stem and allow those flavors to infuse into the olive oil you want to add some heat just throw a little chili flake in there once the garlic starts to brown add the pureed tomato the sauce is sufficiently thick right now which is usually good for pasta but i need to cook meatballs in it so i'm going to add some water to thin it out and to compensate for the evaporation that's going to happen while i cook the meatballs so that when the meatballs are done cooking the sauce is properly thickened so we're just going to let this simmer while we make the meatballs now to learn all about beef beef cuts you get all sorts of recipes visit beef that's what's for dinner dot com the link's gonna be down in the description but today i'm using NUMBER_TOKEN NUMBER_TOKEN ground chuck eighty percent lean meat twenty percent fat whenever we talk about a burger or meatball kind of thing going on meatloaf we want to talk about fat content so you'll often see NUMBER_TOKEN to NUMBER_TOKEN lean to fat ratio but for my taste that just doesn't cut it i know it's there for dietary reasons it just doesn't bring the flavor or the moisture so always look out for NUMBER_TOKEN NUMBER_TOKEN or find an online butcher that are widely available today you should be able to get some delivered straight to your door now if you followed my meatball recipes i have a particular way of making them and it evolved over time and today i'm going to show you a little bit of that evolution so what i'm doing in a big bowl in goes my meat i have one bowl with the meat one bowl with the slurp and the slurry is just a mixture of all the ingredients that i can then combine evenly and then distribute into the meat lately i've been cracking the eggs though separate from the slurry and directly into the meat so that the meat gets coated in the egg so that there's like a maximum binding power from the egg with meatballs for me you have the meat and then you have everything else and the idea is to get everything incorporated into the meat without working it too hard so i got a pound of meat and i'm gonna crack two eggs directly into the meat with a little bit of salt and then i want to gently incorporate the egg into the meat sort of using my fingertips a little bit you don't want to overwork the meat at this point so that's ready i'm going to set that off to the side while i make my slurry mixture chop some parsley i don't want the parsley super duper fine but i also don't want it too coarse either so you get like uh two to three tablespoons two and a half tablespoons of diced parsley half cup of some bread crumbs half a cup pecorino romano not parmesan pecorino you need the salt in this i'm gonna take about a quarter cup of the tomato sauce we have cooking some grated garlic two or three cloves and here's the major difference usually i add milk but i'm going to switch it out with ragota instead and then the regatta just slightly changes the textures of the meatballs makes it a little bit more succulent and tender and beautiful so i'm gonna go with a
START_SPONSOR_TOKEN now to learn all about beef beef cuts you get all sorts of recipes visit beef that's what's for dinner dot com the link's gonna be down in the description END_SPONSOR_TOKEN