Rolling Hungarian Meatballs

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today, I'm going to show you how to make Hungarian meatball stew. All right, so it's meatball-making time. What I'm going to do, a little trick I've got, take a quarter cup measuring cup here, put my beef in there. There you go. It's a good meatball size. So we're just going to take both of our hands. And meatballs are one of those things that work really better...work really better -- that work much better if you really use your hands. And you can try using like a melon baller to make them, but it didn't come out nearly as well. So there you go. You've got a nice one and a half inch meatball there. So we're just going to continue this process the whole way through. They don't all have to be exactly the same. They don't have to be exactly round. What we're just looking for here is a nice meatball just like that. And what we're going to do is after we get done rolling all these out, we're going to transfer them to the refrigerator and let them sit while we chop up the carrots and the celery and the onion, and get everything going. Because if these sit out, once again, you run the risk of endangering whoever's eating this. And I can't stress enough how important it is to not kill people who are eating your food because if you kill everybody who wants to eat your food, then no one else wants to eat your food. Or no one will be allowed to eat it, either. That's the other side of it. Since here, we're doing here -- see how this one's got some little separations in it? We're just going to keep working that one. Apply pressure when you're doing these, like really push your hands together. And you'll see now, how we're pretty seamless. So we'll just -- like I said, we're just packing this thing, getting a rough estimate there, a rough measurement there. Giving it a couple of squeezes, and have it at it. And if you can roll a ball with Play-Doh, you can roll a meatball. And all right, I've got one more to go here. It's probably going to be the baby meatball in the bunch. Usually that last one is. You get all the leftover. And yes, it's a baby meatball. If you really wanted to, you could take some of this one, pull it off, if you wanted to make them all the same size or a little closer in size, rather. I'll re-roll that one. Take this, kind of squeeze it all back in there, and re-roll this one. So with that, our meatballs are done, and it's into the refrigerator they will go."