Origins of Meatballs | History

Evolution and history of the meatball & my special secret to the most tender meatballs everytime

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who’s the genius Behind These juicy tender balls of flavor we call meatballs how do they evolve into one of the most iconic dishes of all time we’re going to uncover the history of meatballs and I’m going to share with you my secret recipe which make the most tender and delicious meatballs every single time that make every Nona in the universe proud let’s Dive [Music] In so it’s hard to pinpoint the very first meatball ever made there was likely a neanderthal who rolled minced meat into a ball that will never get the credit here she deserves but the earliest recorded traces of Meatballs they back to 700 BC Persia there they were known as Kaa the word is derived from the Persian verb to grind or to pound signifying the preparation of ground meat these meatballs were crafted by Rolling ground lamb into substantial orange sized balls and the secret to their succulent flavor lay in their glaze which was carefully crafted with ingredients like egg yolk and saffron the concept of Kaa likely originated out of necessity and practicality making meatballs allowed people to utilize chopped or ground meat efficiently by combining the ground meat with other ingredients such as spices herbs and flavorful glazes they could enhance the taste of the meat and create a satisfying and substantial meal as the Persians engaged in trade with neighboring regions the concept of Kaa became a prized culinary Innovation inspiring new recipes and tantalizing taste buds along the way and eventually it spread to land such as Greece North Africa and Spain in Greece they became known as keedes flavorful bite-sized morsels these Greek meatballs often feature a combination of beef and lamb seasoned with mediteran herbs and spices served in a Peter bread or accompanied by the legendary saiki sauce all offering a tantalizing Taste of Greece in North Africa particularly countries like Morocco and Tunisia they subbed out the O and Kaa with an e and called their version cfta these meols Were a Rich aromatic creation made with ground meat and the blend of North African spices and Seasonings which include cumin coriander cinnamon K pepper and more kefta became a centerpiece in dishes like famous Moroccan Tajin which features kefta cooked in a zesty homemade shakshuka like tomato sauce with eggs poached directly inside the sauce another Regional favorite was the delicious Tunisian kefta sandwich each attestment to the Region’s culinary Ingenuity in Spain the influence of cofa gave rise to albondigas typically small succulent meatballs cooked in a savory tomato sauce albondigas are enjoyed in various Spanish regions often served as Tapas which is similar to an app or Odes before a meal similarly albondigas are also a beloved comfort food in Mexico made with their Twist of herbs and spices I’ve never had a meall taco but these look lit as the Roman Empire expanded it absorbed culinary influences from various regions including Greece and the Middle East the Romans embraced meols and documented their versions in some of the earliest known cookbooks one such cookbook is Aus believed to have been compiled in the fourth or fifth century by Marcus gavius apicius it includes several meatball recipes featuring diverse ingredients from cuddle fish to chicken these ancient texts provide us with the valuable insights into the early history of Meatballs showing how they were adapted and expanded upon by different cultures as they spread across regions and through time now venturing to the east side we explore the Intriguing Journey Of Meatballs of Asia in Asia meatballs took on their own distinctive forms reflecting the rich and diverse culinary traditions of the continent from China to Japan and across southeast Asia meatballs became a beloved dish each with its own Regional twists and flavor profiles Chinese meatballs often known as wanie are typically smaller in size and perfect for dipping they’re often deep fried creating a delightful crispy exterior that pairs beautifully with the rich and savory flavors of pork meat these meatballs are frequently served with a vinegar-based sweet and sour sauce perfectly complimenting the fatty goodness of the meatball and inspired by their Chinese neighbors Japanese meatballs known as niku Dango are typically made with a combination of ground pork and beef mixed with ingredients such as minced onions breadcrumbs and various seasonings Japanese meatballs are typically enjoyed in various ways such as in soups served on skus as street food or even as part of Bento which are box lunches look how cute they are I had done Kus and gushers in my Bento they were lit too but they are usually accompanied by dipping sauce which may include a mixture of ketchup and wasure sauce creating a unique Fusion of flavors that’s become a Japanese favorite in Southeast Asia particularly in Indonesia and Vietnam mea’s gained popular as a convenient and protein Rich street food in Indonesia you’ll find Bao which are Indonesian meatballs crafted from a mixture of ground beef and tapioca flour often enjoyed in a flavorful beef broth accompanied by noodles and vegetables if you really want to go to flavor town boxo can be paired with a side of chili sauce meanwhile in Vietnam beef meatballs known as Boven make their appearance they frequently Grace noodle soups like sorry I’m going to need help with this one KU or bua where they add a delightful meaty touch to the overall culinary experience but we can’t talk about meatballs and not include the infamous Swedish meatballs known as kou in Sweden the origins of Swedish meatballs can be traced back to the 18th century they became widely popular during the reign of King Charles I 12 of Sweden who spent some time in the Ottoman Empire and was introduced to the spiced and seasoned meatballs there inspired by these flavors he brought the concept back to Sweden where it evolved into the Beloved dish we know today these meatballs are typically small than their Italian American counterparts and often served with a rich and savory brown gravy creamy mashed potatoes and ligan Berry Jam which adds a sweet and tart contrast the Savory meatballs these meatballs have also found International Fame thanks in part to a certain maze AKA furniture store that offers them in their cafeterias worldwide and we fast forward to today meatballs are celebrated in various ways and at events around the world here are some few notable meatball related events and festivals we have the Feast of San janaro in New York an annual Italian American Festival held in little Italy featuring a meatball eating contest you have professional eaters and local enthusiasts competing to see who can eat the most meatballs here’s a little sneak peek in Sweden there’s a tradition of celebrating Swedish meatball day on August 23rd it’s a day for sedes to enjoy traditional meatballs served with ligan Berry sauce and creamy mashed potatoes people often gather with friends and family to savor this classic Swedish comfort food in some regions of Italy there are meatball festivals that celebrate the local variations of of Meatballs these festivals often feature live music food vendors and competitions for the best meatball recipe and it was in 2017 the world’s largest meatball was made in South Carolina setting the Guinness World Record and weighing a massive 1700 lb and taking a year of planning mainly on how to cook this Beast most of the meatball went to local programs to feed the hungry so it went towards a good cause imagine sitting there waiting for a meal and someone pulls up with a baby elephant size meatball but now we bring the flavors of the past into your very own kitchen I’m going to share with you my OG italian-based Nona approved recipe for crafting the most tender succulent meatballs every time which you can make from start to finish in just 1 hour first we’re going to grab a bowl and add in half of the ricotta cheese about half a pound season with salt and pepper now I like to add a bit of tomato sauce of maricot which is just tomatoes and salt and a splash of cream which gives it extra moisture and fat you can use some cfir or milk if that’s what you have give it all a good mix then add an egg and grade some Parmesan Rano mix it up again and set to the side now to prepare the meat I’ll season 2 lbs of medium ground beef with salt and pepper add a splash of orchester sauce I Crush in a clove of garlic and I Crush in my shallot I don’t want chunks of veggies in my meatballs this is one of the secrets to tenderness otherwise they steam the beef from the inside Crush in everything then add some Cho parsley now combine together with the rotta this is secret number two gently rake in the ricotta mix into the meat mixture with your fork you don’t want to overwork it by squeezing everything in like a brute once you rake the cheese in start adding some breadcrumbs if it feels too wet just add more then form it into meatballs about the size of 10 inin heat up a touch of ghee in a pan sear the meatballs on each side until caramelized or until you blow up use add in some finely chopped shallot garlic and some hot pepper which really lifts it to another level then pour in your tomato sauce which again is just strained tomatoes and salt you can use a can of San Marano Tomatoes here too and for a burst of freshness toss in some basil leaves now place these Beauties into the oven for about 30 minutes at 375 after that bring them out and add the remaining recot in the sauce cuz more cheese is never a Bad Thing cook for another 15 minutes at which point we can start boiling our water for the pasta now once they’ve sort of cooled down we’re going to try them and rate them from 1 to [Music] [Applause] 10 I’m going to rate these 9.5 out of 10 as promised they are super tender the secret to Tender meatballs is in the fat the fatter your meat the fat from the Cream ricot Egg parmesan and gently raking them into the meat will ensure these meatballs are always soft and you don’t want to have large veggies in them like chunks of carrots or onion as this will steam the beef from the inside making them tough but the heat from the pepper intensifies the flavor in the sauce and partially adds a nice burst of freshness in the meatball truly easy to make I definitely recommend you try it you will be known as the king or queen of meatballs and Nona will be impressed forever in conclusion the history of Meatballs is a Journey Through Time blending with the flavors and traditions of the regions it encountered from the Kaa of Persia to the iconic Swedish meatballs meatballs have become a global sensation and will like continue to evolve in the future as always guys thank you for watching please leave me a comment I love reading them and make sure you subscribe and hit the Bell so you never miss another video so thank you again and I’ll see you guys [Music] soon