How to Make the Best ITALIAN MEATBALLS Ever

Описание: I learned how to make authentic Italian meatballs from two of the best home cooks I know: my Nonna Igea and my mum, Graziella (known affectionately by boys, as "Nonna Grace". These two are absolute queens of meatballs. Back when we ran our food business in Sydney, we sold thousands every week. Customers couldn't get enough. So, trust me, if you've been searching for the best meatballs recipe… This is it. This is the one. Passed down, refined, and loved by everyone who tries it!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/authen...

#meatballs #italianfood #vincenzosplate

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INGREDIENTS:
500 g / 17.06oz ground beef or veal
500 g / 17.06oz ground 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 or Parmigiano Reggiano Grated
20-30 g dry herb mix
5 slices of bread
3 Tbsp of bread crumbs
3 Tsp of salt
Pepper
2 bottles of tomato passata
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 water, until thick and creamy, then set aside.
2) In a large bowl, mix ground pork and beef mince using your hands and start to combine them.
3) In a separate bowl, soak the bread in water, then squeeze out the excess liquid and tear the bread into small pieces then add it to the meat mixture.
4) Using your hands, mix and mash the meat and bread together by squashing down and letting it squeeze through your fingers. Continue to squeeze and squash until it is well combined.
5) Add the dried herbs and pour in half of the soffritto. Then add breadcrumbs, Pecorino cheese, salt and pepper (to taste), and the egg. Mix everything until it's well combined and smooth in texture.
6) Wet the palms of your hands and start forming the meatballs. Place each one on on a sheet pan/tray lined with parchment paper. Repeat until you have used all your mixture.

To make the sauce
In a large, deep pot, add EVOO and the remaining soffritto mix. Cook over medium-low heat for about 3–4 minutes then add a splash of water, stir it through and cook for another 10 minutes. Carefully add the tomato passata, stir to combine, then cover with a lid, and let it simmer on low heat for at least 1 hour, or until it thickens to the consistency you desire.

Combining meatball and sauce
1) When you're ready to cook the meatballs, put the sauce on medium-high heat and leave it to boil aggressively. Then, gently drop the meatballs into the sauce, one at a time, allowing for some space in between. Don't overcrowd the pot, as you may need to cook it in batches.
2) Cover with a lid and cook for 30–40 minutes, reducing the heat to low.
3) Once cooked, tear a few fresh basil leaves over the pot and give it a quick, gentle stir, then serve.

HOW TO SERVE
On a flat plate, ladle a generous amount of that rich, thick tomato sauce. Place the meatballs gently on top, then tear a few fresh basil leaves over everything for a final, fragrant touch.

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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 ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video 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!).