my MEATBALL METHOD has 1 trick to it for the best meatballs

if i was going to death row tomorrow this would be my last meal on earth [Applause] [Music] i'm not particularly happy today it's one of those days it's not a good day feels like life's dragging you down one of those days i've always relied on food cooking to kind of lift me up when i'm feeling down so i decided i'm gonna cook for myself today with love it's important you do that sometimes we make food for ourselves just to eat we're not cooking for somebody else so we kind of don't care but when you're feeling down it's important to make something you love and today we're gonna make something that would probably be my last meal rigatoni and meatballs tomato sauce and meatballs was one of the first recipes when i started cooking eight or ten years ago that i really wanted to figure out how i like them one of the things my mom makes well is meatloaf and she has this one trick she used where she puts v8 juice in the meatloaf mix to give it some sort of just did something and so i took that idea and i applied it to my meatballs so i'm done talking let's get right into it and let's make ourselves some pasta and meatballs i've got two cans of whole san marzano tomatoes pureed here we're gonna start this recipe almost exactly the way we did in my weekday sauce video puree tomatoes with a food mill run it through there get them nice and smooth throw it in a pan with some olive oil garlic and basil infuse that and then we make the meatballs but we want to get the sauce on first to sort of kind of get some flavor developing and then we can come back and make meatballs like i repeatedly said i prefer my garlic thinly sliced when i'm making tomato sauce so i'm just going to run through this and slice it up real quick the way that i like [Applause] [Music] let's get scratching so again the basis of our sauce is gonna be pure two cans puree tomatoes i like a lot of garlic you can use less i used about six seven cloves of garlic sliced in some basil leaves to flavor the oil and of course some olive oil just like we did with the wheat day sauce we're gonna add in enough olive oil to coat the bottom of the pan and we're all adding that into the cold oil and we're going to let it come up to temperature slowly and infuse the oil before adding the tomatoes let's get started on the meatballs half of a bunch of parsley and just get that all scrunched up [Music] here's what's going down with the meatballs it's a combination of ground meat and like egg and cheese and parsley and all that kind of stuff and we often just put the meat together and throw everything in it so what i've begun to do is make like a sort of a separate slurry filled with flavor then i can take the ground beef and add as i need to get the right kind of balance between moisture and having the balls maintain their shape and flavor pound and a half of ground beef it's a bad day just tried to put the beef into the slurry bowl the reserved tomato sauce [Music] i forgot to mention the most important part reserve some of the tomato sauce for the meatballs about that much the reserved tomato sauce i want to go in with that and have some heavy cream two eggs per pound and since i'm using a pound and a half i'm going to use three [Music] those are big eggs i'm going to use two eggs come in small sizes they come in big sizes you gotta adjust firstly [Music] about a cup of bread crumbs now the cheese is important for meatballs it's all about pecorino romano it's like parmesan cheese has the same sort of similar flavor profile um but it is from a different cow and it has a higher salt content so it's going to do wonders in flavoring the meat from inside three garlic cloves that i'm gonna just grate in a pinch of salt black pepper all that flavor just completely blended in now with one another i can take some of this out and incorporate it with my meatballs i think i'm gonna use at least 50 of this this is a pound and a half i'm also going to season the meat and you just work it in and almost just by smelling them i can tell that they're right so i have about that much left making sure it's not too wet it'll hold its shape when i roll them into balls and make sure that they're properly flavored i don't like my meatballs too big i like them small to mid size you make them however you like if it doesn't matter they're all going to cook the same they're all going to sit in the sauce for a while so just do whatever size you like i'm going with how i like them a little water on your hands helps cup your hand they should hold the shape of a ball they should kind of sink down you also just kind of bounce it in your hand squeezing gently to get it all incorporated and then shape it into a ball like that all right so now we're just going to sear them in some olive oil brown them on the outside you don't have to do that they can go straight into the sauce if you don't want to do that extra step it's just the browning of the meat it's another way to add more flavor but again it's a preference thing if you're lazy you don't want to do it throw it in it's not much different [Music] you are going on a run that's what meatballs should look like [Music] so the problem with meatballs is they're usually tough i find the way to get around that is a good balance between filling and meat they're flavorful garlic doesn't taste raw it's cooked through because we grated it we didn't chop it i can taste the parsley the cheese everything's perfect the pasta is al dente no more words you know everybody's got bad days life is all about ups and downs you can always rely on food to get you through and if i was going to death row tomorrow this would be my last meal on earth go down in the comments what's your favorite thing to eat when you're kind of feeling like a dumpster maybe we'll turn it into a thing whenever i feel like crap but i still have to film a video let's turn something less than ideal into a positive [Applause] thanks for watching sorry today was on the downer side it's hard to come out here at twice a week make a video uh even when i don't want to sometimes but thankfully there's enough of you here to keep me motivated to keep doing it even if i have a down day so i wish you the best tomorrow's another day here we get a second chance try again

Channel: NOT ANOTHER COOKING SHOW

Views: 818,515

Keywords: RIGATONI AND MEATBALLS, pasta, pasta and meatballs, italian food, tomato sauce, meatballs in sauce, pasta and meatballs recipe, pasta granny, pasta recipe, how to make pasta and meatballs, how to make tender meatballs, perfect meatballs, best pasta and meatballs, how to cook meatballs in sauce, how to make meatballs in sauce, meatballs in tomato sauce, meatballs in marinara sauce mre, meatballs in marinara sauce, perfect italian meatballs, how to make BETTER MEATBALLS

Id: aBQ7Q1INJhk

Length: 8min 56sec (536 seconds)

Published: Tue Jul 24 2018