Carla FINALLY Makes Meatballs

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I’ve made meatballs a thousand times and never once written down the recipe! It’s scary to commit to “the” official version and easier to riff and chalk failures up to experimentations and credit wins to magic and luck. But it was time to grow a pair of meatballs and optimize my method. These balls are exceptional for a few reasons: j'approve. I am over the moon for these balls and hope you love them too! Plus: low-prep marinara sauce that's delicious meat-free. xoxo
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
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#meatballs #bestballsever #carlascookingshow

[@juliakawano]

"Everybody should be their fully formed self before they form another union" - Carla is my guide in the kitchen and in life!!

[@eyespliced]

I know it's not coming back, but this makes me miss what I thought the BA kitchen was all about. Having the old cast of characters popping in as this recipe was being unveiled would have been amazing. Alas, a lament. For what was, and could have been. Looks delicious. I'm gonna do the thing and try it asap.

[@CarlaLalliMusic123]

i feel you!

[@justinguitarcia]

Its ok. Nothing lasts forever. Those moments and the joy you got from them were real so you are still allowed to enjoy that. Now we can enjoy them separately as the wonderful creators they are on their own

[@fletchoid]

For a brief moment in time the BA kitchen brought joy and humor into my kitchen. Now I get that feeling when I find some of the BA alumni in their new videos, and immediately hit the subscribe button.

[@toniwonkanobi]

You can thank Cancel Culture and the Me Too moment for this. (Was it all worth it?)

[@eyespliced]

@@toniwonkanobi I mean, that's a take on it I suppose. But honestly I think there was a lot more going on behind the scenes that we don't know about. I was under the impression that much of the issue was less about so called "cancel culture" and more that a lot of the people who were appearing on screen were not being payed fairly for their presence on a major public facing part of BA/Condé Nast. As for the part about the "me too" movement, I'm not going to dignify that with a response other than this; you are missing the point. "me too" is about people who have survived shit. I'm a dude. but that phrase resonates more than *_you_* could know, and if you *_know;_* read between the lines, but you shouldn't have to.

[@CarlaLalliMusic123]

Ain't no party like a ball party amirite

[@tinalouise5301]

I love this! Mainly because this is how I've always made meatballs. Although sometimes I sub sweet Italian sausage for the plain pork. I agree that cooking the onion and garlic is definitely a game changer! Thanks for another excellent video Carla 😊

[@hazeldunaway3990]

Love balls

[@sushisaurusrex]

This is almost exactly how I make mine (I don’t soak my breadcrumbs in milk but I do add a couple glugs to the mix). And I can attest that they are really good!

[@juliabishop1408]

You right 🤌

[@translucent7564]

Hi Carla, I'm not sure of the reason you left BA but you should take a look at the stuff WeWork has also been up to since you're advertising for them too, just a heads up!

[@popefacto5945]

Watching you crack every imaginable "ball" pun like a teenager while making "grownup" meatballs was just what I needed this morning, Carla. Thanks!

[@angelebuton8373]

Yes please ! A full video featuring Molly, please please please pretty please !!!! We miss your shared energy ❤

[@phillyguy8541]

In my Italian family we always flattened the "balls" a bit, more like a thick patty . They brown much better and evenly this way and you don't have to waste time turning them round and round to try to get all the sides browned.

[@virginiaf.5764]

I bake the meatballs, but not all the way, then drop them in the sauce. To me that's easier than frying.

[@moeruss2726]

@@virginiaf.5764 That’s what I do too. I baked them with a bit of sauce over them , then drop them in the sauce to finish cooking. They stay round & super moist. 🍝

[@Sunshine-hb2tx]

I made this recipe tonight for dinner. It was a big hit. Empty plates my son had seconds and husband licked his plate clean. Most definitely the best meatball recipe ever 🏆

[@DJTALK91]

Made these at weekend for family and they loved them. My mum said they were the nicest she’d ever had!! Another solid recipe!! Thanks Carla!!

[@Caroulinas]

not quite the same dish but equally iconic are the swedish meatballs (yes, I am from sweden so don't try to correct my technique) and what I've found works the best is to par-bake the meatballs in the oven until just before they're fully cooked. then you can freeze whatever you're not gonna use for that meal and quickly brown the rest as you would normally, that way they keep their shape and it's a good way of making meatballs in bulk.

[@henryphilips6563]

Ok Ms. Sweden lol

[@jakabok4965]

The amount of self-satisfaction I have after watching this episode. Carla's meatball recipe/techniques is essentially the same as I do. I love this so much!

[@rebekahkelly3291]

Carla I am so comforted by you. You remind me of the parents of the kids I went to art school with that were just so warm and inviting :)

[@luckybarrel7829]

I'm really grateful to you for standing up at BA. It means a lot to us undergoing such treatment but can't do anything about. You truly have massive balls and I salute that! Hope you succeed despite everything they did to you for standing up!

[@valf156115]

They didn’t do anything to her lol! She was a relatively high ranking long time staffer there and had a certain amount of influence and privilege in that environment. Like most of the public-facing staff that quit, she did so when it became clear that things weren’t meaningfully going to be fixed and it became such an irreparable PR nightmare that would have affected their respective careers.

[@luckybarrel7829]

@@valf156115 Are you insane, you don't know then that she was actively negotiating on everyone's behalf? She also ended up getting pulled down for being an ally.

[@jespercanell4597]

When cooking Swedish meatballs we always use a cast iron pan and move the pan in a circular motion in the beginning of the browning. The meatballs do roll around, keeping their shape. When they have got an outer layer of light browning you can continue to brown them without moving the pan. The key is the motion.

[@Rose-bonnie]

yes !!! came here to say this

[@sarahwatts7152]

I'm guessing that the balls are a little smaller than Carla's?

[@ghostgirl6970]

That's exactly what my Swedish mother-in-law always did and my husband still does it that way. Just keep them balls moving and it's all good. It just means you can't crowd the pan.

[@jespercanell4597]

@@sarahwatts7152 yes significantly smaller

[@emilylang7927]

i love how you laugh at yourself it’s so wonderful and truly something i hope to learn

[@tf7831]

I love this and I’ve watched one minute only. Ordered your cookbook (again- first time for a friend, but this one for myself!) from small biz last week from Insta and now I’m delighted by a ball recipe? The universe loves me. And we love auntie Carla.

[@tamarakarlas1]

I could cry they look so amazing! I want to make them this weekend!!!

[@CookingWithCarmelo]

What a beautiful person you are, Carla Lalli Music! We love you to pieces and have been watching you for years! Also, thank you for sharing your meatball recipe with us! I have made meatballs about 8 different ways, so now here is the 9th! Carla style! We love balls and dream about them! After all, We're Italian!

[@nurep13]

Can’t wait to try this recipe, thanks Carla. I love the videos!

[@njl8908]

Love these! They seem very close to my nonna’s meatballs which I can still taste even though she is no longer here. I’ll have to try these out but add some fennel seeds which she always included in her recipe ❤

[@bleeepbloop]

Carla I love how committed you are to being an ally

[@harolds.5140]

an ally of what?

[@sakuradreamz]

@@harolds.5140 culinary nutballs around the werld

[@linaraffoul6447]

they haven't finished cooking - but i tried my "sample ball" and its delish! i agree a solid recipe - one of the tastiest ive ever had. thank you Carla!

[@stevereiness5116]

This really helps - the marinara I'm just adopting. The balls have so many variations, and this teaches me a lot of new tricks to use. I've made fussier balls using a method demonstrated by she-whose-name-shall-not-be-mentioned (Lidia) with porcini powder, soaked golden raisins, toasted pine nuts. Now I use just a couple of those or even none plus parsley. Breadcrumbs and parm a must. And I'm making enough marinara to freeze - don't try and stop me.

[@kristenberry3110]

Delicious! Thank you Carla! I love both your books!

[@marcosnavarro880]

Absolutely love Carla! I was never a fan of Italian food until I made her pasta fagioli, and from then on I've absolutely loved trying out new recipes!

[@annacastillo1663]

Yum 😊thank you Carla for the recipe, I’m making this tonight ❤

[@stellab3269]

Carla is the best! I’m definitely going to try this recipe!

[@lorassorkin]

Nothing better than good balls! To minimize meat mixing time, i combine eggs and everything (but the meat and panko) first, then add the mix to the meat. Also, sometimes milk in the panko, sometimes not. Its's a mood thing.

[@Nick-ej1hp]

Just finished making this for our lazy Sunday lunch-oh my goodness. Absolutely stunning! Need to give Carla her flowers-not only for creating this recipe but for sharing it with all of us. The world is a better place for these meatballs being in it.

[@cjcampos79]

Love the idea of using the cooked onion and garlic in the balls! Also will adopt your other ball seasonings into my recipe! Sauce looks a bit thin tho, I add a good amount of tomato paste to mine for a thicker texture which sticks to the balls and pasta more. Thanks Carla! ❤

[@borzica]

you always have the coolest nails. whenver I watch a new release I always show my wife the cool nail designs!

[@gnaastiin2963]

I appreciate how in tune you r with us. I panicked when I saw the new book but you knew we would and “rest assured” us! Whew! Also, that jiggle! 🎉

[@claresquiredesigns]

Made these for the whole fam tonight and they were a HIT. Delish!

[@dcrisp1970]

I have been playing around with meat ball recipes and this is the best one so far. Super moist (yep, I hate the word to) and a nice crust on the outside. Thank you, this is my new foundation.

[@michelleread247]

Awe, BFF Molly, warms my heart ❤️

[@virginiaf.5764]

Yes! I usually make a panade (mix of bread and milk). And I have always sauted the onions and garlic first.

[@A11WWW]

Made and loved these!!! With bread like you, Carla, but making sure I leave some leftover sauce for a bonus pasta night too!

[@lauraday4844]

I just made these for dinner and they were soooooo good 😍😍😍😍

[@phosalaesuriyasak4537]

When I ran an Italian kitchen, the easiest way for me to keep the nice round shape was to bake them at high heat. The meatballs had quite a bit of breadcrumbs soaked in milk mixed with pureed onion/garlic with cornstarch. I cooked them on large batches but it does work for smaller batches.

[@salehairfan2004]

Made this yesterday - it was excellent! The meatballs were so good even without the sauce. It took me less than 15 minutes to cook both sides with the heat between medium to medium-high. Thank you!

[@TBD491]

In my gratitude journal today I wrote down carla lalli’s reverse earrings, because they made me feel that way

[@compactdisk96]

Was wondering what 2 make for dinner! literally prefect!!!

[@OneOlive1]

Can't wait to make these!

[@zelphiaellerson6283]

I do appreciate a chef who can say they've cooked a dish for decades!!

[@mommys-lil-tortlet]

Carla I love your vids so much!!! I don't watch religiously but when I do it's when I need that recipe and a good laugh! Thank you!

[@wufflemann]

Looks delicious and I will try it. Yes, I soak my bread in milk as that’s home my mom taught me. I am intrigued by the olive oil in the meat! Thank you for sharing!

[@cameronblight]

Just made this and it was delicious!

[@lucasdegennaro]

This made me so hungry!!!! LOVED IT

[@naps1995]

can't wait to make these!

[@jimferreiro9863]

I follow you since BA, I think your my fave person in the world! Go Carla!

[@drinab3430]

I just made this and it’s delicious!

[@roberttheledrobster1295]

Rockin’ that Earlywood!! Well done!

[@saqarkhaleefah6159]

we couldn’t find panko breadcrumbs at home so I used crushed spicy pringles with some regular breadcrumbs

[@CarlaLalliMusic123]

yes

[@EmmettDoesStuff_YT]

I’m 39 seconds in and already know I’ll be making these this weekend. 👩‍🍳💋

[@iwanttotelltheworld1564]

Wonderful. I Truly Truly Truly loved every second of this "Ballsy" video. I cook, and very well... But you are way up there on the fun and passion level. Hats off to you. 🙏🙏🙏🙏

[@jean-francoisdaignault9612]

For round(et) meatballs I poach them in a big pot of simmering water for about a minute in simmering water. It sets their shape before frying them.

[@allina5594]

My moms meatballs are always perfectly round!! She uses a tablespoon (from your silverware not measuring set) to turn them from side to side. I used to use tongs and the tablespoon is key!!!

[@jordanvaldez3470]

Made this and served with rice. ✨️Amazing✨️

[@AudreyII-]

Eating breakfast and learning about meatballs. Yay.

[@saracampbell7134]

Mmmm those look delicious!

[@kevingrannan8900]

This is the best meatball AND tomato sauce I’ve ever made, great recipe!!!!!

[@truthseeker7833]

Drinking game: take a shot everytime Carla says “balls” in this video 🤣. Amazing recipe, thx for sharing.

[@John_P._Buryiak]

People would die of alcohol poisoning. Someone somewhere has got to make a supercut of this video where it is just Carla saying "ball" or "balls" and every not so subtle innuendo (like when she said "hot meat steam facial" and "...in this case I got a big ball on my hands, ew gross."). She clearly was leaning in to the whole ball thing throughout the video and I'd like to see it edited for the laughs.

[@crushivintage]

To die for!

[@lauriethomas301]

Yum! Looks like a great one for cooking with “Chris” my son!!

[@scrane5500]

These look yummy. Going to try them with some plant-based protein as I have a family history of Cancer and need to avoid the igf-1 in meat---thanks for posting

[@ryanb107]

Made these for dinner tonight and they killed!

[@_helmi]

This might be the date night recipe for this weekend. Thanks Carla!

[@katharinaluger2941]

Very solid, a keeper, makes all the other meatball recipes in my collection redundant.

[@Edison-zc2qm]

Late comment truly love this recipe + actually really beginner friendly

[@Midwestphillytransplant]

Dearest Carla, I made this and it was...phenomenal. I wish it was in it's so good. Can you link a recipe? Although I do love rewatching the video but I am also lazy.

[@aronc24]

Me taking this opportunity to appropriately post BALLS!!!! Hehe Thanks, Carla! Will def use and tag.

[@loud7070]

Lydia would be so jealous and now I am so hungry. Bravo!

[@briana_cortney]

These are really the best meatballs, can also use as meat sauce. Obsessed!

[@melondoo6129]

carla's little "teehees' are so precious

[@iamliterallyjesuschrist]

FINALLY 🙌🏻😍

[@eronan03]

I like following the French guy technique of adding grated peeled zucchini for that added moisture. Also, Romano > parmiggiano. Love the softened veg approach.

[@juliedyer540]

To ksep them round i brown them under a broiler and use a mini muffin pam. Woeks amazing

[@jonbell4060]

I just made this. 12/10. Incredibly easy and so yummy. I’ll never buy marinara in a jar again. 🍝

[@emilyhester3685]

These are the best meatballs I’ve ever had!!

[@lindsayhaugen7660]

@2:30 - That's some solid life advice right there!

[@kiwistrickland5277]

maybe putting the meat mixture in the fridge to chill before forming the balls or chilling the balls before browning might help them keep the shape better??

[@williamcdwyer]

❤fantastic❤

[@richardjohnson8356]

Like how you talk about changing the texture of the protein in it's binding, and then reference to the Scooby snack🤣

[@jamq7217]

carla's face at 13:42 solidified my need to make these meatballs...

[@stephaniegallo7505]

I always do milk, eggs and torn insides of Italian bread soaked together. That's the way my mom did it. No cheese though. I'll have to try that next time. And the garlic powder.

[@cupidboy]

My favorite thing about German Meatballs is that you don't cut the onion as finely beforehand, but you cook them in a bit of broth beforehand, which gives them flavor and softens them, so you really get a different texture and flavor in the ball, but also no raw onion anywhere.

[@emilylang7927]

molly and carla colabs always please i’m begging

[@lorenlapsitis2045]

This is the greatest drinking game ever!

[@RHargaden]

Carla! Try placing your meatballs in an old egg carton and put them under the broiler! Not only will the egg shape keep your balls nice and round, but whatever grease may come off will drip into the empty cavity below and not back into the ball.

[@DaveDawless]

I only come here for the mom who dad jokes way better than most dads.

[@logandodson1484]

Have you tried browsing them in an ebelskiver pan? Not sure if it would work, but might preserve the roundness?

[@bee9256]

Try frying in takoyaki pan 🍡 also, I once watched one of those How it's Made shows on ikea-style meatballs and the process was /involved/...farce is mixed smooth, then formed/BALLED, super chilled (~0c), flash fried low, drained & baked hot (infrared?), then flash frozen for packaging iirc. Personally, I just use an icecream scoop and then let the gods shape them after that.

[@grahm0lingor]

Finally!

[@jet687]

I wasn’t planning on having spaghetti and meatballs tonight but there’s no turning back.

[@TheBeromLP]

I cant help but smirk whenever she says balls

[@equilibrist3513]

I know I’m really late commenting here, but I hope that Carla, or someone else, has advice. Most of the ground pork I’m able to find these days (and some but not all of the ground beef) comes in prepackaged bricks. It’s already quite compressed, and I think that makes for subpar balls. It’s also very hard to incorporate the compressed meat into the non-compressed meat. Wondering if I should just go with all beef if that’s all I can find that’s freshly ground? Thanks for any tips!

[@downtonabbeyfreak]

awww i love that Molly is your best pal

[@cavalloalto6631]

Consider: ebelskiver pan for meatball browning and roundness.

[@allien_person]

These look so delicious! Alas, I am a vegetarian (but not vegan, so yay! Cheese and eggs!) Any recommendations for substituting something like beyond meat?

[@HamCubes]

Nice balls! As far as retaining their spherical shape: What about par-freezing the balls for no longer than say, thirty minutes prior to frying? And/or frying the balls against the side of a round-sided frying pan? I suppose you could use a spherical silicone mold for the par-freezing, but that is too much fuss imho.

[@sawyerhall1704]

Everyone takes a shot every time she says "balls" 🕺🤠