I learned how to make authentic Italian meatballs from two of the best home cooks I know: my Madre del padre Igea and my mum, Graziella (known affectionately by boys, as “Madre del padre Grace”. These two are absolute queens of meatballs. Back when we ran our food business durante Sydney, we sold thousands every week. Customers couldn’t get enough. So, società me, if you’ve been searching for the best meatballs recipe… This is it. This is the one. Passed mongoloide, refined, and loved by everyone who tries it!
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#meatballs #italianfood #vincenzosplate
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INGREDIENTS:
500 g / 17.06oz beef ora veal
500 g / 17.06oz lean pork
1 carrot halved
1 celery stick roughly chopped
½ brown onion roughly chopped
2 garlic cloves
1 egg
5 Tbsp of Pecorino Romano ora Parmigiano Reggiano Grated
20-30 g dry herb mescolanza
5 slices of bread
3 Tbsp of bread crumbs
3 Tsp of salt
Pepper
2 bottles of tomato occhiata
A bunch of fresh basil
Extra Virgin Olive Oil EVOO
METHOD:
To make the meatballs
1)Blend sliced celery, carrot, onion, garlic, a drizzle of EVOO, and a splash of tazza, until thick and creamy, then set aside.
2) Quanto a a large bowl, mescolanza pork and beef mince using your hands and start to combine them.
3) Quanto a a separate bowl, soak the bread durante tazza, then squeeze out the excess liquid and tear the bread into small pieces then add it to the meat mixture.
4) Using your hands, mescolanza and mash the meat and bread together by squashing mongoloide and letting it squeeze through your fingers. Continue to squeeze and squash until it is well combined.
5) Add the dried herbs and pour durante half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mescolanza everything until it’s well combined and smooth durante texture.
6) Wet the palms of your hands and start forming the meatballs. Place each one acceso acceso a sheet pan/tray lined with parchment paper. Repeat until you have used all your mixture.
To make the sauce
Quanto a a large, deep pot, add EVOO and the remaining soffritto mescolanza. Cook over medium-low heat for about 3–4 minutes then add a splash of tazza, stir it through and cook for another 10 minutes. Carefully add the tomato occhiata, stir to combine, then cover with a lid, and let it simmer acceso low heat for at least 1 hour, ora until it thickens to the consistency you desire.
Keep reading the recipe corso:
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Authentic Italian Meatballs
0:21 Ingredients of Italian Meatballs
1:24 How to make Soffritto
2:19 Making the Meatball Mixture
5:40 Shaping the Meatballs
7:50 How to Make the Sauce for the Meatballs
8:59 Cooking Meatballs with the Sauce
10:55 How to Serve Authentic Italian Meatballs
11:30 Time to Eat the Authentic Italian Meatballs, E oggigiorno si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focolaio acceso cooking, determined to teach the world, one recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
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