Mario Batali: Perfect Meatballs

Mario Batali: Chef, Restaurateur, Author and TV Personality

Mario Batali: Chef, Restaurateur, Author and TV Personality

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Italians would never serve spaghetti and meatballs in the same plate. They would serve spaghetti with the sauce that they cooked the meatballs in, and then the main course would be the meatballs themselves. Let's make the sauce. It's onion, carrots, extra virgin olive oil, and garlic. Took the onions, put them in the pan. We have the shredded carrot, and the shredded carrot serves two purposes. It means you don't put sugar in your sauce. It adds a remarkable sweetness. I've got four cloves of garlic. I've got my heat on pretty high. I have about three or four tablespoons of extra virgin olive oil. I'm throwing in my tomatoes. This will be ready in 20, 25 minutes. Then there's the meatballs. So we're gonna add almost an equal portion of bread as it is meat. And I soak it in milk so that it'll eventually break down. And I'm gonna take some eggs, and we're gonna beat it more than you might imagine. And I'm gonna take a little salt. We're gonna add pine nuts. We're adding a cup of Parmigiano Reggiano. Half of a red onion. Because I want the texture and the sweetness of that onion, I'm gonna cut it. Probably in 16th of an inch dice. Now let's see. That looks ready. And now what we're gonna do, is we're gonna take the meatballs. So we make them into little balls. We don't really move them too much. We just form them into a shape. And by the time I get them all in, I'm gonna drop that heat down, so that they're kind of simmering. And what that's gonna do to the texture Is give you only one texture all the way through the meatball. I'm gonna take a little bit of fresh thyme and i'm gonna sprinkle it over it at the last second. We take them out, a little dusting of pecorino romano over, a little drizzle of extra virgin olive oil. [FOREIGN] [APPLAUSE]
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Mario Batali: Perfect Meatballs


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