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The Juiciest Italian Meatballs I Have Ever Made. [NYC]
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The Juiciest Italian Meatballs I Have Ever Made. [NYC]

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I tasted, replicated and tried to improve on Italian Meatballs. Big thanks to 368 in NYC for letting me use their kitchen 🙂 Support my work on :

My (updated) Italian Meatball Recipe :
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Ingredients (you still need to watch the video to understand the full process)
1 pound ground beef ( 20% fat )
1 tsp salt,
1 egg,
2 slices of white sandwich bread, soaked in whole milk,
1.5 garlic clove,
1/8 cup chopped parsley (flat leaf is possible)
1/8 cup (up to 1/4) grated pecorino cheese (Parmesan works as well, but it is less funky)
1 heaped tbsp of Ricotta cheese
1 heaped tbsp of grated zucchini flesh (white only)
Aim for 2 ounces ~55g raw meatball in weight.
Preheated oven, 425°F or 220°C, then roast them for 16 to 18min. and NO SOAKING.

NYC addresses from this episode :
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Frankies 457 Spuntino
457 Court St, Brooklyn, NY 11231, United States

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The Meatball Shop
200 9th Ave, New York, NY 10011, United States

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Editor : Joshua Mark Sadler

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