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this is an exercise I can't speak too
loud in here welcome back to the
meatball series yes this episode is
gonna be all about Italian meatballs
here they come thanks
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so that was very good against salud this
is Alex so right now I am in New York
City I am in Brooklyn and I just ate at
Frankie's four five seven why spoon T
know why this restaurant specifically
well they have one of the city's very
best classic Italian meatballs Time Out
magazine flawless and meatballs
grab straight those meatballs are still
the envy of all the Italian grandmas in
the neighborhood seriously they are by
far the best meatballs I've ever had in
a restaurant and possibly in my life and
they even have their recipe available
online
I needed a model to build my own Italian
meatballs on
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I really want first to cook these
Italian meatballs myself I feel like
it's the only way for me to truly
understand what it takes and the
structure and everything I know for sure
is gonna sound cocky but there was
something when I tasted the meatballs
they were like then there was this it's
probably nothing so let's just get to a
cool kitchen and and then I'll start
cooking them okay yes basically that
space is called the three six eight it's
a collaboration space that was started
by Casey Neistat
so since I'm in New York and I don't
have access to my own studio I asked
them if I could borrow theirs because
they have an amazing one they said yes
so this is the place where I will be
cooking this week to have got a recipe
that is written by the owner of
Frankie's print in ground beef sandwich
bread comes people you know cheese I've
got eggs I've got garlic and I've got
parsley and you just need to combine all
things together big balls roast them and
then simmer them in tomato sauce I'm
gonna stick to following it's like the
letter and then we'll see keep warm
your favorite good health cooked ham
bread proof and temperature oh yeah 325
that's great and then stuff why are you
so so so panicky
while these beauties are baking in the
oven I just want to address something
you might have on your mind why am i
doing Italian meatballs in New York City
and not in Italy nothing Naples for
example well this is the adaptation of
an italian recipe called palpated it was
brought in by the Italian immigrants and
they basically adapted to what they
found and to the new foods available
which basically means that the best
place to learn how to make Italian
meatballs is the u.s. how do you deal
with this huh
all right the meatballs are ready let's
get them out simmer them in tomato sauce
for 30 minutes nothing more all right so
I reckon the meatballs all ready it's
time to plate
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just go for it
mmm really nice one so I just ate the
meat board I made first of all I would
say that mine we're a tad softer than
the one I had in the restaurant mine
well also bit looser in terms of shape
these factors might be connected with
one another let me explain when you add
more breadcrumbs to a meatball paste you
decrease the moisture but also you
increase the structure which means that
is gonna be firmer and I feel like
that's the feeling I experienced at
Frankie's so yes they are softer and the
one I had at the restaurant but no I
don't think will you reach the juiciness
that I had in mind I can do better
the thing is I'm just gonna need a bit
of time to process this that's usually
how I improve my recipe I just go out
have a beer blink out wake up in the
morning and boom
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[Applause]
recipe that I made yesterday it was
great
and yet I can't say I'm fully satisfied
the experience that I had at Frankie's
flush those meatballs right here just
confirmed what I had at the back of my
head basically they were lacking juices
this is a bacon egg and cheese and this
is a cup of coffee what you talking
about well New York accent it's time
that we dress this juicy situation
please the brownies that I use its 8220
lean to fat ratio which is something
that I think you guys will be able to
source as well if I were to be in Paris
I would go for a 70 to 30 ratio path
equals pleasure so all things taken into
account I had to be creative instead of
so clearing bread in water you're gonna
soak it in milk first of all it has more
fat and second it has more protein so
it's gonna help with the moisture but
also with the the Browning second we're
gonna make a fat injection in the form
of ricotta cheese when I went and see
these guys the meatball shop I got a
nice cheesy trick from this ricotta
cheese is an interesting one because it
offers a lot of moisture and it also
gives a really really supple texture to
the end of your meatball almost like a
spongy quality and less and this
ingredient might be surprising zucchini
the flesh of the zucchini is a good
moisture retainer I got this trick from
my grandma she used to make amazing me
bold soft and so juicy without being too
fatty it's a good one let's get to it
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I know what it works super bump it on
the milk and it's not only a lot of fast
I can see the juices popping out oh wow
oh so tender so moist and yet they
haven't seemed out in the stalls
I know I'm biased I know I made the
recipe so so you do whatever you want
can't believe me on it but I'm telling
you these or more juicy I think I can
die in peace now should I get another
one maybe wait maybe there's no baby I
know I need another one so I thought
tips boys one fat is basically the thing
that is gonna make your meatball juice
second just because you use loads of
meats and less Phillips doesn't mean the
mid-body is gonna get better
three if you overcook these beautiful
meatballs they're not gonna be beautiful
number they're just gonna be trying Oh
don't soak the meatballs in the sauce
the juices are leaking out yes start
getting a bit more flavor from from the
tomato and they are getting that Oh
mommy mommy mommy blows Oh mommy bruised
a little bones once it's in the oven
there's no going back it's like a point
of no return if you want so just pick
like above the size of a meatball and
roast that in a pan just to see if in
terms of seasoning in terms of juices
you have right
now I have very clear picture in terms
of flavors in terms of process on the
Italian meatball which means that I can
probably move on to the next one there
are plenty meatballs in this world
meatballs in this world meatballs in
this world
right I am now at the airport
I am gate f51 I feel like we barely
scratched the surface of my post and I'm
ready to board on another journey
willing to learn from another iconic
meatball yes we are going to Sweden
Swedish meatball it's a thing it's
happening about sorry
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you