Classic Meatballs

welcome to daddy Jack's coming to the Blues here Chaplin's restaurant 165 Bank Street New London Connecticut camera timing walkers in the house and we're gonna do mom's spicy meatballs okay that's why you're not too spicy you ever heard of saying that's the spicy meat-a-ball you know but so I got a red red bell pepper red onions Spanish onions robot a stem of the some leeks some Italian bread I put just a little bit of tarragon okay so I'm going to season it before it goes into the Cuisinart this is Mike son Mike revolved um little red pepper flake garlic powder half a teaspoon you know you got to adjust it you got a some fresh garlic a lot of fresh garlic salt pepper I went to wait for the Parmesan cheese so I'm going to put it put the onions garlic and the leeks and the bread and ice Italian bread put a little bit of fresh basil okay you know what I won't put stems at all-time insane when he brought it up so now we just broke it broke them basil stem up how fragrant it was there is kind of a recipe that developed and it kind of make you know you grind up the meat everything all together that comes real soft so it's not a matter of meatball you can fry what I'm going to do is I'm going to cook it so we got some ground beef some four-mile river funds ground beef well natural got some ground pork they raise their own pork here and I eat slime my friend Nunzio and Irene down there great great people if you ever get up in the area hit my crack crack an egg wash the shell make sure we don't put any shell in it you know I just I kind of just taste that up you know you're not supposed to eat wrong product but listen I tasted a little bit nice to go with my mother when I was a kid going to a grocery store whether the butcher I remember round ground beef ground you know ground for hamburger right to order for us I used to eat it right just to give me a little package of grandi but there is you know like eco light and sunny outside like will you get like a tenderloin or New York Strip or whatever it's the inside of the meat that there's no e.coli can get into the inside it's all the fabric and on the outside that's where the bacteria grows but um I don't want to gross you out here with cooking anyway I'm gonna put a little bit give me a small guy big serving spoon I need a small school like equip really a farmer gun I put a little bit of parmesan in there all right one look at the texture it is Sun Oh I'll text you see say real smooth you know you know it'd be real hard to fry these but come on over here Bob and I will show you how I'm gonna poach her right in the tomato sauce all right Bob was telling me his grandmother used to make them like this you know and I do the same with sausage I remember on the sausage it comes out so tender so on like to wet my hands a little bit I don't want to go too okay about that big right there and right into the hot tomato sauce yes and they come out so tender and what happens is the bread that a little bit of bread that I put in there that yeast that seems like it it activates and they blow right up this so tender always make sure your hands a little wet okay do that beautiful see I shake the pot a little bit so they sink down don't want to boil too hard and I tell you why you put a put a pot of these on a Sunday you know even do them in a crock-pot but I like to put the red pepper the red red pepper in there for the color you want a little hot you can pull those chopped jalapeno more red pepper flake if you want more [Music] now I've just told me this morning we're already up we're hitting like 700,000 hits we owe it all to you people out there in YouTube land on the Internet it's awesome power power the internet it's amazing you know we're having a lot of fun with this Bob working real hard and just enjoy getting the feedback and people sharing you know they're uh they're using our recipes and learn how to cook and you know it's just so rewarding for all of us you know to be able to get the feedback into here that what we're doing is you know well-received so that's it right there I mean what you can do is dip it in clean your bowl out a little bit right now this is I think not the marinara sauce it's a woman a little on the thin side but I'll be right back I'm gonna wash my hands okay so you want to look in here I don't know they I don't want to put a bit to it is that never really firmly set you see how tonight's forming in there and then do is put them on a back burner put a lid on just simmer them up and they're gonna be beautiful about maybe 25 minutes okay I got my rigatoni medicine rigatoni the small rigatoni I love them and I here's the meatballs here simmering down world's lightest meatball look at that the the yeast and the bread you know it just blows them right up there so so taste it's so tender anyway once our pastas ready we'll finish it off I'll show you in a minute I can't wait cuz I had my lunch yet either so you Bob no not me yet either oh I'm gonna finish this off I always like that a little fresh garlic in the pasta so let's turn this off a little bit of pasta water never hurt okay so go move move the meatballs over C so this sauce is on the thinner side so I'm gonna I'm gonna cook a little bit with my pasta oh man huh who would want to have this for a Sunday dinner right now we're just gonna put a little bit up now I'm thinking I have too much fresh basil I don't think to come over here [Music] well Fred more fresh butter as soon as you lose around here right Bob let's how it is we're gonna whoop it up a little bit of fresh spawn [Music] [Music] a couple a couple of spoilers time [Music] we're about to hear on this one here [Music] [Music] [Music] then he Jaczko to blues baby [Music] a little bit like we'll do a little bit like my friend Amaral huh about this whoo wait a little bit of cheese on the rim that's it Danny Jack's cooking with the Blues here trying to grab me a fork never be easier to go in this with a fork you know let's try it out serious meatballs came out oh yeah that pork had so much flavor [Music] Namie [Music] boss is nice and al dente [Music] yeah very nice look at tender Ruth why you don't know the heart cross study outside me don't get me wrong I like a fried meatball - but I'm not hating this is a different variation of it so because daddy jacks come with the blues here Chaplin's restaurant 165 Bank Street beautiful downtown to London Connecticut that's awesome great town come visit in the summer I've got tourism both sides of the ferry he'll ferry boats off to the islands but this is it here pretty simple recipe try cooking this for your Sunday dinner roasted chicken maybe serve a roast chicken in this you got Sunday dinner ciao all right his daddy Jack's come with a blues here this is going to be the new daddy Jack's right next to chaplains restaurant here will be 181 Bank Street memang cliff my partner cliff Billy they built this beautiful bar all the cliff stonework Billy the master jack of all trades over so put I know you come from Italian background and everything he's bragging about your sisters and your mother's recipes yep you get a fork full of that meatball those are my meatballs sujin thing they're not fried they're uh they're like cooked into the sauce my belly I get a play get a fight let's that's hot now I'm gonna tell you that your burning face off like it okay love that meatball - especially what's your friend's name it's got its got nice median okay good oh yeah oh yeah homebody Sophie is runny enough what is that Westley packing company you know brutal over there we we do a lot of business with them yes and that's it benefits of one of the dishes will be serving over here and I you know just easy like cooking typical time but you know put our own little twist on it so I'm gonna be open here and probably make probably the middle of May 2014 daddy Jack Scoville - blues piece off

Channel: Chaplin's Classics

Views: 195,026

Rating: 4.90625 out of 5

Keywords: Best Meatballs, Italian Meatballs, Daddy Jack's, Spaghetti and Meatballs, Mamas Meatballs, Mafia Recipes, Italian Dinner Recipes

Id: SkUxbNNhX0U

Length: 15min 13sec (913 seconds)

Published: Mon Mar 03 2014