[1 - 1] this video is brought to you by my
[1 - 8] supporters on patreon as I said sorry
[8 - 9] this is an exercise I can't speak too
[9 - 11] loud in here welcome back to the
[12 - 14] meatball series yes this episode is
[14 - 17] gonna be all about Italian meatballs
[17 - 33] here they come thanks [Music]
[33 - 38] [Music] so that was very good against salud this
[38 - 40] is Alex so right now I am in New York
[40 - 43] City I am in Brooklyn and I just ate at
[43 - 46] Frankie's four five seven why spoon T
[46 - 48] know why this restaurant specifically
[48 - 50] well they have one of the city's very
[50 - 52] best classic Italian meatballs Time Out
[52 - 55] magazine flawless and meatballs
[55 - 57] grab straight those meatballs are still
[57 - 60] the envy of all the Italian grandmas in
[60 - 63] the neighborhood seriously they are by
[63 - 65] far the best meatballs I've ever had in
[65 - 68] a restaurant and possibly in my life and
[68 - 70] they even have their recipe available
[70 - 75] online I needed a model to build my own Italian
[75 - 78] I needed a model to build my own Italian meatballs on
[87 - 90] [Music] I really want first to cook these
[90 - 92] I really want first to cook these Italian meatballs myself I feel like
[92 - 94] it's the only way for me to truly
[94 - 97] understand what it takes and the
[97 - 99] structure and everything I know for sure
[99 - 101] is gonna sound cocky but there was
[101 - 103] something when I tasted the meatballs
[103 - 108] they were like then there was this it's
[108 - 111] probably nothing so let's just get to a
[111 - 113] cool kitchen and and then I'll start
[113 - 140] cooking them okay yes basically that
[140 - 142] space is called the three six eight it's
[142 - 144] a collaboration space that was started
[144 - 146] by Casey Neistat
[146 - 147] so since I'm in New York and I don't
[147 - 150] have access to my own studio I asked
[150 - 152] them if I could borrow theirs because
[152 - 154] they have an amazing one they said yes
[154 - 156] so this is the place where I will be
[156 - 159] cooking this week to have got a recipe
[159 - 161] that is written by the owner of
[161 - 164] Frankie's print in ground beef sandwich
[164 - 167] bread comes people you know cheese I've
[167 - 168] got eggs I've got garlic and I've got
[168 - 170] parsley and you just need to combine all
[170 - 173] things together big balls roast them and
[173 - 175] then simmer them in tomato sauce I'm
[175 - 177] gonna stick to following it's like the
[177 - 183] letter and then we'll see keep warm
[183 - 185] your favorite good health cooked ham
[185 - 188] bread proof and temperature oh yeah 325
[188 - 192] that's great and then stuff why are you
[192 - 212] so so so panicky
[215 - 215] while these beauties are baking in the
[215 - 217] oven I just want to address something
[217 - 219] you might have on your mind why am i
[219 - 222] doing Italian meatballs in New York City
[222 - 224] and not in Italy nothing Naples for
[224 - 227] example well this is the adaptation of
[227 - 230] an italian recipe called palpated it was
[230 - 233] brought in by the Italian immigrants and
[233 - 235] they basically adapted to what they
[235 - 238] found and to the new foods available
[238 - 240] which basically means that the best
[240 - 242] place to learn how to make Italian
[242 - 246] meatballs is the u.s. how do you deal
[246 - 247] with this huh
[247 - 249] all right the meatballs are ready let's
[249 - 253] get them out simmer them in tomato sauce
[253 - 260] for 30 minutes nothing more all right so
[260 - 262] I reckon the meatballs all ready it's
[262 - 269] time to plate
[288 - 288] mmm really nice one so I just ate the
[288 - 290] meat board I made first of all I would
[290 - 292] say that mine we're a tad softer than
[292 - 294] the one I had in the restaurant mine
[294 - 296] well also bit looser in terms of shape
[296 - 299] these factors might be connected with
[299 - 301] one another let me explain when you add
[301 - 305] more breadcrumbs to a meatball paste you
[305 - 307] decrease the moisture but also you
[307 - 309] increase the structure which means that
[309 - 311] is gonna be firmer and I feel like
[311 - 314] that's the feeling I experienced at
[314 - 316] Frankie's so yes they are softer and the
[316 - 318] one I had at the restaurant but no I
[318 - 321] don't think will you reach the juiciness
[321 - 324] that I had in mind I can do better
[324 - 327] the thing is I'm just gonna need a bit
[327 - 330] of time to process this that's usually
[330 - 332] how I improve my recipe I just go out
[332 - 334] have a beer blink out wake up in the
[334 - 341] morning and boom
[356 - 356] recipe that I made yesterday it was
[356 - 358] great and yet I can't say I'm fully satisfied
[358 - 361] and yet I can't say I'm fully satisfied the experience that I had at Frankie's
[361 - 363] flush those meatballs right here just
[363 - 365] confirmed what I had at the back of my
[365 - 368] head basically they were lacking juices
[368 - 371] this is a bacon egg and cheese and this
[371 - 372] is a cup of coffee what you talking
[372 - 376] about well New York accent it's time
[376 - 392] that we dress this juicy situation
[396 - 396] please the brownies that I use its 8220
[396 - 399] lean to fat ratio which is something
[399 - 401] that I think you guys will be able to
[401 - 402] source as well if I were to be in Paris
[402 - 407] I would go for a 70 to 30 ratio path
[407 - 410] equals pleasure so all things taken into
[410 - 412] account I had to be creative instead of
[412 - 415] so clearing bread in water you're gonna
[415 - 416] soak it in milk first of all it has more
[416 - 419] fat and second it has more protein so
[419 - 421] it's gonna help with the moisture but
[421 - 423] also with the the Browning second we're
[423 - 425] gonna make a fat injection in the form
[425 - 428] of ricotta cheese when I went and see
[428 - 430] these guys the meatball shop I got a
[430 - 432] nice cheesy trick from this ricotta
[432 - 434] cheese is an interesting one because it
[434 - 436] offers a lot of moisture and it also
[436 - 439] gives a really really supple texture to
[439 - 440] the end of your meatball almost like a
[440 - 442] spongy quality and less and this
[442 - 445] ingredient might be surprising zucchini
[445 - 447] the flesh of the zucchini is a good
[447 - 451] moisture retainer I got this trick from
[451 - 454] my grandma she used to make amazing me
[454 - 457] bold soft and so juicy without being too
[457 - 462] fatty it's a good one let's get to it
[514 - 521] [Music] I know what it works super bump it on
[521 - 525] I know what it works super bump it on the milk and it's not only a lot of fast
[525 - 528] I can see the juices popping out oh wow
[528 - 533] oh so tender so moist and yet they
[533 - 534] haven't seemed out in the stalls
[534 - 536] I know I'm biased I know I made the
[536 - 538] recipe so so you do whatever you want
[538 - 540] can't believe me on it but I'm telling
[540 - 543] you these or more juicy I think I can
[543 - 547] die in peace now should I get another
[547 - 552] one maybe wait maybe there's no baby I
[552 - 561] know I need another one so I thought
[561 - 565] tips boys one fat is basically the thing
[565 - 568] that is gonna make your meatball juice
[568 - 571] second just because you use loads of
[571 - 574] meats and less Phillips doesn't mean the
[574 - 576] mid-body is gonna get better
[576 - 579] three if you overcook these beautiful
[579 - 581] meatballs they're not gonna be beautiful
[581 - 582] number they're just gonna be trying Oh
[582 - 585] don't soak the meatballs in the sauce
[585 - 588] the juices are leaking out yes start
[588 - 590] getting a bit more flavor from from the
[590 - 592] tomato and they are getting that Oh
[592 - 597] mommy mommy mommy blows Oh mommy bruised
[597 - 601] a little bones once it's in the oven
[601 - 604] there's no going back it's like a point
[604 - 606] of no return if you want so just pick
[606 - 609] like above the size of a meatball and
[609 - 611] roast that in a pan just to see if in
[611 - 614] terms of seasoning in terms of juices
[614 - 616] you have right
[616 - 620] now I have very clear picture in terms
[620 - 623] of flavors in terms of process on the
[623 - 626] Italian meatball which means that I can
[626 - 628] probably move on to the next one there
[628 - 630] are plenty meatballs in this world
[630 - 633] meatballs in this world meatballs in
[641 - 641] right I am now at the airport
[641 - 646] I am gate f51 I feel like we barely
[646 - 649] scratched the surface of my post and I'm
[649 - 651] ready to board on another journey
[651 - 653] willing to learn from another iconic
[653 - 656] meatball yes we are going to Sweden
[656 - 658] Swedish meatball it's a thing it's
[658 - 661] happening about sorry