A Recipe for Classic Italian Meatballs By Mia Francesca Trattoria (VIDEO)
At Francesca’s Table our Executive Chef Zachary VanGaasbeek shows you step by step the perfect recipe for Italian Meatballs.
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At Francesca’s Table our Executive Chef Zachary VanGaasbeek shows you step by step the perfect recipe for Italian Meatballs.
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Chef Zachary is a magnificent presenter.
My Sicilian grandmother would turn over in her grave watching you add carrots and celery. OMG Noooooooo
More like a meatloaf
A "little large bowl"
What the heck happened? Tomato sauce, please!
Yes, Italy has its version of meatballs called polpettes, but they differ from their American counterpart in multiple ways. They are primarily eaten as a meal itself (plain) or in soups and made with any meat from turkey to fish. Often, they are no bigger in size than golf balls; in the region of Abruzzo, they can be no bigger in size than marbles and called polpettines.
Polpettes are more commonly found at the family table than on a restaurant menu and hold a dear place in the heart of Italian home cooking.
About 4 million Italians immigrated to America from 1880 to 1920. The majority (about 85 percent) came from southern Italy, where political and economic circumstances left the region extremely impoverished, so it would be the cuisines of Sicily, Calabria, Campania, Abruzzi and Molise (and not Venice) that would make their mark in the United States.
The immigrants indulged and meatballs transformed from golf balls to baseballs and were made with significantly more meat and less bread.
I had to pause the video because he has unsanitary practices. I hope this isn't how he cooks in the restaurant. He used his left hand to grab the meat and place it in a bowl, then he use the tongues to stir up the mirepoix. He use the same and 2 touch the salt and pepper 2 Season the mirepoix. He use the same hand to touch the spices and everything else he added. And then he use the same hand, unless he cut and wash his hands, his same dirty hand and stuck it in a glove. If that's not cross-contamination, I don't know what it is.
Everything correct except you cannot get the flavor baking the meatballs you have to fry in extra virgin olive oil.. after making the balls roll in flour to create a crust when frying also what happened to the parsley and bread soaked in milk and the Locatelli pecorino romano cheese and the oregano on the branch from Sicily in the meatballs.. that is the correct way we do it in Naples..
Exelent!!!!!!!!!!!!!!!!!!!!!!!!
Ridiculous recipe! "Rustic" people don't have Beef, Lamb and veal readily available. If they did they would make something better than meatballs with it.
Ummmm..uhhh..umm..badee badee uh that’s all folks
yum
Good video!
This guy is serious and precise about what he's doing- you know it's going to be good!
There is no one better to show you how to make Mia Francesca's Italian meatballs the Chef Zack. #FrancescasTable