Mamma Mia! It's Gino's Magnifico Meatballs | This Morning

[Music] i know he's here he's making meatballs one of you said you were making meatballs this morning i thought i've got a meatball recipe it's quite a classic one one for our family my meatballs don't taste like this these are amazing well let me let me show you something we're going to go through this later look what they look like when i'm going to finish with the mixture very light it's very light because i use milk and a lot of cheese now using milk or meatball is a very old tradition from bologna bologna is where they make the bolognese right yeah and i met this lady and she uh showed me the technique of putting milk into the meatball and i was like well this is genius it's a bit of a revelation because these are absolutely gorgeous amazing what the milk and the bread does which i'm going to show you now it tenderize the meat so when you know sometimes the meatball they can be quite tough and and chewy and so what i'm doing i got a little bit of white uh uh bread here okay any white bread we do it just put the milk in there whatever milk food full fats uh uh you know or whatever i have you know skinned or whatever this is fine just mix it like that in the old days my mom used to do this also because meat was very expensive so she used to do fifty percent of bread yeah and fifty percent of meat just to cheat yeah because you know is is something that people what change of percentage if you are actually saving a bit of money what what percentage of bread um would you notice a difference i think if you go any way above 30 percent of breads uh you will start to notice this right okay yes yes this one we are still about 20. a couple so it's okay so what you do once you create this paste look i'm creating a paste with milk and uh um bread then you put the meat in there i usually like to use two different kind of meats because uh beef and pork beef it gives you the texture pork or lamb if you want to use it it gives you the little bit of fat that you need into the meatball otherwise the chili sorry is pork always the constant beef is always the one that you should use for texture but then for the fatty bits you can use pork or you can use lamb it's important in the meatball to also have a little bit of fat because otherwise when they're too lean they become tougher yeah okay now mix it together look the mixture is going to start to look light brown in color yeah once we do that we put garlic which i like to crush parsley very important on the meatball because i think it gives a nice healthy flavor salt and pepper very important and pecorino cheese you could use parmesan you know what i've even used grated cheddar okay but i just got that put something with cheese because again it may tenderize the meatballs once you're done then you put everything together uh an egg okay and then guys you just have to go in with the hands i'm not gonna go through the whole thing because this should be quite easy look at the mixture it's beautiful you know what the other thing is you could do which i do at home uh you can use this mixture to make burgers i like which many people still don't get it's like oh have you got a recipe for what if you've got a good meatball recipe the same thing just ask you how because you don't want to compact it too much though that's what i'm going to show you oh i like that because a mistake that people do okay yeah they put the meats into their hands what they they tend to do is they start to press it down no no no the meatball should go into your palm and you should just very lightly roll it because then you leave the air and texture in the middle okay the more you're pressing down now once you've done that guys what you do you put them in a tray and you let them rest just let them rest this one will come up about eight meatballs okay just let them rest in the fridge for a good half an hour to an hour you know in the in your store in your cupboard you've generally got a very old pot of italian seasoning it's what it is what it's called could you could have you ever see have you seen that no what do you mean by italian seeds like it's probably uh oregano and i know exactly what you mean it's like different dried herbs italian could you add you know phillip i'm going to be honest with you when we talk about dry herbs there is only there's only one dry herbs that i use is oregano oregano as you guys say anything else basil parsley thyme rosemary oh come on you're gonna have to get a fresh one much better much better forget about the dry one they are absolutely useless they are those little uh glass jars useless philip they're useless they're not good i quite like them nothing is going to be easier i know that that napping is going to be i know the the the aroma the smell of of fresh and you know when you do something so simple at least you you just said that to wind me up about your dry things there no no i can't be the only one who's got dried herbs in it i've got dry tubs and if i throw them away if you got them throw them away if i was planning on doing this i'd go and buy fresh but if i suddenly looked in the fridge and i went oh i've got a bit of mints oh i know i'll use a bit of that dried stuff in the cupboard that will be fine and it would be fine it will give you a bit of an aftertaste because all those dry herbs yes it does give your nuts no if you're doing it properly as in like we'd use fresh butter fresh is better fresh is better now you got the meatballs what i'm gonna do this is the secret i'm making a tomato sauce because that's the way we serve them in italy yeah i'm gonna pick two of these meatballs and i'm gonna put them here and i'm gonna up crumble them into the oil where i fried the meatballs at the beginning okay what i did here i fried eight meatballs into the oil for about 15 minutes until they all coated yeah the last two because we said we're going to make 10 meatballs after the mixture you just crumble them into the oil where you fry the meatball because now you're using this one to flavor the tomato sauce that's so clever and so eight you're gonna eat them whole and this one it becomes a little bit like pancetta or all those flavors into the sauce so good this now once you crumble them look what i'm doing you scrape all the bottom of the pan because that's where all the flavors are once you cram them you get your chopped tomatoes steamed chopped tomatoes never use fresh tomatoes for an italian sauce it's got the skin it's got the seeds you don't want to do that that's gonna go straight in okay and remember now these meatballs they already have the garlic the parsley the flavor was already there so it's gonna release all this flavor into the tomato sauce we want to cook this one for about 15 minutes just to slightly reduce the sauce and then i'm going to show you the technique okay you know how long you've got left by the way uh probably knowing me a minute and a half no 45 seconds 45 seconds okay basil goes in there okay then we get the meatball that we previously uh fried it goes into the tomato sauce like this now guys at this point what you want to do you get a little bit of water you get the can of the tomato goes in there the secret of meatball is like bolognese sauce you're going to have to cook them slowly for two hours the longer you cook it and the more flavor they weigh in seconds they will release 15 seconds look ten nine eight seven six there's a quite slow second five two four one two and once you make the meatballs all the details of today's recipe and more delicious ideas this morning you

Channel: This Morning

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Keywords: this morning, this morning itv, holly willoughby, phillip schofield, this morning funniest moments, this morning interviews, alison hammond, itv

Id: ad-IVgPdrKQ

Length: 7min 49sec (469 seconds)

Published: Tue Feb 22 2022