Recipe for Meatballs With Parmesan or Romano Cheese

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Meatballs with Parmesan or Romano cheese will have your whole family begging for more. Learn about a great recipe for meatballs with Parmesan or Romano cheese with help from an executive chef in this free video clip.

Part of the Video Series: Diverse Recipes
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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in New York City, and today I'm going to show you a recipe of how to do meatballs with Parmesan cheese. So the first step is we have our ground beef that I'm going to go ahead and put into our bowl. What I use here is a blend of beef, fresh ground beef that is a blend of chuck, sirloin and shortrib. The shortrib and the sirloin, especially the shortrib, gives a nice amount of fat to the meatballs, keeps them nice and juicy. So just kind of crumble up the beef a little bit there. So first I'm going to add our bread crumbs over the beef, followed by our Parmesan cheese. Then we have our minced garlic, chiffonade of basil, chopped parsley and again you don't want to be shy with the herbs or the garlic, that's where you get your flavor from, our whole eggs and some of the brown beef stock, salt, black pepper and this is where it gets fun. You just want to go ahead and get right in there with your hands, is the best tool for this and really just incorporate everything together. I recommend using your hands because if you were to put it in any sort of machine, a mixer of any sort, what you do there is you actually heat up the meat as it's paddling and you start to melt the fat and you don't want that right now, you just want it to be cold and combined. Once everything is combined, that's when we're going to go ahead and make our bowls. Okay so this is where the water comes into play. It's just going to be for our hands. It helps from stuff not sticking to them and just keep a little bit cleaner. Here I have a baking sheet that I'm going to go ahead and lightly spray it. Again, there's a good amount of fat in the beef so we don't have to add too much oil to the pan. So I'm just going to go ahead and dip my hands in water a little bit, moisten my hands and roll the meatballs to your desired size. I usually make them about an ounce and a half to two ounces. You just want to make sure that they are all the same size so they go ahead and cook evenly. Now you don't necessarily have to weigh them out, just to the eye is fine. So once you have all your meatballs balled out you're going to go ahead and bake them at 350 degrees for 20 minutes. Now a lot of people fry the meatballs but me I usually serve them in sauce over the pasta and I don't like that excess oil. I actually like the product that comes out better when it's baked. So after 20 minutes of baking we've removed our meatballs, drained off the excess fat and this is what they look like. A typical way I'd like to serve them is just with some red sauce, some nice crustini, go ahead and top it with some Parmesan cheese and some more of that chiffonade fresh basil or you can serve it with your favorite pasta. I'm Michael Ferraro, executive chef at Delicatessen in New York City and today I've showed you the perfect simple recipe for meatballs and Parmesan cheese. Thank you for watching.


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