I know how you feel.....It doesn't matter what color you are as I'm white and have the same cravings for meatballs and everything that Is Italian like Chicken Parmasan, Raviolis, Lasagna, Spaghetti, etc........The sauce I get is genuine from an ITALIAN deli and it's the best. As for frozen meatballs, I buy the COOKED PERFECT brand meatballs in the Supermarket and they are pretty good.....Good luck !....
@@gulfchamp 80% meat. 20% fat. Makes a juicy burger. Some people (health conscious or on a low fat diet) would get the 97/3 (97% meat. 3% fat) but to me, it's really dry. I just stick with 80/20. You'll see it on the package.
I made these and they are sooo delicious. I'm Mexican and love yo cook and let me tell you the half pork half beef and OMG! High quality ingredients and simple recipe calls for best results. Ty Sir
just found you, This is what our Aunt Bella used for sauce CENTO Hard to find but nothing better if im making sauce which we do every Sunday I find CENTO Crushed tomatoes.. Aunt Bella came home from Italy every 3 to 4 years to PA what a change this was!! Thanks for bringing back the good stuff!!
Excellent recipe, perfect blend of liquid to dry ratio. I was having trouble with my balls and your guidance along with the recipe fixed it, now I no longer will have meatballs that fall apart when frying!!! Honestly this is the perfect ratio, thank you and new subscriber. I did add the meatballs to my sauce to simmer for an hour till service and my Grandmother always added a bit of fennel in her balls and so I do the same just to keep my Grandma at the table.
My goodness man, I wish I found your channel a lifetime ago of searching for great balls! I’m as straight as they come, but damn you have phenomenal looking balls!! Thank you so much for sharing your recipes with us.
I'm about to cook these and put them along with Chef Boiardis original spaghetti recipe, and I'll update them after I try it out! Thanks for the video!
This is the exact way my Mom made meatballs. The only difference is she would grate breadcrumbs from old Italian bread she kept from the Sunday before. She also only used Romano cheese. I didn't know about Parmesan until I was about 10 years old. My dad had a green can of Kraft cheese. I still recall asking him if that was peckerwood cheese. We also called it sauce not gravy.
We just made his Italian sausage recipe and it was awesome. We like ours just a tad hotter and added a little cayenne. Ready to try the Sunday Gravy and needed this recipe for the ‘balls’. Thank you for sharing
I make my balls the same way, but I use Locatelli Pecorino Romano for cheese and milk for moisture. Water has no flavor, so I use milk. My family, however, doesn't use any moisture or only water if it needs it. Being up north, they have access to great Italian bread, which they purchase nearly daily. Whatever is leftover, they dry and make bread crumbs...
I make them the same way. Lately I've been buying meat in bulk and cutting it myself. The past couple batches of meatballs I've made were from beef and pork I ground up. I make a more coarse grind. This has made a big different in texture and moisture. I've had some in restaurants where the meat was very finely ground and the balls so dense that they were hard to cut. The course grind makes them hold together well while cooking, yet they are also juicy, tender and easy to cut. Just wondering.... have you made fried carduni (the stalks)? My Mom's side of the family has always made it, but my Dad's side said they used to feed them to the pigs. haha! I pick them whenever I can since they grow all over my property. Flour, egg wash, bread crumbs, and fried in olive oil. If you pick them young, they're very tender. Delicious!
2 questions if I may. Firstly, is this the quantity you would make to use in your Sunday Gravy? I counted that you fried 12 meatballs in that video. Second, do you use Italian seasoned breadcrumbs or just plain crumbs?
Hello, just plain bread crumbs, meatball amounts, I can’t really answer because it all depends on how big you make them. I tend to fluctuate between small and big, which obviously will give me a different result. Generally, I’ll do one or 2 lbs. 1 pound should yield between six and eight meatballs. That’s the average size that I make them, but it may only be four or five for others that like them larger. Thanks for your interest!
@@godfatherbbqitalian Thank you for the reply. I used 600g of brisket mince and 750g of pork mince which, along with the other ingredients, made 28 balls at 60g or 2 oz. I fried 4 already which we used on pizza last night. I'll use 1 dozen for dinner tonight in your Sunday Gravy and freeze the remaining dozen.
My meatballs tend to turn out a little dry and tough. I will try adding water like you do. I also may be cooking them in the sauce too long. How long to you simmer yours?
Yes water will definitely help A lot of people do overcook them as well. They only need about 30 to 45 minutes depending on the size if you are cooking them in the sauce. Thanks for your comment and let me know how they come out!
@@godfatherbbqitalian I made meatballs today per your advice and they are amazing! My gf said they're the best. Added water to the mix and shimmered in sauce for only 45 minutes. Thank you Godfather!
The first time I asked my Italian grandmother how to make something... "Yeah, but how much garlic, Grandma?" She was like "Enough, but don't use too much." This, it turns out, is the only way to measure ingredients in Italian food. Every recipe is basically just people guessing what the imperial measurement of "a handful" or "a good amount" is. In my opinion. you have to cook a few times and "listen to the ancestors" to dial in an Italian American recipe. Also it's sauce not gravy. I think post-Sopranos the whole world is trying to pretend like it was always called gravy. It wasn't.
Of course Italian-American or anything-American recipes will change. Ingredient availability will change. 50 years ago you could prob get good stuff but unfortunately our health has been sold in the name of profit here in America and theres a lot of garbage. I have a sister (i say she lives keto not does keto because shes been doing it 7 years) one of the few carbs you'll find in her pantry is durum wheat italian pasta...most us pasta is grown from dwarf wheat...its a hole rabbit hole (iykyk) but it truly is better pasta...you can taste it. Even the package tells you REAL pasta will take some time to cook.
My balls are fine I just dont think ive ever tried to make legit meat balls. Ive made them once or twice a few years ago but not with breadcrumbs or anything, not a legit attempt...just scrap meat after cooking something else
@@joepasquarello1273 Okay, great suggestions…..possibly a May video. on vacation for a bit then we’ll be back on it. Thanks for your support and input!
Watch my Vertullo family recipe (my family of the boat from Italia) meatballs, WTF! Bread and never milk! Water only . First generation Italian,that’s how we do it lol
"Thank you sir, heres a handshake. Yes, thank you sir for shaking my hand while i just said i would shake your hand while you shake me hand and we both say thank you at the same time, then at a different time while we shake hands again for no reason". This was the intro
“How’s your balls? Obviously not good bc you searched for this.” I’m crying 😂 Love this! I am going to try it this week
😂enjoy !
Balls not 2 good if your here. 😂😂😂
@@timechild1261 It’s the truth 😂
Frying is definitely the way to go for me. The carmelization makes all the difference
Yes, I must say I do love a good fried ball myself.
Made these today and they were killer, cheers mate. Really appreciate you writing up the ingredients list in the description too
Happy to hear my friend
Thank you!
Don’t forget to check out the newest meatbal Videos that I do with bread instead of breadcrumbs. Those are really nice too.
I'm Black and I am obsessed with authentic Italian meatballs. I'm so thankful for this video 🙏🏽🔥 I spend too much money at the restaurants
You are so welcome, glad we can help! Thanks for your support
I know how you feel.....It doesn't matter what color you are as I'm white and have the same cravings for meatballs and everything that
Is Italian like Chicken Parmasan, Raviolis, Lasagna, Spaghetti, etc........The sauce I get is genuine from an ITALIAN deli and it's the best.
As for frozen meatballs, I buy the COOKED PERFECT brand meatballs in the Supermarket and they are pretty good.....Good luck !....
What does 80/20 ground beef mean?
@@gulfchamp 80% meat. 20% fat. Makes a juicy burger. Some people (health conscious or on a low fat diet) would get the 97/3 (97% meat. 3% fat) but to me, it's really dry. I just stick with 80/20. You'll see it on the package.
@@gulfchamp
It’s the meat to fat ratio
My parents too were off the boat from Italy, and I prefer the old authentic Italian cooking. My Nona taught me the old ways. ❤
Awesome, I agree.
Thank you!
I made these and they are sooo delicious. I'm Mexican and love yo cook and let me tell you the half pork half beef and OMG! High quality ingredients and simple recipe calls for best results. Ty Sir
That’s so awesome! Thank you so much and enjoy the channel, please!
just found you, This is what our Aunt Bella used for sauce CENTO Hard to find but nothing better if im making sauce which we do every Sunday I find CENTO Crushed tomatoes.. Aunt Bella came home from Italy every 3 to 4 years to PA what a change this was!! Thanks for bringing back the good stuff!!
Thank you Amy, and welcome to the channel!!
Excellent recipe, perfect blend of liquid to dry ratio. I was having trouble with my balls and your guidance along with the recipe fixed it, now I no longer will have meatballs that fall apart when frying!!! Honestly this is the perfect ratio, thank you and new subscriber. I did add the meatballs to my sauce to simmer for an hour till service and my Grandmother always added a bit of fennel in her balls and so I do the same just to keep my Grandma at the table.
Thanks so much Deborah!
My Grandparents came from Italy in 1910. She used fresh breadcrumbs for her meatballs and braciole and I do too. I still make her sauce. ❤
Yes! My grandmother always used fresh breadcrumbs as well lol
You have incredible balls!
How you know? He never showed us any, not even one ball.
Good point, Sorry, but there is a shot on the thumb nail
Thanks!
My goodness man, I wish I found your channel a lifetime ago of searching for great balls! I’m as straight as they come, but damn you have phenomenal looking balls!!
Thank you so much for sharing your recipes with us.
Thanks! 😂😂😂😂
I followed your recipe and my meatballs came out great! Thanks so much
Awesome!
First time viewer....you had me at sunday gravy. My family is from Abruzzo and we also call it gravy.
Welcome Paisan! Thank you!
First-time watcher - hysterical opener!
Thank you and welcome!
Made the meatballs 2 weeks ago into a sandwich. Wife and kiddos absolutely loved them. Sunday sauce going down today
Awesome, let me know what you think.
Thanks again Mike!!!
How did you keep a straight face during this intro? 😂😂 you almost cracked a smile.
It ain’t easy L O L!
I love your measuring technique - now that's authentic!
Thanks! 😂😂😂
I'm about to cook these and put them along with Chef Boiardis original spaghetti recipe, and I'll update them after I try it out! Thanks for the video!
👍
Thank You Sir, for your families recipe
My pleasure, enjoy!
This is the exact way my Mom made meatballs. The only difference is she would grate breadcrumbs from old Italian bread she kept from the Sunday before. She also only used Romano cheese. I didn't know about Parmesan until I was about 10 years old. My dad had a green can of Kraft cheese. I still recall asking him if that was peckerwood cheese. We also called it sauce not gravy.
That’s awesome, thank you so much!
New subscriber here. How long do I cook them in the oven. Also need a recipe for sauce
I have been working on my balls and haven’t found the right recipe. Will try your recipe. It looks good.
Let me know what you think!
This the best food channel ! Love your recipes !! Thank you 😁
Thanks so much, glad you enjoy!
GEEZ, I really like this guy!
Thank you!
We just made his Italian sausage recipe and it was awesome. We like ours just a tad hotter and added a little cayenne. Ready to try the Sunday Gravy and needed this recipe for the ‘balls’. Thank you for sharing
“Don’t worry about it”. I love your personality 😁
😂 Thanks so much!
I make my balls the same way, but I use Locatelli Pecorino Romano for cheese and milk for moisture. Water has no flavor, so I use milk. My family, however, doesn't use any moisture or only water if it needs it. Being up north, they have access to great Italian bread, which they purchase nearly daily. Whatever is leftover, they dry and make bread crumbs...
Sounds good, I have found that milk takes from the flavor of the meat personally. But I know plenty of people that do use it. Thanks again!
My mom wet slice bread, ends off & used that instead of breadcrumbs. I use pecorino too.
@@studimeglio7110 sounds good!
Fantastico Paisano. Mangiare a tutti.
Grazie, Paisan
I make them the same way. Lately I've been buying meat in bulk and cutting it myself. The past couple batches of meatballs I've made were from beef and pork I ground up. I make a more coarse grind. This has made a big different in texture and moisture. I've had some in restaurants where the meat was very finely ground and the balls so dense that they were hard to cut. The course grind makes them hold together well while cooking, yet they are also juicy, tender and easy to cut.
Just wondering.... have you made fried carduni (the stalks)? My Mom's side of the family has always made it, but my Dad's side said they used to feed them to the pigs. haha! I pick them whenever I can since they grow all over my property. Flour, egg wash, bread crumbs, and fried in olive oil. If you pick them young, they're very tender. Delicious!
I haven’t, but very interesting
Thank you!
Another great one. You ever do shrimp parmesan?
I have, one of sons loves it….good idea for a future video.
I’ll put it on the schedule!
Thanks so much!
Never Trust a skinny chief well done both ways Yummos
😂
Is panko breadcrumbs okay the plain ones?
Either is okay
2 questions if I may. Firstly, is this the quantity you would make to use in your Sunday Gravy? I counted that you fried 12 meatballs in that video. Second, do you use Italian seasoned breadcrumbs or just plain crumbs?
Hello, just plain bread crumbs, meatball amounts, I can’t really answer because it all depends on how big you make them. I tend to fluctuate between small and big, which obviously will give me a different result. Generally, I’ll do one or 2 lbs. 1 pound should yield between six and eight meatballs. That’s the average size that I make them, but it may only be four or five for others that like them larger.
Thanks for your interest!
@@godfatherbbqitalian Thank you for the reply. I used 600g of brisket mince and 750g of pork mince which, along with the other ingredients, made 28 balls at 60g or 2 oz. I fried 4 already which we used on pizza last night. I'll use 1 dozen for dinner tonight in your Sunday Gravy and freeze the remaining dozen.
@@gdlivo3353
So, I think that’s about 3lbs?
My meatballs tend to turn out a little dry and tough. I will try adding water like you do. I also may be cooking them in the sauce too long. How long to you simmer yours?
Yes water will definitely help
A lot of people do overcook them as well. They only need about 30 to 45 minutes depending on the size if you are cooking them in the sauce.
Thanks for your comment and let me know how they come out!
You're welcome! I subscribes yesterday. Looking forward to watching all of your videos.@@godfatherbbqitalian
@@tonybuccino5546
Thanks Tony, enjoy!
@@godfatherbbqitalian I made meatballs today per your advice and they are amazing! My gf said they're the best. Added water to the mix and shimmered in sauce for only 45 minutes. Thank you Godfather!
@@tonybuccino5546
Awesome!!!
So glad you enjoyed!
I found ur meatball video yay!
Awesome, let me know how you like them! There’s actually two meatbal Videos on there you can check out.
Thanks again!
I’m making balls now 🤗
Awesome!
Let me know how it goes!
@@godfatherbbqitalian , I use the Trinity!👍
did you remove the garlic seed ???
Not sure what you mean by garlic seed? It’s just minced garlic cloves. Thank you.
I make meatballs regularly and I use mushrooms 🍄 to keep moisture in them I think it is a cheat
Very interesting, I’ve never heard of that one but it sounds delicious.
Thank you.!!
Why do our faces always gotta itch right after we start mixing meatballs or meatloaf by hand?
😂. I thought it was just me!!
Right 😂
Sause❤
Thanks so much!❤️
so you over mix the meat,
😂
Tutto bene
Grazie!
No onions?
No onions
@@godfatherbbqitalian i made these but with onions. I also made the sauce/gravy. I received so many compliments. Thank you!
@@Dawna77Jean
That’s what it’s all about! Put what you like, just have the bases covered for the basics! So happy for you, thank you so much!
My family said this was the best spaghetti and meatballs EVER. Making it again this weekend for my Husband’s birthday.
Personal questions
?
The first time I asked my Italian grandmother how to make something... "Yeah, but how much garlic, Grandma?" She was like "Enough, but don't use too much." This, it turns out, is the only way to measure ingredients in Italian food. Every recipe is basically just people guessing what the imperial measurement of "a handful" or "a good amount" is. In my opinion. you have to cook a few times and "listen to the ancestors" to dial in an Italian American recipe. Also it's sauce not gravy. I think post-Sopranos the whole world is trying to pretend like it was always called gravy. It wasn't.
Love it, thank you!
SAWSE!
😂
Of course Italian-American or anything-American recipes will change. Ingredient availability will change. 50 years ago you could prob get good stuff but unfortunately our health has been sold in the name of profit here in America and theres a lot of garbage. I have a sister (i say she lives keto not does keto because shes been doing it 7 years) one of the few carbs you'll find in her pantry is durum wheat italian pasta...most us pasta is grown from dwarf wheat...its a hole rabbit hole (iykyk) but it truly is better pasta...you can taste it. Even the package tells you REAL pasta will take some time to cook.
Very interesting…..and makes a lot of sense. Thanks so much!
Haha you look so bored! Dinner soon, cheer up! 😂
😂
Plain old meatball
Delicious
Sorry… left my smoke smokn… my balls are ok, could be better! Haven’t seen the light in a bit, we ain’t gotta go there… ok. Love ya
😂😂😂love ya too!
My balls are fine I just dont think ive ever tried to make legit meat balls. Ive made them once or twice a few years ago but not with breadcrumbs or anything, not a legit attempt...just scrap meat after cooking something else
Give ‘em a shot and let me know!
Godfather! Use stale Italian bread soaked in milk instead of bread crumbs and water! Wassamatter you?
Watch my other meatball video.
The Italian version, I use bread, not breadcrumbs. Take a look there’s a lot on the channel. Over 100 different videos.
Godfather! I no see Puttanesca! Or even a simple Aglio e Olio.@@godfatherbbqitalian
@@joepasquarello1273
Okay, great suggestions…..possibly a May video.
on vacation for a bit then we’ll be back on it.
Thanks for your support and input!
I use 30%-50% ground pork in mine. Never dry and I personally like the pork flavor in them.
I also put in a little olive oil.
Yes, pork is great to blend. Veal as well!
Thanks for your input Richard!!
Bread crumbs? Wtf use fresh bread and milk!
Watch my Vertullo family recipe (my family of the boat from Italia) meatballs, WTF!
Bread and never milk! Water only . First generation Italian,that’s how we do it lol
Sauce never gravy
Yes!!!!!😂
My marinara technically is gravy
Too Much Talking Not Enough Instructing How Boil / Baking / Frying ???
???
I left when he said "gravy". It's not gravy
😂😂😂
😂🤣😭🫠😉
In my italian family we say Sunday gravy and my mom is 💯 italian.
@@stacybates7072 yas are from southern Italy then. How much Italian with a name like Bates? 🤔
@@heycouper629
What does my last name have to do with anything?
Speak louder in your videos on please
Ok, will do!
This guy talked to much🤓
Thanks Vinny!
Kosher? Are you an Italian Jew?
I don’t know where you getting that from, but no.
I love everyone!
@@godfatherbbqitalian, oh I only asked because you specified "kosher" salt... LOL
@@jetsetjoey
😂
You talk a lot instead of cooking.
Sorry
"Thank you sir, heres a handshake. Yes, thank you sir for shaking my hand while i just said i would shake your hand while you shake me hand and we both say thank you at the same time, then at a different time while we shake hands again for no reason". This was the intro
What????????