Awww thank you so much for sharing this. That made me smile big that I've been an inspiration for you :). One of my readers sent me a link to this video and I really enjoyed watching. Thank you and you have to know that I have been inspired by you for a long time as well. Keep up the amazing work!!
Ciao Natasha thats so nice to hear from you. Lets keep inspiring each other and share yum recipes on youtube. You have done a great job here 👌👏sending big hugs to you and family
Natasha is great, been watching her for years... She keeps it simple, uses ingredients easily found across the US... Not always "authentic but close enough for a vast majority of home cooks... And entertaining... I think her husband does the production and special effects for the videos..... Love your content, take care.
I saw your advice in an earlier video to leave the sauce out overnight, I made sauce the other day and did just that. You weren't kidding, the sauce was much better the next day. Thanks for the tip.
I found Natasha’s channel a while back. I like her upbeat personality. Like you Vincenzo, she puts love into her food. This as fun. Thanks for sharing.
Thank you so much for taking it easy on Natasha! It's not even because her persona is so sweet but she knows her stuff. You, Natasha and Joshua Weissman are 3 of my go-to's when it comes to cooking
I don't follow Joshua Weissman any more. In one of his stir fry episodes he instructed to add oil to the pan heated on high. I knew you never do it. But I followed his lead and almost burned down my kitchen. What he did was incredibly stupid and dangerous.
If she’s the Meat Ball Queen you must be the king. Mista Meatball I love your videos. I didn’t get excited about cooking until my late 30s and your videos are fun and easy to understand. My Uncle said Italy is the greatest place in the world for dinning . Every time he comes back he’s a little bigger!Cheers thanks for the recipes.
Glad you liked Natasha's meatballs, she's one of my favorites when looking for recipes. I like your idea of adding more herbs and the basil sauce, but I still like them with pasta, no matter the meatballs size. 😂 I guess it's just how we grew up.
Thank you so much, we always listen to our viewers and there is anything we need to improve in our videos, we would highly cooperate with it. Thank you for this feedback!
Hey, if you re from Scandinavia, don t feel embarrassed for eating meatballs with sylt, which is just cranberry jam. I m sure when Vincenzo said "keep it European", he didn t wanna exclude our northern mates!
Love it! Swedish and Norwegian Meatballs, I've made them both at home with the sauce. Larger than Italian and Roman Meat Balls, but still just a good. People should also try making Scandinavian Taco's too, They know how to do a Taco larger than life!
@@Lonewolfnocub1988 We love tacos here, mind you it is not Mexican food, but a version of Tex-Mex which became popular in Scandi countries in the 90's.
Swede here,It should be fresh Lingonberries gently stired with sugar not cranberries and not jam. And our meatballs beat the Italians by far,never boil your meatballs folks, NEVER! Lol
@@IIS73f0III'd say cranberries is a fine substitute though if you can't find lingonberries. When I lived in the UK I couldn't find lingonberries except as jam at IKEA, and that is way too sweet.
Thank you! 😄 Meatballs with Arrabbiata sauce and soft polenta sound like a delicious combination! A wonderful fusion of flavors. Keep enjoying your culinary adventures! 🍝🇮🇹👨🍳
I always enjoy watching Natasha. She definitely has some pretty good recipes. The meatballs definitely look really tasty even though they shouldn't pair with spaghetti. Great video of Vincenzo!
Good review. As for serving meatballs with mashed potatoes, that's how it's served in Serbia, so I was quite surprised when your said "serve with bread".
Ah, that's interesting! 😊 Different regions have their own delicious ways to enjoy meatballs. In Italy, it's often served with bread, but it's great to learn about the Serbian twist with mashed potatoes. Food connects us all! 🇮🇹🇷🇸🍽️
Ooooh, VIncenzo! Thank you for t he tip on cooking meatballs from frozen! I have been wondering how commercial meatballs stay round, and I suppose that is the answer (although I do love to brown them, then deglaze for extra flavor). Hugs from Southern California!
Hello from the land down under! Browning the meatballs before deglazing is a great way to add flavor. The browning process caramelizes the sugars in the meat, which gives the meatballs a richer flavor.
As an Italian Greek Canadian, I am loving your authentic Italian recipes and their origins! My father, who hailed from Calabria region, passed when I was 8 yrs old, so being able to replicate these authentic recipes gives me the greatest joy you can imagine! Thank you Vincenzo! Tonight I made Pasta al Forno, Calabria version. No words to describe how amazing this is! My German husband can't stop raving about it! As for what other videos you should react to? How about Lidia Bastianich?
Disapproving and not liking are two different things really. It's unfortunate some people come up difficult to like to begin with, and in addition do critical things inconsiderately.
That's how I make my meatball, bread included. However, I eat it with pasta. Now I learned that I can take frozen meatballs and put it in the sauce while it's cooking. Grazie Vincenzo!
Natasha. . . She's a pretty face on youtube doing cooking video's. Many of her recipe's are sound, but many others I personally wouldn't suggest. When it comes to Italian, Roman, or even Meat Balls this is my go-to Channel. Congratz for your new addition. Give Susanne our love.
My late stepfather was so angry when he visited Italy and ordered spaghetti marinara expecting seafood. It must have been a restaurant geared up for American tourists because he got plain tomato sauce.
My family and I make beef meatballs because my mom can't eat pork. I use basil as the herb of choice and the meatballs taste fantastic. In Panama, we even eat them for breakfast (though we use our latin-americanized sauce mainly). I like that because it provides a lot of protein to start the day.
My favourite recipe of meatballs and pasta is what I call "Ears and Marbles" which is Orecchiette ("ears") with tiny meatballs ("marbles" - preferably from minced lamb) so that the meatballs can nestle in the little "ears". And I like them served with deep fried melanzane cubes, some crushed tomatos with a hint of chili and cinnamon and freshly grated Pecorino Sardo.
In Germany we have many names for meatballs. I call them "Fleischküchle" - meat cookies. We make it basically the same as described in the video, but add sliced onions that can be seared in the pan before mixing with the meat. You can also add the bread and parsley to the pan. A nice change is if you replace the water with milk. This will make the meatballs even softer.
Vincenzo - I agree with pretty much everything you said. The key to a tender meatball, is bread. Of course, there are many ways to use bread for meatballs, as with other things, but to me, by volume is most important. I don't cut off the crusts of bread (as Natasha did), nor do I dehydrate cubes of bread, as others do, let alone soak them in water (or milk, as common), to rehydrate them, altho I have tried those ways, to no avail worth the labor of doing so, for me. Generally, I make crumbs out of the ends of whatever bread on hand, just as soon as no one else is interested in it, yet a day or two before I would expect it to mold. Usually, not of the Wonder Bread sort (being bland and souless), which is not often to be found in my kitchen, but for special things. I do cube it tho, about 1/2 to 3/4 inch, my go to (crusts on), and if I ignore it for a few hours, as it lies on a rack over a sheet pan, it does not worry me. Eventually, whirled in a food processor, I pay attention to the inner, or 'white' part of the bread, as it is the bulk of it. I'm looking for something along the lines of a Panko crumb. I know, the Panko process, is not the process I use, but done this way, it very much resembles it. If there are bits of crust left a bit coarse, I'll gather them aside, and then, re-whirl them, until perfect, which is always a bit coarse (on purpose), and then blend them back in with the more 'panko' resemblance, as I've coaxed the inner bread to be. A little variation of texture and flavor, being something I admire. I learned to enjoy varying textures and sizes of components, about 40 years ago, when an old friend (all of us, about 30 at the time), made a traditional mayo based Mac salad, for a picnic. All was fine. I noticed, that the celery and onion, in particular, were cut to different sizes, fine to coarse, and in my book, my first thought was derogatory, in that, 'This is not how a French chef would do it', which is true, if it should ever be, that a French Chef has made a proper Mac salad, for a picnic. Obviously, as I ate it, I came across the larger and smaller bits of veg, which for some reason, I found fascinating, and it wasn't until the full moon lit, that I swore, to never speak of it again, if I couldn't recreate it. Point being, as with breadcrumbs, contrast is of interest. Like sweet and sour, dare say, Pineapple on Pizza? Heaven forbid, shiver me timbers. Side note, but as timber is a felled tree, often used for something, to profit from the labor of 'clearing' one's land, to enable 'farming', if nothing else. So, what is a 'Shiver'? No Wiki-cheating now, what's your best guess? Hint, they come in different sizes, and are usually called so, on a ship. Answer at the end, if we ever get there. Back to meatballs (I thought we'd never get there, understood). My standard is, ground beef, ground pork, equal amounts. One egg, per pound. One teaspoon of Diamond Crystal Kosher salt (sorry, I forget the weight, even in grams). As to using table salt, it would be twice the weight, being same of measure, which it is not. By Baker's percentages, the salt content is usually between 1.8 and 2.2 percent of the flours weight. To me, assuming my tests 20 years ago still hold true, that amounts to 1 teaspoon of DiCry, per pound of dough, I am to end up with. Normally, and is about 2 to 2.2 percent, within casual accuracy. I don't sweat it, but it's about there. Side note, nearly every dough I make has at least 10%, but more commonly, 14%, if not more, of whole grain, of which ever, in the recipe. It works on many levels. Flavor, texture, balance of gluten development, so that most people will say, Wow, that tastes really good, yet it seems like Wonder Bread, as, of and if, that is my illusion to make, of the moment. Standard, per meat blend 1 lb Beef, one of Pork, generally, in twos, as 6 lbs total, at least, to be worth the effort. Salt; per pound of meat, 1 teaspoon of Diamond Crystal Kosher salt (the coarser stuff). If using table salt, 1/2 ts, being twice the weight, of the equal volume of DiCry. Salt is to be weighed, not measured. When I measure it, it is only because I know, after many times of doing so, by measure (of a teaspoon, etc), what it comes out to be, by weight, to percentages, is the important thing. 1 egg per lb of meat As many fresh herbs as your heart may care for (s&p, etc.), but for me, a generous wrap up of fresh Thyme, and maybe a Bay Leaf, is about all I want, as to herbs. It would take too long to properly explain, but by panko, I mean airy, the volume of breadcrumbs, should be about equal to the volume of meat. Volume, not weight. Three cups meat, three cups panko (or close), the idea. My main secret is, as I keep the fat content down, I replace it with chicken stock, as a gallon condensed to about half a gallon, is sufficient for one chicken's worth of stock, simmered down, brought to refrigerator temps, as a pretty solid gel, of which I will use two or three, for any particular dish. A little goes a long way. Too much stock added to mix, and the meatball will just fall apart, as meatballs go. I've gotta go, but hopefully, I was somewhat clear.
My wife and I use ground beef, Italian sausage, and veal. We also use Italian seasonings ( that we buy from a spice shop in the South 9th Street Italian Market in Philly), eggs, fresh garlic, and Italian bread crumbs.
@vincenzosplate We like to Italian Market in South Philly for our Christmas Eve dinner. We have a shore for everything. We buy our meats at Esposito's Butcher shop for our meat, DiBruno Bros. cheese shop for cheese, prosciutto, Balsamic vinegar, Fante's kitchen shop for kitchen appliances, knives, and kitchen utensils. Talutto's pasta shop, Anthony's Italian Coffeehouse, Sarcone's Bakery for bread, and Isagro's Pastry Shop for Italian pastries and cookies. If you come to the US East Coast, you have to go to the Italian Market in Philly. It's worth the trip.
I agree, on bread cooked in marinara is hard to beat. The best part? The flavor it gives the marinara instead of wasting it in the oil. Good video King.
Oh boy, I love some good meatballs. Its fun learning which recipes or variations of food that I've seen my whole life, are considered odd by other cultures. BBQ meatballs are a staple at like SuperBowl Parties or graduations here. Fascinating.
Haha! 😄 Laughter and entertainment are essential elements of enjoying cooking content. Even if the meatballs don't turn out as expected, at least you had a good time watching the video! 📺🍽️😅
@@vincenzosplate, you can checkout my video on a Sunday gravy and a meatball recipe from Naples Italy 🇮🇹 and yes, you will see me use Locatelli cheese that is imported from Italy.
I used very sour dough bread + buttermilk to blend into meat with pesto. Serve with vodka sauce on a garlic butter toasted baguette as a sandwich with pickled pepper rings & mozzarella. Red wine. Yummo.
Wow, that sounds incredibly creative and mouthwatering! Your use of sourdough bread and buttermilk in the meatball mixture, along with the pesto and vodka sauce on the baguette, creates a flavor explosion. Pairing it with pickled pepper rings, mozzarella, and red wine sounds like a gourmet treat. Buon appetito! 🍷🍞🍝🇮🇹👨🍳
You're welcome! Your preference for soft and moist pork meatballs in hot sauce sounds delicious and indulgent. It's all about enjoying food the way you like it best. Buon appetito! 🍝🇮🇹👨🍳😋
Vincenzo! First off, I love your videos. They are educational and very entertaining. Thank you for your efforts! This is a funny story. I go to the grocery store yesterday to get the ingredients to make David Berti’s bolognese. Okay so I go to the meat counter and ask the guy for veal, he looks me right in the eye and asks what’s veal?😂 I didn’t know what to do in that moment 😵💫
Both side of my family came to America in the early 1900's from Bari. Both have always made full size meatballs for sauce. So spaghetti and meatballs were a staple meal for us always. The tiny meatballs were only used in soups. So perhaps in your region they don't have big meatballs with pasts but they sure do in Bari,
"The Viagra of the meatballs." 🤣😂 Che brutto scherzo! I also use pork and veal, and for large meatballs, I eat them with sauce and a good bread. Pasta is for the tiny ones.
Grazie mille for your support! 💕 Subscribing to cooking channels like Natasha's and mine is a great way to discover new recipes and culinary inspiration. Keep enjoying the content! 🍽️📺👨🍳
Haha! 😂 That's a creative twist! Meatballs in ramen can be a surprising fusion of flavors. Cooking is all about experimenting and having fun in the kitchen. 🍜👨🍳😄
I make meatballs a lot. I like to cut them in half after 10 minutes in the basil sauce so the center has more sauce taste or sometimes I use vodka sauce. You can cut them into 1/4ths if you have pasta too. If you leave them in the sauce over night, they are really good the next day cold. I put them in a container for work. The flavors of cold basil sauce that has dried a bit are amazing. It seems to get better over time. Dried tomato basil chips would taste great I bet.
My grandma always used to use milk instead of water with the bread, and now I do it. I think it's a slight improvement. I also for some reason prefer to use slightly stale bread and resoften it with the milk, but not sure why lol... I guess just one of those things that gets passed down. Probably my grandma just used stale bread so she didn't waste good bread and now I think it's part of the recipe! 😂
Looks tasty, I'm getting hungry! My favourite way to make them: Similar to the video, except: - I usually soak the bread in milk - When I can, I use aglio orsino (wild garlic leaves) instead of garlic and parsley. Depending on where you live, it grows everywhere in the spring time. (also good in pesto or gnocchi)
Do not defrost, that is a NEW trick for me. You can pre-make the sauce too. You also have the option to bake and finish in the pan which is what I do. It is just more work.
That sounds absolutely delicious! 😋 A meatball baguette sub with Puttanesca-inspired flavors and Pecorino Romano cheese on top is a mouthwatering idea. Enjoy your culinary creations! 🥖🍝🇮🇹👨🍳
Oh wow, I also dice up carrots, onion and bell pepper BUT first I sauté the diced veggies until caramelized (added flavor) then mini-chop them until smooth and add them. This makes them really soft. I use breadcrumbs, milk, eggs, cilantro parsley, Parmesan cheese, meat and I sauté them in oil when I hand roll them for extra caramelized flavor. But here is where my meatballs have more flavor than anyone else’s: I use garlic powder, onion powder, a couple shakes of Worcestershire, 1-2T Soy Sauce (replaces salt, adds Umami), and a hint of Cajun Seasoning (Tony Chacheries). No, they are not pure Italian meatballs but they sure taste good. 😀. Note: this recipe makes for a very tasty Turkey burger too, just add more breadcrumbs, less milk to bind it together. Always do a test fry. Remember you can always add salt but never take it out. The parm cheese, Worcestershire, Soy, and Cajun are all salt - don’t add regular salt.
I’ve never seen it in Australia either. I can’t imagine where he finds it in Sydney because veal is as rare as hens teeth. I think he probably is referring to 12 month old beef. We don’t have baby veal any longer here.
I follow both of you guys. I love watching your videos. So I make my own breadcrumbs and I use Pepperidge farm original sandwich bread that’s all I can tell you.
I disagree on the scoop part, icecream scoop is perfect for portioning them! On another note: I acutally love to put fresh basil in them, makes them really fragrant!
Ciao, g'day Vincenzo. I like this video, and I learned a few things I've never done making my meatball.Thanks. You know you've added enough wet bread to the ground meats when you throw one meatball to the wall and sticks and don't ricochet?? lol
That's pretty much my recipe except the marinara (I use passata) and the white sliced bread. I buy my bread at the local bakery. White bread and many other breads in the US taste sweet too which I find really strange every time I visit. For some reason they add sugar and sweeteners to their bread.
I don't use bread, I use minced portobello mushrooms, onions and carrots half beef and pork or good Italian sausage ( aka my mothers home made) , if it is to soft use panko or seasoned Italian bread crumbs. Parmigiano-Reggiano. I fry in Avo. If I'm adding to the sauce I don't fully cook in frying pan.
Wow, your lasagna is a labor of love and innovation! 🍄🍅 Mixing mushrooms, onions, carrots, and homemade Italian sausage with Parmigiano-Reggiano - that's a flavor explosion! 🤩🇮🇹 Keep rocking that unique twist in the kitchen! 🍽️👨🍳
Wow she is beautiful and makes beautiful food, checking her channel out now. I admit I like the idea of meatballs and BBQ sauce lol.. only the right sauce. stubbs, sonnys, cattleman, kc masterpiece even lol.
Hey Vincenzo, how long can you keep the meatballs in the freezer if they’re uncooked? I like to make a big batch as well but I never know how long they’ll last. Btw my four year old runs through the house and waits in front of the fridge, saying I want a snack! Then when I ask him what kind, he says with his best Vincenzo’s accent, Pecorino Romano! I’d like to say he does a pretty good impression. He’s obsessed with Pecorino Romano now. Lol
If he doesn't reply. I wouldn't go over two months but it can depend on what's in them and what freezer. For example an ice box for ice cubes etc. That's measured in days.
I liked the use of the Taco Bell sound 😀. I have a music program on my computer (laptop) called FL Studio & with a generator called 'Sytrus' & one if it's samples is Taco Bell, which is of the sound used in 80's Taco Bell commercials. The og sample seems to be 'FM Bell' which comes from another program called Acoustica Mixcraft. It's the bell of many things: the Taco Bell (of course), the Sonic bell (Sonic The Hedgehog), the Top Gun (Theme) bell, the 'Hungry Eyes' (80's song) bell, & The Undertaker bell. About meatballs, I like meatball with a toasty exterior, like what was shown here.
Vincenzo, I have been enjoying your videos for half a year. I like your style, but most importantly, I like the taste of your recipes. While watching the vids, I noticed that you've done a bunch that looked like they criticized other cooks but I never chose to watch any. Until now. Natasha is another favorite. She's smart, vivacious, cute and very funny. A delight to watch. Now here you are giving us a slightly critical play-by-play of her style. At the end you've magnanimously crowned her queen in a slightly sarcastic way. I think your culinary talents and style are really great Vincenzo, but giving reviews of others from a 'lofty' perspective is not quite in good taste.
Considering the rubbishy content of some videographers I think that Vincenzo has a perfect right to criticise. Also, you are being lofty criticising him.
Haha! 😄 That's true, portions can be quite generous in the United States, and spaghetti and meatballs is a classic favorite. Bigger can be better when it comes to comfort food! 🍝🇺🇸😋
I prefer to blend the onions and using bread crumbs, then fry them and saute in the sauce. These ones are nice but a litte lo large. Thanks for the freezing tip, ti will come handy for sure. You can make that meat a bit flatterfry it and have it with potato salad (vinegar, mustard onion). 😋
Big round of applause to Natasha for making great Italian meatballs. What other videos should I react to?
You and Johnny should review some of Vito Iacopelli's videos making pizza.
@@roccobierman4985 Or Vincenzo should do an episode or two with Vito.
No link to her channel? A bit rude.
Sam the cooking guy i would suggest reacting to. :-)
Awww thank you so much for sharing this. That made me smile big that I've been an inspiration for you :). One of my readers sent me a link to this video and I really enjoyed watching. Thank you and you have to know that I have been inspired by you for a long time as well. Keep up the amazing work!!
Ciao Natasha thats so nice to hear from you. Lets keep inspiring each other and share yum recipes on youtube. You have done a great job here 👌👏sending big hugs to you and family
The editing team went hard with the memes xD Great video!
We do love memes! Grazie Enzo, we are glad you enjoyed the video! 🙏🏻❤️
Natasha is great, been watching her for years... She keeps it simple, uses ingredients easily found across the US... Not always "authentic but close enough for a vast majority of home cooks... And entertaining... I think her husband does the production and special effects for the videos..... Love your content, take care.
I saw your advice in an earlier video to leave the sauce out overnight, I made sauce the other day and did just that. You weren't kidding, the sauce was much better the next day. Thanks for the tip.
Hey! 🍅😄 Overnight sauce magic - I told you it's like a flavor party that gets better with time! Cheers to saucy wisdom! 🥂👨🍳
I found Natasha’s channel a while back. I like her upbeat personality. Like you Vincenzo, she puts love into her food. This as fun. Thanks for sharing.
Love is in the air! So beautiful meatballs
🥰🥰❤️
Thank you so much for taking it easy on Natasha! It's not even because her persona is so sweet but she knows her stuff. You, Natasha and Joshua Weissman are 3 of my go-to's when it comes to cooking
Hey there! 🍝👋 Natasha's got the sweet touch, Joshua's the culinary wizard, and we're the flavor reaction trio! 🍳🎩🍝😄
I don't follow Joshua Weissman any more. In one of his stir fry episodes he instructed to add oil to the pan heated on high. I knew you never do it. But I followed his lead and almost burned down my kitchen. What he did was incredibly stupid and dangerous.
Wow!
Thank you very much, Vincenzo, for sharing your wonderful reaction video with us.
Natasha is such a great cook, haven’t watched her channel in over two years though! She was my go to channel during Covid-19 lockdowns.
Thanks for sharing!
If she’s the Meat Ball Queen you must be the king. Mista Meatball
I love your videos. I didn’t get excited about cooking until my late 30s and your videos are fun and easy to understand. My Uncle said Italy is the greatest place in the world for dinning . Every time he comes back he’s a little bigger!Cheers thanks for the recipes.
Glad you liked Natasha's meatballs, she's one of my favorites when looking for recipes. I like your idea of adding more herbs and the basil sauce, but I still like them with pasta, no matter the meatballs size. 😂 I guess it's just how we grew up.
Hey there! Natasha's meatballs have their charm, but let's agree to disagree on the pasta size debate! 😄🍝🇮🇹
😂
The videos get better and better
Thank you so much, we always listen to our viewers and there is anything we need to improve in our videos, we would highly cooperate with it. Thank you for this feedback!
Great video from Natasha and advice from Vincenzo! I really liked the idea of including a soffritto puree in the meatballs.
Hey there! 🍝😄 Teamwork makes the meatball dream work! Soffritto puree - a flavor secret that even our Nonna loves! 🤫👌
Hey, if you re from Scandinavia, don t feel embarrassed for eating meatballs with sylt, which is just cranberry jam. I m sure when Vincenzo said "keep it European", he didn t wanna exclude our northern mates!
Love it! Swedish and Norwegian Meatballs, I've made them both at home with the sauce. Larger than Italian and Roman Meat Balls, but still just a good. People should also try making Scandinavian Taco's too, They know how to do a Taco larger than life!
@@Lonewolfnocub1988 We love tacos here, mind you it is not Mexican food, but a version of Tex-Mex which became popular in Scandi countries in the 90's.
Swede here,It should be fresh Lingonberries gently stired with sugar not cranberries and not jam. And our meatballs beat the Italians by far,never boil your meatballs folks, NEVER! Lol
Being Italian I enjoy anyway eating the meatballs with marmellade (?) when I go to IKEA! 😁
@@IIS73f0III'd say cranberries is a fine substitute though if you can't find lingonberries. When I lived in the UK I couldn't find lingonberries except as jam at IKEA, and that is way too sweet.
Fun commentary as always. These look really good! I love to serve Meatballs with an Arabiatta over soft polenta.
Thank you! 😄 Meatballs with Arrabbiata sauce and soft polenta sound like a delicious combination! A wonderful fusion of flavors. Keep enjoying your culinary adventures! 🍝🇮🇹👨🍳
I always enjoy watching Natasha. She definitely has some pretty good recipes. The meatballs definitely look really tasty even though they shouldn't pair with spaghetti. Great video of Vincenzo!
Hey there! 🍝😄 Natasha's got the kitchen groove! Thanks for tuning in! 🎉👨🍳
Good review. As for serving meatballs with mashed potatoes, that's how it's served in Serbia, so I was quite surprised when your said "serve with bread".
Ah, that's interesting! 😊 Different regions have their own delicious ways to enjoy meatballs. In Italy, it's often served with bread, but it's great to learn about the Serbian twist with mashed potatoes. Food connects us all! 🇮🇹🇷🇸🍽️
Ooooh, VIncenzo! Thank you for t he tip on cooking meatballs from frozen! I have been wondering how commercial meatballs stay round, and I suppose that is the answer (although I do love to brown them, then deglaze for extra flavor). Hugs from Southern California!
Hello from the land down under! Browning the meatballs before deglazing is a great way to add flavor. The browning process caramelizes the sugars in the meat, which gives the meatballs a richer flavor.
Thanks 👍🏻👍🏻 Vincenzo now I know more about Italian meatballs.
Happy to help eheh
As an Italian Greek Canadian, I am loving your authentic Italian recipes and their origins! My father, who hailed from Calabria region, passed when I was 8 yrs old, so being able to replicate these authentic recipes gives me the greatest joy you can imagine! Thank you Vincenzo! Tonight I made Pasta al Forno, Calabria version. No words to describe how amazing this is! My German husband can't stop raving about it! As for what other videos you should react to? How about Lidia Bastianich?
Ciao amico! 🇮🇹👋 Your culinary journey sounds delizioso! Pasta al Forno winning hearts? 🍝❤️ Lidia's up next! Buon appetito! 🍽️👨🍳
American king of Italian meatballs is “Not another cooking show” all of his Italian stuff is fantastic (including his meatballs)
Hey there! 🍝👑 "Not another cooking show" rules the meatball realm, but we're dancing our own Italian jig! 🕺🇮🇹
I bet @Natashaskitchen will be thrilled when she sees this video. Vincenzo, you don't like too many other people's videos, so this is a high honor.
Of course!
Disapproving and not liking are two different things really. It's unfortunate some people come up difficult to like to begin with, and in addition do critical things inconsiderately.
Great video Vincenzo! We love Natasha's channel & yours.
Grazie mille! 😊 I'm delighted to hear you enjoy both Natasha's channel and mine. Keep cooking and enjoying delicious recipes! 🍝👨🍳📺
I have always used milk to soak my bread for the meatballs
Ciao Lexie! That’s super okay, milk makes the meatballs even softer!
Milk I prefer, 1 egg per every 2lbs of meat ???
That's how I make my meatball, bread included. However, I eat it with pasta. Now I learned that I can take frozen meatballs and put it in the sauce while it's cooking. Grazie Vincenzo!
Hey there! 🍝😄 Pasta's the dance partner for your meatballs! And frozen meatballs join the sauce party - groovy discovery! Grazie to you too! 👨🍳🎉
Natasha. . . She's a pretty face on youtube doing cooking video's. Many of her recipe's are sound, but many others I personally wouldn't suggest. When it comes to Italian, Roman, or even Meat Balls this is my go-to Channel. Congratz for your new addition. Give Susanne our love.
Pasta Grannies is a really good channel for authentic pasta.
Hey there! 🍝😄 Grazie for the love and trust in our Italian flavor adventures! 🥰🇮🇹
Great review!
Glad you enjoyed it!!
My late stepfather was so angry when he visited Italy and ordered spaghetti marinara expecting seafood. It must have been a restaurant geared up for American tourists because he got plain tomato sauce.
My Italian guanciale and pecorino hook-up in UK does that too for her restaurant, and puts cream in the carbonara too; kinda disappointing.
I’m Australian and if an Australian ordered marinara they would expect seafood. It’s only logical.
Hey there! 🍝😄 Looks like your stepdad had a "saucy" surprise! Gotta love those Italian food adventures! 🇮🇹🌊
Great reaction video. Meatballs is always a favorite. Vincenzo have you ever watched the Pasta Queens videos?
Ciao Karen, thank you so much 🙏🏻❤️ oh yes everyone loves meatballs!
Oh yes I love her videos!!!
@@vincenzosplate
Thank you, your videos make me so happy. Yes she is so funny. 🤗
I know Natasha for many years, she ist also gorgeous! And you are my king, Vincenzo, I LOVE italian food :-))))))
Hey, you've got great taste in both friends and food! 🇮🇹👑 Let's keep spreading the love for Italian deliciousness! 😄🍝
My family and I make beef meatballs because my mom can't eat pork. I use basil as the herb of choice and the meatballs taste fantastic. In Panama, we even eat them for breakfast (though we use our latin-americanized sauce mainly). I like that because it provides a lot of protein to start the day.
Hey there, amigo! 🇵🇦🍝 Beef balls and breakfast fiestas? Now that's a protein-powered Italian-Latin dance to kickstart the day! 🕺🍳
Love the video
Pro tipp: Use breadrolls soaked with milk instead of sliced bread. Your meatballs gonna be juicy as hell
Great video as always my dear friend thank you 😊🤗👍👍👍👍👍
your editors are awesome! So funny
Hey there! 🤗🎬 Glad you're enjoying the editing antics - our team's got that spicy humor on lock! 🌶️😄
My favourite recipe of meatballs and pasta is what I call "Ears and Marbles" which is Orecchiette ("ears") with tiny meatballs ("marbles" - preferably from minced lamb) so that the meatballs can nestle in the little "ears". And I like them served with deep fried melanzane cubes, some crushed tomatos with a hint of chili and cinnamon and freshly grated Pecorino Sardo.
Hey there! 🍝😄 "Ears and Marbles" - sounds like a delicious Italian symphony! Lamb marbles and melanzane cubes, oh my! 🇮🇹🎶
In Germany we have many names for meatballs. I call them "Fleischküchle" - meat cookies. We make it basically the same as described in the video, but add sliced onions that can be seared in the pan before mixing with the meat. You can also add the bread and parsley to the pan. A nice change is if you replace the water with milk. This will make the meatballs even softer.
Hey! 🇩🇪🍝 "Meat cookies" - now that's a German twist we gotta taste! Cheers to meatball adventures, wherever they roll! 🌍🍪
My great grandma all the way down to me use exactly that recipe. The onions and parsley gives such a nice flavor to the meatballs
Vincenzo - I agree with pretty much everything you said. The key to a tender meatball, is bread. Of course, there are many ways to use bread for meatballs, as with other things, but to me, by volume is most important.
I don't cut off the crusts of bread (as Natasha did), nor do I dehydrate cubes of bread, as others do, let alone soak them in water (or milk, as common), to rehydrate them, altho I have tried those ways, to no avail worth the labor of doing so, for me.
Generally, I make crumbs out of the ends of whatever bread on hand, just as soon as no one else is interested in it, yet a day or two before I would expect it to mold. Usually, not of the Wonder Bread sort (being bland and souless), which is not often to be found in my kitchen, but for special things.
I do cube it tho, about 1/2 to 3/4 inch, my go to (crusts on), and if I ignore it for a few hours, as it lies on a rack over a sheet pan, it does not worry me. Eventually, whirled in a food processor, I pay attention to the inner, or 'white' part of the bread, as it is the bulk of it.
I'm looking for something along the lines of a Panko crumb. I know, the Panko process, is not the process I use, but done this way, it very much resembles it. If there are bits of crust left a bit coarse, I'll gather them aside, and then, re-whirl them, until perfect, which is always a bit coarse (on purpose), and then blend them back in with the more 'panko' resemblance, as I've coaxed the inner bread to be. A little variation of texture and flavor, being something I admire.
I learned to enjoy varying textures and sizes of components, about 40 years ago, when an old friend (all of us, about 30 at the time), made a traditional mayo based Mac salad, for a picnic.
All was fine. I noticed, that the celery and onion, in particular, were cut to different sizes, fine to coarse, and in my book, my first thought was derogatory, in that, 'This is not how a French chef would do it', which is true, if it should ever be, that a French Chef has made a proper Mac salad, for a picnic.
Obviously, as I ate it, I came across the larger and smaller bits of veg, which for some reason, I found fascinating, and it wasn't until the full moon lit, that I swore, to never speak of it again, if I couldn't recreate it.
Point being, as with breadcrumbs, contrast is of interest. Like sweet and sour, dare say, Pineapple on Pizza? Heaven forbid, shiver me timbers. Side note, but as timber is a felled tree, often used for something, to profit from the labor of 'clearing' one's land, to enable 'farming', if nothing else. So, what is a 'Shiver'? No Wiki-cheating now, what's your best guess? Hint, they come in different sizes, and are usually called so, on a ship. Answer at the end, if we ever get there.
Back to meatballs (I thought we'd never get there, understood). My standard is, ground beef, ground pork, equal amounts. One egg, per pound. One teaspoon of Diamond Crystal Kosher salt (sorry, I forget the weight, even in grams). As to using table salt, it would be twice the weight, being same of measure, which it is not.
By Baker's percentages, the salt content is usually between 1.8 and 2.2 percent of the flours weight. To me, assuming my tests 20 years ago still hold true, that amounts to 1 teaspoon of DiCry, per pound of dough, I am to end up with. Normally, and is about 2 to 2.2 percent, within casual accuracy. I don't sweat it, but it's about there.
Side note, nearly every dough I make has at least 10%, but more commonly, 14%, if not more, of whole grain, of which ever, in the recipe. It works on many levels. Flavor, texture, balance of gluten development, so that most people will say, Wow, that tastes really good, yet it seems like Wonder Bread, as, of and if, that is my illusion to make, of the moment.
Standard, per meat blend
1 lb Beef, one of Pork, generally, in twos, as 6 lbs total, at least, to be worth the effort.
Salt; per pound of meat, 1 teaspoon of Diamond Crystal Kosher salt (the coarser stuff). If using table salt, 1/2 ts, being twice the weight, of the equal volume of DiCry. Salt is to be weighed, not measured. When I measure it, it is only because I know, after many times of doing so, by measure (of a teaspoon, etc), what it comes out to be, by weight, to percentages, is the important thing.
1 egg per lb of meat
As many fresh herbs as your heart may care for (s&p, etc.), but for me, a generous wrap up of fresh Thyme, and maybe a Bay Leaf, is about all I want, as to herbs.
It would take too long to properly explain, but by panko, I mean airy, the volume of breadcrumbs, should be about equal to the volume of meat. Volume, not weight. Three cups meat, three cups panko (or close), the idea.
My main secret is, as I keep the fat content down, I replace it with chicken stock, as a gallon condensed to about half a gallon, is sufficient for one chicken's worth of stock, simmered down, brought to refrigerator temps, as a pretty solid gel, of which I will use two or three, for any particular dish. A little goes a long way. Too much stock added to mix, and the meatball will just fall apart, as meatballs go.
I've gotta go, but hopefully, I was somewhat clear.
In Romania we eat meatballs on potato puree and in some regions with thick taro sauce on top
Hey there! 🇷🇴🍝 Meatballs with a twist! Potato puree and taro sauce? Now that's a global meatball symphony! 🌍🎶
My wife and I use ground beef, Italian sausage, and veal. We also use Italian seasonings ( that we buy from a spice shop in the South 9th Street Italian Market in Philly), eggs, fresh garlic, and Italian bread crumbs.
Hey you two! 🇮🇹👫 Mixing meats like a meatball dream team! Philly spice adventures sound like a flavor blast! 🌟🍝
@vincenzosplate We like to Italian Market in South Philly for our Christmas Eve dinner. We have a shore for everything. We buy our meats at Esposito's Butcher shop for our meat, DiBruno Bros. cheese shop for cheese, prosciutto, Balsamic vinegar, Fante's kitchen shop for kitchen appliances, knives, and kitchen utensils. Talutto's pasta shop, Anthony's Italian Coffeehouse, Sarcone's Bakery for bread, and Isagro's Pastry Shop for Italian pastries and cookies. If you come to the US East Coast, you have to go to the Italian Market in Philly. It's worth the trip.
I agree, on bread cooked in marinara is hard to beat. The best part? The flavor it gives the marinara instead of wasting it in the oil.
Good video King.
Hey there! 🍞🍅 Totally vibin' with you on that bread-marinara tango - it's like a flavor party that can't be missed! 🎉🕺
Oh boy, I love some good meatballs. Its fun learning which recipes or variations of food that I've seen my whole life, are considered odd by other cultures. BBQ meatballs are a staple at like SuperBowl Parties or graduations here. Fascinating.
HaHaHaHa, please, I'm Laughing my A** Off, I love the commentary. Not sure how those meatballs will taste but the video is worth watching.
Haha! 😄 Laughter and entertainment are essential elements of enjoying cooking content. Even if the meatballs don't turn out as expected, at least you had a good time watching the video! 📺🍽️😅
@@vincenzosplate, you can checkout my video on a Sunday gravy and a meatball recipe from Naples Italy 🇮🇹 and yes, you will see me use Locatelli cheese that is imported from Italy.
I used very sour dough bread + buttermilk to blend into meat with pesto. Serve with vodka sauce on a garlic butter toasted baguette as a sandwich with pickled pepper rings & mozzarella. Red wine. Yummo.
Wow, that sounds incredibly creative and mouthwatering! Your use of sourdough bread and buttermilk in the meatball mixture, along with the pesto and vodka sauce on the baguette, creates a flavor explosion. Pairing it with pickled pepper rings, mozzarella, and red wine sounds like a gourmet treat. Buon appetito! 🍷🍞🍝🇮🇹👨🍳
You're welcome! Your preference for soft and moist pork meatballs in hot sauce sounds delicious and indulgent. It's all about enjoying food the way you like it best. Buon appetito! 🍝🇮🇹👨🍳😋
This is similar to the recipe I use… but I add lemon zest to the mixture. It makes a world of difference.
I love her she is great hope you and your wife are getting some much needed sleep babies are a blessing and a sleeping nightmare...lol
Hey there! 😄🍼 Blessings and sleepless nights, that's the baby package deal! 💤👶 Sending you some caffeinated support! ☕😂
Vincenzo! First off, I love your videos. They are educational and very entertaining. Thank you for your efforts!
This is a funny story. I go to the grocery store yesterday to get the ingredients to make David Berti’s bolognese. Okay so I go to the meat counter and ask the guy for veal, he looks me right in the eye and asks what’s veal?😂 I didn’t know what to do in that moment 😵💫
Hey there! 😄🍝 Oh boy, the veal confusion at the meat counter! 🐄🤷♂️ The joys of spreading Italian culinary wisdom! 🇮🇹👨🍳
Both side of my family came to America in the early 1900's from Bari. Both have always made full size meatballs for sauce. So spaghetti and meatballs were a staple meal for us always. The tiny meatballs were only used in soups. So perhaps in your region they don't have big meatballs with pasts but they sure do in Bari,
Your editing is chef's kiss 😂😂
Hey, you! 😄👨🍳 we're cookin' up a storm with flavors and fun! 🎬👌
Excellent video with your commentary. I have about a half dozen "go to" UA-cam chefs. At the top are You, Natasha's Kitchen and Chef Jean Pierre.
"The Viagra of the meatballs." 🤣😂 Che brutto scherzo! I also use pork and veal, and for large meatballs, I eat them with sauce and a good bread. Pasta is for the tiny ones.
I’m subscribed to Natasha’s channel and of course, yours, too!💕
Grazie mille for your support! 💕 Subscribing to cooking channels like Natasha's and mine is a great way to discover new recipes and culinary inspiration. Keep enjoying the content! 🍽️📺👨🍳
Great video 👏👏
I like to air fry my meatballs on a wire rack so the air flows completely around them. The get browned all around. So good!😊
haha I love the edits 😆🤌
😂😂😂
I added ricotta to the mix and made the meatballs nice and soft. First time. I tried it and I like it.
The end was funny haha. Put them in Ramen!!!
Haha! 😂 That's a creative twist! Meatballs in ramen can be a surprising fusion of flavors. Cooking is all about experimenting and having fun in the kitchen. 🍜👨🍳😄
Thank you.. I always put my pork meatballs in the hot sauce without frying them I prefer them soft and really moist 🤤
Good job, Natasha!
🙏🙏🙏🙏
Carrots, celery, onions, olive oil, salt & pepper all blended = Italian Sofrito. Add some fresh basil, if you desire. 👏👏👏🥂 💯🇮🇹🍷🍽
Hey there! 🍅👋 You're onto the Sofrito symphony! 🎶🎹 Veggies and basil = Italian flavor party! 🥕🍃🇮🇹 Keep rockin' that kitchen!
I make meatballs a lot. I like to cut them in half after 10 minutes in the basil sauce so the center has more sauce taste or sometimes I use vodka sauce. You can cut them into 1/4ths if you have pasta too.
If you leave them in the sauce over night, they are really good the next day cold. I put them in a container for work. The flavors of cold basil sauce that has dried a bit are amazing. It seems to get better over time. Dried tomato basil chips would taste great I bet.
Hey! 🍝😄 You've got meatball innovation on lockdown! Half-time saucing and sauce-soaked pasta - you're our saucy hero! 🦸♂️🌟
Hey Vincenzo
Your take on funghi 🍕 ! Any advices ?
Cheers from San Diego California 🇺🇸
My grandma always used to use milk instead of water with the bread, and now I do it. I think it's a slight improvement. I also for some reason prefer to use slightly stale bread and resoften it with the milk, but not sure why lol... I guess just one of those things that gets passed down. Probably my grandma just used stale bread so she didn't waste good bread and now I think it's part of the recipe! 😂
Looks tasty, I'm getting hungry!
My favourite way to make them:
Similar to the video, except:
- I usually soak the bread in milk
- When I can, I use aglio orsino (wild garlic leaves) instead of garlic and parsley. Depending on where you live, it grows everywhere in the spring time. (also good in pesto or gnocchi)
Baking gets a more consist browning and the ball stay round. Try it!
Hey there! 🍕👋 Thanks for the tip! Gonna keep those balls round and that browning consistent. 🤣👨🍳👍
Meanwhile, her bolognese sauce, while not perfect, is closer than some of the other bolognese sauces’ videos out there.
true!
I followed her recipe for Pamasian chicken and it’s absolutely delicious.
I love you brother, and I’ve learned a lot from you, but you’re going to have to pry my spaghetti and meatballs from my cold dead hands.
😂 Love it!
Ahah thank you my friend!
Do not defrost, that is a NEW trick for me. You can pre-make the sauce too. You also have the option to bake and finish in the pan which is what I do. It is just more work.
I don't think you will ever be able to break us Americans of big meatballs in spaghetti. 😂
True ahaha
I also like to make a meatball baguette sub sandwich like you make for Puttanesca pasta sauce (no pasta) with Pecorino Romano on top.
That sounds absolutely delicious! 😋 A meatball baguette sub with Puttanesca-inspired flavors and Pecorino Romano cheese on top is a mouthwatering idea. Enjoy your culinary creations! 🥖🍝🇮🇹👨🍳
I need to watch Vincenzo's video about making meatballs. I failed many times in making meatballs. My meatballs are always quite dry. 😂
Oh wow, I also dice up carrots, onion and bell pepper BUT first I sauté the diced veggies until caramelized (added flavor) then mini-chop them until smooth and add them. This makes them really soft. I use breadcrumbs, milk, eggs, cilantro parsley, Parmesan cheese, meat and I sauté them in oil when I hand roll them for extra caramelized flavor. But here is where my meatballs have more flavor than anyone else’s: I use garlic powder, onion powder, a couple shakes of Worcestershire, 1-2T Soy Sauce (replaces salt, adds Umami), and a hint of Cajun Seasoning (Tony Chacheries). No, they are not pure Italian meatballs but they sure taste good. 😀. Note: this recipe makes for a very tasty Turkey burger too, just add more breadcrumbs, less milk to bind it together. Always do a test fry. Remember you can always add salt but never take it out. The parm cheese, Worcestershire, Soy, and Cajun are all salt - don’t add regular salt.
I'll take 2 dozen
Hey there! 😄👋 Your meatball adventure's a flavor fiesta! Italian roots with a global twist - molto interessante! 🌍🇮🇹🌶️
I want meatballs now.
If I use Ground Beef, I like to add 20g of dried Mushrooms soaked in water, and finely chopped to enhance the umami flavour.
Ground veal isn't easy to find for most Americans
I’ve never seen it in Australia either. I can’t imagine where he finds it in Sydney because veal is as rare as hens teeth. I think he probably is referring to 12 month old beef. We don’t have baby veal any longer here.
It is everywhere...even Costco.
I follow both of you guys. I love watching your videos. So I make my own breadcrumbs and I use Pepperidge farm original sandwich bread that’s all I can tell you.
Hey, bread maestro! 🥖👋 Your Pepperidge Farm secret is safe with us! 😄 Keep rockin' those homemade breadcrumbs! 🍞👨🍳
I don't care what Italians from Italy say, I thoroughly enjoy spaghetti and meatballs and will continue eating it.
I disagree on the scoop part, icecream scoop is perfect for portioning them! On another note: I acutally love to put fresh basil in them, makes them really fragrant!
Hey! 🍝😄 Ice cream scoop? That's some meatball magic right there! And fresh basil? We're making fragrance fashionable! 🌿👃🇮🇹
Ciao, g'day Vincenzo. I like this video, and I learned a few things I've never done making my meatball.Thanks. You know you've added enough wet bread to the ground meats when you throw one meatball to the wall and sticks and don't ricochet?? lol
Hey there, mate! 🇮🇹🇦🇺 Glad you enjoyed the meatball magic! And remember, a sticking meatball beats a bouncing one any day! 😂🍝
I want to see YOU make an Irish breakfast!!
"You are the meatball queen." Yeah........ never have I heard a sentence so innocent yet so dirty.
Stop watching so much porn.
@aris1956 in the US here. You can basically use anything and have it as a double entendre.
Meatballs with mashed potatoes. 😍
That's pretty much my recipe except the marinara (I use passata) and the white sliced bread. I buy my bread at the local bakery. White bread and many other breads in the US taste sweet too which I find really strange every time I visit. For some reason they add sugar and sweeteners to their bread.
Hay Vincenzo!! I make the mini meatballs for my Lasagna the way my mother from Napoli makes it
Hey there! 🍝🇮🇹 Sounds like you're keeping that Neapolitan tradition alive with mini meatballs in your lasagna! 👌🍴 Mama knows best! 💖😄
Vincenzo is very helpful.
A-lolla facts, you know?
I don't use bread, I use minced portobello mushrooms, onions and carrots half beef and pork or good Italian sausage ( aka my mothers home made) , if it is to soft use panko or seasoned Italian bread crumbs. Parmigiano-Reggiano. I fry in Avo. If I'm adding to the sauce I don't fully cook in frying pan.
Wow, your lasagna is a labor of love and innovation! 🍄🍅 Mixing mushrooms, onions, carrots, and homemade Italian sausage with Parmigiano-Reggiano - that's a flavor explosion! 🤩🇮🇹 Keep rocking that unique twist in the kitchen! 🍽️👨🍳
Wow she is beautiful and makes beautiful food, checking her channel out now. I admit I like the idea of meatballs and BBQ sauce lol.. only the right sauce. stubbs, sonnys, cattleman, kc masterpiece even lol.
Ciao amico! 😄🇮🇹 Oh, meatballs and BBQ? That's like a cross-cultural culinary adventure! Buon appétit with those saucy experiments! 🍖🔥🍝
Hey Vincenzo, how long can you keep the meatballs in the freezer if they’re uncooked? I like to make a big batch as well but I never know how long they’ll last. Btw my four year old runs through the house and waits in front of the fridge, saying I want a snack! Then when I ask him what kind, he says with his best Vincenzo’s accent, Pecorino Romano! I’d like to say he does a pretty good impression. He’s obsessed with Pecorino Romano now. Lol
If he doesn't reply. I wouldn't go over two months but it can depend on what's in them and what freezer. For example an ice box for ice cubes etc. That's measured in days.
@@j_vasey thank you!
I liked the use of the Taco Bell sound 😀. I have a music program on my computer (laptop) called FL Studio & with a generator called 'Sytrus' & one if it's samples is Taco Bell, which is of the sound used in 80's Taco Bell commercials. The og sample seems to be 'FM Bell' which comes from another program called Acoustica Mixcraft. It's the bell of many things: the Taco Bell (of course), the Sonic bell (Sonic The Hedgehog), the Top Gun (Theme) bell, the 'Hungry Eyes' (80's song) bell, & The Undertaker bell. About meatballs, I like meatball with a toasty exterior, like what was shown here.
Hey there! 🛎️🎵 You've got the ultimate bell symphony going on! And meatballs with a toasty twist? That's a savory jam! 🎸🍝
Editor went crazy with this one
He really had fun ahaha
Vincenzo, I have been enjoying your videos for half a year. I like your style, but most importantly, I like the taste of your recipes. While watching the vids, I noticed that you've done a bunch that looked like they criticized other cooks but I never chose to watch any. Until now.
Natasha is another favorite. She's smart, vivacious, cute and very funny. A delight to watch. Now here you are giving us a slightly critical play-by-play of her style. At the end you've magnanimously crowned her queen in a slightly sarcastic way. I think your culinary talents and style are really great Vincenzo, but giving reviews of others from a 'lofty' perspective is not quite in good taste.
Considering the rubbishy content of some videographers I think that Vincenzo has a perfect right to criticise. Also, you are being lofty criticising him.
Hey! 🍝😄 Natasha's got that magic touch with easy-peasy ingredients! And yeah, our kitchen wizardry is all in-house! Take care too! 🎩👨🍳
She’s gorgeous 👌🏽
Impressive journey, Chef! It's all about continuous improvement. Feel free to share your expertise too. Keep creating culinary magic! 👨🍳🍕🌟
Meatball sub, brings me back to childhood.
Spaghetti and meatballs are very popular here in the United States. We like everything bigger 😂
Haha! 😄 That's true, portions can be quite generous in the United States, and spaghetti and meatballs is a classic favorite. Bigger can be better when it comes to comfort food! 🍝🇺🇸😋
Okay okay ! Im gonna make Vincenzo´s recipe for meatballs im on my way to butcher :D I love MEAT based food mhmmm
I prefer to blend the onions and using bread crumbs, then fry them and saute in the sauce. These ones are nice but a litte lo large. Thanks for the freezing tip, ti will come handy for sure. You can make that meat a bit flatterfry it and have it with potato salad (vinegar, mustard onion). 😋
So, seeing your face superimposed on Sgt. Hartman's body; should we all start referring to you as the Gunny of Italian cuisine? 🤔😂❤️
Hey there, pasta privates! 👨🍳👋 Reporting for duty in the culinary boot camp! 🍝🎖️ Just call me "Gunny of Gourmet"! 😄🇮🇹🔪