Mind-Blowing Flavor: Gordon Ramsay Meatballs in Amazing Fragrant Coconut Broth!
Get Ready to Become a Culinary Pro with ???? Gordon Ramsay's Ultimate MasterClass!
Gordon Ramsay's meatballs in fragrant coconut broth are not just another recipe; they're a culinary experience that will elevate your cooking to the next level. Imagine the aroma of coconut mingling with fresh herbs and spices enveloping perfectly cooked meatballs made to Gordon Ramsay's exacting standards. This dish is a game-changer, offering a harmonious blend of flavors that will tantalize your taste buds and leave you craving more.
In this video, we’ll give you a step-by-step guide for recreating this masterpiece in your kitchen. We've got you covered, from sourcing the best ingredients to mastering the cooking techniques.
???? What you'll learn:
How to make the perfect meatballs
Secrets of a fragrant coconut broth
Plating techniques to impress
Tips for ingredient substitutions
And much more!
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The Best Meatballs Ever | Frankie Celenza
Frankie's recipe for meatballs is not only super simple, it's simply the BEST!
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INGREDIENTS
2 slices white sandwich bread
2 cups whole milk
1 Tbsp pine nuts, toasted
½ lb ground beef
½ lb ground pork
Salt
Pepper
¼ cup raisins, soaked in water and strained
2 Tbsp parsley, chopped, plus more for garnish
1 clove garlic, minced
¼ cup Parmigiano-Reggiano, grated, plus more for garnish
1 egg, beaten
1/2 cup breadcrumbs
Olive oil
1 yellow onion, diced
1 28-oz can of crushed tomatoes
RECIPE
Soak two slices of white bread in milk. While that’s soaking, toast pine nuts until fragrant.
Combine beef, pork, salt, pepper, parsley, garlic, pine nuts, egg, raisins, and cheese.
Squeeze extra moisture out of soaked bread and add it to meat mixture. Work with hands to combine.
Form small balls from the meat mixture, no larger than golf balls.
Heat a skillet over medium-high heat. Coat with olive oil and cook meatballs until golden brown. (They don’t have to be fully cooked as they will finish in the sauce.)
Pull out the meatballs and set aside, leaving the fat and juices from the meatballs in the pan. Add diced onion and a pinch of salt, and cook until translucent. Add meatballs back to the pan, and pour crushed tomatoes over the meatballs. Bring to a bubble, then simmer and cover. Cook for 20 minutes.
Garnish with finely minced parsley and freshly grated cheese.
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The Juiciest Italian Meatballs I Have Ever Made !
Ep2. I tasted, replicated and tried to improve on Italian Meatballs. Big thanks to 368 in NYC for letting me use their kitchen :) Support my work on :
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ?
- Ep2 : The juiciest Italian Meatballs I have ever made !
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs...
- Ep4 : My Initiation to True Turkish Meatballs...
- Ep5 : Can I Create a Perfectly Round Meatball ?
My (updated) Italian Meatball Recipe :
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Ingredients (you still need to watch the video to understand the full process)
1 pound ground beef ( 20% fat )
1 tsp salt,
1 egg,
2 slices of white sandwich bread, soaked in whole milk,
1.5 garlic clove,
1/8 cup chopped parsley (flat leaf is possible)
1/8 cup (up to 1/4) grated pecorino cheese (Parmesan works as well, but it is less funky)
1 heaped tbsp of Ricotta cheese
1 heaped tbsp of grated zucchini flesh (white only)
Aim for 2 ounces ~55g raw meatball in weight.
Preheated oven, 425°F or 220°C, then roast them for 16 to 18min. and NO SOAKING.
NYC addresses from this episode :
-------------------------------------------------------
Frankies 457 Spuntino
457 Court St, Brooklyn, NY 11231, United States
-
The Meatball Shop
200 9th Ave, New York, NY 10011, United States
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Porcupine Meatballs in Red Sauce | Amy Roloff's Little Kitchen
I remember my mom making this dish when I was growing up and then I made it for my kids once in a while. It’s been awhile so here is my version of it. It reminds me of my midwest roots or at least Michigan and that reminds me of home. The rice in the meatballs look like little porcupine spikes after the meatballs are cooked. And the meatballs finish cooking in the rich tomato sauce. Delicious and good comfort food.
Note: You can cook the meatballs in the sauce or bake the meatballs first and finish cooking them in the sauce. I think either way works out perfectly.
Ingredients:
Meatballs:
1 lb of Ground Beef
3 cloves of Garlic, minced
Salt and Pepper
2 Tbsp Parsley, finely chopped
2 tsp Italian seasoning
1 large Egg
1/3 cup Onion, finely chopped
½ tsp Paprika
½ cup dry Rice (long grain, Jasmine or other)
2 Tbsp Water
Garnish: if desired
Grated Mozzarella Cheese, grated,
Parsley, chopped
Sauce:
1- 14.5oz can Crushed Tomatoes
1 – 14.5 oz can Tomato Sauce
¼ tsp Red Pepper Flakes
1 Tbsp Worcheshire Sauce
Salt and Pepper
1 Tbsp Parsley, chopped
2 cloves Garlic, finely chopped
Few tablespoons, up to a ¼ cup of Chicken broth, if needed if sauce is too thick
Directions:
* Preheat oven 350 (if baking the meatballs)
* Chop up the onions, garlic and parsley
* In a bowl add the meat, onions, garlic, salt and pepper, Italian seasonings, paprika and mix all together. Then add in the egg and mix til combine. Add in the rice and water.
* Form the meat into meatballs – about 24, depending on how big you make them. Set aside. If baking the meatballs, place in the oven for about 20 minutes. Don’t worry if they are not completely done. They will finish cooking in the sauce.
* In another bowl add in the crushed tomatoes, tomato sauce, red pepper flakes, Worcestershire sauce, salt and pepper, parsley and garlic and completely mix all together. If you think the sauce is too thick add in a few tablespoons of broth.
* In a large deep pan, on medium high heat, drizzle a little olive oil and add the meatballs. Place evenly around the pan. Add the sauce and evenly spread out the sauce to cover the meatballs. Cook for about 10-15 minutes then reduce the heat to medium low and finish cooking for another 15 minutes until meatballs are done cooking in the sauce.
* Garnish with a little grated Mozzarella and chopped parsley if desired. You can finish serving the Porcupine Meatballs with rice, mashed potatoes and a green vegetable or salad.
Enjoy
Recipe-------------------
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Testing A New Meatball Technique
Today we're making baked Italian meatballs stuffed with mozzarella. I had to modify the ingredients a bit down below, so follow that recipe if you plan on making them. Also, feel free to fry them for an even better result, but most of the time baking the meatballs is easier and makes far less of a mess. I hope you enjoy the mozzarella stuffed meatballs!
ALSO, WATCH THE SUNDAY SAUCE SERIES WITH MEATBALLS AND BRACIOLE!
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SIMILAR PRINT RECIPE:
MOZZARELLA STUFFED MEATBALLS
INGREDIENTS (For the meatball mix)
1 pound ground chuck
1 pound ground pork
2 1/2 cups fresh breadcrumbs wetted with milk then squeezed out or 2 cups plain breadcrumbs soaked in a 1/4 cup of milk
1 1/2 cups Pecorino Romano - grated
1/2 cup fresh parsley minced
2-3 large eggs
2 cloves garlic - paste
1 tsp kosher salt
1/2 tsp black pepper
REMAINING INGREDIENTS
1 block mozzeralla - cubed
4 cups marinara sauce - this recipe:
INSTRUCTIONS
1. Preheat oven to 400f and set one rack to the middle level and one to the top level.
2. Gently combine the meatball mix ingredients in a large bowl.
3. With wet hands roll approximately 2 size meatballs. Place a cube of mozzarella in the middle and roll the meat around the cheese so that it’s completely covered.
4. Bake the meatballs on a wire rack for ~30 minutes on the middle rack or until cooked through.
5. Place a layer of marinara sauce in a dish then add 1-2 meatballs on top. Grate a bunch of Pecorino Romano cheese on top and serve. Enjoy!
NOTE: The exact cooking time will depend on the size of the meatballs. Use an instant-read thermometer and remove once the meatballs hit 160-165f internal temperature.
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Binging with Babish: Meatballs from 30 Rock
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