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The Meatball Has Landed | 2 Italian Dinner Recipes - Everyone should know how to make meatballs! Join Paula as she makes Italian meatballs and a fantastic garlic bread recipe. Positively Paula, Season 2, Episode 11.
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00:00 Intro
0:32 Paula’s Never-Miss Meatballs Recipe: https://www.positivelypaula.tv/s02ep11
12:37 Easy Garlic and Thyme Toast Recipe: https://www.positivelypaula.tv/s02ep11
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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0:20
- Well, hey, friends. Welcome into our kitchen.
0:24
I hope that you saw where this pretty little girl
0:27
was in the kitchen with me, we did it a few months back.
0:29
This is Jenna Kinard.
0:32
So I thought today that I would invite Jenna back
0:36
to come into the kitchen with me,
0:38
because I wanted to share with her my meatball recipe.
0:42
You know meatballs, always they fascinated me.
0:46
- Mm-hmm.
0:47
- And I Kept trying to make them good,
0:49
and I just really could never make them
0:52
like what it was in my head.
0:55
You know, every meatball I'd ever had,
0:57
you fried them in the pan,
0:58
or did them in the oven.
0:59
- Right, right. That's how I've always done them.
1:01
- Yeah, and then they get that real hard crust.
1:02
- Mm-hmm.
1:03
- I didn't like that hard crust.
1:05
I wanted a succulent, juicy meatball.
1:08
So one day I got in here in the kitchen, and I said,
1:11
I'm not quitting until I've come up with what I think the
1:16
perfect meatball is. Well, I think I did it, Jenna.
1:19
And people that I feed it to, they really, really like it.
1:23
So let me tell y'all how I did it.
1:27
I fixed me a big pot of beef stock.
1:32
And I did by using just the cartons of beef stock,
1:37
or sometimes I'll use--
1:39
this is a wet base that you can find in the grocery store.
1:44
It's in the soup section of the grocery store.
1:48
And I'll use this to make me up a real--
1:52
You know I want that stock real, real rich.
1:56
Because I'm gonna boil our meatballs--
2:00
- Really?
2:01
- Yes, I'm going to boil them in that beef stock.
2:04
- I'm so excited. - And then,
2:06
I'm gonna put them over in our marinara.
2:09
And they're gonna be succulent and light and tender.
2:13
I hope! I hope! - I cannot wait to try these.
2:16
- So let's see where we get started.
2:19
I think I'm gonna start with some ends and pieces
2:25
of some bacon that I bought. - Yeah.
2:28
- Look, I'm just gonna pull it out.
2:31
Y'all, about...
2:34
About six years ago,
2:38
I had the pleasure of meeting a man
2:43
by the name of Frankie Pellegrino.
2:49
Frank was an actor-- - Mm-hmm.
2:53
And he was one of the owners-- co-owners of Rao's in New York.
2:58
Have you ever heard of Rao's? - I haven't.
3:00
- So Frank was kind enough to come down
3:04
and show me the way he made his marinara.
3:08
And I'm telling-- he didn't do the meatballs.
3:11
He just did the marinara, and it was out of this world.
3:15
He starts his marinara now by using a fat back.
3:21
- Okay. Oh my goodness.
3:22
- And that's why it's so delicious.
3:25
So I'm gonna take these ends and pieces of this bacon,
3:30
and I'm just gonna brown that off.
3:33
So, Jenna, you want to hear something crazy?
3:37
- Yes, tell me.
3:38
- You know I'm bad about putting things
3:40
in my drawers around here-- - Uh-huh.
3:42
- You know how I'll usually only go so deep,
3:44
I'll just work off the top.
3:46
Well, when I was looking for a pot to make our sauce in,
3:49
I found this beautiful pot, and it's from Italy!
3:54
- Oh, wow! - And look.
3:57
Ruffoni, I guess it is, but look on this side.
4:01
Look right here.
4:03
- Paula and Michael!
4:04
- Somebody gave it to us as a wedding gift!
4:06
- Are you just now seeing that for the first time?
4:08
- Yes!
4:09
- Wow! That is amazing!
4:11
- I don't know where my head stays sometimes!
4:15
You know, you get so busy that you just...
4:19
sometimes almost don't pay attention.
4:22
- Well, that is so special. What a surprise!
4:24
- I know, and I love it.
4:26
And look at the beautiful lid. - It's gorgeous.
4:29
- Yeah, it's got the gold.
4:31
It's beautiful.
4:33
So doesn't that bacon smell good?
4:35
- It smells so good. - Smells good, doesn't it, Gus?
4:37
- Oh my gosh. - Yes, it smells good.
4:39
- He's ready for a little piece to fall on the ground there.
4:43
- All right, so while that's browning,
4:45
I'm gonna chop me up some onion.
4:50
- Okay.
4:52
- So I'm gonna put these onions in there.
4:55
Here's the sad part.
4:58
I think about Frank so often,
5:01
because that was a very special day he made that sauce for me.
5:05
It just blew me away.
5:07
And I found out that he has recently passed away.
5:11
- Oh. - So this show is certainly
5:14
in memory of Frankie Pellegrino.
5:19
- Well, cheers to Frankie. - Yes, yes.
5:24
He knew how to make a marinara.
5:26
So let's take a quick break, and I'm gonna just kind of
5:30
straighten up right here and then we'll be right back,
5:31
and I'll show you I put these meatballs together,
5:35
so y'all make sure you come right back!
5:40
I so hope y'all are enjoying the show.
5:43
And if you do.
5:44
Be sure to click like, subscribe and
5:47
notification bell so you'll never miss a video.
5:51
And we'll be right back after the break.
5:58
- You got some garlic in there.
5:59
- Yeah, I add some garlic in there.
6:01
We're gonna just chop that little sucker right on up.
6:03
All right, y'all, I'm getting ready
6:05
to put together our meatballs.
6:12
And you know, your meatballs, they're pretty basic.
6:16
I've probably never made the same meatball twice.
6:22
But I always do use three different kinds of meat
6:27
for my meatballs.
6:28
I've got an Italian sausage.
6:31
- Love it.
6:32
- I've got ground beef.
6:34
And I've got ground turkey.
6:36
So in the bowl that goes.
6:44
And now I'm gonna put just some Italian seasoning.
6:50
Like I said, these are very basic.
6:55
Kind of the standard things that people put in it.
7:00
And I'm gonna put some garlic powder.
7:04
And I just don't measure this, y'all, I kind of just do it.
7:08
Let's see.
7:10
All right, before I go any further, our--
7:13
[groans] [both laugh]
7:15
- Need some help?
7:16
- Oh, there.
7:17
- Do you need another one?
7:18
- Please.
7:21
- You know, Paula, I think it's so amazing
7:23
how someone's legacy can just live on.
7:26
And it's so tragic and devastating to lose someone
7:29
we love, but-- - I know it.
7:31
- How incredible is this that we get to use this sauce
7:34
with your meatballs? - I know it!
7:36
- I think it's beautiful.
7:37
- Forever. - Mm-hmm.
7:39
- And I'm not one to use prepared products.
7:41
- Yeah. - You know, it's just not
7:43
my thing, but this is good.
7:45
- When you find something that good, you just stick with it.
7:47
- That's right! You just stick with it.
7:49
All right, so let's see.
7:52
Why don't you, since you're sitting there,
7:55
why don't you grate my parm for me?
7:57
- Oh, absolutely.
7:59
- And I'm gonna put two eggs in here.
8:01
- Okay.
8:04
- And...
8:08
I love using, um--
8:10
- Panko? Is that what you're using there?
8:12
- Panko! Yes, I love using Panko!
8:14
Now, you can use fresh breadcrumbs,
8:15
do them up in your food processor.
8:19
Saltines! Sometimes I'll use saltine crackers.
8:22
Sometimes I'll use oatmeal. I'll put oatmeal in it.
8:25
- Oh, yeah.
8:27
- Like when I make a meatloaf, I'll use oatmeal,
8:29
because it puffs up and makes things lighter.
8:32
So I'm gonna use--
8:35
about that much breadcrumbs.
8:37
That was probably-- maybe a cup and a half.
8:41
And I'm gonna add a little milk.
8:47
I think I am gonna put a little bit of oatmeal in it.
8:53
- What do you think about that cheese?
8:55
- Ooh, thank you. That's perfect.
8:57
- You're so welcome!
8:58
- So that goes right in here.
9:00
- Look at that.
9:02
- And I can't forget my salt and pepper, can I?
9:07
- The basics, there.
9:10
- Okeydoke, so-- - Oh, yeah.
9:13
- Best tools God gave us. - That's right.
9:15
- Are going in the bowl!
9:17
- You know I put my hands in everything.
9:20
I just can't help myself.
9:21
I never go for the whisk or the spoon, I just dig in!
9:23
- I know! Just get in there and touch your food,
9:28
and massage it, and love it! - You gotta love on it!
9:31
- You gotta love on it. Here we go.
9:35
I like, you know, for presentation--
9:38
- Mm-hmm. - I just like to serve it
9:39
in bowls with one big ball in the center.
9:41
- That wow factor. Mm-hmm. - Yes, yes. So--
9:45
- I love it. So you're just gonna drop it on in there?
9:47
- I'm just gonna drop them right in there.
9:49
- Okay. Look at that.
9:51
- And I'll let them cook for about...ten minutes.
9:56
- Okay.
9:57
You know, it's so wonderful whenever you get to do
10:00
what you love surrounded by people that you love.
10:03
And I'm just so grateful for my team, we're like a family.
10:08
- Oh, absolutely.
10:09
You know, I always described it, Jenna,
10:12
as when 5:00 came
10:14
and we opened those restaurant doors--
10:17
- Yeah.
10:18
- It's like we went to battle together.
10:20
- Yeah, that's right. - We went to war.
10:21
- That's right.
10:23
And it has its moments, we all have our moments,
10:26
but at the end of the night, we come together--
10:28
- Come back together, yes.
10:30
- It's just amazing.
10:32
- Pat everyone on the back and say,
10:33
well, we survived another night.
10:35
- That's right. [laughs]
10:38
- Well, I'm glad to hear, Jenna,
10:40
that everything's going well.
10:42
- Oh, thank you, Paula.
10:43
- You know, if that restaurant business was easy,
10:45
everybody'd be doing it. - That's right.
10:47
It takes someone a little crazy, though.
10:49
- It does! You have to be a little crazy!
10:52
- Just a little kooky.
10:54
- Well, let's go see what our sponsors have to say.
10:59
While I'm rolling the rest of these balls
11:01
and getting them in the stock
11:03
and we'll be right back.
11:04
I want y'all to be here for the tasting.
11:11
I hope y'all are enjoying the show
11:13
and I want to hear from you.
11:15
Tell me what recipes or videos you'd like to see me
11:17
make by just leaving a short comment below.
11:21
Now, let's get back to the show, y'all.
11:28
- Yeah.
11:30
Mm-hmm! - Mmm!
11:33
- Yes, ma'am.
11:36
Doesn't that look good?
11:39
- Oh my goodness.
11:41
- Mmm.
11:42
- Oh, they look perfect.
11:44
- And look how quick you can have this done.
11:47
- Yeah, you whipped that up in no time.
11:49
- I love to simmer mine for like, you know,
11:53
20 or 30 minutes.
11:55
You just want those meatballs to marinate in the marinara.
12:01
One of my little grandsons is over here playing.
12:05
So he will love having Ginny's meatballs for dinner tonight.
12:12
Now, while y'all were gone, and we were on break,
12:15
I added to my sauce a couple of bay leaves,
12:20
some fresh thyme,
12:22
a little sprig of fresh rosemary,
12:25
more garlic powder, and more Italian seasoning.
12:29
And that's it!
12:31
It's just that easy. - It's so simple.
12:33
- And now we gotta whip up some bread for this sauce.
12:36
- You can't have meatballs without bread, honey.
12:38
- You can't! But this is such an easy trick, Paula.
12:42
- What I did was I just-- - Now what's in there?
12:43
I see some fresh thyme. - There's some fresh thyme
12:46
in there, a little olive oil, and the butter.
12:49
Just cook that on a low simmer for a couple minutes,
12:52
really release all of that flavor from the thyme.
12:54
- Uh-huh, I smell it, kind of.
12:55
- Yeah, and we're just gonna brush that onto our butter.
12:58
- Okay. - Or onto our bread. I'm sorry.
13:00
- That's all right. I like putting butter on butter.
13:02
- Butter on butter. You can't go wrong, can you?
13:05
And we're gonna toss it in the oven,
13:07
just for a couple minutes while you finish up
13:10
your delicious sauce. - And this is just like
13:12
that Texas style bread. - Almost like Texas toast.
13:15
Yeah. - Right?
13:17
So I am going to just do a little bit of salt
13:21
And pepper on this. - Yes, yes.
13:24
- Yes. You know, Jenna,
13:28
I would rather have good bread than dessert.
13:30
- Oh, yeah. - I really had--
13:34
You know, to me, when you go into a restaurant,
13:36
the first thing they set on your table is bread.
13:41
- And I think that must be for a reason.
13:43
- Yeah! And it's got to be good!
13:45
- Yes. - You know, if that bread's
13:47
not good that they set on your table,
13:48
then... makes you kind of leery.
13:51
- Mm-hmm. It does, doesn't it?
13:52
- Of what the rest of the meal--
13:54
Now, honey, if you don't crack that broiler,
13:56
- Oh, it's gonna get real hot in there.
13:57
- Oh, gosh, you're gonna have burnt toast.
14:00
- We don't want that. - No.
14:02
- So I'm gonna watch this,
14:03
and I'm just gonna rotate it out in a minute
14:05
and get it all even. - Okay.
14:08
- And then I'm gonna show you another little trick.
14:11
- Okay.
14:13
- Something real easy. I can see that butter
14:15
just starting to kind of-- - Yeah.
14:17
- Oh, look at that, Paula!
14:19
- Looks delicious! - Nice and golden brown.
14:21
- Yes. - So here's what
14:23
we're gonna do. - I'm gonna turn that oven off
14:26
if you're done with it. - Thank you so much.
14:29
I just took some garlic cloves, I took them out of their skin.
14:32
Just gonna brush that on the-- - Yeah. Yes.
14:35
- And it's--This garlic is just gonna
14:38
melt like butter... - Uh-huh.
14:41
- Onto this toast.
14:44
- That's gonna be so good to dunk them in that sauce.
14:48
- Oh, I cannot wait to taste it.
14:49
- I'm gonna drop the pasta, Jenna.
14:51
- Okay.
14:52
- And this is that refrigerated pasta, y'all,
14:56
so it literally takes like two minutes to cook.
15:01
But you can use the box or the refrigerator.
15:04
And I've got my water boiling,
15:09
and it's had salt added to it. - Mm-hmm.
15:12
You know, I think it's worth it,
15:14
just getting it all ready to go.
15:16
That's one of the hardest problems
15:18
I have in the kitchen is waiting for the pasta to cook.
15:21
- All right, so we got a couple minutes on that, Jenna,
15:24
so why don't you stick that back in the oven?
15:26
I've cut it off... - Sounds good.
15:27
- And let it stay hot, and when we come back,
15:30
we're gonna put our plate together.
15:32
And I'm gonna be wishing that y'all were right here.
15:35
[giggling]
15:42
I so hope y'all are enjoying the show.
15:45
And if you do.
15:47
Be sure to click like, subscribe and
15:50
notification bell so you'll never miss a video.
15:54
And we'll be right back after the break.
16:03
- Whoa.
16:05
- That is the way to my heart right there
16:07
in that bowl! - [laughing]
16:10
And we haven't even gotten to the good part yet.
16:12
- I know it!
16:14
- How can you go wrong with butter and pasta?
16:16
- Mm. All right, we're just gonna nestle him--
16:19
- Oh my gosh. - Right down in there.
16:22
- I wish you guys could smell this.
16:24
- [laughing]
16:26
- It is unbelievable! - I know.
16:31
Clean up our plate.
16:33
- I'm just gonna go ahead and brush this bread...
16:37
- Okay. - With a little more of our
16:38
special mixture here.
16:40
- Okay.
16:43
Here's one.
16:45
- Look at that.
16:46
[upbeat music]
16:49
- And a rough...
16:52
kind of brown pepper.
16:55
- Oh, that looks so good.
16:57
- And we'll need spoons and a fork, baby!
16:59
- Here we go. Right here.
17:02
There you are. - Thank you.
17:04
- Thank you!
17:06
We can't forget our bread. - Jenna--oh, no!
17:08
- Mm-mm.
17:09
♪ ♪
17:12
I am so excited right now. - If they are not good,
17:15
I'm gonna cry.
17:18
- There's no way that they won't be.
17:20
Oh, look at that. Paula, that is so...succulent,
17:24
- It is. - I can see the cheese
17:26
pulling in there. - Oh my gosh. Yes.
17:30
- Here goes. Cheers.
17:33
- Bon appétit, y'all.
17:35
[bright music]
17:39
[laughing]
17:45
I recall doing that to you one day
17:47
when you made that... peanut butter and jealous.
17:51
- I returned the favor! - [laughing]
17:53
- Paula, this is the best meatball I've ever had!
17:56
- Listen, I love a good smack.
17:58
You know, if you're a cook,
18:00
there is nothing-- nothing that makes you happier
18:05
than to feed somebody's soul along with their belly.
18:09
- Let me tell you something--
18:11
- You know, to know that they like it--
18:12
- You let me tell you,
18:14
this meatball is doing something to me.
18:17
I'm not sure quite what,
18:18
but this is the best meatball I've ever had.
18:21
- Thank you. - Are you sure you don't have
18:23
some Italian blood in you? - Not a drop.
18:25
- I don't know.
18:26
I don't know about you, you wild woman.
18:30
[bright music]
18:33
♪ ♪
18:37
- For us to be so apart in age,
18:41
I feel like that you and I...
18:46
share a lot when it comes to the kitchen.
18:48
- You know what? - The way we feel,
18:50
our passion, our love, and love for other people.
18:53
- I feel the same way, and let me tell you, that means so much
18:56
coming from you. Oh my goodness.
18:59
- Mm.
19:00
- Mm.
19:02
Mm, come on. - Mm!
19:05
Oh, Jenna. - Yeah.
19:08
Look.
19:10
Don't forget your vegetable. - Oh!
19:14
- Keeping it healthy! - Uh-huh!
19:16
Eat your parsley! - Ha ha ha!
19:19
Paula, I will never not cook my meatballs like this
19:25
from here on out.
19:26
- Well, thank you. It makes all the difference in the world,
19:29
doesn't it? - It really does.
19:30
- It didn't take me but 68 years to figure that out.
19:33
- Well, it's perfect.
19:35
And thank God that we have you to spread along this recipe.
19:39
Y'all have to try it,
19:41
because it does make a world's difference.
19:43
- Just all the difference in the world.
19:45
- It's so succulent, and you don't get that hard--
19:49
You know... - Uh-uh.
19:51
- Now look at that. You see that meatball, y'all?
19:54
- It's beautiful.
19:56
- I so wish you all were here to taste it.
19:58
- I do too.
20:01
Mm!
20:03
- Now you see it, now you don't!
20:05
[laughter]
20:08
- Mm. - Mm.
20:10
- Paula, thank you so much. - The bread's perfect with it,
20:13
Jenna. - You know, it really--
20:15
You can really taste the oil from that garlic--
20:19
both: And the thyme. - Mm-hmm.
20:21
- Well, listen, if you're not fortunate enough to get to
20:24
Rao's in New York,
20:26
you can do this at home, and you can do it so easily,
20:29
so I hope y'all will try it, and Jenna, thanks so much
20:33
for coming back and visiting me in the kitchen.
20:35
I just love having you here.
20:37
Like I said, I feel like such a connection to you...
20:40
- You're so sweet, Paula. - In this kitchen, so...
20:44
We'll see y'all next time.
20:45
- We'll see y'all next time.
20:47
- [giggling] - Ohh!
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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