Hi guys! So nice to finally be here on TH-cam. I hope you enjoy this video! Stay tuned, there are more coming (hint: cheese...) Let me know in the comments what else you would like to see👇
OMG yes!!! I have missed all the cheese videos so much 🥰 I will watch them until you cover all the cheeses across the entire planet. And these meatballs looked incredibly good. I have been learning more about Indian food, so I would also like to see more about famous dishes from India. The recent Big Batches episodes in India are really great.
I am retired Infantry and learning to cook. I get better because of videos like this, so thank you for the kind assistance. I love meatballs, meatloaf and Salibury steaks and they are all similiar. I am getting it right about half the time now, but half the time, its a mess, but, after 27 years of a ration a day or so and clean water is a blessing, any food with more than one color works for me LOL. And, call me a pig, but that female Frederica making the meatballs is beautiful (EDIT) Thank you Mrs Claudia for your help. FYI I worked closely with your Alpinis and trained near a small town called Dobiacco (spelled wrong I am sure) 3 times in the mountains. I intend to come back without warfare on my mind now that I am retired.
Have been watching your videos with business insider for almost 3 years 😄😄 today youtube algorithm suggested me your own channel,,, looking forward for your amazing cheese videos
this is a great format not just for food but also for journalism. Claudia doesn’t edit too much out, so you get some outtakes and conversational exchanges that would normally be cut out from the final version of the video. Cooking and enjoying food are both human experiences, and so these videos are definitely how they should be 🤌🏽
Love your videos! Always such positive vibes and great energy. Looking forward to more cheese videos (my favourite thing in the world). Italy is still my favourite country I've ever visited and can't wait to go back soon. 😀
As for the topics - any food topic is always great 😀 Also maybe you could share your personal food stories and experience living in Bari and Italy in general, it would be super cool. I am reading Stanley Tucci’s food memoir right now and it’s fascinating! Non-food related, but still very curious - your journey as the Food insider journalist. I am very interested to know more about that too ☺️
@@jamesp13152 Shallow frying will give the same result if you trun them at the correct time, its also good because you get testers before you put them in the sauce haha
@@BulletESV Were you spying on me cooking? Have to give em a taste... I keep a close eye and regularly turn till brown around, they do lose some of their circular shapes, but, who cares? 😬
I’ve watched a lot of videos on meatballs and this recipe is really basic and the surprise was they deep fried them just a little bit to get a crust on the outside surface, that’s vary interesting trick 👍👍👍
My grandparents all came from Italy. They learned to cook there. They passed those techniques to some of us. I've been cooking since I was 10. That's almost 40 years of cooking. That's a LOT of meatballs. One thing I learned is that there is more than one "traditional" method to cook meatballs. My Napolitano grandmother cooked them one way. My Calabrese grandmother cooked them another. Never once have I ever seen them deep fried first. Not that I'm saying it's wrong, but this "traditional" method of making them varies GREATLY from the 2 "traditional" ways my grandmothers (and by default, me) make them, particularly in Sunday sugo/ragù. But I'd love to try Federica's, they look tasty.
Wish I could have had a meatball childhood (in my family it was curries and roast lamb though!) The frying I think is to get some brown crispiness on the outside. You can't get that without raising the temperature above boiling point, as you do in frying.
@@seeriktus I'll say this. I LOVE curries and roast lamb. I didn't get that growing up because it wasn't something my grandparents were culturally attached to. About the browning of the meatballs. Typically, I fry them off in a pan with a little oil. It's not deep fried but you sear the outside of the meatballs. Another method is to brown them in the oven. This is useful when doing a lot of them but I, personally, feel they don't come out as good. They're good, just not as good as pan frying them. Frying the meatballs off (whichever technique you use) before putting them in the sauce is the better method when you want the meatballs to be the star of the show. I actually like my Calabrese grandmother's method better of putting raw meatballs directly in the sauce. I find this method makes the sauce the star of the show. I am a believer that the pasta and sauce are the more exciting part of the meal, but my family likes the better meatballs, so that's how I do it but you can try both methods and see what you prefer.
@@Quillons1 Ah I see, Perhaps you could combine the "stars" of both worlds. If you fry in shallow oil, you'll end up with some fond on the bottom of the pan. Put that in with your sauce, take it off with a little water and you'll get that delicious in the sauce. Respect for the traditional methods of course though!
My grandmother was Irish but she learned to make " sauce" from the Italian women in her neighborhood in Brooklyn.Simmered slow on the back of the stove.
Dead happy to see this channel! I loved your other work I've seen and definitely going to watch all on here. I'm in Liguria for six weeks so I will look for inspiration on this channel :)
Don't know who you are. This came up in my recommended. Loved the video and subscribed. Will enjoy your future videos. Your style of presenting is very good. ❤
So that's how they do it. I have never deep fried before - I will try that. They also use a much larger quantity of breadcrumbs. I would love to know the proportions of all of that. It looks like it is about 50% meat to the rest? Is that about right? I do like the idea of a meatball cafe. I am very fond of restaurants that take the route of focussing on one dish. There used to be a sausage restaurant in Little Portland Street I frequented - again, specialising on one idea allowed them to get it right.
Wowww, I’m genuinely surprised the meatball mixture gets emulsified like that. All those other “press together gently to keep the structure” vids have been lying to me :D Q: What’s the broth/stock that seems to go in the sauce at some point before it passes through the mill? Certainly looks like it has in some shots.
There is no broth actually! The only 'liquids' in the sauce are wine and olive oil. When you cook the sauce for a few hours, the oil at the top will look a bit like stock. I've noticed that in my sauce as well!
@@claudia-romeo Oh wow, obvs I need to add more wine to my sauces to get that colour in future :D Will definitely try to recreate this, am bound to fail but worth a go anyway. Grazie Claudia!
I would love to cook that sauce but sadly, there is no ingredient list in the video or description. I mean the ingredients i saw, but how much of each is hard to guess :(
Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in the USA.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Hi guys! So nice to finally be here on TH-cam. I hope you enjoy this video! Stay tuned, there are more coming (hint: cheese...) Let me know in the comments what else you would like to see👇
OMG yes!!! I have missed all the cheese videos so much 🥰 I will watch them until you cover all the cheeses across the entire planet. And these meatballs looked incredibly good. I have been learning more about Indian food, so I would also like to see more about famous dishes from India. The recent Big Batches episodes in India are really great.
So glad u have your own channel
Fantastic
@@EttinTheBreton I wish I could try all the cheeses on earth! And I hope I can travel to India someday too🙏
Brilliant news!
The way she describes the food and asks good questions really conpletes these vids.
thank you!
Good to finally see this recipe with just great quality pure ingredients without 10 million spices in the sauce.
I like that you did the interview in Italian, with sub titles.
I am retired Infantry and learning to cook. I get better because of videos like this, so thank you for the kind assistance. I love meatballs, meatloaf and Salibury steaks and they are all similiar. I am getting it right about half the time now, but half the time, its a mess, but, after 27 years of a ration a day or so and clean water is a blessing, any food with more than one color works for me LOL. And, call me a pig, but that female Frederica making the meatballs is beautiful (EDIT) Thank you Mrs Claudia for your help. FYI I worked closely with your Alpinis and trained near a small town called Dobiacco (spelled wrong I am sure) 3 times in the mountains. I intend to come back without warfare on my mind now that I am retired.
Have been watching your videos with business insider for almost 3 years 😄😄 today youtube algorithm suggested me your own channel,,, looking forward for your amazing cheese videos
I just LOVE hearing Italian spoken. Such a classical language
too bad italian ppl are jerks to non-italians.
It really is very pleasant
Grazie
I love everything Italian the food the people the cars and motorcycles, design and architecture what a great country! Hats off from Miami.
So glad to see you back in front of the camera and narrating again.
this is a great format not just for food but also for journalism. Claudia doesn’t edit too much out, so you get some outtakes and conversational exchanges that would normally be cut out from the final version of the video.
Cooking and enjoying food are both human experiences, and so these videos are definitely how they should be 🤌🏽
Congratulations Claudia, very much looking forward to your food adventures.
There’s nothing better than a good meatball. ❤❤❤
This lady is an expert. She know the essential of the texture of the food and combined together. Respect.
I'm honestly pretty sure I've seen them do much better....
saw it, cooked it... best polpetti of my life. simple, quick and delicious
claudia it's so good to see you back on TH-cam!! I wish you all the best with your channel!
Within the confines of my kitchen, I love this woman! So many food ideas, I am trying this meatball process this weekend!
OMG, you have your own channel! I love this
What a great channel!! My mother's Father is from Sicily and her mother is Napoli. Love these videos. Thank you Claudia
Love your videos! Always such positive vibes and great energy. Looking forward to more cheese videos (my favourite thing in the world). Italy is still my favourite country I've ever visited and can't wait to go back soon. 😀
As for the topics - any food topic is always great 😀 Also maybe you could share your personal food stories and experience living in Bari and Italy in general, it would be super cool. I am reading Stanley Tucci’s food memoir right now and it’s fascinating!
Non-food related, but still very curious - your journey as the Food insider journalist. I am very interested to know more about that too ☺️
Thank you for the suggestions! Hopefully one day I will also get to publish my memoir like Stanley Tucci🤞
@@claudia-romeo you will! I have no doubts 🥰❤️🙏🏻
What a beautiful sauce. And the fried meatballs i must try it in my kitchen
Tão feliz em vê-lo de volta no TH-cam com o seu próprio canal!! Ansioso por muitas das suas aventuras culinárias!!😍😍😍
You’ve been missed Claudia ❤
Frying them is the way to go! we do it that was every sunday, they actually get texture and dont turn to mush
Agree. I fry mine in a pan though, in olive oil. Never thought of deep frying, have to give that a try.😁
@@jamesp13152 Shallow frying will give the same result if you trun them at the correct time, its also good because you get testers before you put them in the sauce haha
@@BulletESV Were you spying on me cooking? Have to give em a taste... I keep a close eye and regularly turn till brown around, they do lose some of their circular shapes, but, who cares? 😬
I’ve watched a lot of videos on meatballs and this recipe is really basic and the surprise was they deep fried them just a little bit to get a crust on the outside surface, that’s vary interesting trick 👍👍👍
Congratulations Claudia!!
You are a lovely person and I can’t wait to see more videos in your channel ❤
30+ years ago I almost married a young lady in Switzerland and Claudia looks almost identical to her.
This, I love. It´s the proper way to serve Italien meatballs, with a nice bread to dip in 😋😋😋
Beautiful! Much like my grandma from Cosenza, Calabria made them. I miss her and her great cooking.
Yesssss! You’re on TH-cam 🎉
That looks incredible, makes me hungry just looking at that gorgeous tomato and basil sauce!
My grandparents all came from Italy. They learned to cook there. They passed those techniques to some of us. I've been cooking since I was 10. That's almost 40 years of cooking. That's a LOT of meatballs. One thing I learned is that there is more than one "traditional" method to cook meatballs. My Napolitano grandmother cooked them one way. My Calabrese grandmother cooked them another. Never once have I ever seen them deep fried first. Not that I'm saying it's wrong, but this "traditional" method of making them varies GREATLY from the 2 "traditional" ways my grandmothers (and by default, me) make them, particularly in Sunday sugo/ragù. But I'd love to try Federica's, they look tasty.
Wish I could have had a meatball childhood (in my family it was curries and roast lamb though!)
The frying I think is to get some brown crispiness on the outside. You can't get that without raising the temperature above boiling point, as you do in frying.
@@seeriktus I'll say this. I LOVE curries and roast lamb. I didn't get that growing up because it wasn't something my grandparents were culturally attached to. About the browning of the meatballs. Typically, I fry them off in a pan with a little oil. It's not deep fried but you sear the outside of the meatballs. Another method is to brown them in the oven. This is useful when doing a lot of them but I, personally, feel they don't come out as good. They're good, just not as good as pan frying them. Frying the meatballs off (whichever technique you use) before putting them in the sauce is the better method when you want the meatballs to be the star of the show. I actually like my Calabrese grandmother's method better of putting raw meatballs directly in the sauce. I find this method makes the sauce the star of the show. I am a believer that the pasta and sauce are the more exciting part of the meal, but my family likes the better meatballs, so that's how I do it but you can try both methods and see what you prefer.
@@Quillons1 Ah I see,
Perhaps you could combine the "stars" of both worlds. If you fry in shallow oil, you'll end up with some fond on the bottom of the pan. Put that in with your sauce, take it off with a little water and you'll get that delicious in the sauce.
Respect for the traditional methods of course though!
Loved this! Would love the recipe for a home-sized recipe!!
Wow I'm new here..but that looks absolutely amazing....love those meatballs...great video...can't wait to check out the rest of this channel 👌🍝
I'm so exited for more content thank you for joining TH-cam :)
Everytime I watch your content, I am so satisfied.
And hungry!
I haven’t even seen these yet and I can already tell I could eat some Every Day!
Awesome video! Thank you Claudia!
I love that I also can practice listening to italian while watching your videos. I'm rocking Duolingo
I like how he took a bite but you ate the whole meatball in one
😂😂
Those meatballs look so incredibly delicious. My mouth is watering.
What a nice dish
drooling on my keyboard. i'm going to have to try this.
Bellisimo !! Thanks for the video !
The owner took a little tiny fancy bite - Claudia ate that meatball whole. Respect.
Fantastic! Want to eat some right now
Congrats and loving the videos... I would love to visit Bari one day.. thank you for your videos!
I was almost slobbering 😂omg! I'ma hungry!
Congratulations on your own channel 🎉❤ So excited for you and wishing you the most amazing journey ahead ☺️✨
Your videos from food insider are very good, you take very good effort to make it so special, keep it up.i like your cheese 🧀 videos the most .
Thank you! There is a cheese video coming this week🧀
Congratulations on your youtube channel.
Much love from the Philippines.
Looks so good! I'm gonna make some this week!
They look delicious!!! Never thought about deep frying them..mmm
It looks so delicious 🤤
Love this comfort food. Thank you.
Love the videos you produced for Insider Food, I'm so happy you have your own channel now ! Instant follow, I'm excited for all your future content ❤
L'intera polpetta in un boccone! Respect!
That sauce looks delicious
Great video, those meatballs look great! I wish there is a lot more to come soon :p
I could easily eat this every single week 🥰
My grandmother was Irish but she learned to make " sauce" from the Italian women in her neighborhood in Brooklyn.Simmered slow on the back of the stove.
Bravissimo!
Wow looks so tasty.
These look really good!
I have been craving a meatball sandwich! Very timely and delicious looking!!
Dead happy to see this channel! I loved your other work I've seen and definitely going to watch all on here. I'm in Liguria for six weeks so I will look for inspiration on this channel :)
Me gusta tu canal y es muy interesante como se hacen la albóndigas en Italia. Gracias por toda información y mucho apoyo de mi parte!
insta subbbb! loved your food content!
1:37 "she adds a pinch of salt"
*Queues Sandra Lee cocktail recipe guy staggering down stairs*
Love your videos and Italian food!
very well done video
Love your videos! With all the references to “nonna,” there should have been at least one with a quick cameo 😂
I love this videos
Don't know who you are. This came up in my recommended. Loved the video and subscribed. Will enjoy your future videos. Your style of presenting is very good. ❤
So that's how they do it. I have never deep fried before - I will try that. They also use a much larger quantity of breadcrumbs. I would love to know the proportions of all of that. It looks like it is about 50% meat to the rest? Is that about right?
I do like the idea of a meatball cafe. I am very fond of restaurants that take the route of focussing on one dish. There used to be a sausage restaurant in Little Portland Street I frequented - again, specialising on one idea allowed them to get it right.
Awesome!
Wowww, I’m genuinely surprised the meatball mixture gets emulsified like that. All those other “press together gently to keep the structure” vids have been lying to me :D
Q: What’s the broth/stock that seems to go in the sauce at some point before it passes through the mill? Certainly looks like it has in some shots.
There is no broth actually! The only 'liquids' in the sauce are wine and olive oil. When you cook the sauce for a few hours, the oil at the top will look a bit like stock. I've noticed that in my sauce as well!
@@claudia-romeo Oh wow, obvs I need to add more wine to my sauces to get that colour in future :D Will definitely try to recreate this, am bound to fail but worth a go anyway. Grazie Claudia!
Love these videos
Always thought mixing meatballs like that made them too dense? A good tip is to use a cookie scoop for shaping.
Nice, keep it up 😁😁
Great to finally see your own channel, your program material is so informative and original. Absolutely Brilliant, Keep going.
I was surprised she didn't add fennel, garlic or seasoning to the meat. Looks great.
Stunning and the food looks great too. Cioa Cioa.
Thank you for the video, my Nonno if from Bari.
My mother always added raw meatballs and sausage to her sauce to cook. Best meatballs on the planet. RIP ma. and my grandparents were from Bari
Merci beaucoup
Authentica, that's how I would describe your vids or authenticano.
LETSSSS GOOOOOOO!!!!
Inspiration!
from Australia we love porcupines m-balls with rice in mix
I'm thinking right now of my Mother and Grandmother.I've never had a sauce as good as theirs❤
Waaaaaaaw genious
Hello claudia. I been following you since long. I would love to see you doing pizza reviews all over Italy like Dave Portnoy does in one bite
From Bari here also and was surprised to see that there was no addition of minced garlic and parsley to the meatballs
Congrats claudia love your videoossss 🌺🍇
2:54 No, she is not in any way caramelizing anything to any degree whatsoever. She immediately pours in wine while the onions are still white and raw.
Beautiful Claudia
didn't know untiL yesterday that you've got a yt channeL! good Luck. hope to see awesome contents from you. Pika Pika! 😁
Looks so yummy! The big bowl of cheese, is that also parmigiano or is it pecorino? Can only see that she says its parmigiano when she shreds its.
it's all parmigiano!
I would love to cook that sauce but sadly, there is no ingredient list in the video or description. I mean the ingredients i saw, but how much of each is hard to guess :(
Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in the USA.