New York Style Meatballs Gizzi Erskine
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Date: 2020-05-11
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Comments and reviews: 10
vilko
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,
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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,
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AJ
I will admit the final product looks like it would be good. However, there are a few things I would correct about this recipe. 1) Ease up on the garlic (and I love garlic) that much garlic will make it the only flavor profile you taste. 2) Don't discard all of the pasta water. Pasta water acts as a glue between the pasta and the sauce you are using. 3) This is maybe the MOST IMPORTANT point: NEVER, EVER (under any circumstances) oil your pasta! Please let me explain, pasta has very, very tiny holes in it and when you use some of the pasta water and mix it with the sauce it adheres to those holes. It holds onto the pasta and makes sure it is coated in that sauce you spent time making. Adding oil (or butter, I hope no one does that) basically blocks those super tiny holes and the sauce doesn't coat the pasta. I honestly think, just adhering to these simple cooking techniques will make a huge difference in the quality of the final dish.
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I will admit the final product looks like it would be good. However, there are a few things I would correct about this recipe. 1) Ease up on the garlic (and I love garlic) that much garlic will make it the only flavor profile you taste. 2) Don't discard all of the pasta water. Pasta water acts as a glue between the pasta and the sauce you are using. 3) This is maybe the MOST IMPORTANT point: NEVER, EVER (under any circumstances) oil your pasta! Please let me explain, pasta has very, very tiny holes in it and when you use some of the pasta water and mix it with the sauce it adheres to those holes. It holds onto the pasta and makes sure it is coated in that sauce you spent time making. Adding oil (or butter, I hope no one does that) basically blocks those super tiny holes and the sauce doesn't coat the pasta. I honestly think, just adhering to these simple cooking techniques will make a huge difference in the quality of the final dish.
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Ken
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.
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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.
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Silver
This is not Italian American style. I am a born and raised New Yorker. I have no clue how they think this is NY style. We would NEVER put thyme and rosemary in meatballs. Never seen it in my life. Meatballs are not baked and sauce never has fresh tomatoes in it. So I have no clue where they got this from. And no one calls them noodles here. They say macaroni or pasta. Sometimes they call the tomato sauce gravy here; depending on where they are from.
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This is not Italian American style. I am a born and raised New Yorker. I have no clue how they think this is NY style. We would NEVER put thyme and rosemary in meatballs. Never seen it in my life. Meatballs are not baked and sauce never has fresh tomatoes in it. So I have no clue where they got this from. And no one calls them noodles here. They say macaroni or pasta. Sometimes they call the tomato sauce gravy here; depending on where they are from.
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Luis
It looks delicious and I bet it tastes delicious too. As Gizzi pointed out, this is an Italian-American recipe from New York City. This is not a Roman recipe or Neapolitan recipe. Nothing ruins a nice Italian-American food video like Italians complaining that it's not truly Italian. If you don't like it, then you don't have to watch the video. I also love the fact that a pretty British girl is the one doing the cooking. Hooooray for globalism!
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It looks delicious and I bet it tastes delicious too. As Gizzi pointed out, this is an Italian-American recipe from New York City. This is not a Roman recipe or Neapolitan recipe. Nothing ruins a nice Italian-American food video like Italians complaining that it's not truly Italian. If you don't like it, then you don't have to watch the video. I also love the fact that a pretty British girl is the one doing the cooking. Hooooray for globalism!
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inquisitor
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.
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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.
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Angelo
We don't f cking eat MEATBALLS with SPAGHETTI ora any other tipe of pasta! My grandma would die if I show her this. thing here! And your we all know that kind of Italian food wouldn't be what it is, without a ton of garlic is the cleary demostration of how ignorant are you and all the American people who think thant all those freacking stereotyps are real! and F cking hell, you DONKEY forgot to put in it the lamb sauce!
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We don't f cking eat MEATBALLS with SPAGHETTI ora any other tipe of pasta! My grandma would die if I show her this. thing here! And your we all know that kind of Italian food wouldn't be what it is, without a ton of garlic is the cleary demostration of how ignorant are you and all the American people who think thant all those freacking stereotyps are real! and F cking hell, you DONKEY forgot to put in it the lamb sauce!
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D3IM0S
You know when a real Italian cooks food. Because in Italy they never have meatballs with the pasta in the same dish, almost never. In Italy they usually have meatballs as an an appetizer or as it's own dish, and pasta as it's own dish, rarely they are ever served together as one dish. The spaghetti and meatballs dish was created outside of Italy, I think in America. That's how Pasta and meatballs became one dish.
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You know when a real Italian cooks food. Because in Italy they never have meatballs with the pasta in the same dish, almost never. In Italy they usually have meatballs as an an appetizer or as it's own dish, and pasta as it's own dish, rarely they are ever served together as one dish. The spaghetti and meatballs dish was created outside of Italy, I think in America. That's how Pasta and meatballs became one dish.
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WodinTheAsi
You have no idea of what italian food tastes like. Go back to school and study what italian cuisine really is, STOP doing the teacher. I hope you don't really serve this dish to your guests but, if you do that, you know now why they hate your receipes and always got ill after they have tasted it. unlucky the guy who kisses you after all that garlic
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You have no idea of what italian food tastes like. Go back to school and study what italian cuisine really is, STOP doing the teacher. I hope you don't really serve this dish to your guests but, if you do that, you know now why they hate your receipes and always got ill after they have tasted it. unlucky the guy who kisses you after all that garlic
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Falxhor
I don't really care that according to some this isn't proper NY style. It looks pretty damn awesome and I personally love thyme and rosemary in my meatballs. Would personally definitely add a red chili pepper for some kick and probably get some more char on the meatballs before putting them in the sauce but apart from that, looks delicious!
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I don't really care that according to some this isn't proper NY style. It looks pretty damn awesome and I personally love thyme and rosemary in my meatballs. Would personally definitely add a red chili pepper for some kick and probably get some more char on the meatballs before putting them in the sauce but apart from that, looks delicious!
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