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Making a Spaghetti & Meatball Dinner
How to Select Meat for Homemade Meatballs
Mixing Ingredients for Homemade Meatballs
Adding Eggs to Homemade Meatballs
Adding Garlic, Salt & Pepper to Homemade Meatballs
Forming the Homemade Meatballs
How to Cook Homemade Meatballs
How to Sear Homemade Meatballs
Chopping Onions for Spaghetti Sauce
Tips About Canned Tomatoes for Homemade Spaghetti Sauce
How to Caramelize Tomatoes for Spaghetti Sauce
Adding Canned Tomatoes to Homemade Spaghetti Sauce
Adding Wine or Vinegar to Spaghetti Sauce
Adding Meatballs to Homemade Spaghetti Sauce
Adding Herbs to Homemade Spaghetti Sauce
How to Cook Spaghetti Noodles
Tips for Cooking Spaghetti Noodles Al Dente
How to Drain Spaghetti Noodles
How to Coat Spaghetti in Olive Oil
How to Season Spaghetti Sauce
How to Plate Homemade Spaghetti & Meatball Dinner
How to Garnish Spaghetti & Meatballs with Parsley
How to Garnish Spaghetti & Meatballs with Parmesan
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Summary: Learn how to mix the meat to make homemade meatballs for your spaghetti and meatball dinner with expert cooking tips in this free traditional Italian cuisine video clip.
Lori Schneider is a chef and owner of Figs Catering in Austin, Texas. She began her career in restaurants and food while at studying at Texas A&M University. From there she completed...read more
"To make ground meatball mixture, we're going to start off with ground beef, ground pork, and our ground veal. What we're going to do is we're going to add in about half a cup of graded Parmesan cheese. Next, we're going to add in about half a cup of panko bread crumbs. I'm going to set this right here as we add in the rest of our ingredients. Next, to add to out meatball mixture, we're going to start off with some Italian parsley. Italian parsley is really nice because it's got a really nice soft flavor, a really fresh flavor, so it's really great to add to different Italian recipes. I've got a bunch here. I'm going to go ahead and cut off the leaves. On Italian parsley you can eat some of the stems that are kind of higher up the Italian parsley leaf here. As it gets a little bit heavier and thicker, you want to remove those stems. We're going to go ahead and remove some of the bigger stems here. Those bigger stems are also a little bit chewy and a little tough, so you definitely don't want to eat those or put those into your meat balls. Alright, that looks pretty good. I'm going to go ahead and gather all of my Italian parsley together in a big pile and just kind of roll it all up and run my knife through it and do a little bit of a rough chop on my Italian parsley. This doesn't have to be perfect. It's going to get thrown into the meatball mixture anyway. Run my knife through it one more time to get any of the bigger pieces cut up. That looks pretty good. I'm going to go ahead and add this to my Italian meatball mixture. It's going to be about half a cup of chopped Italian parsley."
eHow Article: Mixing Ingredients for Homemade Meatballs
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