Sadly, this is Alexis.

I can't speak too loud in here.

Welcome back to the meatball.

Siri's.

Yes.

This episode is gonna be all about Italian meatballs.

Come.

Thanks.

That s very good against sell you.

This is Alex.

So right now I am in New York City.

I am in Brooklyn and I just ate at Frankie's.

457 Why spin, Tina?

Why this restaurant Specifically?

Well, they have one of the city's very best classic Italian meatballs.

Time out.

Magazine floor, less meat bulls, Grub Street.

Those meat boards are still the envy of all the Italian Grandma's in the neighborhood.

Seriously, they are by far the best meatballs I've ever had in a restaurant and possibly in my life.

And they even have their recipe available online.

I needed a model to build my own Italian meatballs.

I really want first to cook these Italian meatballs.

My except I feel like it's the only way for me to truly understand what it takes.

And the structure and everything I know for sure is going to sound cocky.

But there was something when I tasted the meatballs.

They were like there was this.

It's probably nothing.

So let's just get to cool Kitchen and then I'll start cooking them.

Okay, that's the spot.

Hey, how are you?

Thanks for having me Whatever you want.

Yes, basically, that space is called 368 It's a collaboration space that was started by Casey Neistat.

So since I'm in New York and I don't have access to my own studio, I asked them if I could borrow theirs because they have an amazing one.

They said yes.

So this is the place where I will be cooking this week.

You have got a recipe that is written by the owners off Frankie's Valentino ground beef sandwich.

Bread comes pickle cheese of the eggs of garlic, and I've got past Lee, and you just need to combine all things together, make boat, roast them and then simmer them in tomato sauce.

I'm gonna stick to following inside the letter and then we'll see.

Keep warm.

Favorite good health.

Cook temps bread.

Pull from temperature.

Oi 3 25 That's great.

And then stuff Why are you so sensitive?

Panicking While these beauties are baking in the oven, I just want to address something you might have on your mind.

Why am I doing Italian meatballs in New York City and not in Italy?

Nothing.

Neighbors.

Well, this is the adaptation off an Italian recipe call for Petty.

It was brought in by Italian immigrants, and they basically adapted to what they found into new foods available.

Which basically means that the best place to learn how to make Italian meatballs is the U.

S.

How do you deal with this, huh?

All right, the meatballs already.

Let's get them out.

Some of them in tomato sauce for 15 minutes.

Nothing more.

Right?

I reckon.

The meatballs already.

It's time to plate.

I don't have a taste.

Yes, just go for it.

Okay.

Yes.

Looks good already.

Nice one.

What aboutthe.

So I just ate the meat boat I made festival.

I would say that mine Where?

That softer than the one I had in the restaurant mind.

We're also big, looser in terms of shape.

These factors might be connected with one another.

Let me explain.

When you add more bread crumbs to a meatball based, you decrease the moisture.

But also you increase the structure, which means that it's gonna be filming, and I feel like that's the thing I experience frankly.

So, yes, they're softer than the one I had at the restaurant.

But no, I don't think we reach the juiciness that I had in mind.

I can do better.

The thing is, I'm just gonna need a bit of time to process this.

That's usually how we improve my recipe.

I just go out, have a B blend, can't wake up in the morning and boom recipe that I made yesterday was great.

And yet I can't say I'm fully satisfied.

The experience that I had a Frankie's flushed those meat birds right here just confirmed what I had at the back of my head.

Basically, they were lacking juices.

This is a bacon again cheese, and this is a cup of coffee.

What you're talking about?

Well, New York accent.

When workers on think it's time that we address this juicy situation, Theo Brown that I use its 18 to 20 lean, too fat ratio, which is something that I think you guys will be able to solve as well.

If I want to be in Paris, I would go for a 70 to 30 ratio that equals pleasure.

So all things taken into account, I had to be creative.

Instead of soaking bread in water, I'm gonna soak it in milk, first of what?

It has more fat.

And second, it has more protein.

So it's gonna help with Moshe.

Brutal with browning Second wagon.

Make a fat injection in the form off ricotta cheese.

When I went and see these guys meet bookshop, I got a nice cheesy trick from ricotta.

Cheese is an interesting one because offers a lot of moisture on also gives a really, really supple texture to the end of your meatball.

Almost like a spongy quality and last and this big brilliant might be surprising.

Zucchini.

The flesh of zucchini is a good moisture retainer.

I got this trick for my grandma.

She used to make amazingly bold self and so juicy without being too fat.

It's a good one.

Let's get to it.

I love what it works.

Superb boom.

Get on the mail and it's not only our fash.

I can see the juices pumping out.

Oh, well, So tender.

So most.

And yet they haven't smelled in the stars.

I know I'm biased.

I know I made the recipe.

So So you do whatever you want, believe me on a But I'm telling you, these are more juicy.

I think I can die in peace.

Now get another one.

Maybe maybe there's no baby.

I know I need another one.

So I've got one.

Fact is, basically the thing that is gonna make your meat bowl juice second, just because you use loads of meat and less fellows doesn't mean the meatball is gonna get better.

Three.

If you off the cook, these beautiful, mean boards, they're not gonna be beautiful in the more that they're just gonna be trying off.

Don't solve the meatballs in the source.

The juices are leaking now, just getting to be more flavor from from the tomato.

And they're getting that umami.

Umami.

Mami blows Mommy, bruise a little bones.

Once it's in the oven, there's no going back.

It's like a point of no return if you want, So just pick like about the size of a meatball and roast that in a pan just to see if, in terms of seasoning in terms of juices, you are right Now I have a very clear picture in terms of flavors in terms of process on Italian meatball, which means that I can probably move on to the next one.

There plenty meatballs in this world.

Meatballs in this world wars in this world, right?

I am now at the apple.

I am Gate F 51.

I feel like we barely scratched the surface of mid boats and I'm ready to vote on another journey, willing to learn from another iconic meatball.

Yes, we are going to Sweden's with Schmidt ball.

It's a thing it's happening about study.