This is where it all happens
Today I am going to make classic Italian-American meatballs
Now let’s start with the meatballs first
For that I first cut an onion very fine
The finer, the better, because then the onion is well absorbed in the minced meat
Some olive oil in the pan and then just throw in the onion
And we all know that Italian food would not be the same without a large amount of garlic
I do three cloves in this part of the dish
There is also some rosemary
and some fresh thyme
I cut these herbs very nicely
Make sure your onions become a bit of gold
That is what is happening now
Okay we have here a half-to-half mix of pork and ground beef
You want a classic Italian-American mix of minced meat
That’s just much more interesting and I’m going to add a good amount of salt now
and then pepper
And we are going to mix this equally well
And just shape them into meatballs
I am going for golf ball size
And repeat this
I want to cool them down for a while now because when I’m baking them now
they might fall apart
Here we go
Good
Okay I continue with the sauce so three onions
I’m going to cut that kind of roughly
Olive oil, hot pan, I put all these onions
and we’re going to let it boil gently again
We are putting the fire a bit lower now
And also the lid on it
Because then they will smother
And now, really a whole bowl of garlic
Do not worry about it, it will be fine. This kind of food needs garlic
Believe me, it really adds something
And the nice thing is that it all boils together
I’m going to cook this gently for 10-15 minutes
The taste is then increased tenfold
What makes this sauce very special is that I use a mix of fresh tomatoes
and canned tomatoes
and inside there is a mix of roma tomatoes and cherry tomatoes
I just cut those into quarters
So this has now been cooked for about 15 minutes
It is very soft now and that is exactly what we want
I now add the tomatoes
Normal people might have put them in a bowl
But this is much more fun, especially with the cherry tomatoes that go everywhere
So there is also a can of tomatoes here
And then a nice big tablespoon of tomato paste
And then some sherry vinegar, I would say a good two tablespoons
About a tablespoon of sugar
And then let’s cook for about 40 minutes
Until it is boiled and full of flavor
These have now been in the refrigerator for about an hour while the sauce was boiling
The sauce has now been cooked for about 40 minutes
And it looks absolutely amazing
I pour in the sauce and let it puree it completely smooth
And now we do a large amount of basil
And we put that back on the fire
Basil. If you add that two minutes before the end of the cooking time, that makes such a difference
So meatballs, hot pan, ready to go
This is the sound you want, we want them to hiss
So we just put that in there
A good tip is to put them in clockwise so you know which ones went first
And then you can turn them in that order
It is very important that they color well
I’ll let you be what that looks like
I mean, that looks good
Because it’s a ball and you want to keep it in that shape
you have to reverse them several times 2 or 3 times to keep the shape
I stir these for a moment to keep them in shape
And then they can join the sauce
And then it sounds
It sounds good even I become wild
So then we stir this up
And then I’m going to cook it for 10 minutes
Water with a good amount of salt
If you do all this effort for meatballs
I would personally buy good fresh tagiatelle
This cooks within a few minutes
So this just goes into it
And you want your pasta to have some firmness – al dente
Beetgaar, say
You do not want pasta that has been cooked too long
I pour it off equally well
Shake it well
And then I’ll put it back in the pan for now
A little olive oil and also a bit more salt
with the pasta and treat them as if – they call them noodles
in the Italian restaurants in the US – this simply prevents them from sticking together
A tong is very useful when cooking pasta
They just make everything easier
I put some meatballs on top
About 4 to 6 balls per person
And then of course there is some Parmesan cheese
More pepper
And that’s it
These are my meatballs in sauce, real mafioso style
This sauce is unbelievable
This is the taste of New York
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So until the next time, thank you very much for watching and I hope you enjoy the recipe
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