Bless you.

May he Rest In Peace. Now go buy a saladMaster

@@qwickiegaming8597 My budget is ON HOLD! ;) I have to master my own salads right now!

Aw so sorry.... this whole year has been a nightmare for everyone

God Bless you, dear!

Sounds like you’ve been there and done that, Steve!!!!

I think the reason why is that it creates a more moist and tender version

Hey there, thinking about trying this way of making these do you think they can hold up in a soup? Thanks

@@peggydunaway4825 yes as long as you gently stir the soup

I’ve never been married so I have no idea

Plus to add to her repertoire of goodness, she had leftovers to freeze, she's a busy mom so this is welcomed for likewise b z mom's & small families.

As a widower, I can relate. We loved cooking together. Cooking for one was... Anyway, he was Omni, I was lacto-ovo vegetarian. My current husband is Omni, and I'm now Vegan. While my late husband had talent, my current husband... not so much. So, I wow him with plant based substitutions, reaching for all of the taste, none of the guilt, with a better nutrition profile. He's gained 60# since we married. I've maintained. He eats whatever during the day, Vegan or lacto-ovo at home. I invite you to look into plant based for your health concerns, sans judgement. My mom's an Omni; still love her. For ideas and Science of this all, I recommend the KZfaqrs Brian Turner, Simnett Nutrition, and Mic the Vegan. For documentaries, "The Game Changers," about Vegan athletes, and, "Forks Over Knives." There are many others. You're invited to try our food, and I wish you nothing but health and long life.

How my dad made them too. Phenomenal meatballs loved by many Italians. And he was as Irish as you can get. Just a great cook. I miss him. 😞

My Polish/Austrian grandmother never browned either and dropped in! I cooked with her and wrote down the recipe in the 90s, unfortunately, I lost the recipe! :( Second best is Cooks Country and Americas Test Kitchen, as everything they do is "Keeper Recipes"!! :)

I hope you tried them!!

We ALL are!!!! lol :)

I’m glad I read through comments. I don’t eat red meat and was wondering if turkey would work. So, you followed the recipe and the only thing you did different was refrigerated the meatballs?

@@marybethbagin4565 I don’t eat red meat either. This recipe works just fine with ground turkey. The only thing I did differently is I refrigerated the entire bowl of the meatball mixture before rolling the individual meatballs and placing them in the sauce. Worked perfectly. So good. Highly recommend.

@@JagInJersey I eat a lot of ground turkey. Turkey meatloaf, burgers, sausage patties, sloppy joes. It’s all good. I’m thawing ground turkey and will be making this recipe on Sunday. Thank you for your response!

Interns!

In Italy, "spaghetti and meatballs" is an oxymoron. The two just don't go together there. We Americans may not know what's authentic Italian, but we know what we like. It's like veal parmigiana and chicken parmigiana; they're not Italian, but they're delicious.

I've read a few comments from Italians on other videos who (mostly jokingly) say that anything outside of their hometown wouldn't be considered authentic Italian. There seems to be a certain tribal/regional pride in the cuisine.

@@seikibrian8641 I ordered spaghetti when I was in Italy, and I was served lasagna!

@@heidid5275 Now that's just weird. Spaghetti is typically a side dish (or a small separate course) in Italy, but they do have it.

@@skypants2 True, lots of Italians say that ricotta doesn't belong in lasagne and that it should only be beschamel. I've been hearing that claim for years. But some Southern Italians will tell you they never heard of beschamel and always used ricotta. And I've read that some people in Italy do eat spaghetti and meatballs these days. A couple of videos of Italian cooks making the dish exist on KZfaq.

I have Lecruset, Staub and Lodge and the relatively inexpensive Lodge does as well as rhe ,ore expensive brands, IMHO. I am not a professional cook, but I have been cooking for 60+ years and still p

Got interrupted. Sorry. I still prefer my regular cast iron.

I have returned my ordinary pots and pans to nonstick by treating them all like cast iron, minus some oventime for pans with plastic or wooden handles. My aluminum pizza pan is black as coal, and non-stick, because I oil it every time. My cast iron... Meh. I use it from time to time for cornbread, but it really isn't such a big deal. My glass bakeware does the same thing, without all the fuss.

My Sicilian family never fried their meatballs. Learned it from my grandmother that way.

Excellent point.

Good point 👍

It's actually the opposite. Slicing them leaves the flavor compounds on the cutting surface and the knife, so they don't make it into the dish. Not, releases them more fully into the dish.

@@nikkisweezea2388 Is that what she meant? I had no idea what she was trying to say...

Ikr!?! That kind of got me too.. I'm so confused lol.

Actually, she never said saltines "have less moisture than panko," although it was implied. Your quotation is a false one. What she said was "So usually we use fresh bread crumbs or panko bread crumbs, but today we're going to be using saltines; and the main reason we're using saltines is because we found that there's less moisture in the saltines, and it made the meatballs less gummy." What she probably meant was that saltines have less moisture than fresh bread crumbs.

Dairy and plant milks are mostly water, but with proteins that shrink to bind. If there's already water in another ingredient, such as differing amounts between crumb sources, that can mean less protein to bind, more water to make gummy, via cooking starches. Hope this helps. And I encourage plant based subs for the ground dead cattle, and the cow mammary secretions.

Lol

@@seikibrian8641 But she did say : Today we're going to be using saltines...

The caramelisation is adding a layer of flavour, and I doubt these would fall apart if browned first. Meanwhile, I encourage and invite you to experiment with plant based faux meats. No judgement from me, just hoping to excite true foodies to explore everything that's out here now. Sure, I do it to replace cruelty with plants, but if it tastes as good or better, there are no losers, while some animals gain time, hoping to see the sun once before they are killed. Or more than once. Maybe daily. Maybe playing in a field, as we eat plant based, without missing the taste of... their lost innocence and happiness. You're invited, any time. Even one plant protein meal means you'll be sparing at least one animal a gruesome end.

Herne Webber - you aren’t encouraging anyone when you preach like this, on a completely unrelated comment.

@@injunsun Just because you can't hear the plants scream, doesn't mean a plant-based diet is any kinder. If we all just ate people, imagine the number of animals we'd save.

@@sociopathmercenary Actually, as plants haven't got nerves, and I'm consuming far fewer by not passing them through another animal first, it is less cruel, obviously. As for eating humans, only if it's consensual, such as, ahem, in bed. Or if it's tRump, we can tourniquet off his parts, starting with his feet, and feed them to him bit by bit, raw, until he's just a fat, disgusting torso with a head. Gets a bit trickier after that. Shades of "Hannibal," feeding Ray Liotta's character his own brain.

I prefer the texture of them browned. These look too much like small meatloaf. Good recipe, but I would brown them first - and spice them a lot more... ok... good start of a recipe ha ha 😎

I just did that. Garlic Ritz