Italian Classic Meatballs Recipe
#meatballs#italianmeatballs Italian Classic Meatballs Recipe
Hi and welcome to my channel. This is a requested video on how I make classic meatballs. This is italian Classic meatballs recipe and I hope you give it a try. Thanks for watching and I will see you in my next one bye
#meatballs#italianrecipe#foodchannel#cookingchannel#italianfoodrecipe
Ingredients
Mixed meat pork and cow
Tomatoes sauce
2 gloves of garlic
Salt
3tablespoon Of parmigiana
1 egg
50g bread
Basil or parsley leaf
olive oil
Vegetable oil for frying
Homemade Meatballs - Fast and Easy Recipe
I'll show you how to make delicious fast and easy meatballs that your family will love. No need to head to Ikea!
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How Traditional Italian Meatballs in Tomato Sauce are Made | Claudia Romeo
Meatballs are an iconic food in Italian cuisine, made with very simple ingredients that everybody has at home. Each ingredient is important for the texture and structure of the meatball. I visited il Polpettificio, a restaurant in Bari, Italy that serves thousands of meatballs every day to find out the most traditional way to make meatballs in Italy. Everything from what is the best cheese to use, to what sauce is best to cook them in.
Thank you to my subscriber, Deepak DS, who kindly wrote the subtitles for this video.
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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Insider Business. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Traditional Italian Meatballs in Tomato Sauce are Made
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I’ve Been Eating Spaghetti and Meatballs Wrong My Entire Life
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Today we learn why the Abruzzo style super tiny meatballs are better than the larger American ones.
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Spaghetti and Super Tiny Meatballs
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How to make Mummy Meatballs in the PowerXL Air Fryer Pro with Eric Theiss LIVE
Welcome to our all new cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
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Not Your Mummy’s Meatballs
Serves 2–4
Ingredients
2 cups fresh basil leaves
½ cup Parmesan cheese
1 tbsp. pine nuts
1 clove garlic, minced
salt, to taste
ground black pepper, to taste
½ cup olive oil, plus more for searing meatballs
½ lb ground Italian sausage
½ lb ground pork
1 egg
¼ cup Italian breadcrumbs
1 tsp. onion powder
½ tsp. red pepper flakes
1 package crescent dough (find it in your refrigerated section of the grocery store)
1 tube black gel food coloring
1 bag candy eyeballs
marinara sauce, for serving
Directions
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and black pepper. Begin pulsing the pesto mixture while drizzling in the olive oil until the mixture forms a thick sauce.
2. In a large bowl, add the pesto, sausage, pork, egg, breadcrumbs, onion powder, and red pepper flakes. Use your hands to mix until combined. Form the mixture into meatballs.
3. Heat the olive oil in a large skillet on the stove top. When the oil is hot, sear the meatballs until browned on the outside but not cooked all the way through.
4. While the meatballs are cooking, roll out the crescent dough and cut into long strips.
5. When the meatballs are browned, remove from the skillet and pat dry with paper towels. Taking one meatball at a time, wrap the meatball completely in a crescent dough strip, layering the dough over itself haphazardly. Repeat until all the meatballs are covered in dough.
6. Preheat the PowerXL Air Fryer Pro to 325° F.
7. When the air fryer is preheated, place the meatballs on Crisper Trays. Bake at 325° F until the dough is golden-brown (10–15 minutes).
8. Remove the meatballs and let cool. When cooled, dab a bit of black food coloring on the back of the candy eyeballs. Place two candy eyeballs on each meatball.
9. Serve warm with marinara sauce for dipping.
How to make Mummy Meatballs in the PowerXL Air Fryer Pro with Eric Theiss LIVE
#PXL #PowerXLlive #livenow #live #foodie
#easycookingeveryday #recipes #trendy
How to make Mummified Meatballs in the PowerXL Air Fryer Pro with Eric Theiss
Welcome to our all new cooking series with Eric Theiss! Brought to you by PowerXL.
Subscribe, like, and tune in to our channel for more! @PowerXL
To learn more visit:
#PowerXL #EricTheiss #CookingwithEric #erictheisstv
About the Chef:
Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
For more information, recipes, and products visit: powerxlproducts.com
Follow us on social media for more updates on upcoming live streams!
Facebook:
Facebook Community:
Instagram:
Twitter:
Pinterest:
Not Your Mummy’s Meatballs
Serves 2–4
Ingredients
2 cups fresh basil leaves
½ cup Parmesan cheese
1 tbsp. pine nuts
1 clove garlic, minced
salt, to taste
ground black pepper, to taste
½ cup olive oil, plus more for searing meatballs
½ lb ground Italian sausage
½ lb ground pork
1 egg
¼ cup Italian breadcrumbs
1 tsp. onion powder
½ tsp. red pepper flakes
1 package crescent dough (find it in your refrigerated section of the grocery store)
1 tube black gel food coloring
1 bag candy eyeballs
marinara sauce, for serving
Directions
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and black pepper. Begin pulsing the pesto mixture while drizzling in the olive oil until the mixture forms a thick sauce.
2. In a large bowl, add the pesto, sausage, pork, egg, breadcrumbs, onion powder, and red pepper flakes. Use your hands to mix until combined. Form the mixture into meatballs.
3. Heat the olive oil in a large skillet on the stove top. When the oil is hot, sear the meatballs until browned on the outside but not cooked all the way through.
4. While the meatballs are cooking, roll out the crescent dough and cut into long strips.
5. When the meatballs are browned, remove from the skillet and pat dry with paper towels. Taking one meatball at a time, wrap the meatball completely in a crescent dough strip, layering the dough over itself haphazardly. Repeat until all the meatballs are covered in dough.
6. Preheat the PowerXL Air Fryer Pro to 325° F.
7. When the air fryer is preheated, place the meatballs on Crisper Trays. Bake at 325° F until the dough is golden-brown (10–15 minutes).
8. Remove the meatballs and let cool. When cooled, dab a bit of black food coloring on the back of the candy eyeballs. Place two candy eyeballs on each meatball.
9. Serve warm with marinara sauce for dipping.
How to make Mummy Meatballs in the PowerXL Air Fryer Pro with Eric Theiss LIVE
#PXL #PowerXLlive #livenow #live #foodie #halloweenrecipes #halloween
#easycookingeveryday #recipes #trendy #halloweenspecial