New York Style Meatballs | Gizzi Erskine

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Hey Foodtubers, I’m Gizzi and welcome to my test kitchen This is where the magic happens Today I’m going to be cooking some classically Italian American style meatballs Now we’re going to crack on and make our meatballs first of all To do that I just need to chop up and onion really really fine The finer, the better because then it sort gets really immersed in with all of that meat Just some olive oil into the pan and then bung these onions in Then we all know that kind of Italian food wouldn’t be what it is, without a ton of garlic I’m going to put three cloves into this part of the dish What also goes in there is some rosemary And some fresh thyme I’m going to chop these up really really fine Get your onions to tinge a little bit of golden And it’s just starting to do that now Alright we have some minced beef and some minced pork You want to do a mix this is what is classically Italian, American And it’s just far more interesting and I’m actually going to really heavily season this with salt Then pepper as well We’re going to go in and give this a good squidge up Just shape them into meatballs I’m going to go for golf ball size And then we just repeat I want them just to chill for a second because if I start cooking them now They might start breaking up There we go Nice Alright I’m going to get on with the sauce so three onions I’m going kind of roughly chop them Olive oil, hot pan, I’m bunging all these onions in there and we’re going to cook those down slowly again We’re going to take the heat down on that now Put the lid on as well Because what’s going to happen is they’ll sweat inside there So next, honestly it’s a whole bulb of garlic But don’t worry about it, it’s going to be fine, this kind of food needs garlic Trust me it really does add to it And the great thing is they’re all going to cook down at about the same time I’m going to cook this for about 10-15 minutes just reall slowly Make it add ten times more flavour What makes these really special is that I’m going to do a mixture of fresh tomatoes And tinned ones and within that I’ve got a mixture of plum tomatoes and some cherries I’m just going to chop these into quarters So this has been going for about 15 minutes It’s totally soft now which is exactly what we want Now I’m going to put in these tomatoes Like most normal people might have put this in a bowl but this looks like more fun especially with these cherry ones going everywhere So we’ve got a tin going in there as well And then a good, big tablespoon of tomato puree And then some sherry vinegar, I’m going to say a good tbsp to 2 tbsp’s worth About a teaspoon of sugar And then let that cook away for about 40 minutes Until it’s reduced and it becomes really rich looking These have been resting in the fridge for about an hour whilst the sauce has been cooking I have had my sauce cooking down for about 40 minutes And it’s looking absolutely spot on I’m going to pour our sauce into here and then let that whizz up and get smooth Now finally we’re just going to pop in a whole load of basil into that Get that back on the heat Basil. If you cook it out for like one or two minutes at the end of cooking it really makes a difference So meatballs, hot pan, ready to go This is the sound that you want, you want them to sizzle Right so we’re just going to lay these up A really good tip is to do them clockwise so you know which ones you put in first So you can kind of turn them round in that order It’s really important that you get some really good colour on these So I’ll show you what it should look like I mean that’s looking pretty good Because it’s a ball and you want to keep it ball shaped You might have to sort of turn them round two or three times to keep the shape of them I’m going to give these a bit stir, they’re all holding their shape now And they can go into our gravy And then sounds It even sounds like gravy, right I’m just going to go berserk So we’ll give that a stir And I’m going to cook them for another ten minutes Water very well seasoned with salt If you’re going to make this effort to make meatballs I personally would go out and get some really delicious fresh tagliatelle This stuff cooks in a matter of minutes So I’m just going to put this in What you’re looking for with your pasta is that is has some bite – al dente It means sort of to the tooth You don’t want your pasta to be overcooked Just draining out all that liquid Give it a flip I’m going to pour it back in here for now Tiny bit of olive oil actually and a tiny bit more seasoning into the pasta and treat them like they’re – they call them noodles In the Italian restaurants in America, this is just going to stop them from sticking a little bit Tongs are a brilliant thing for when you do pasta So they just make everything easier So I’m going to scoop out some meatballs, put them on the top I’m going to probably serve about 4 to 6 meatballs per person And then no meatball dish would be finished without parmesan cheese Bit more pepper And there we are So this is my meatballs with gravy, proper mafioso style That sauce is unbelievable That’s the taste of New York, right there So if you like my recipes, don’t forget to like them And also don’t forget to subscribe So I will see you again, thank you very, very much and I hope you enjoy the recipe


  1. …we don't put meat balls in the pasta…what is american is american and what is italian…too much garlik anyway

  2. Can't she just use the pasta water to keep the noodles moist and salty? Is the oil and salt really necessary?

  3. Fun fact: Fork and Spoon are tolerable for use by children and retarded people. "Normal" people don't need to use anything else but a fork for pasta.

  4. I used 700g of tomato puree and 800g of canned tomatoes because I couldn't buy fresh tomatoes and didn't have enough canned tamatoes

  5. I m italian and I live in italy. Italians do not eat meatballs with any sort of pasta. We eat pasta with ragù or pesto or matriciana or with butter or cheese.. With garlic and olive oil parsely…ecc ecc but not meatballs. The italy is very little in extension but very big in variety. The Recipes and the language change in only 10 km of distance. And we eat a lot of things not only pasta.

  6. the ammount of people who are gonna cop boiling sauce to the face after they put it in their blender after watching her do it.

  7. this is not Italian American, where is the pecorino cheese in the meatballs and the parsley and the oregano and the salt and pepper and the granulated garlic and what happened to the egg and the bread soaked in milk and the bread crumbs? and you have to roll the meatballs in flour before frying it creates a beautiful crust. and as far as the macaroni you have to finish cooking it in the gravy.. as far as the gravy you never put the tomatoes in a blender because it makes the gravy fluffy and turns the red tomatoes pink..

  8. Cook the paste briefly with the onions or else it’s gonna be way to metallic tasting. Sugar in the sauce would be crazy sweet with those cherry tomatoes in there

  9. Leave that oil on pasta thing away if you eat them right away and before serving mix pasta and sauce together what will help the pasta to get the sauce in it!

  10. Don't blend tomato sauce unless you want it to turn orange. The spinning blades oxidise the tomatoes and change the colour.

  11. Every real authentic cook knows you do NOT coat your pasta with olive oil (because it can’t absorb the tomato sauce) and u don’t serve pale white pasta on the plate. You toss it with some sauce to marry the flavors. It also helps for the pasta to not stick together. Smmfh. #evenJaimeknowsthis

  12. Use fresh finely chopped flat-leaf parsley and fresh oregano instead of rosemary and thyme. It is important to take white bread, crusts removed, or bread crumbs soaked in milk and add to the meat as this lightens the texture of the meatball. Egg is added as a binder. Grated parmesan is also added to the meat mixture. You can spice it up with some dried red chili pepper flakes added if you like. I also add a hint of ground nutmeg.

  13. “Too much garlic! Garlic everywhere,”
    Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
    After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.
    Is Spaghetti and Meatballs Italian?
    . And, nothing says Italian food like a big bowl of spaghetti and meatballs—unless you are Italian.
    If you go to Italy, you will not find a dish called spaghetti and meatballs. And if you do, it is probably to satisfy the palate of the American tourist.
    Yes, Italy has its version of meatballs called polpettes, but they differ from their American counterpart in multiple ways. They are primarily eaten as a meal itself (plain) or in soups and made with any meat from turkey to fish. Often, they are no bigger in size than golf balls;
    But those large meatballs, doused in marinara over spaghetti are 100 percent American. So how did spaghetti and meatballs evolve from polpettes?
    Pasta is a ritual for Italians. You can mess with anything but not the pasta. There are some rules that come with cooking pasta, rules that you never change.” Pasta is always al dente (very slightly undercooked). • You finish cooking pasta in its sauce after you have drained it from the boiled water; you never dollop the one on top of the other. “Pasta and its sauce should be combined like salad and its dressing,”

  14. You realize that if you coat your cooked pasta with olive oil you also prevent the sauce sticking to it? It's a really amateur move.

  15. Link to recipe only brings you to the web site. Tried to search for the recipe and said there was no match. Disappointing.

  16. Don't add oil to the pasta! When you'll add your meatballs and sauce, the sauce won't get with the pasta cause of the oil barrier

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