0:00
- Y'all, Michael came home the other day
0:03
and he stays on his phone a lot looking
0:06
especially if he's having to sit on a gas ship
0:10
he just has to sit there and make sure it's safe.
0:17
So I guess that's when he kind of surfs and looks at stuff
0:21
and he came home the other night and he said,
0:23
"Paula, I found something on the website,
0:26
on this website that looked so good
0:32
and I think this is how you do it."
0:36
So I said, well, that sounds perfect.
0:40
St. Patrick's Day is coming up
0:42
and that would just be a perfect finger food
0:46
for St. Patrick's Day.
0:48
So he started telling me how to do it and I said,
0:52
okay, I think I got that, Michael.
0:55
I don't think I'll have any problem doing that.
1:00
So I was telling Theresa that I wanted to try to make that
1:06
for one of our videos
1:09
and so she went on the web and she found the actual recipe.
1:17
So this is gonna kinda be like a little meatball sub,
1:24
So I am using frozen meatballs, Italian meatballs.
1:33
In this recipe that Theresa looked up, it,
1:39
excuse me, I'm trying to talk and think at the same time,
1:46
they make up their own marinara sauce so,
1:50
but this is one of those recipes that you can do
1:52
so dadgum quick by taking these shortcuts
1:56
like using the frozen meatball.
2:03
Granted, my homemade would be better
2:05
but this is just so, so easy so,
2:10
and I'm using a jarred Rao's marinara sauce.
2:15
I think their marinara sauce is so good.
2:17
Actually, this is the what, which on am I using?
2:21
Yeah, I'm using their marinara
2:22
and they have all different flavors.
2:27
So I'm just gonna cook these.
2:30
I think these are already cooked.
2:34
It said perfectly cooked Italian meatballs so,
2:38
but anyway, I'm gonna put them in this marinara sauce
2:42
and let 'em be drinking that up
2:44
and because these are found in your frozen food department
2:50
at your grocery store.
2:53
I'm gonna leave these attached I think
2:57
and I'm just gonna come in here
3:03
and cut a hole out of these wonderfully sweet rolls.
3:16
Perfect hole, perfect hole.
3:20
So I'm sure y'all don't wanna see me stand up here
3:22
and cut all these things so we can take a break
3:27
while all this is going on.
3:32
I didn't have any dried parsley.
3:36
So we do have some beautiful parsley that was growing
3:44
out in our herb pot that Sissy gave us.
3:47
That's a beautiful pot, isn't it, Eddie?
3:51
- Okay, so there's a little bit of parsley
3:55
and I've always told y'all
3:57
that a recipe is strictly a starting point
4:06
and so I'm gonna do something, do I have,
4:10
I don't have it off, do I?
4:12
I'm gonna add just one little something
4:16
because I can and I like it.
4:22
I like it a lot because this reminds me of my lasagna
4:29
and to me, my secret ingredient in lasagna, one of 'em,
4:39
So I'm just gonna cut a little cube
4:51
and tuck this in underneath the meatballs.
5:03
It doesn't have to be much, just a little, just a little
5:08
to give it that little kick that I like so much.
5:11
Uh oh, wait, y'all, I'm missing a very, very important step.
5:16
I'm getting excited and then getting ahead of myself.
5:25
that we have to brush these with garlic butter.
5:36
So I've got like a half a stick of butter
5:39
and a half a teaspoon of garlic powder.
5:44
I'll get you later, top.
5:51
And in goes our parsley.
6:02
That's a great start, isn't it,
6:05
with these little delicious sweet rolls.
6:08
All right, so I'm just gonna butter inside and out
6:14
and you wanna make sure you get the inside
6:17
because that butter is gonna give it a crust in there
6:21
and it's gonna serve as a barrier to that juicy meatball.
6:28
So this is gonna go in the oven about 10 minutes
6:33
just to get a nice crust on it.
6:47
Okay, 350 in the oven, about 10 minutes.
6:55
It's a great start, y'all.
6:58
I told y'all I was doing something a little different
7:00
because one of the secret ingredients in my lasagna
7:04
is some cream cheese in it.
7:07
So I thought this just screams
7:11
for a little bite of cream cheese in the bottom.
7:14
Okay, so we're gonna try this again.
7:20
Just kinda press it down in that hole.
7:23
So we're gonna mix a little hot water with this.
7:33
Not much, just a little bit.
7:38
So it'll kinda run all over,
7:50
I don't know if you can see that, Eddie,
7:53
but I brought it back to like a marinara consistency
8:01
so each meatball is gonna get a little more marinara on it.
8:11
When I lived downtown,
8:14
I lived in a little pre-Civil War little,
8:18
it was like a little dollhouse and I loved it
8:24
and we sat right there on Abercorn Street
8:28
and so I would have folks come over for breakfast
8:35
and then watch, thank ya, I was gonna say, I'm shy here.
8:40
We ain't got equal justice going on.
8:42
- [Theresa] I'm used to you running out of cheese.
8:49
But we used to have the best time
8:52
and everybody just ate and drank and laughed
8:56
and we were the first street on the parade route,
9:01
route, however you pronounce it and we just had so much fun.
9:08
That was back in the good old days
9:12
where I had 16 and 18 hour days, work days,
9:18
but I took off for that day.
9:21
Okay, y'all, about 10 minutes
9:22
or until the mozzarella is nice and melted and creamy.
9:32
- Do you remember the other day you were trying to describe
9:36
a recipe that you saw on the web page?
9:40
- [Michael] Yeah. - All right, well, looka here.
9:44
I've been working on giving people ideas
9:46
for appetizers for St. Patrick's Day.
9:50
- [Michael] Gosh, I like that.
9:51
- Do you think that's close?
9:54
- [Michael] That's pretty close, yeah.
9:58
- [Michael] Matter of fact, it looks better than what I saw.
10:00
- [Paula] Oh, it does?
10:02
- You gonna try it? - Yes, I'm gonna try it.
10:09
Listen, this is like the cinnamon rolls.
10:13
I always want the center of the cinnamon rolls
10:17
and this is the same way.
10:18
See that with all that cheese?
10:19
- [Michael] Uh huh. - That's the one I want
10:21
but I'm not getting it.
10:31
So tell me what you think.
10:32
I added a secret ingredient that I love in my Italian dishes
10:43
and bear in mind- - They're delicious.
10:44
- [Paula] Good and bear in mind,
10:46
that's not one of my homemade meatballs.
10:49
- It doesn't matter, it's delicious.
10:57
- And it was quick too.
11:05
- [Michael] Delicious, isn't it?
11:07
- So you keep surfing the web.
11:09
- [Michael] I found another one.
11:11
- [Theresa] Oh, did you?
11:12
- Oh, you did? - [Theresa] Send it to us.
11:13
- [Michael] Yeah. - Look.
11:14
I see some cream cheese right there
11:16
that I'm fixing to bite into.
11:29
So Michael, you just keep surfing that web, okay?
11:32
- [Michael] Yeah, I found another one.
11:34
- You did and I'll sure try to recreate it for you.
11:39
So like I said, I'm wanting to help people.
11:47
St. Patrick's is so huge here.
11:49
It's the second largest celebration in the United States,
11:51
second only to New York
11:54
and it's definitely a religious holiday
12:02
but sometimes people don't come for that I don't think.
12:12
But hopefully this will help you out
12:16
when you need a good quick appetizer 'cause it's delicious.
12:18
Thank you, Michael. - [Michael] Mhm, delish.
12:21
- Love and Best Dishes, y'all.
12:29
Hey, y'all, it's Paula Deen.
12:31
Now, if you enjoyed this video, be sure to like it
12:35
and click the subscribe button as well as the notification
12:38
and bail to be alerted when I post a video.
12:42
Love and Best Dishes Y'all.
