This episode: meatballs
Sausage and beef
Chop parsley
Mix the meats up with the parsley
Now let’s make some stuffing to help it bind together when we cook itCroutons
Crush ‘em with a mug or whatever you have on hand for crushing.They don’t need to be reduced to dust because of what we do next.
Add milk and wait 25m
Let’s cook an onion
>>21988350Oh shit not a panade. /ck/ doesn't know about panade and gets real mad when it's the secret ingredient in meatballs.
French butter
>>21988310looks like I am too late but my secret to meatballs is blended chicken livers
Onion working, about to deglaze that fond with beef stock
>>21988359I remember that thread kek
Add parsley
Heat off, let them cool down
Mix the stuffing in
Chop time
Ok it’s beginning to look like a big meatball but we need to add more stuff.
2 eggs
Parmesan
Oil and spices
Mix is done.A lot of people foolishly skip this step, but now we rest it for 45m
>>21988350>Oops All Breadcrumbs
>>21988441>45m since last postDoes he seriously expect us to believe he's doing this in real time?
>>21988521You would think so but by the time it’s all mixed it’s proportional.>>21988526>Does he seriously expect us to believe he's doing this in real time?Believe? I AM doing it in real-time.What you see is what you get.Give the mix 15m to warm up a bit and then we will start Ballin’https://soundcloud.com/mustardofficial/ballin-feat-roddy-ricch
>>21988540>I AM doing it in real-timeTimestamp now
>>21988540>You would think so but by the time it’s all mixed it’s proportional.Just joking about how it was sort of like a bowl of cereal. Meatballs are looking real good so far, keep on ballin’
Ballin’ ‘em up. Some people use a scoop or whatever… I do it by hand feel. Don’t even eye ‘em, just grab what feels like a good weight and ball it.https://youtube.com/watch?v=4XpEkqHlJj4
Get a sauce working on low: italian tomatoes + olive oil + basil + spices + meatball fond
Let a few of our polpette hang out in the sauce for flavor.The rest we will bake for later consumption.I think I will make a MEATBALL SUB next.Maybe meatball pizza as well.
https://youtube.com/watch?v=HQr76Y58pU8
https://www.youtube.com/watch?v=_LVS0UdkFMQFirst batch done
I’m going to drop pasta when there’s about 7m left in the bake for the 2nd meatball batch
>>21988647Homemade pasta too? I’m definitely going to need a plate
https://www.youtube.com/watch?v=1LThX672pQ8Add more fresh basil to the sauce
2nd meatball batch>>21988661Thanks anon :)
And a bit more basil
Pasta on boil
Using a fork or other utensil transfer the pasta to the sauce
Meatball-bowl
Meatballs & pasta
This is everything I want from pasta.Pretty… pretty good.
>>21988639I dont like to bake my meatballs. Hate the texture of them even if i dont overmix the meat durning seasoning. Browning them on the pan and then straight to the sauce is much better option.
