How To Make The Best Italian Meatballs – Bobby's Kitchen Basics


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  1. Sorry Bobby, I am confused. Other tube said coconut oil has a higher smoke point…so there's conflicting opinions of the claim. Is there any way we can test them side by side once and for all, ๐Ÿ˜…? Love your postings on Tubes. Thanks.

  2. Great Video. All your tips and advice are spot on. Nothing is worse than watching and learning a recipe video with bad tips. Some people just want to make videos. You have done your homework over the years and it shows.

  3. Hello fro Western Australia. I could eat meatballs all day. My mom and nonna used to make meatballs like this, but they used bread crumbs and a few eggs. Milk was in short supply which is why the use of eggs. Thank you for the informative video.

  4. I always put the meat mixture on a cutting board, press it gently into an oblong about an inch and a half high, cut it into squares the size that you want the meatballs to be, then shape. This way theyโ€™re all the same size and you donโ€™t have to keep digging into the mixture.

  5. Good video I might make spaghetti tonight only thing is when you cut the meatballs and half it looked like it had too much breading too much bread crumbs inside and not enough beef, other than that everything is awesome!!!

  6. YASSSSS these look amazing. I love your videos but I wasnโ€™t sure if Iโ€™d see you using bread in your recipe. THANK YOU for using real bread soaked in milk. Iโ€™ll be making these tomorrow! ๐Ÿ˜

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