Sicilian American Meatball Recipe

[@mamabear2227]

I've mastered my personal recipe, but I enjoy watching other's do it their way!😎

[@M_Ladd]

If that is the case than you really have NOT mastered anything!

[@philsmith9964]

not a clue

[@chefsease]

🙄

[@chrisgrabowski2678]

Meatballs or mini-meatloaf? I'll attempt it. Thanks. I hope people keep in mind not to overwork the meat with the "spices". That can make them too dense.

[@cre8ivredhead]

I love your small food processor. Are you willing to share the brand?

[@zalman7208]

WHO would make the effort and the expense to go to a Michelin-star-grade restaurant to eat meatballs? It's like buying a Ferrari only to drive it to Walmart.

[@mr.kimskitchen5000]

Gochugaru(고추가루) in 3 star Michelin meatball? wow I didn't know they put that in the meatball. I will definately try it out.

[@mrkattm]

I made this, it is good technique, comes together very quickly, too many eggs though, it gave it a spongy texture, but to each their own. This is now my goto recipe for quick and easy meatballs, just with 1 egg.

[@M_Ladd]

Generally it is one egg to one pound of meat! Try making it without the processor and your balls won't look so green!

[@77shadowcat11]

@ChefsEase I am an ex-chef that has worked my way through James Beard Awarded and Michelin starred restaurants. I am just curious, which restaurants have you worked in and which restaurant is this recipe from?

[@M_Ladd]

You are to curious, it killed the cat!

[@nyc8802]

I like your presentation. Easy, down to the point and right on!!!!😁👏Bad boy.

[@rafthethinker4948]

That looks so delicious

[@Kmatey]

Add 1 C Italian parsley to the recipe list.

[@markvrabel2750]

What size is the food processor (how many cups) used in this video?

[@M_Ladd]

You don't need the processor unless you enjoy green balls!

[@Mike-gz3es]

ingredients list would be nice

[@DannoCrutch]

Using just the egg yolk will make for a better texture.

[@jeffbm6880]

Needs a stock pot. 😀

[@gregc.6544]

Yummy...

[@michaeltuinman72]

Hi, looks great, but what is the amount of the ingredients? Thanks. Cheers from The Netherlands.

[@matthiaskleinert3141]

This is the kind of recipe I know will be good just by looking at it. Only the non metric ingredient amounts always give me a headache as a European who weighs out almost everything heavier than a tablespoon...

[@M_Ladd]

That's all fine if you are baking a cake but this is done to taste. Use what you like! It's not that critical if you have a gram or two more or if you add another ingredient!

[@rdichiro]

when u bring the sauce and the meat balls to a simmer in the sauce at what temp do you simmer at?

[@mrkattm]

Simmer means just under a boil, water and sauce (since it is mostly water) boils at 212 degrees Fahrenheit or 100 degrees Celsius so adjust your temperature, by turning the control knob for that burner, until the sauce is just barely breaking bubbles at the surface like 1 or 2 bubbles every few seconds.

[@RovingPunster]

Forgive me for being picayune, but you should know that Michelin stars are awarded to restaurants, not recipes, so unless this is from an actual restaurant that earned them & you simply forgot to give due credit (unlikely since the recipe serms fairly generic) then I'm inclined to assume you're just using the term as synonymous with your idea of 'really tasty'. It's a decent looking recipe, no argument, and im sure it tastes really good, but even a cursory search on michelin stars + lawsuit and seeing how many hits result should give anyone pause about the wisdom of misappropriating a famous (and aggressively defended) award name for clickbait purposes. Just to be extra clear, i'm NOT trying to troll you, but rather (i hope) helpfully point out that this is something that has caused headaches of varying sorts for others in the past. If its not too presumptuous, I'd recommend softening the title to something like "michelin star worthy ..." so it looks less like you're claiming stars that havent actually been awarded. - My $0.02

[@CrazyLibs]

Shut up, stop critiquing..

[@M_Ladd]

What are you the Michelin police? You will never know one way or another so stop being an ass!

[@timo8032]

I 100% agree with everything u said. People getting butthurt about ur comment are clearly people who dont understand what a lack of respect is to great chefs to claim that something u made is Michelin starred without it actually beeing that.A chef works hard to earn ONE michelin star on a restaurant. And claiming a false michelin star, not talking about THREE , its a pure lack of respect towards the cooking community.

[@RovingPunster]

@@CrazyLibs Zero sub zero content troll MUTED.

[@RovingPunster]

@@M_Ladd Zero content zero sub angry loser muted. Free advice - stop trying to bite the ankles of your betters, and get a life of your own.