Welcome to another video recap, where I share tips, and secret recipes so YOU can become a chef from home! Guys let me tell you, I’ve working on my meatball for SO long, and I have finally found the juiciest recipe yet. This week I collaborated with chef Joe Isidori of Arthur & Sons to create the BEST meatballs.

Let’s get to it!

<Michelin Chef Makes Meatballs as Last Meal👨‍🍳>

Video Link: https://www.instagram.com/reel/C38YkIMRBcB/

Chef Joe Isidori is a third generation of award winning Italian chefs & restauranteurs. He has a Michelin star and other impressive accolades under his belt so he knows a thing about cooking. His grandmother served famous celebrities like The Beatles and Mohammed Ali. His father, Arthur Jr, was also an award winning chef and Joe’s best friend (Joe’s restaurant, Arthur & Sons, was inspired by his family’s traditions and culinary lineage). No wonder chef Joe grew up with a passion for cooking.

Today we’re going to learn from him how to make the best meatballs. This recipe, one of four of the most famous signature dishes by chef Joe, took him years to perfect, and we get it for free. Let’s dig in!

<Recipe>

Ingredients:

2 lbs. Ground beef

1 lbs. Pork King Sweet Italian Sausage

1 cup Italian Bread crumbs

3 Eggs, whole

4 oz Pecorino Romano cheese, grated

3 Tbsp Parsley

10 oz Polly-O Old Fashioned Ricotta

1 tsp Oregano

1 tsp Salt

3 Tbsp Roasted garlic, chopped

Aged Provolone Piccante, grated

Directions:

1. To a mixing bowl add ground beef, sausage, bread crumbs, eggs, pecorino, parsley, oregano, salt, and garlic. DO NOT forget the secret ingredient, RICOTTA. Ricotta cheese makes the meatball so much creamier and delicious. Mix until uniform.

   

2. When the ingredients are well incorporated, but not overworked, roll them into the size of preference.

3. Into 350 degrees Fahrenheit fryer, for 4-5 minutes until the meatball is slightly crispy on the outside. If you do not have a fryer at home(as most of us don’t 😂), sear the meatballs until nice and brown in the pot before putting in the braising liquid(tomato sauce).

   

4. Place the meatballs into tomato sauce of your choice. Make sure the meatballs are just submerged.

   

5. Braise the meatballs in the oven at 350 for 3-4 hours until the meatballs are nice and brown. If you do not own an oven, use the stove to let the pot simmer for about 2-3 hours until the sauce has thickened nicely.

   

6. Add the meatballs to sandwich bread of your choice, and grate a generous amount of provolone piccante on to the meatballs. Enjoy!

   

That is it for this recap! Thanks for reading till the end. If you liked this email, please share it with your friends! Please reply to this email if you have any questions, comments, and suggestions regarding my work.

-Sincerely, DANNY KIM.