Cooking Date
Added 2024-05-21 18:26:34 +0000 UTCThis is what we call an authentic Italian recipe [you'll notice the measurements]
1 part ground pork
2 parts ground chuck [NOT ground beef]
1-2 eggs
some whole milk
a bunch of parmesan
breadcrumbs [tbd]
a bunch of [dried] parsley
salt [& pepper]
Step 1 - throw it all [except the breadcrumbs] in a bowl and mix a bit [with your hands]
Step 2 - add breadcrumbs & mix until you get the "right" texture. It should feel packed like a snowball. If it's too dry add more milk. If it's too wet, more breadcrumbs. Too much of both, and you've passed the quality threshold. Not enough of either, and it's not going to be too moist. If you overwork it, it won't be light. If you underwork it, it will have the wrong consistency. They should be small. Think golf ball - not tennis ball.
Step 3 - brown in [olive] oil. Use 2 spoons to manipulate [not tongs].
Step 4 - drain meatballs thoroughly [on paper towels]. They should feel light when you pick them up. This can take around 30-45 minutes sometimes
Step 5 - submerge in sauce for 4-6 hrs on low heat. Refrigerate [submerged] overnight.
Step 6 - Try to learn from your mistakes and do it all again
Step 7- repeat steps 1 through 6 for about two years
Step 8- you did it. now you can make the best food ever. congratulations.
Comments
Food and fucking sounds so intimate coming from you, drRapture. I’m somehow fed, starved and tingly from this audio. I-well, 14:10 “look back at me” felt like an attack to my system [in the best way]. When your voice starts commanding, I come fully to my senses. Another phenomenal collaboration. Carrie the script is amazing!
Ria
2024-05-23 01:37:29 +0000 UTClol shaky cheese, I hope you didn’t kill him
siesta_maven
2024-05-22 15:21:48 +0000 UTCFresh parmesan or shaky cheese? Seasoned breadcrumbs or plain? I need to know what to add to the grocery list or if I have it already? And when you say a lot of Parmesan, we talking measure with your heart, a couple handfuls? Cause these’ll end up being some cheesy meatballs (like the cheeseburger meatloaf I make on special occasions for the hubs, it’s his favorite). I was raised by a Wisconsinite, we love cheese in my house. Thank you for sharing your recipe, Doc!
Analise
2024-05-22 13:04:07 +0000 UTCFor new patients who want to connect on IG—I’m @jaymzangel, Carrie is @carriereadsromance, everyone else drop yours below so we can expand the Clinic’s IG wing 💜
jaymzangel
2024-05-22 11:22:59 +0000 UTCI am still hungry for meatballs hours after listening to this! Thank you Doc for this incredible performance of our Carrie’s amazing script!
jaymzangel
2024-05-22 11:20:31 +0000 UTCThank you!! Omg I can smell it. I will be attempting this recipe. I love how you left the or…. 🤣
Delicada19🫀
2024-05-22 11:19:07 +0000 UTCOur sweet boi…🥹🥹
Bama Angi
2024-05-22 09:50:31 +0000 UTCHeeeey Beautiful ones! Doc, I lobby for a “Favorite Family Recipes” thread. (Please talk about your thick [wooden spoon] in the thread. ANYWAY! CORNBREAD!! You really need a video of me making it. 1. You gotta use a cast iron skillet. Not one of those pans with the individual corn pone places. Not a muffin tin. A CAST IRON skillet. Preferably one that belonged to your mom or Aunt Verma. It needs to be a little greasy feeling. That bitch better be seasoned. 2. Put a very fatty piece or two of bacon in it and place it in the oven. Turn the oven onto 450 and let the skillet heat as the oven is preheating. 3. Self rising buttermilk corn meal. Preferably White Lily. I don’t measure. I use the blue bowl and just know how much it is. MAYBE a cup and 3/4? 4. Add one large egg. 5. Add whole buttermilk. I don’t measure. When you mix it all, it should be slightly less “thick” than cake batter. 6. When your oven signals that it has preheated, take out pan and remove bacon. There will be *some* grease in the pan. You want to add approx 1/4 cup of vegetable oil and make sure all of the bottom of the pan has been coated. Pour hot oil into cornbread mix and stir well, mixing oil in. Pour into skillet. It should *sizzle*. 7. Put pan in oven and cook about 20 minutes. You’ll smell it. When you look you should be able to tell that the bottom is brown, with the top being lighter. Cut and shove some butter in and have a mouth-gasm. It should be crispy-ish on the brown side and sooooft on the inside. If you add sugar anywhere you have not made cornbread, you have made cake. Is best with greens and pot liquor or purple hull peas or speckled butter beans or pole beans or soup or……
Bama Angi
2024-05-22 09:48:18 +0000 UTCBravo doc and Carrie for another great collab! 🤌🏾 Also, I love this community and the recipe sharing ☺️ *furiously takes notes*
Angel
2024-05-22 08:50:25 +0000 UTCEating [meatballs] on mic! 😱You’ve made real progress Doc. 👏🏻😂
Catherine
2024-05-22 07:19:36 +0000 UTCYes! Also put in a request with you in mind. 😊
Catherine
2024-05-22 07:14:49 +0000 UTCI HATE the dishes. Let's do it! 🍝
Lina
2024-05-22 07:09:06 +0000 UTCSo I fa serious can’t do any of the things y’all are whatever-ing about. I have never in life contemplated making meatballs. But listen, LISTEN LINDA, I can eat the fuck outta some food and I am terrific at cleaning up the kitchen. So like… labor swap? I’m also charming and witty?
QQMegs
2024-05-22 06:52:19 +0000 UTCI request a red sauce recipe next please 🙏🏻
heynicebuns
2024-05-22 05:59:05 +0000 UTCI’m making these this weekend. I bet they freeze beautifully.
The Lady Is A Tramp
2024-05-22 04:44:07 +0000 UTCYou want me to cook? 👸🏻
Maeve
2024-05-22 04:23:56 +0000 UTC
