tennis balls, maybe?
I like your knife sir ;)
How long did you cook them in the tomato sauce and on low or high????
Great job! Thank you very much!
She looked more like your mother than your girlfriend!
Why don’t you use the the stock instead of buttermilk to make the parade?
I grate my onion for meatballs. Adds flavour and (maybe a little) juiciness
We have a winner! Sadly, I'm one of those lucky few with a rather severe gluten sensitivity so I'm a gonna try pork rinds instead of bread. Wish me luck OR if anyone has a better idea please let me know.
Did you forget to add the broth gelatin to the meatballs?
No, he cut it up and added it with the herbs
How do you do the tomato sauce? Was it just ketchup? And what cheese were you using?
I'm not going to speak for him on how to do the tomato sauce, but I'm certain that wasn't ketchup on the meatballs.
As for the cheese I'd bet it was probably parmigiano reggiano or pecorino romano.
Here's Daniel Gritzer's video for his tomato sauce -- /watch?v=hvawBQeGZvU
If you can't devote the time for such a tomato sauce, you might want to buy a jar of Rao's Homemade 'Marinara Sauce' instead.
Locatelli's Pecorino Romano cheese (made with sheep's milk) is highly recommended.
Do any of these tricks work well for meatloaf too?
Definitely. A panade will work wonders as will his mixing method and the stock jelly.
Here ya go:
www.seriouseats.com/recipes/2015/08/the-food-lab-all-american-meatloaf-excerpt-recipe.html
this recipe will work fine as meatloaf without the fennel. instead of a meatloaf baking pan just use a pan and flatten the meatloaf out a little bit put in a 400 degree oven and bake for 30-45 mins it cook faster when flatten out and its more browned because its not setting in fat. i use a thermometer to see if it done. I put a tasty glaze using half cup ketchup 2 tbsp. brown sugar and 1 tbsp. mustard. or vinegar.
Wish I could hear this video
Wait - that "No, that noise is gross" sounds just like the voice on "You Suck at Cooking". Is this your secret side-channel?
1:50 Almost ASMR, but thank goodness it’s not! 😹
that's a spicy a-meat-a-ball!
Grandma’s is free and they gave extra money, yours will never beat it a million times.
Would you be able to turn these into burgers?