Never fry your Meatballs again The Real Italian Secret

But why does everyone say that grandma's makes the best meatball in town? With this recipe, you're finally gonna beat the grandma's. I like keeping my meatballs as simple as possible. 200 grams of parmigiano, which is very different from parmesan, three eggs, a pinch of salt, and some pepper to taste. Give it the first mix and then we gotta add ground beef. Minimum 15% of fat. The more fat you use, the juicier it's gonna get inside. So if you can find 20-25%, go for it. Just add it to the cheese and eggs mixture. Mix until uniform before adding the breadcrumbs. Please, per favore, make your own breadcrumbs. That really makes all the difference. Use fresh bread from a bakery you trust. I like using those soft panino because they make the meatballs very soft. Add also parsley and garlic, but both fresh. No powders if you want the best flavor. Blend everything and add it to the meatballs dough. We're adding breadcrumbs last because we want to use as least as possible. Now we gotta mix. Please, no gloves bullshit. You gotta feel the dough, it's very important. You want a malleable, not too sticky texture. Keep a second bowl on the side with some water in it because if you wet a little bit your hand, it's gonna be way easier. It prevents it from sticking. Shape the meatballs as big as you want, just remember that it's gonna affect the cooking time. Tredici e quattordici. With the quantities I listed in the description, I made 14 meatballs. It's sauce time! Guys, if you follow me on other social media platforms, you know that I always talk about highly processed pasta sauces. This is not one of them. This is 100% tomatoes with some salt in it, totally different. You can use those. What's important is that you read those labels. This is totally fine. Simple meatballs, simple sauce. We're just gonna heat up a little bit of olive oil and choose one between garlic, onions or shallot. Then just add the tomatoes seasoned with salt, pepper and some sugar that doesn't cut the acidity but it helps giving it a less acid flavor. All right, now the big debate, raw in the sauce or fried first? This is my mom's recipe, best meatballs ever, so I'm doing what she does. Directly into the sauce like this, raw. Now we cover it with the lid. They're fragile at first, we gotta let it cook a little bit, then we turn it around and they're gonna get some structure. After you've turned all of them, just cover with a lid and let it simmer for a minimum of 20 minutes. The longer, the more flavor the sauce is gonna have. After that, you just need to serve it. Shave some parmigiano on top that goes perfect with meatballs, add some fresh parsley or basil, whatever you prefer, and you're ready to eat. They're so soft, they kind of melt in your mouth, let's say, that's how we say in Italy. But I want to tell you something guys. So as you can see, no pasta here. In Italy, we don't serve meatball with pasta, at least not always. We usually do it with leftovers. What we do, it's a nice slice of bread next to it. Uno, maybe two for me, you know? Uno, due, e tre, why not? And with the other half, I want to do something very American with it. I think you guys call it a meatball sub, something like that. I don't know how you call it, I know that it's delicious, so let's make it. I'm just gonna make a little pocket in here, take a plate or I'll do a mess, place it in here, and then don't be shy, load it with meatballs and tomatoes. And the meatballs, let's try to fit another one, maybe I'll go inside and break it a little bit. And of course, parmigiano. Not enough. Oh my god, I think I made the perfect meatballs today. The garlic amount was perfect, the softness. You can also fry it, of course, in Italy we say that fritta e buona pure una ciabatta. Even if you fry a flip-flop, it's gonna be good. So I'm sure it's gonna be good anyway. Sometimes I fry it or air fry it and just serve it without the tomato sauce, just with a dipping sauce on the side. I often do the Greek tzatziki, but that's on you. Last thing, in Italy we don't say meatballs. The word for meatballs is polpetta, there's no meat in this world. Everything that you can shape into a ball is a polpetta. So you can make your meatballs vegetarian, you can add more protein, you can remove them, whatever you want. If you want to see all those recipes, make sure you subscribe to the channel. Thank you for watching. Ciao.