Fabio’s Kitchen: Episode 3, "Meatballs in Tomato Sauce" (VIDEO)
Everybody has a recipe for meatballs. The problem that I have with meatballs is that often times they are very dry and chewy. Good meatballs need to be moist and soft, that’s why we are braising our meatballs in tomato sauce. We don’t fry them, and we use ricotta cheese inside to keep moisture from going away. The ricotta cheese will help the meat stay soft and tender while delivering incredible flavor. Once you try my meatballs, you will never go back.
Meatballs in Tomato Sauce recipe can be found here: http://bit.ly/2lvLTTE
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Meatballs in Marinara Sauce – A Family Recipe by Fabio Viviani
Fabio Viviani, the famous chef, welcomes you to Fabio’s Kitchen where he brings you a delicious dish every week. This week, he is presenting a dish close to his heart – Meatballs in Marinara Sauce. This is a family recipe passed down from generations, and it is different from any other meatball dish you have had.
The secret to the deliciousness of these meatballs is the way they are cooked. Unlike most meatballs that are fried or baked, these are seasoned and cooked in the sauce right on the stove. Another key to their success is the addition of ricotta cheese, which helps keep the meatballs moist. Unlike soaking bread in milk, which releases fat and water when cooked, the ricotta cheese does not evaporate and keeps the meatball super moist.
To enhance the flavor of the meatballs, Chef Viviani starts by cooking finely minced garlic and onion in olive oil. He then adds fresh herbs like basil and parsley, along with an egg, to bind the ingredients together. He uses 80/20 ground beef for the meat, which has a good fat content, and a mix of breadcrumbs, salt, pepper, Grana Padano cheese, and ricotta cheese to add flavor and moisture.
To make the meatballs, Chef Viviani first mixes all the ingredients together quickly, then makes lemon-sized balls with moistened hands. He then adds them to the marinara sauce and cooks them for 25 to 30 minutes on medium heat.
As you can see, during the cooking process, about 25% of the meatball shrinks as it releases fat and moisture. But the end result is a delicious and juicy meatball in a rich and flavorful tomato sauce.
In conclusion, if you are looking for a classic meatball recipe, look no further than Chef Viviani’s Meatballs in Marinara Sauce. This recipe has been passed down from generations and is sure to be one of the best meatballs you will ever have, maybe even top two, including your mother’s! Tune in to Fabio’s Kitchen for more amazing recipes and cooking tips.
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That looks very good!
That looks very appetizing! Interesting recipe!
How come not frying in oil to brown ???
Guy needs to be fat.
Hey Fabio whaza matta you. Don'tah you know you gotta browna thosa balls real good befora you add the gravy?
Using the crushed garlic…wtf
I remember Fabio from the Chow Ciao videos 10 years ago so glad to see him back.
Mario, you never chop basil as you lose the oil from the basil the Italian way is to rip it in your hands over the bowl..
Omggg why didn’t you cut it open😳
Thanks man. Looks good!
3/04/19,….. damn what a meatball recipe. I did slight variation , threw in a little pork sausage.used Americana grana extra aged parma and pomi tomato sauce in my secret Marinara ,but the ricotta cheese and my fresh garden basil and Italian leaf parsley, but thanks to Fabio . I had a great dinner, Fabio rocks. I pan seared the meatballs first ,only slightly ….couldn't find my panko crumbs for the cracker crumb mix,tho'. but, after mixing ur balls ,plate 'em and let set in the fridge 15/20 mins. ,while u heat marinara , and do salad prep..bon appetite.
Fantastic recipe. He uses gloves, then also washes hands after making meatballs. Italian grandma and others on YouTube showing off their meat balls handle raw meat , then running all other the kitchen touching everything without washing hands 😵. Kudos and 👍👍👍 to Fabio.
I watched Fabio on Top Chef, he was very impressive then, last night he took down Bobby Flay with a hands down decision, meatballs were slightly different but really looked good…Thanks, he is a good teacher!!
I have no clue why he has so little views.
Ok, I made it. It is the best meatball ever. Perfecto. I love it. The ricotta makes it so soft and it taste incredible. Thank you for the recipe. ❤ 😍
I'm making this tonight,so I'll let you know what I think. I think the other key to a soft meat ball is cooking it in the marana sauce. I cook mine that way and it's so tender. First time for ricotta. But sounds belissima. ❤ Love watching you cook.
I’ve loved this man since Top Chef. You could tell he can COOK!!! Thanks for the recipes, Fabio!!!
This is the way we made meatballs in South Philly in the old days. No little ugly commercial looking dry hard meatballs. Each adult got one meatball; the little kids had to share.
I use your recipe but I use 2/3 beef and 1/3 ground pork.
I used to watch you all the time on Yahoo. So glad I found you again!