5 Ways To Master The Art Of Making Juicy Italian 2024

Master the Art of Making Juicy Italian Meatballs with this Step-by-Step Tutorial

Discover the secrets to crafting the juiciest Italian meatballs that can be made ahead and frozen for convenience. Follow this step-by-step video tutorial to create perfect, plump meatballs that are a hit with both kids and adults.

Learn how to make juicy, make-ahead, and freezer-friendly Italian meatballs in this video tutorial.
Follow the step-by-step instructions to create delicious, plump meatballs that are perfect for various dishes.

Natasha, the host of natashaskitchen.com, shares her expertise in creating juicy Italian meatballs in this video tutorial. These meatballs are not only delicious but also make-ahead and freezer-friendly, making them a versatile addition to your culinary repertoire. The recipe is detailed and easy to follow, with various serving suggestions and storage options.

Natasha starts by preparing the essential ingredients. She uses three slices of white bread, removes the crust, dices them, and combines them with 2/3 cup of cold water. This forms a breadcrumb mixture with an applesauce-like consistency.
In addition to the breadcrumbs, Natasha finely minces three large garlic cloves and chops two tablespoons of fresh parsley.
The meatball mixture is created by adding one pound of ground pork, one pound of ground beef, 1/4 cup of Parmesan cheese, one large egg, the minced garlic, and chopped parsley. Season with one teaspoon of sea salt and half a teaspoon of black pepper.
Natasha emphasizes the importance of not over-mixing the meatball mixture and suggests using hands for the best results.
Using a trigger release ice cream scoop, Natasha portions the meatball mixture into approximately 22 to 24 meatballs, each about two tablespoons in size.
The meatballs are rolled with wet hands to ensure a smooth texture, and each one should be about one and a half inches in diameter.
Natasha demonstrates two cooking methods sautéing and baking, but prefers sautéing for a golden brown crust and juiciness. The meatballs should be cooked for about two minutes per side.
Once cooked, the meatballs should reach 160 degrees Fahrenheit in the center, ensuring they are safe to eat.
The cooked meatballs are plump and juicy, and Natasha recommends serving them in various ways, such as with marinara sauce over pasta, in hoagie rolls for a meatball sub, in gravy over mashed potatoes, or with teriyaki sauce or barbecue sauce as appetizers.
Natasha also provides a convenient option for freezing the meatballs. They can be placed on a baking sheet lined with plastic wrap, frozen until firm, and then stored in a Ziploc bag for up to two months. This allows you to enjoy them in various recipes whenever you like.

This video tutorial offers a comprehensive guide to making Italian meatballs that are sure to impress your family and friends. Natasha's tips and tricks, along with her versatile serving and freezing options, make this recipe a must-try for any meatball enthusiast. Whether you're preparing a family dinner or hosting a party, these meatballs are a delicious and convenient choice

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