Spaghetti and Meatballs - The 1 Ingredient You Should NEVER Leave Out

today we're going to make the best spaghetti and meatballs you've ever had with this one special ingredient here are all of the rest of the ingredients let's get into it right now so guys I always like to go over the ingredients you can see there's a lot of ingredients here but it's really simple I'm going to divide my sauce ingredients over here and then I have my meatball ingredients over here as far as the sauce ingredients go I have basil this is gonna finish it at the end I have two 24 ounce jars or bottles of Posada which is tomato puree 128 ounce can of crushed plum tomatoes the three of those are going to equal a good amount of sauce I always want leftovers with this the extra sauce is the best part of it the last bit of ingredients for the sauce is white wine we're going to do just a little bit about half a cup extra virgin olive oil I have two anchovy fillets right here if you don't like anchovies you can easily omit that it's going to boost the flavor here because we're doing a quick sauce I used about five cloves of garlic here because they were tremendous but the recipe says eight cloves and then I have a little bit of hot red pepper flakes half a teaspoon exactly that's what I'm going to use but if you like more or less you know feel free to play around with it no onion in here this is just a quick sauce it's almost like you would equate this kind of like just like a quick marinara you're going to be able to do this whole recipe in under an hour and 15 hour and 30 minutes as far as the meat goes the recipe card has one pound of beef 80 20 Chuck and one pound of ground pork in the store they didn't have the proportions I could buy so they had the meatball mix which is real Pork and Beef they both look like pork so who the heck knows maybe maybe it is pork double pork but listen any combination of beef veal and pork would be great the secret ingredient for the meatballs is Regatta and I have one cup of that that's going to make them a lot more tender if you don't want to use that or you don't have it you can use a little bit of milk I used four slices of bread and cut it up into cubes so that's kind of our breadcrumb mixture the remaining ingredients for these meatballs two cloves of garlic two eggs that's a binder that's what holds your meatball together half a cup of parsley and you could use even more I did that's almost like a cup there we have one cup of pecorino Romano cheese I forgot to show you one one of the ingredients which is spaghetti okay so that's what we're going to use because we're making spaghetti and meatballs so let's make the sauce first and while that sauce is simmering we'll make our meatballs and I have a pot here Dutch oven this is large you don't need something this big this is a 7.5 quart you could get away with even a five quart here I'm gonna heat it up to about medium low heat I'm going to coat the bottom here so the recipe says quarter cup and if you do five six tablespoons you're gonna be totally fine I'm using extra virgin olive oil and we're going to put in the garlic and the anchovy at the same time listen if you don't like anchovies just don't use them well they're dissolving right now and you can see this guys the timing will be perfect at two three four minutes this is a medium low so about a three out of ten Garlic's gonna get golden and the anchovy is gonna dissolve in here so we've made about 10 sauce videos on this channel maybe more you'll notice a theme I make it different every time and guys that is actually what I encourage you to do by mixing it up changing things you're gonna have a sauce around every occasion so when I make the Sunday sauce guys I don't I just let the meat be the flavoring and I put onion in it it works really well for this I want the predominant flavor in here to be the garlic and then the fresh basil at the end and we'll just let this go a little bit more it's not quite there yet as it gets golden it's going to make a better flavor for you for your sauce okay now the garlic is lightly golden smelling great gonna put in red pepper flakes it's about a half a teaspoon just let that flavor that oil for 20 seconds right before we put the tomatoes in we'll put a little bit of wine this is just solving you unblock I'm going to use about a half a cup how do I measure it without using a measuring cup just put your finger there pour it down to that keep your head back even though it's low again quick sauce quick marinara fresh white wine deep dark Sunday sauce Sunday gravy eight hours red wine and you could definitely omit the wine absolutely I'm turning it up to about medium high here so just let it reduce for about a minute just to get that strong alcohol flavor just to dissipate not evaporate I'm gonna put our tomatoes in we're not using in tomato paste today which I use in tons of recipes I'll use a Posada which I don't use I wanted to have a little bit of body so by only using one can of crushed tomatoes that have more water and using the two cans two jars bottles whatever a Posada it's going to be okay in a shorter amount of time because I don't want to cook this sauce long we're going to do the meatballs we'll get them back in let them finish for a little bit and then we'll make our spaghetti so I'm just going to bring this up to a little bit of a simmer all right guys so it was bubbling all over the place going all over so I just put put this over here and I covered it and you can leave it simmering this way so if you leave it open it might thicken up a little too much the thing it's a great thing about using pasado or tomato puree it's often called is it's a lot thicker so you almost like have like that beautiful consistency already I am going to transfer this over there and we will make our meatballs all right so the sauce is over there simmering make sure and I have it on low guys about three out of ten there or even like even a little bit less just a low simmer taste it a little salt and pepper get it right it's got wonderful flavor already right now so let's make those meat meatballs this was about one and a half cups of bread I'm using four slices it's nice just to give you a unit measurement like that and I cut off the ends and cut it into cubes now there's a lot of ways you can do this you can run this underwater you can squeeze it all out to hydrate it especially if you're not going to use the regard but done so many meatballs uh often I'll use milk in it too so the same principle if you think like when you're doing it it's too much it's too wet you can just add a little bit of like store-bought dried bread crumbs to stiffen everything up again it's as simple as that so what we're going to do is mix this together in here just mix it all around you want to get it all the bread coated here and you can mash it the object is not to keep these cubes of bread has cubes of bread in the meatballs I think I use Pepperidge Farm or something it's just plain old white bread let this sit for about 10 minutes you can take a fork right now and you can mash it a little bit more just turning it into a paste here I have the beef the veal and pork it's going to kind of like spread this meat out on top here just so that I can when I put my salt and pepper down right now that it can try to get a little bit distributed a really good amount of salt to use per pound of meat is one teaspoon that might be a tad salty with us using a cup of pecorino here so what are we going to do we have two pounds of meat we're going to use one and a half teaspoons of kosher salt we don't use Diamond kosher salt on this channel because most people can't get it so there's a half a teaspoon there's another half a teaspoon we'll put the other half a teaspoon on after I flip it over and we're gonna do a half a teaspoon of black pepper and I'll save the bit until we flip it over so I'm just going to kind of flip the meat over a little bit as best I can and I'm going to put the remaining bit of that half teaspoon of black pepper and I'm going to put that other half teaspoon of kosher salt and then now we can put all the rest of our ingredients in half a cup of minced fresh parsley garlic one cup of our grated pecorino romano and then I have two eggs here that I already started pouring in and I just beat them a little bit because you want to just gently incorporate all this stuff without over mixing it that's well mixed but not over mixed before you start rolling them take a little piece break it off and then just put in a microwave until the meat's cooked through but you'll be able to tell if your seasoning is correct there's a bunch of ways to roll meatballs having a bowl of water is one of the easiest ones just dip your hands in before you roll your meatball I want the meatballs to be about two inches in size or a little bit smaller than that that size so just very gently roll them they're very much on the soft side like we spoke about before so if you want them a little stiffer and you want them to be a little bit more round all you have to do is put more bread crumbs in they're going to go in the oven in the broiler just flip them when once they get really browned on on the top so if your boil is really hot you only have to do three minutes don't worry if they're not cooked on the inside we'll finish them in the sauce so they did about 10 minutes total time uh Broiler 150 through 153 they're close let's taste our sauce right now and then let's put the meatballs in there and let them simmer the sauce has been going for about I don't know not not too long Persona just gives it a gorgeous consistency and and taste already by the way we're doing a Jarred sauce taste test with me in the taste tester you know how I feel about it guys you can always do better by doing your own so I'm going to put about half to three quarter teaspoon of salt in there so let's just get them all in and you know they're they're a little soft so they might break apart so you got to be gentle with them when you get them into the sauce all right guys so the meatballs are simmering over there I'm gonna boil pasta for you I'm just going to show you for a second then I'm going to transfer back to my stove over there and I'm going to put in two tablespoons of this mortens kosher salt which guys equates to roughly a 1.5 percent salinity so this stacheco says uh 12 minutes cooking time or 10 minutes for our Al Dente so I'm gonna cook it about one minute less than Al Dente so as much as the box says that you're still better off just checking it yourself here's our meatballs and our sauce we will finish our pasta in here and we will get our one minute less than Al Dente pasta in here and finish it about a three out of ten here not much I'm gonna put in is the sauce is fairly thick here I'm gonna put in just a touch of pasta water maybe a couple ounces typically with a sauce like this you're not going to use any pasta water but it was a little bit on the thicker side so right there now by putting that in that's a good consistency pasta is ready okay it's drained well let's get that in there and you can just taste it right away like if you aren't doing that but you should be checking it it's a little too hard right there so we're gonna just finish it right in here another nice trick especially with spaghetti is you finish it in in there for about 30 seconds and you put one knob of butter what that'll do is it will help the sauce grab the pasta too but the sauce is going to grab the pasta just by cooking it in here for this last bit let's get this off let's get a little basil in here then we can put a couple meatballs on here for serving if you want but I do recommend you keep the majority of them on the side and then when you plate somebody you put the pasta in there you put the meatballs on top a little bit more of the sauce and James would you like extra sauce um yeah sure that's why I wanted to have the extra sauce guys foreign I'm excited for you to try it pretty good hey hey okay I'm just gonna move you over here okay take a breath let me get the board for you have a little bit of pasta too just wait shoot just spaghetti right it's spaghetti with this so I made I made the sauce a little different today like I was telling them I make the sauce different every time you know that meatballs are very different yes okay so why don't you put it down turn it over you know that you know that you know the drill by now so I think that's a good sign right Tyler what do you think about that meatball what do you just what do you detect in there that's different than normal meatballs I make there's your Cod on it right yeah texture wise you don't think they taste different than them no they do they're like softer do you think it's better softer or do you like them harder I like I like them like you do huh yeah but these are good so I'm not gonna get the score I thought I was gonna get nine out of ten all right I I thank you for that James what would you do to to bring it up to a ten like what could have been done better I don't know just closing at 10. I tried one Mama watch me eat it um it looked like it it just it was different and like softer and I thought really tender yeah it was tender yeah yeah it was good it was like because it was actually I think it's an eight and a half well we're not switching now okay now James you know the next video we're doing right tell them what we're doing trying everything every six yard sauce the major ones foreign [Music]

Channel: Sip and Feast

Views: 209,608

Keywords: spaghetti and meatballs recipe, spaghetti with meatballs, ricotta meatballs, sip and feast, homemade meatballs

Id: h83a5WxBQMA

Length: 12min 14sec (734 seconds)

Published: Thu May 04 2023