How to make Mummified Meatballs in the PowerXL Air Fryer Pro with Eric Theiss
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Eric's culinary savoir-faire started in northern New Jersey. As a young adult, he worked at The Culinary Renaissance under the rigorous tutelage of acclaimed chef Frank Falcinelli where he trained with the best. He opened his own fine dining restaurant in West Chester, Pa called The Meritage Restaurant and Bar which received raving reviews from many critics, including specifically The Philadelphia Inquirer. A few years later Eric moved into the world of culinary broadcasting using his knowledge, and experience to advertise and design everything from cookware to fun gadgets and houseware. Chef Eric Theiss remains as a key industry talent, a loved kitchen personality, and is known today as “America’s Favorite TV Chef.”
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Not Your Mummy’s Meatballs
Serves 2–4
Ingredients
2 cups fresh basil leaves
½ cup Parmesan cheese
1 tbsp. pine nuts
1 clove garlic, minced
salt, to taste
ground black pepper, to taste
½ cup olive oil, plus more for searing meatballs
½ lb ground Italian sausage
½ lb ground pork
1 egg
¼ cup Italian breadcrumbs
1 tsp. onion powder
½ tsp. red pepper flakes
1 package crescent dough (find it in your refrigerated section of the grocery store)
1 tube black gel food coloring
1 bag candy eyeballs
marinara sauce, for serving
Directions
1. In a food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and black pepper. Begin pulsing the pesto mixture while drizzling in the olive oil until the mixture forms a thick sauce.
2. In a large bowl, add the pesto, sausage, pork, egg, breadcrumbs, onion powder, and red pepper flakes. Use your hands to mix until combined. Form the mixture into meatballs.
3. Heat the olive oil in a large skillet on the stove top. When the oil is hot, sear the meatballs until browned on the outside but not cooked all the way through.
4. While the meatballs are cooking, roll out the crescent dough and cut into long strips.
5. When the meatballs are browned, remove from the skillet and pat dry with paper towels. Taking one meatball at a time, wrap the meatball completely in a crescent dough strip, layering the dough over itself haphazardly. Repeat until all the meatballs are covered in dough.
6. Preheat the PowerXL Air Fryer Pro to 325° F.
7. When the air fryer is preheated, place the meatballs on Crisper Trays. Bake at 325° F until the dough is golden-brown (10–15 minutes).
8. Remove the meatballs and let cool. When cooled, dab a bit of black food coloring on the back of the candy eyeballs. Place two candy eyeballs on each meatball.
9. Serve warm with marinara sauce for dipping.
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Homemade meatballs in my power pressure cooker
This time we make some meat balls in the power pressure cooker. They came out great. Actually made enough that I was able to freeze some for meatball sandwiches.
Italian Grandma Makes Meatballs (and Spaghetti)
MEATBALLS:
2 lbs Ground Beef
2 extra large Eggs
1 tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder
½ cup plain Breadcrumbs
½ cup Pecorino Romano Cheese, grated (or Parmesan)
½ cup fresh Parsley, chopped
Oil for Frying along with 2 cloves Garlic & ½ cup sliced Onions
SAUCE/GRAVY:
3 Tbsp Olive Oil
½ cup Yellow Onion, chopped
2 Garlic Cloves, minced
2 qts Tomato Puree
1 tsp Salt
½ tsp Black Pepper
¼ cup fresh Basil Leaves
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
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Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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How to Make ITALIAN MEATBALLS Like an Italian
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My Italian meatballs recipe is just like a giant hug from Nonna. A mixture of quality veal and pork mince combined with the perfect amount of fresh parsley and cheese (a tonne of both!) as well as moist artisan bread will create the most delicious Italian meatballs you have ever tasted, period. This recipe uses my Nonna’s soffrito (blended my way) which adds the sweetest aroma and flavour hit you can imagine. Try my recipe for your next Meatballs night and compare them to yours…I bet they will quickly become your families new favourite (don’t worry you can pass the recipe as your own – what’s important, is you pass it on to your family to share too!).
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to the Most Famous Italian Meatballs
1:18 Ingredients for Italian Meatballs
2:23 Tomato Sauce for the Meatballs
4:44 How to make the Italian Meatballs
6:55 How to shape the meatballs
7:25 How to cook the Italian meatballs
8:14 Cook the meatballs in the tomato sauce
9:31 The Juicy & Moist Meatball Test
11:30 Time to Eat the Italian Meatballs, E ora si Mangia
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Homemade Meatballs - Fast and Easy Recipe
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Joshua Weissman's Spaghetti And Meatballs Recipe: Italian Chef's Reaction
@JoshuaWeissman made Spaghetti with Meatballs, you know I don't like the version with giant meatballs, as they do in America, I make the Italian version with super tiny meatballs as my Nonna taught me.
Despite this, I love Joshua and his channel, and I must say that this recipe looks super, he also added extra sauce ????
???? Follow this link to watch my Spaghetti and Meatballs video recipe:
#spaghettimeatballs #reaction #joshuaweissman
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????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).