Comments on: A Recipe for Classic Italian Meatballs By Mia Francesca Trattoria (VIDEO)

By: Mia Francesca

Mia Francesca — Tue, 07 May 2019 02:30:44 +0000

There is no one better to show you how to make Mia Francesca's Italian meatballs the Chef Zack. #FrancescasTable

By: Stan Murray

Stan Murray — Tue, 07 May 2019 02:09:50 +0000

Good video!
This guy is serious and precise about what he's doing- you know it's going to be good!

By: CLARA3952 koss

CLARA3952 koss — Tue, 07 May 2019 01:38:46 +0000

yum

By: anthony poepoe

anthony poepoe — Tue, 07 May 2019 01:01:24 +0000

Ummmm..uhhh..umm..badee badee uh that’s all folks

By: Taylor Kennedy

Taylor Kennedy — Tue, 07 May 2019 00:37:01 +0000

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.

By: Javier Meza

Javier Meza — Mon, 06 May 2019 23:42:11 +0000

Exelent!!!!!!!!!!!!!!!!!!!!!!!!

By: Ken Riccio poems

Ken Riccio poems — Mon, 06 May 2019 23:09:55 +0000

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..

By: Kymi Poo

Kymi Poo — Mon, 06 May 2019 22:35:13 +0000

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.

By: vilko skorlich

vilko skorlich — Mon, 06 May 2019 22:34:17 +0000

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.

By: Dave Canoy

Dave Canoy — Mon, 06 May 2019 22:14:25 +0000

What the heck happened? Tomato sauce, please!