ITALIAN MEATBALLS - Polpette in salsa di pomodoro (Restaurant Recipe)

[@jesterpox]

this guy is the only cook i have found online who adds as much flavor as possible. He builds on so many steps ... finally a cook who is exciting to copy.

[@CookinginRussia]

Thank you!

[@vicioussuspicious894]

You got that right! This is the only channel that you can take serious, in my opinion.

[@tammydotson4897]

I commented on your meatballs a couple of months ago saying that I was going to purchase a meat grinder so I could make my Marine son your recipe from scratch. I hadn’t seen him since Christmas and hadn’t been able to do so. He recently fell critically ill and has been in a Charleston, SC medical center CCU for almost three weeks now. He is slowly but surely on the mend. It will be a good while before he is able to eat solid food let alone meatballs, but I promised him they would be one of the first thing I make for him when he is able. Those and a cast iron seared steak. Your videos have helped me through a rough few years. I know you do this to teach others the proper methods of cooking, but you really are doing so much more for many of us. Thank you from the bottom of this military mom’s heart.

[@CookinginRussia]

Thank you for that. I am sorry to hear of your personal trauma there, of course. Wishing you all the best!

[@cm9779]

Fantastic. In addition to the great recipes, I really appreciate the techniques you advise, such as keeping the meatballs around the perimeter of the skillet for even cooking. These fine details are what make the difference.

[@CookinginRussia]

+Chris Mc Thanks again. Since you are new to my channel, I should mention that there is often additional useful information in the comments, and always additional information on every recipe in my books.

[@Cbenson0]

Looks fantastic, I enjoy all your recipes. Alot of people don't understand why it takes me so long to make a dish, but I believe that things taste best with great ingredients, and the accurate amount of time it takes to make something taste amazing. Keep up the good work! :)

[@CookinginRussia]

Thank you. I appreciate you taking time to leave feedback!

[@cccookie9611]

Real meatballs. I am always looking for people who use methods to bring out the best flavor. Little applications that make a big difference. Thank You for your work.

[@CookinginRussia]

Thank you. Be sure to check out some of my other videos, if you haven't already!

[@cccookie9611]

Oh I have.

[@seattlerinis8249]

Wow. Just made these tonight. All I've known for the last 25 years is "California Cuisine".. This is definitely NOT that. The smell of the ground meat mixture just before rolling into balls and frying took me WAY back. I haven't smelled Italian like that since I was kid. I simmered these in Greg's killer pomodoro sauce (the one with vodka). Oh boy. You don't need much pasta. My wife and I were in a swoon. Can't have this that often. Very rich and unforgettable. And to think it could even be better with practice. Thanks again Chef. You are a treasure here on KZbin.

[@CookinginRussia]

Thank you. I sincerely appreciate you taking the time to leave feedback. If you have my book, be sure to look up the video and see the accompanying page because I've included additional tips and information that I didn't have time or space to include in the video.

[@seanonel]

Thank you for sharing. Your videos are inspirational and very informative. Much appreciated.

[@CookinginRussia]

Thank you very much! More videos are coming soon, too.

[@mastocytoma1]

No doubt that would be a dish to remember for any dinner guest! I've never tried the bone roasting, although I've seen it done with many recipes. Time to break free of my comfort zone and give this a shot! Thanks again for all of your time chef!

[@CookinginRussia]

Really I regard this as a "plain vanilla" Italian meatball. It is the basic multi-purpose product that can be used in many different applications, but you can also modify it easily with more garlic, or some fresh oregano for example, to customize it to your own tastes. This is a very solid foundation as a starting point, though. Something that I have not seen shown anywhere else, which is why I felt compelled to make this video.

[@tammydotson4897]

Thank you for this recipe. My son is a Marine who just finished a deployment. Meatballs are his favorite. I can’t wait to make these for him. I may even purchase a meat grinding attachment for my mixer.

[@CookinginRussia]

You will need a meat grinder to make these. It won't work with store-bought ground meat.

[@Rapture1469]

I just made a double batch of this. I had pismo trimmings that I was thinking what to do with (was going to make cheese-steak sandwiches). The trimmings from the tenderloin just happened to be 680 g. I also had a block of chuck so I cut another 680 g. Double all the ingredients. Made the spices, cubed the meat and marinated overnight before grinding (I have a #12 grinder, so made short work of it). I used some beef bones I also had to roast them make the tomato/beef broth with yesterday as well. Cooked that most of the night and after about 8 hours I woke up early to a great smell. I followed everything else just as you said. I have 2 saucepans simmering right now (one is about 15-20 behind the other. Everything I have tasted and smelled throughout this is on-point! Got a little fond with the pasatta, but not too burnt or anything like that (need thicker big pans). Tasted a bit of the meatball that I broke a bit off of (accidentally) and can't wait for it to be done. I will have some later tonight. The bulk is for my wife's friends tomorrow. Looks like another great recipe from you. Takes effort, but good things are worth working for! Thank you once again! Gonna order the books! I am hoping for left-overs so I can use this for meatball sandwiched in my lunch.

[@Rapture1469]

Ok - Just had some - absolutely phenomenal! I had 3 served just like in your picture at the end with some fresh Parmesan and basil. These are awesome! They are so light and tender - just melt in your mouth. They are a bit delicate, so you can't handle them roughly. All the spices from the marinaded meat come through. Sooo flavorful! These exceed my expectations - I never knew a meatball could be this good. I can't imagine any chain restaurant having anything even remotely this good. Not sure which one it would have been - maybe starts with a "C" - but they certainly do not follow your recipe verbatim. Thank you so much for this recipe and the techniques!

[@CookinginRussia]

Thank you very much! It is great to see someone who was willing to invest the time to produce this instead of the "20 minute or less" recipes that have flooded the Internet in recent years. If you have any questions, please feel free to ask. I answer with 24 hours, 365 days a year.

[@Rapture1469]

Thanks Chef! Looking forward to them later today again. I strongly suggest to anyone trying these recipes and techniques to follow them as closely as you possibly can. Shortcuts and/or substitutions or omissions should be avoided if possible. These are obviously well thought out, heavily researched, and perfected over time. I am willing to put in the time and effort for the great results. It is quite satisfying.

[@informsuk]

Hi Greg, just finished eating Your excellent balls :))) Very tasty, and lots of flavor, especially meatballs. Much better than other recipes I've tried over the years. I found that massaging beef cubes properly before mincing give much stickier mince mixture. I've tried it before while making pork/beef sausages and it provides additional binder for sausage meat. Thank You very much for another great recipe.

[@CookinginRussia]

Thank you for writing. You are right - the cubes need to be worked a bit before mincing. I have another type of meatball recipe that will be posted soon that uses a different technique not seen in any of my other videos to date, too.

[@taylor_o]

Just made this. My friend promptly declared these to be the best meatballs he ever had. Awesome!

[@CookinginRussia]

Thank you for taking the time to write. I appreciate it! Be sure to have a look through some of my other videos, too - if you haven't already.

[@taylor_o]

CookinginRussia You're welcome! I'm a "long time" viewer by now, and have tried lots of your recipes. They're all great. I'm going to be ordering your book.

[@machdave1]

Made these meatballs last night and they were phenomenal. Better than any restaurant meatball I'd ever had. Thanks Chef! How's the new restaurant going?

[@BravingTheOutDoors]

In many ways this is the one recipe I worked most hard on because I wanted to make the best version of it. I used short rib meat and fillet meat. I used proper homemade beef stock. I used homemade breadcrumbs (sourdough, in this case). I used the suggested Amarone. I used whole San Marzano DOP tomatoes (canned). I even used a really good and expensive parmigiano reggiano. Needless to say but I ground my own meat and so on. I tried it the first day, the second day and the third day… wanted to see what impact bathing the meatballs in the sauce will make. These are excellent meatballs. I like everything about them. The taste, the texture, the seasoning is really accurate. I’m sure they’re very flexible as well but since this was the first time I made them I haven’t tried to incorporate them with other dishes too much. I’m actually left with no meatballs but enough of the sauce to try it with pasta or mash. The only thing I would say is that in terms of them being “the best meatballs”… I have to say that per my taste your tefteli are still my favourite. There’s something about the balance and the unique flavour and how it’s put together with the dill (dill wins me over every time… I can bloody live on dill). These might be my favourite beef meatballs but when put under the generic umbrella I’d still say the tefteli are better but either way you win since they are both your recipes!

[@mastocytoma1]

I see in one of the comments below that you are in the process of potentially opening your own restaurant. I hope that it works out for you! I strongly feel that good things should happen to good people. Although I don't know you personally, the fact that you invest so much of your time AND your money buying the ingredients in order to share knowledge that you've busted your ass for years to obtain, all without monetary compensation, tells me what kind of a sharing individual you are. I wish you the best for the present and future and hope one day to be lucky enough to dine at your (inevitable 5 star) establishment!;)

[@CookinginRussia]

Thank you very much. I will certainly be making videos about each stage of the project if I manage to actually get it going. It all comes down to money.

[@isagjokaj795]

@@CookinginRussia can I invest. Not kidding serious

[@CookinginRussia]

@@isagjokaj795 - The comment you replied to was from 4 years ago. I am less than 60 days from opening the restaurant now, but thanks!

[@BigGrrr1]

I have made these meatballs before but with a few shortcuts, primarily using ground beef and omitting the beef-tomato broth. I still used ground beef, but this time I was able to include the beef-tomato broth for the sauce, and I am glad I did. Of course, these meatballs are absolutely delicious, and even better if you plan ahead accordingly. I really like the idea of mixing the seasonings with the beef a day early, a technique I had never seen before. The beef-tomato sauce just makes for such a great simmer sauce for the meatballs. I can't wait to make a meatball sandwich with the leftovers, that is if they are any left when I get home. Another winning recipe!

[@CookinginRussia]

Thank you again. Some day when you get a chance to make this with meat you grind yourself, you'll see how much better that makes it. The results you get from custom blending your own cuts of meat is well worth the effort.

[@BigGrrr1]

I keep progressing on this recipe every time I make it ( there are a lot of steps to this!). There's no doubt that grinding my own meat will provide superior results versus the grocery store mystery blend. That's where I'm headed for next time. Thanks!

[@CookinginRussia]

BigGrrr1 It will come as quite a surprise to you as to how much of a difference it makes. Then you'll have to sharpen it further by finding which cuts work best together, and that's another whole topic in itself.

[@vicioussuspicious894]

I made this yesterday and it was absolutley delicious! For people who haven't tried it yet, it's the best you'll ever had. The fennel gives so much flavour and the amount of heat is just how I like it. It turned out very juicy and tender. I have to admit that I even had some of it during breakfast. Next time I'll try to make it with a meatgrinder so I can marinate the meat. It's not a traditional Italian dish you say, so is it your recipe?

[@CookinginRussia]

Right - it is my own recipe. Glad you liked it. Another excellent application for this is to chop the meatballs up (or the leftovers) and use it to make the best lasagne you've ever had - but of course that's a lot of work for a lasagne filling. You said that you made this, but you didn't say if you let the meatballs rest in the sauce for a couple of days first. Really that's the best. Then I suggest reheating them in the oven at 180°C for about 30 minutes (add some water to keep them from drying out). Now we're talking the best meatballs ever. :).

[@vicioussuspicious894]

I forgot to mention that I used marrow bone I had left for the sauce and let it simmer in the oven since I used grinded meat. The meatballs are resting in the sauce now, but I had to force myself to stop eating it all. I served it with some penne. Great tip about the lasagne. I wonder if this dish isn't too spicy for your Russian customers, though.

[@CookinginRussia]

Vicious Suspicous I wouldn't serve it like this in a restaurant for Russian customers. While 5% would enjoy it, 95% would indeed find it far too spicy and concentrated. I'm not working in any restaurant at the moment. I'm teaching some classes and doing other work in relation to opening a new restaurant - maybe!

[@vicioussuspicious894]

Wow, let me know if you opened one!

[@silabag1]

These little beauty"s are amazing! wowed them at a holiday party served on a toasted french baguette. No need to say more.

[@seattlerinis8249]

I've prepared these meatballs quite a few times. Just made a batch recently. Best results yet. Didn't compromise on the meat. One half real short ribs, one half beef tenderloin. It cost me but wow. Umami bomb. Maybe the only improvement was to use an Amarone in the meat and the sauce but I think had a pretty good dry red. And I used homemade puree from our home garden grown San Marzano tomatoes. Yeah you can really taste that.. However I've never done the sauce prep in this video. I've always used the tomato sauce w/ vodka. Maybe next time. Same meat vendor.

[@CookinginRussia]

Haven't heard from you in a while now. Yeah - make the sauce for this for the full effect!

[@gernblenstein1541]

Damn shame what Yinstube has done to your channel, brother. I love re-watching these recipes, Chef! You've changed my cooking forever.

[@danielpatterson5342]

Which book is this in? Arg it's so frustrating I have all of them but I can't find the recipe in the index??

[@adesva]

First and foremost I write to complement you on your videos. The filming and editing may need a bit of help, but the depth of technique and the explanations (eg which parts of the onion to leave out for the onion soup, and why) are excellent. Secondly, what's your take on yellow onion vs red onion vs shallots in this recipe?

[@vicioussuspicious894]

Every time you make a classic like this one, I wonder how you will give it a twist beacause those dishes are made over and over again according the same old method. But I have to admit, that I'm very impressed with your method of preparing this dish. My favourite method is(was) making meatballs with ricotta and basil, but this looks way better! I don't have a meatgrinder, though. I do have experience with mincing meat with a knife, but would this work with this dish? Otherwise, I can let my butcher grind it and maybe season and marinate it afterwards? Thank you!

[@CookinginRussia]

You can't mince it with a knife, unfortunately. The grinder gets rid of sinew and bits that would be tough and chewy. You also can't marinate it after it was ground - but don't worry about that so much. Get your butcher to grind half rib meat and half tenderloin trimmings and then proceed from there, adding the seasonings to the bread crumb mixture instead. It will be okay.

[@vicioussuspicious894]

Great, thank you! I'll let you know how it turned out. Myabe I'll get a meat grinder anyway. It seems quite fun to be able to do that.

[@CookinginRussia]

Vicious Suspicous You will find it is a very useful tool and economical in the long run because you can buy primal cuts, do some minimal butchering yourself to get top cuts of meat at a low price, then process all of the tough and stringy bits into ground meat products. Most people don't realize just how much they are paying for the butcher's work, and how easy it really is to do many jobs yourself.

[@DannoCrutch]

Chef! These Meatballs are amazing! My son loved them too, which is a major plus. The consistency was fantastic, and the flavor brought that certain excitement that I can have when something is wonderfully delicious and balanced. Absolute best I've ever had. I love my mom's, and I would never say these were better ;-), but they were, without a doubt, lightyears beyond anything I've ever had in a restaurant. This is an absolute must do for any meatball lover. I want to make a double batch next time and put some, sliced, on a pizza, which is my 2nd favorite after Margherita. Other than that, I really don;t like toppings on Pizza. Oh! Do you think the Restaurant you developed this for follow this to a tee?

[@CookinginRussia]

Thank you! I will probably make a pizza video sometime in the near future. I have my own twist that's quite delicious, if I do say so myself - but without a wood fired oven, you can't *really* do it right. As for the restaurant, nope. They did for a while, but then decided it was too much work and went back to the prepackaged ground meat with Uncle Ben's Italian Seasoning mix stirred in - as is very often the case these days. The owners only care about profit most of the time, which is understandable because they are in business, not making food for their families and friends. The spirit of wanting to make the best food, and treating customers as though they ARE your family is mostly extinct in today's corporation-owned landscape.

[@DannoCrutch]

CookinginRussia Seriously, a wood fired oven is on my list, believe it or not. Still working on the inside but, once done, that is a priority for outside. I blame this joint in Coney Island I used to go to. (Never been to Italy) Damn best pizza I've had in a restaurant. Very much looking forward to your Pizza recipe. I can't get the dough right, i.e., delicious with the right consistency and mouth feel, and without sucking your mouth dry. (mine doesn't suck my mouth dry, but some I've had in Parlors are atrocious)

[@CookinginRussia]

DannoCrutch You haven't seen a ridiculously bad pizza until you see what they serve in most of Finland as pizza. You can eat it with a spoon it is so soggy. No exaggeration at all.

[@DannoCrutch]

CookinginRussia Pizza in a cup! Dang, all the best in opening your own place, Chef. I'm definitely rooting for you.

[@CookinginRussia]

DannoCrutch Actually, if it was in a cup then it would make more sense. It looks like regular pizza until you try to pick up a piece and it dissolves in your hand.

[@BassThrasher]

Hi chef, I'm going to tackle this recipe next week (first recipe of yours that I will prepare). I'm not in the position to question you, and do not intend to do so, but I wonder if I could add a sprig of rosemary or thyme to the sauce while the meatballs simmer in it? Or will it be too overpowering? Thanks!

[@CookinginRussia]

+Daniel Kolko Definitely not rosemary, under any circumstances. I'd suggest trying it the way it is first and then asking yourself if you really think thyme would have improved it. I doubt very much you would say yes. Hope it goes well for you!

[@BassThrasher]

+CookinginRussia Thank you! I have one more question. I couldn't hear you very well, did you say the broth is cooked for 8 hours? Also, at what temperature?

[@CookinginRussia]

+Daniel Kolko Right - 8 hours at about 130°C (250°F), but many ovens are not reliably calibrated at this low temperature, so you have to keep an eye on it and judge for yourself if it can go the full 8 hours, or if it is starting to dry up and burn. Also be sure to use a heavy braising dish for this, and not metal.

[@BassThrasher]

+CookinginRussia Greg, I've finished cooking these last night, tasted one and it is AMAZING! They are now in the fridge, as you suggested, and will be eaten after about 18 hours sitting in the sauce. My sauce turned out very gelatinous, because I didn't use the rib bones, but others that I assume have more collagen in them. The sauce has completely set, I hope that's not too bad... Would you reheat it in an 180°C oven as you've suggested in one of the comments below?

[@CookinginRussia]

Daniel Kolko If it is too gelatinous then you can thin it out with some water, but it will liquify on reheating, too.

[@janpetry4044]

Great Recipe! Is it possible to use spare ribs instead of the rib meat from around the ribs. What is the reason to use rib meat and are there any other alternatives?

[@CookinginRussia]

The meat close to the ribs is rich and strong tasting - and yes, you can use beef spare ribs. As for alternatives, you can use packaged ground beef from the supermarket if you want to. This will provide better flavor and texture, though.

[@janpetry4044]

CookinginRussia Thanks!

[@burningdaylight4146]

I cooked this at least a half dozen times already but always with pre ground beef. Question...If I add the spices to the pre ground beef several hours before cooking (why the roasted bones and tomato cook) will I get a better flavor resultant? or would the results not change as if I just added the spice at the time the pre ground beef is being prepared?

[@CookinginRussia]

It won't make any difference if you are using pre-ground meat. You should really try grinding the meat yourself. It will make a big difference!

[@burningdaylight4146]

Good to know for next time! (took a gamble and mixed it in earlier) and now just waiting for bones and tomatos to finish. I am actually reading your book now with a glass of vodka and musing to myself whether to buy a food mill first first or meat grinder off Amazon. Thanks for all

[@burningdaylight4146]

Just saying and no reply necessary that I would love it if you would post a cabbage roll video. A favotite of mine and extended family alike during xmas ~ I know mine lacks in everyway when I consider the taste quality of your foods.

[@GraceGemsVideoTreasures]

I'm in the process of making this right now. Have been marinating the beef and the bones are roasting in the oven. I was wondering about the braising temperature for the tomato sauce for 8 hours? Also, can you recommend a good line of non stick cookware? Your chicken korma was outstanding, btw.

[@CookinginRussia]

The temperatures are all stated in the video if you have the annotations turned on. As for nonstick cookware, the best value for the money is Tefal, but all nonstick pans will wear out. The longest lasting ones are from Italy, in my experience, but they cost 5-6 times as much as Tefal, and last about 5-6 times longer, so it is a break even proposition in terms of longevity, but the Italian pans are much heavier and have more even heat distribution. If you are in the USA, look for nonstick pans in TJ Maxx. It is a closeout store and often you will find expensive European cookware for 1/10th the price it is worth.

[@GraceGemsVideoTreasures]

CookinginRussia Thanks again for the thorough reply. We just finished your meat balls and they were absolutely delicious, as is everything else I have made so far of yours. I do have annotations on but for some reason I didn't see a reference to cook time in that segment. 200F for over 9 hours is what I went with. I think I'll tackle the Rulka next. That one may be the biggest challenge yet. Adjika, where do I get that? Is there a substitute or can it be made from scatch?

[@CookinginRussia]

Grace Gems Video Treasures Adjika is available in Russian specialty stores, and online. You can't make your own, because it uses local herbs that are not for sale anywhere. Thanks for the feedback!

[@Henrymillerthepoet]

+CookinginRussia Greg I'm sorry to harp on this, but I have my annotations turned on and I do not see (or hear) you reference an oven temperature for the braise of the tomatoes. Would you mind letting me know what that should be?

[@CookinginRussia]

N Ka Thank you for letting me know. KZbin changed the text formatting, so it got cut off. I have fixed it. Look at the annotation just after 4 minutes in and see if you can read it now.

[@DannoCrutch]

OK, so, after making these several times, and other "versions" which were basically having to cut corners on a few areas due to what I had, or having to use something in the fridge before spoiling, the full recipe is truly a thing of beauty. The plain Ground beef is still very good, but lacks the depth of flavor. And, one thing that is probably not considered is how well this goes with the sauce. I sort of knew that the first time but it has become very clear to me now.. The sauce also has a wonderful depth of flavor that I have had probably 2X in my life that eluded me in attempts to figure it out. Finally am satisfied but, it is better in this recipe.

[@CookinginRussia]

There is more of an art to this than meets the eye, even after you have made it a few times. In restaurants where I personally showed a sous chef how to make this, and they were doing it every day for weeks, when I would step in and make a batch, in a side-by-side comparison everyone instantly knew which was the batch I'd made. I don't say that to brag. It is just a fact that there is an art that I KNOW I can't fully convey in the video, but the more you do it, the better it will get. That much you can be sure of.

[@DannoCrutch]

CookinginRussia I'm happy to say that I definitely am familiar with what you're saying. I've always wondered exactly what it is that make the same recipe so 180 degrees apart when made by two different people. I guess it is largely just a series of little things that add up to completely different outcomes. Excellent point, Chef.

[@CookinginRussia]

DannoCrutch Exactly - a lot of little things. I remember sorting the meat for grinding, and he'd ask why I used one piece instead of another, and I'd say because of the feel of it and the smell of it - and there's no way to convey that in a video. When it comes to browning, the amount of time you leave the meat before turning it around, and how close you take it to the edge of burning - those things called "love" by someone who isn't doing it every day. For those who are doing it every day and are (supposedly) professionals, it just means paying attention to what you are doing, but boring tasks like making and cooking kilograms of meatballs are commonly shortchanged on attention because they are repetitive and monotonous. So cooks start chatting to each other and listening to music instead of paying enough attention. It is human nature, but as Marco is fond of saying, "perfection means doing a lot of little things right."

[@DannoCrutch]

CookinginRussia indeed...today's society calls it derogatorily "anal" far too often...don't get me started...heh! ;-)

[@iakobkv271]

Chef, what is the most important parameters for soft texture of the meatballs? ( I guess, home ground beef and most importantly, braising as a last step in beef stock or tomato sauce, like you did here?) Lastly, do you suggest making ground beef at home even if you see freshly grounded meat (not packaged) in supermarkets? Cheers!

[@CookinginRussia]

The most important thing in making meatballs soft is to mix in moistened bread. In Italy, a ratio of about 40% bread is common. This was seen as a way to be cheap by Americans, who usually think 100% beef is an improvement. It isn't. Yes - always grind beef yourself if at all possible. Then you are in control of what cuts get used, and you have the option of including things like a little bacon or pork fat, or using up scraps you might have around to turn them into something delicious.

[@iakobkv271]

Thanks! Off topic, but as a food for thought, I think it will be just amazing if you make recipes for street food. Today, even in culinary meccas such as Palermo or Paris, street food is unfortunately almost never beyond "to be fed". If you write a book about it, that would be a very interesting to read - about recipes where high cuisine techniques meet cheap.

[@CookinginRussia]

Thank you, but my days of making this sort of video are over. Once we get the restaurant open, there will be new videos that will include some instruction, but this format is done. Still, there are over 300 videos on this channel and very few people have seen all of them. There is some street food, too - both from India and from Spain.

[@iakobkv271]

We, your fans, will understand ^^ Actually will be cool to make a one video how you manage the kitchen inside. Would be very interesting :)

[@jmbaritinual7902]

Thank you, Chef! I would love to see your take on polpette di sarde.

[@CookinginRussia]

The problem is that fresh sardines are very seldom seen here, and you can't really make that with canned sardines.

[@italiano32484]

Chef, Bit off topic here, but have you ever tried cooking meatballs raw in the sauce? Or do you prefer to fry before finishing in the sauce? Would like to hear your thoughts on this as my family being from an Italian background have always just cooked them raw for hours in the gravy. Thanks Chef.

[@CookinginRussia]

You are missing a big part of the flavor that way. The Maillard Reaction requires a minimum temperature of about 150°C, which you can't reach in the mostly-water solution of a sauce. Same problem with the caramelization of the sugars. It isn't going to happen much if you don't fry them first. You know, a lot of old Italian recipes were created before science understood the processes involved, and have been blindly followed for the sake of tradition. Try this and see for yourself.

[@italiano32484]

Chef, thank you very much for this information. I will try this method next time i cook them. I always grind my own meats also. Is their a particular rule of thumb when making meatballs as to which cuts to grind? Again thanks for your time and knowledge.

[@CookinginRussia]

italiano32484 There isn't any one combination of cuts of meat that is optimum for everything. Some cuts contribute flavor, some tenderness and some unctuousness. Deciding which specific cuts and how much is an art that's governed by personal preference. This is one of the topics of Volume 4, because it is actually quite complicated if you are going to attempt to design a texture and flavor, as opposed to relying on trial and error (as most do).

[@italiano32484]

Looking forward to it! Volume 3 arrives today at the house! Very excited to dive into this volume, thanks for you timely responses and information Chef!

[@CookinginRussia]

italiano32484 I'm even more anxious, believe me. Volume 3 is almost everything I have done in the last 9 months, so I am very interested in seeing what the reaction is. There were a lot of difficult choices made during the writing, trying to decide between being vague and being excessively complex. I am truly hoping that I managed to find a happy medium.

[@PetrichorAllegory]

I saw this in your other video about making tomato sauce as well...what's the reasoning behind not stirring it during the initial cooking? Just not sure why, what does that accomplish? Thanks!

[@CookinginRussia]

For one thing you want to caramelize some of the tomato sauce. The best way to do that is with intense heat applied to the same spots. When you stir it around, it cooks evenly instead of caramelizing, so the flavor is different. Also, there is a layer of oil on the pan that will keep it from burning since steam (water) is immiscible with fat (oil). When you stir it, you mix the two together and now it will burn before it caramelizes properly.

[@PetrichorAllegory]

CookinginRussia Exactly the answer I was looking for, thanks!

[@DannoCrutch]

CookinginRussia Ah! I wondered about this too. I was shocked when it didn't stick. One thing, I do try to follow your instructions to a tee, thank goodness.

[@vooveks]

CookinginRussia You gotta love science.

[@Mircose]

this looks absolutely delicious... I wish I had the patience to wait 2 hours on low simmering to get the taste right..

[@CookinginRussia]

Just start well ahead of when you want to eat. Cheers!

[@Mircose]

thanks... I'm definitely gonna try.. I can never find meatballs for sale on the supermarket as good as I can get on restaurant chains.. I always thought they use different suppliers hence why I can never find them on supermarket... never consider that they would make the meatballs themselves... (that shows how little i know about food)

[@CookinginRussia]

Mircose Every day you cook, you learn a little more. I've been doing it for over 40 years now and I still find out new things all the time.

[@gordan6919]

I know it will sound as a silly question but I will ask it anyways. You mentioned in your response to one of the comments below that the best results are achieved if meatballs are rested in sauce for couple of days and than reheated in the oven for 30 minutes at 180 ºC. What confused me is that you mentioned adding water to keep meatballs from drying out. I would appreciate if you can clarify that for me chef? I cooked the meat balls last night. Tomorrow I will want to heat up 6 meat balls with some sauce, how much water do I add? Thanks

[@CookinginRussia]

Unfortunately there is no specific answer, which is why I didn't specify. It will depend on your type of oven, your relative humidity and (perhaps more important) how much moisture there was left in your meatballs after you fried them. There's only so much instruction that I can provide in a video. Ultimately you will have to practice a few times and fine tune things to your own local sources of ingredients, your stove and other factors that no one could possibly account for accurately.

[@gordan6919]

Holy smokes these are the best, most delicious, tender meatballs I ever had! I had them rested in sauce for a day as you suggested, and today we had them for lunch. Wow, they are so flavorful and tasty, love it! Thank you once again Chef Easter!

[@BravingTheOutDoors]

How hot are the Red Pepper Flakes you're using here? Do you have a preference for specific breadcrumbs here?

[@CookinginRussia]

Use the level of heat that you are comfortable with. I make them different ways depending on who is eating them. As for breadcrumbs, I make my own from stale sourdough bread. Just don't use panko.

[@BravingTheOutDoors]

Hey Greg, I want to make this in the next few days but I'm not sure what to do with the meat. Say what you will about the Brits the butchery is very clean and I don't really know of any part that has so much rib meat as well as bones I can use in that fashion. Do you have any ideas? Thanks

[@CookinginRussia]

Buy a larger cut and do the butchery yourself, then. This is both economical and educational. :)

[@BravingTheOutDoors]

But Greg... I don't have an axe =] Ha!

[@CookinginRussia]

Not sure how serious you are being, but an axe is not the way to go anyway - just to be clear.

[@BravingTheOutDoors]

I'm hardly ever serious =] Being serious is extremely unhealthy ha ha. It's fine I'm aware an axe is not the way to go I was merely making a joke because you always talk about how Russians use axes.

[@CookinginRussia]

When I reply, it is not just for the person who posted the question, but for anyone else who might come along and get a wrong idea. I want to be as clear as possible, because jokes are often mistaken for advice in threads such as this.

[@DannoCrutch]

Hah! Thank God it wasn't bacala! ;-) These look really good! I learned a few things too! I've made meatballs for years, and they're good, but I've always wanted to learn a different way that was, at least, as tasty, or better than my family recipe. What I learned here should even help our recipe too. I never, ever would have considered using mustard seed. One thing with the cooking time, in my experience, the longer cooking time really does do something positive for the flavor, at least in my recipe. There is a transition that takes place, and they turn into what I want. Don't really understand what's happening there, but it is imperative. Is this the case with yours? Definitely going to give this one a go. I need to find the videos I've tried and leave some comments. All of them have been so damned good. Finally giving me the level of flavors that I've sought all of my adult life. Saluta Chef!

[@CookinginRussia]

Thank you again. The mustard seed and fennel mimics the background notes of fresh sausage that is often added to Italian meatballs. As for cooking longer - yes - and browning the meatballs well will pay off in a big way in the end. If you want to maximize the flavors though, be sure to use the combination of rib meat and tenderloin trimmings that I mentioned in the video, and let them sit in the sauce for a day or two before reheating them.

[@taylor_o]

Jeez I can't stop watching your videos... if you don't have a grinder, can you use a food processor to grind the meat? Or any other suggestions?

[@CookinginRussia]

Thank you for your feedback. In answer to your question - sorry, but no, you can not substitute a food processor for a meat grinder. The results are completely different. With a food processor, the sinew won't be removed and the meat will be turned into too fine of a paste. The good news is that meat grinders are not expensive, and a vital piece of kitchen equipment. You can get a hand crank grinder for under $30 if you shop around a bit. I will be adding several more videos soon. The next one is an especially complicated one, which is the main reason for the delay. It should be finished by Sunday, I think. Thank you for watching.

[@taylor_o]

CookinginRussia Thanks for the prompt reply! Can't wait for your new video. Also, I see my question was dangerously close to being answered in previous comments... I should read more of them before posting :)

[@CookinginRussia]

eteoklos Not a problem. Ask anything you want, because that helps me to include more information in advance in future videos.

[@WestfallChicken]

Hey chef, for some reason MSG seems to be impossible to get ahold of where I live unless I order off the internet. Is there any other glutamate containing readily available ingredient I could use as a substitute or should I just skip it?

[@CookinginRussia]

Since I don't know where you live, I can't really advise you - but there is no substitute. You might try an Asian market asking for Aji-nomoto. Indian markets also have this. In an American store, look for Accent brand "flavor enhancer" in any supermarket.

[@WestfallChicken]

I live in a small town in northern Sweden, so neither of those are an option for me unfortunately. Thanks for the advice.

[@CookinginRussia]

WestfallChicken Then the Internet is your only option. Thankfully we live in an age when shopping online is convenient and affordable. Cheers!

[@BravingTheOutDoors]

continuing our talk on frying pans... is this the same 30y.o? because the surface looks new!

[@CookinginRussia]

I'm not sure which pan you mean. Nonstick pans have to be replaced frequently if you cook a lot every day. I have some other (not nonstick) ones that I've had for more than 30 years and they are just fine. Just don't scorch them.

[@BravingTheOutDoors]

Oh, there were a few videos you emphasised the need for a very thick frying [an and/or saucepan. In the video about the professional tomato sauce you begin by frying garlic in butter in what looks like a very thick walled frying pan and the saucepan also looks thick walled. We've had a short exchange of messages regarding which thick frying pans I could buy today (since you said Calphalon don't really make them thick anymore) and asked where I'm from. I said England but then the conversation ended... So I asked if this is the same Calpbalon you had for thirty years because it looks quite new and it's very thick and I haven't seen any such pan and I bloody looked!!

[@BravingTheOutDoors]

So which frying pan is this one? Because it's the thickest I've ever seen!

[@CookinginRussia]

Shop around more. There are even thicker pans. What country are you in?

[@BravingTheOutDoors]

England

[@ryansandy2433]

Should we ask the butcher to leave most of the connective tissue/tendon in the tenderloin chain? Or should they clean it up a lot?

[@shair00]

Chef, anytime a chef ask you to ground your own beef, you know he or she is about freshness. I cant wait to try your recipe. I have one queston, what is your reason not to add ground pork? Im not questioning you, I really want to know. Thank you!

[@CookinginRussia]

The reason that pork was used is for the fat. Long ago cows were pretty lean. They didn't stand in a feeding lot eating corn and man-made feeds. When you grind up very lean meat it is dry and not very tasty. These days there is fat on cows because they have been bred and raised to be that way. Beef has a better flavor (to me) and so the only nod I give to the tradition of putting some pork sausage in these is the fennel seeds and mustard seeds. You know, try it yourself and see what you think. Every dish is a matter of personal taste, but I have never had someone taste these and say that they needed pork. You'll see why when you try them.

[@ryansandy2433]

Should i use short ribs? I used the meat between the back ribs and it didn’t turn out as flavorful. The meat around the ribs had already been trimmed off for the ribeye I’m guessing

[@CookinginRussia]

It is really impossible for me to say without seeing it myself. I don't even know what country you are in, but if you are dealing with cheap meat in the U.S., then it is not going to be very flavourful because of the way cattle are allowed to be commercially grown there (just taking a guess here).

[@ryansandy2433]

Yes I’m in the US. I will try short ribs since those seem to have more meat around the ribs left on them. I generally go to Harris teeter or Whole Foods

[@CookinginRussia]

If you are buying quality meat, then the problem is probably something else. Again, it is impossible for me to know what without being there to see. It could be how you cooked it, a lack of seasoning -- I don't know, but this is a consistently praised recipe everywhere I have served it.

[@ryansandy2433]

It was probably due to buying the ribs at a different store(Carly Cs). Thanks I’ll try it from Whole Foods. I was just making sure there wasn’t a preference between back rib and short rib

[@CookinginRussia]

The most common mistake cooks who I have trained make on this is being impatient. It needs to cook for a long time.

[@chesb4407]

I just made this recipe and it tasted really good! The only issue I have is that the pasta clumped together before I tossed it with the sauce :/

[@CookinginRussia]

The main reason that pasta clumps together is when you are cooking it in too little water. You need a great excess of water to get good results. If that wasn't the problem, then you probably cooked it too long. Hope that helps for next time!

[@chesb4407]

Thanks for the tip! I'll try again :)

[@adesva]

Ches Barba A hard boil will also help out to separate the strands.

[@chesb4407]

Anders Lindh Olsson thank you :)

[@ryansandy2433]

Could I use a ribeye steak for the rib meat for this?

[@CookinginRussia]

You could, but meat close to the rib is different from a ribeye steak.

[@ryansandy2433]

Ok thanks

[@ryansandy2433]

Is meat from “around the ribs” the same thing as the meat between the ribs?

[@CookinginRussia]

Right. Same thing.

[@funkiebutch9690]

I agree that in the restaurant they use MSG. If not, the dish wouldn't taste that damn good. I know, some people replace it with sugar but the dish won't be as good as it with MSG.

[@CookinginRussia]

+Funkiebutch That's right. MSG is one of the big reasons of why home cooking doesn't match up to restaurant cooking most of the time. Despite many, many double blind studies with thousands of people, no one has ever been found to have an actual reaction to MSG vs. a placebo.

[@MikeUK47]

If you are interested, go to the Wikipedia site and search for MSG, lots of good info there and follow some of the links for tasting etc.

[@CookinginRussia]

Michal Kleszcz Wikipedia's information in this case has been edited to be politically correct by softening the facts to meet the fear mongers halfway. The phrase "no conclusive proof has been found", etc. - when in fact it has been conclusively found NOT to cause any physiological effects after many, many double blind studies with subjects who claimed to have reactions. None could tell the difference between MSG and a placebo. No such person has ever been found.

[@JDAnatnom]

Quick question, why do you pour in the passata and then reduce it to a paste? Does it give a more concentrated and deep tomato flavor?

[@CookinginRussia]

Quick answer: yes. :)

[@SteveWrightNZ]

I learned this lesson about meat from around the rib cage first-hand after making a shepherds pie from from boning out and mincing my own mutton flap. It was fully insane, almost too strong..

[@CookinginRussia]

One of the less known facts is that butchering your own meat from primal cuts results in better tasting meat. The stuff you buy at grocery stores that was cut and put onto a styrofoam tray a week ago has lost much of the flavor.

[@jakesshopandtracktalk1835]

As for the video itself...Yeah, come on warm season. There's a very popular dish and banging called MOINK balls, dish that's popular on the circuit but unknown almost everywhere else. I get SO many requests for it, but alls it is is meatballs (the official and actually trademarked recipe calls for frozen all beef meatballs) wrapped in bacon Moo-Oink.... dusted with BBQ rub cooked on a smoker till the Bacon is crisp Of course there are guys that fear the appearance of their Italian Grandma that make their own meatballs. long story short I cook ALL my meatballs on the grill before I put them in the spaghetti sauce and I can lube that Grillable pan WAY up and do this with it.

[@jakesshopandtracktalk1835]

I am thinking of using this recipe as my not so secret weapon for a meatball throwdown with my barbecue club. Top prize is a big fat porterhouse paired with a big fat T-bone. But the rules state that it must feature items that are grilled or smoked. So the bones part is easy Stoke the smoker to 190 C, toss them in there for 8 hours, but it gets tricky when I get to the meatballs them selves, I can't brown them on the grill because the oil needs the flavor. So what I'm thinking is do it on the stove, non reactive pan, simmer in the smoker tented in foil. I'll give you the props to get you the publicity. I mean it's for meat and to kick my buddies' butts... Oak for a slight hint of smoke... not much, just a little.

[@CookinginRussia]

Jake Riethmeier I've reheated these in a wood burning oven with great results. I'm sure you will like it. Let me know how it goes for you!

[@jakesshopandtracktalk1835]

When I win swing on by for dinner.... :) actually you have to document the cook to win so if ya want I can email you the link or some pics. I'd like to get you some pub with these guys they are VERY serious cooks. But like me, most of them have no training beyond experience. IE guys like me that would be glad to work with you.

[@jakesshopandtracktalk1835]

Hmm don't wanna get DQ'ed... I can brown them and do most of this on a grill in a pan. I wish I was better at video editing because THAT is how a cook like this needs to be documented, Like you did. I mean it isn't Easy per say but that's mostly because I am trying to make it hard because of our rules. but I like that it's modular, like all restaurant cooking. I can spend 3 nights sipping beers to whip these boys.

[@BravingTheOutDoors]

By the way, you make a pretty big claim here when you say it's the best meatballs you've ever tasted. Was wondering if you still feel that way and if you think it's better than your Tefteli?

[@CookinginRussia]

Yes. I stand by that statement 100%.

[@jakesshopandtracktalk1835]

This is a comment while I listen to the add. Chef, for a burger, you recommend to add what was it about 15 percent liver, right? My Buddy just put a Gyudon on his Sushi restaurants' menu, he has 2 in Texas and NO I wouldn't eat Sushi in Texas and the American Bastardization of it well I don't like that any more than Russians like anything in Vodka. But I digress, I have heard through the old lady's translation, that they use mostly cuts of beef not sold on a high level in the USA andAustralia, etc. to me this means Liver and tongue. I mean you can make a decent Gyudon with regular cuts bit you just can't get it to 5 AM in Roppongi standards with what I consider regular beef. i have tried High and hard... but it all says Soy, Sake, Dashi, Mirin.... Umm through translation. Is the Japanese Beef Bowl Secret the same as the American Hamburger secret? Possibly? Ok time to watch the video. Sorry paused you again, I watch the adds on your videos. His Sushi chef tod him it was too mild. Soy Sake, Dashi, Mirin, onions.... That's mild... The only thing I can think of is, the BEEF isn't as we would say beefy enough.

[@shair00]

one more question......do I get a hint from you that you dont like the Olive Garden or Macaroni grill? lol I had a worm in my salad at one of these chains in 2004 and the manager didnt think it was funny when I asked him if a worm in the salad was authentic. No sense of humor!

[@CookinginRussia]

Most chain restaurants are a disgrace, but those two are especially egregious because there is no excuse for what they are doing. I understand a steak house trying to cut some corners, because they have an expensive product to contend with, but quality, delicious Italian food can be made for very little money. To cut corners there and make crap is unforgivable. Yes, I know that those chains have a million loyal fans, and that's exactly why it is revolting! The average American thinks that Olive Garden is Italian food, when it is about as authentic as Taco Bell is to Mexican food.

[@BigViolenceCroaker71]

There is nothing wrong with MSG. The hysteria around it's health effects is an urban legend. People will always have the need to demonize something, or someone.