@@lisabishop133 I couldn't say for sure one way or the other, but the simple suggestion of it now has me wondering how a genealogy diagram of the family tree would look like. Hehehe
I make my meatballs with instant mashed potato flakes instead of bread crumbs to make them gluten free. 1/3 cup instant potatoes to one pound of meat. Always tastes great and binds well.
In addition to the Parmesan, I add 1/4 Ricotta to the meat mixture.....and I add Kalamata olives to the sauce. Otherwise, this is pretty close to my favorite meatball recipe....can't wait to try it with the cheese stick in the middle.
Close to my way. I cook onion and garlic in oil with dry oregano and dry basil for about 5 minutes and add half to the meatball mix and the other half to the sauce. Otherwise, your recipe is pretty much the same as mine except for the cheese in the middle. I'll have to try that.
Great onion chopping technique. Most demonstrations by professionals are backwards doing the vertical cuts before the horizontal, increasing the risk of the knife slipping and cutting the cook. But you chop the safer and correct way.
The horizontal cut isn't necessary at all because of the circular onion layers. You've got that covered with the vertical chop at right angles to the layers. If you want a finer dice, make the cuts closer together.
2 to 1 beef/pork, (love the panko panade step) baked on sprayed wire rack and baking sheet for 26-30 mts @ 350*. Crisps them up a bit more before they hit that sauce, may need to adjust time & temp to keep that cheesy center safe. All your recipes sound delicious, thank you for sharing💞
I love ATK and try their recipes when I can -- just made their red kidney beans chili last weekend. I'm not a fan of chunky sauce, though, so I like to puree the tomatoes and onions before adding the sauce.
Few years back, I saw a video of an Italian grannie in her Tuscany kitchen who made huge meatballs stuffed with a large ball of mozzarella cheese. Thought it was a great concept and glad you brought it to our attention again. What a great appetizer that would make as well.
👍💯%💓👏👏👏. This is going to take my meatballs up another notch.😏. We like it a little more saucier. Love, respect and positivity always. Vee, Andrew and Family.💕🕯️🙂👋👣.
Absolutely delicious 😋!! My hubby & kids would love these babies! Easy recipe to follow! I would definitely cook the meatballs until there's no pink. Im a well done gal when it comes to hamburger meat but when it comes down to steak I like it medium well.
These look great and yet another thing to do with my string cheese! My go-to meatball recipe is ATK's Drop Meatballs! The meatballs flavor the sauce, the sauce flavors the meatballs and oh so tender and delicious
I do the drop meatballs as well. No splattering from the browning process. Also i had to adapt when I couldn't find saltines and now use panko - so much easier.
Americans don’t say ‘elicipter’, ‘elp’, ‘urt’, ‘ome’ or ‘ippopotamus’, so why do they insist on saying ‘erbs’? The letter H is a real thing. Maybe we should remove all non-plosive consonant sounds from the start of words? Try it - sounds stupid doesn’t it? That’s how you sound when you say ‘erbs’!
Would be nice if ATK included some basic nutrion info...like serving size, fat, salt or something. These look delicious but I don't know about adding fat to fat. Sure makes for juicy meatballs but isn't there a better way? My mom soaked bread in milk and mixed it in the meatballs. They were tender and delicious. The sauce is the winner!
I've made meatballs that had no seasoning at all. Used my 2 oz scoop to portion them out because I don't care for those that are the size of baseballs. I seasoned the sauce with authority (thanks Chopped) and they might have been the best I ever had. This requires very fresh meat, preferably grass-fed.
"I really like to store my... herbs in a jar filled with some water...in the refrigerator..." I really have to ask... _HOW BIG IS YOUR FRIDGE???_ It really galls me that shows like yours constantly recommend things that take up ACRES of refrigerator space. "...then just pop this quarter sheet pan into your fridge overnight." Oh, sure, just let me move these four Ball jars of herbs... maybe they'll fit on top of the eggs... Seriously? How many herbs could you possibly do that with until it became ridiculous? And, of course, klutzy kids and careless teens would NEVER tip one over. I'm barely considered 'middle class', but I do custom cabinets for people who can afford $100k kitchen makeovers, and their fridge isn't much different from mine. There Is No Room for stuff like this. Families would need two or three refrigerators to put half of the things in them I've seen recommended here. Maybe it's time to put a little more 'home' in your home cooking.
@@jbjacobs9514 They were a touch pink at the end, but still likely safe as you need to get them to 160 before they are brown in the middle. Beef and pork can be safely eaten when temps are between 135-145F, which means still a bit pink, but not raw like they still were when she finished browning. They cook further when in the sauce so are likely, though we do not see what temp she took them out but I'd wager between 135-145.
Beautiful job Ashley. They look so nice and fluffy. I always love to put cheese inside as well. I'm like @cm4099 below - I always add a tad amount of sugar to the sauce. It gives it the perfect balance.
Now hand me that loaf of garlic bread, and some extra sauce, I'm making a giant meatball sub and nobody is gonna stop me ...
Lol, are you my oldest unknown twin??¿ That would be her 1st reaction 😆
@@lisabishop133 I couldn't say for sure one way or the other, but the simple suggestion of it now has me wondering how a genealogy diagram of the family tree would look like. Hehehe
LOL!!
That’s funn
Nuttin like a lefty's touch !!
I will give her a go!
It might be the legal herbs talking but I really want to wrap the entire cheese stick with ground beef and make a mini meatloaf now.
Had to laugh when the UA-cam bots interrupted and fed me an ad of Christopher Kimball trying to sell me a "Milk Street knife" .
I make my meatballs with instant mashed potato flakes instead of bread crumbs to make them gluten free. 1/3 cup instant potatoes to one pound of meat. Always tastes great and binds well.
It's a Juicy Lucy meatball!
In addition to the Parmesan, I add 1/4 Ricotta to the meat mixture.....and I add Kalamata olives to the sauce. Otherwise, this is pretty close to my favorite meatball recipe....can't wait to try it with the cheese stick in the middle.
Close to my way. I cook onion and garlic in oil with dry oregano and dry basil for about 5 minutes and add half to the meatball mix and the other half to the sauce. Otherwise, your recipe is pretty much the same as mine except for the cheese in the middle. I'll have to try that.
Favorite presenter! Looks great!
looks good, but IMO, way too much onion. I'd never get that past the grandkids.
It’s not for the grandkids
Great onion chopping technique. Most demonstrations by professionals are backwards doing the vertical cuts before the horizontal, increasing the risk of the knife slipping and cutting the cook. But you chop the safer and correct way.
The horizontal cut isn't necessary at all because of the circular onion layers. You've got that covered with the vertical chop at right angles to the layers. If you want a finer dice, make the cuts closer together.
2 to 1 beef/pork, (love the panko panade step) baked on sprayed wire rack and baking sheet for 26-30 mts @ 350*. Crisps them up a bit more before they hit that sauce, may need to adjust time & temp to keep that cheesy center safe.
All your recipes sound delicious, thank you for sharing💞
Meatballs Stuffed with Cheese look yummy yummy for my tummy
this was great, love this host!
Morning ATK 😋
Salutations from California
Loved the cheese stick use and the Emeril reference, over the top. Great video
ATK drop meatball is my go to recipe...and don't be afraid to freeze them.
Make extra sauce, and serve over pasta. It'll be even better.
To much onion, use half a onion.
Is it tomato sauce or onion sauce?
I love ATK and try their recipes when I can -- just made their red kidney beans chili last weekend. I'm not a fan of chunky sauce, though, so I like to puree the tomatoes and onions before adding the sauce.
Well, I know what I’m making for dinner THIS weekend!
Excellent video production. I see good changes happening on this channel.
I can't remember when it hasn't been good on this channel.
Just made this and it was amazing!! Thank you so much.
Few years back, I saw a video of an Italian grannie in her Tuscany kitchen who made huge meatballs stuffed with a large ball of mozzarella cheese. Thought it was a great concept and glad you brought it to our attention again. What a great appetizer that would make as well.
👍💯%💓👏👏👏. This is going to take my meatballs up another notch.😏. We like it a little more saucier. Love, respect and positivity always. Vee, Andrew and Family.💕🕯️🙂👋👣.
Absolutely delicious 😋!! My hubby & kids would love these babies! Easy recipe to follow! I would definitely cook the meatballs until there's no pink. Im a well done gal when it comes to hamburger meat but when it comes down to steak I like it medium well.
These sound awesome, so...
These look great and yet another thing to do with my string cheese! My go-to meatball recipe is ATK's Drop Meatballs! The meatballs flavor the sauce, the sauce flavors the meatballs and oh so tender and delicious
I do the drop meatballs as well. No splattering from the browning process. Also i had to adapt when I couldn't find saltines and now use panko - so much easier.
@@rmknicks Ritz cracker crumbs are a good substitute too
Cracking an egg right into the mixture: she's got guts. I prefer in a side bowl in case some egg shell gets in there.
Great video, looks to be great meatballs, Ashley is always great. Thanks! (But could you PLEASE stop with the music in the middle!!!)
❤️🔥🔥🔥🔥🔥🔥🔥❤️
ATK,ASHLEY,,,HELLO,NOW,This is fantastic
Maybe we need Dan to explain it, but Why do we need to chill the meatballs before cooking them?
I think that cihills the mozzarella cheese thats on the inside so it doesnet melt out while your frying
Americans don’t say ‘elicipter’, ‘elp’, ‘urt’, ‘ome’ or ‘ippopotamus’, so why do they insist on saying ‘erbs’? The letter H is a real thing. Maybe we should remove all non-plosive consonant sounds from the start of words? Try it - sounds stupid doesn’t it? That’s how you sound when you say ‘erbs’!
Everything exactly the same except get a 1/4 lb of mortadella ground up and add the mix. you'll thank me later
Don't forget to charge your guests $4/meatball given the cost of ground beef and eggs lately! Krikey! :)
Time for the Depression era vids
She knows damn well those meatballs are not all done 😂
Would you call him ' Basil Faulty'?
I've been doing this for years.
Got tired of ground hamburger in my spaghetti.
Had to go back and find my Aunt Karen's recipe 👍😁
New music person? 😂
Would be nice if ATK included some basic nutrion info...like serving size, fat, salt or something. These look delicious but I don't know about adding fat to fat. Sure makes for juicy meatballs but isn't there a better way? My mom soaked bread in milk and mixed it in the meatballs. They were tender and delicious. The sauce is the winner!
Animal fats are brain food. They dont hurt your heart like high carb diets do. Enjoy!
Parsley? Onions?
Love Filing mine with either mozzarella or blue cheese
Love Filling mine with either mozzarella or blue cheese
Those don't look cook al the way.
*Those meatballs would make a delicious hoagie!*
LOVE this recipe & this gal!
🤤 yuuuum
I've made meatballs that had no seasoning at all. Used my 2 oz scoop to portion them out because I don't care for those that are the size of baseballs. I seasoned the sauce with authority (thanks Chopped) and they might have been the best I ever had. This requires very fresh meat, preferably grass-fed.
Looks delicious
Love the meatball recipe but the sauce is too oniony for me.
I made the drop meatballs and really liked them.
You need the slightest pinch of sugar in that sauce - to fight the high acidity of canned tomatoes. I love to surprise guests with stuffed meatballs!
ITA! I always add that lil bit of sugar to mine.
I find the store bought canned tomatoes are not as acidity as the fresh homegrown ones. I only add sugar to the latter. Just my two cent though.
My two cents lol. Use Passata in a jar. Fresh tomato flavor
I toss in 3-4 baby carrots for sweetness, then fish them out later. Cuts down on processed sugars.
No sugar for me, thanks.
I love ATK but between this and the butter burgers I’m about at my wits end
Love it! Thinking about adding some diced crisped bacon and pepperoni to this
I wish I could say this has some ingenuity, but I can't.
I guess those are technically sticks of mozzarella, but I wouldn't call them mozzarella sticks. That's just confusing!
I think she is using string cheese, the version of mozzarella marketed to children.
@@astrid703 Yeah but she calls it mozzarella sticks
Na.
"I really like to store my... herbs in a jar filled with some water...in the refrigerator..." I really have to ask... _HOW BIG IS YOUR FRIDGE???_ It really galls me that shows like yours constantly recommend things that take up ACRES of refrigerator space. "...then just pop this quarter sheet pan into your fridge overnight." Oh, sure, just let me move these four Ball jars of herbs... maybe they'll fit on top of the eggs... Seriously? How many herbs could you possibly do that with until it became ridiculous? And, of course, klutzy kids and careless teens would NEVER tip one over. I'm barely considered 'middle class', but I do custom cabinets for people who can afford $100k kitchen makeovers, and their fridge isn't much different from mine. There Is No Room for stuff like this. Families would need two or three refrigerators to put half of the things in them I've seen recommended here. Maybe it's time to put a little more 'home' in your home cooking.
everyone has those pantry open fridge doors with the pull out middle. Put ‘em on a plate.
Looks good except for the uncooked ground meat
They looked cooked to me - they weren't as well done is all. I will have to watch again to see what you're talking about.
@@jbjacobs9514 They were a touch pink at the end, but still likely safe as you need to get them to 160 before they are brown in the middle.
Beef and pork can be safely eaten when temps are between 135-145F, which means still a bit pink, but not raw like they still were when she finished browning.
They cook further when in the sauce so are likely, though we do not see what temp she took them out but I'd wager between 135-145.
@@johnhpalmer6098 145F is for whole cuts. Ground meat which she used here is USDA recommended safe at 160F.
For me, meatballs are meatballs!
Y’all running out of ideas? Or have stoners taken over ATK?
Chill Nigel
@@sahej6939 Joke, Sahej. Chill
😃c'est tellement délicieux
merci pour partager
#365recipecooking
Beautiful job Ashley. They look so nice and fluffy. I always love to put cheese inside as well. I'm like @cm4099 below - I always add a tad amount of sugar to the sauce. It gives it the perfect balance.
Looks delish, although far too much effort for me.