Food
Ina Garten’s Roasted Italian Meatballs | Barefoot Contessa | Food Network
Ina makes her delicious sirloin, pork and veal meatballs and serves them over a creamy parmesan polenta!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Italian Meatballs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 10 servings (30 to 32 meatballs)
Ingredients
1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao’s
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
Creamy Parmesan Polenta:
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Directions
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
Creamy Parmesan Polenta:
Yield: 6 servings
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
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#InaGarten #BarefootContessa #FoodNetwork #RoastedItalianMeatballs
Ina Garten’s Roasted Italian Meatballs | Barefoot Contessa | Food Network
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Kardea Brown puts a Southern spin on this classic baked mac and cheese with an egg custard, evaporated milk, heavy cream and plenty of sharp cheddar. #KardeaBrown #DeliciousMissBrown #FoodNetwork #MacAndCheese
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grandma’s Old-Fashioned Baked Mac ‘N’ Cheese
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 50 min (includes cooling time)
Active: 30 min
Yield: 12 servings
Ingredients
1/2 cup (1 stick) unsalted butter, melted, plus more for the baking dish
1 pound elbow macaroni
1 teaspoon kosher salt, plus more for the pasta water
Two 12-ounce cans evaporated milk
1 3/4 cups heavy cream
6 large eggs
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
Three 8-ounce blocks extra-sharp Cheddar, shredded
One 8-ounce block sharp Cheddar, cut into 1/2-inch cubes
Nonstick cooking spray, for the foil
Directions
Preheat the oven to 350 degrees F. Grease the inside of a 9-by-13-inch baking dish with butter.
Cook the macaroni to al dente according to the package directions in boiling salted water. Drain the pasta and return to the pasta pot or pour into the prepared baking dish. Add the butter and stir until combined.
Whisk together the evaporated milk, heavy cream, eggs, garlic powder, salt and pepper in a large bowl; add to the macaroni. Set aside 1 cup shredded extra-sharp Cheddar for the top. Stir in the remaining shredded cheese and cubed cheese. Sprinkle the reserved shredded cheese evenly over the top.
Cover the dish with aluminum foil (coat the underside with nonstick cooking spray). Bake until the pasta is bubbly, about 40 minutes. Uncover and bake until the cheese is browned, 15 minutes longer. Remove from the oven and let stand 15 minutes before serving.
Cook’s Note: Brown the macaroni under the broiler for 5 minutes if needed.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Kardea Brown’s OLD-FASHIONED Baked Mac ‘N’ Cheese 🧀 Delicious Miss Brown | Food Network
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Hit the road with Guy Fieri and discover some of the best bites from Season 13 of Diners, Drive-Ins and Dives, stopping at spots like Tomahawk Restaurant, Lito’s Mexican Food, John’s of 12th Street, Norton’s Pastrami & Deli and more.
#FoodNetwork #DDD
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The Best of #DDD Season 13 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Take a tasty tour through Appalachia! Guy Fieri checks out some of the region’s favorite local spots serving up big flavors and classic comfort food, from chili burgers and loaded hot dogs to ropa vieja arepas, spaghetti and meatballs and more.
#FoodNetwork #GuyFieri #Appalachia
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Beacon Drive-In – https://www.beacondrivein.com
Harold’s – https://haroldsrestaurant.com
Foothills Grange – https://foothillslocalmeats.com
Huli Sue’s – https://www.hulisuesbbq.com
Little Chango – https://www.littlechango.com
Pizza Palace – https://www.visitpizzapalace.com
Hillbilly Hot Dogs – https://www.hillbillyhotdogs.com
Central City Cafe – https://visithuntingtonwv.org/company/central-city-cafe-2
Nadine’s – https://www.nadinesbar.com
Dor-Stop – https://www.thedorstoprestaurant.com
Big Jim’s – http://www.bigjimsrestaurant.com
Kelly O’s – https://www.kellyos.com
Pineville Tavern – https://pinevilletavern.com
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Top #DDD Videos in Appalachia with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Chef Tony Nguyen and Chef Leia Gaccione go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on zucchini while Food Network’s Scott Conant and Chef Laura Vitale judge the first round. Tony dishes up zucchini noodles with shrimp, egg and green curry, while Leia fires back with zucchini tostadas paired with a zucchini-mint yogurt. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Watch more #BeatBobbyFlay ▶ https://foodtv.com/4xcCEKO
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Can Bobby Win the Rematch? 🥒🔥 Beat Bobby Flay: Full Episode Recap | S15 E9 | Food Network
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Guy Fieri stops by 10th Avenue Burrito Company in Belmar, NJ, to try their pork mole platter, featuring tender pork in a rich, flavorful mole sauce.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit 10th Ave Burrito Co.: https://tenthaveburrito.com
Follow them: https://www.facebook.com/10thAveBurritoCo
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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@-protected-7524
December 11, 2023 at 5:33 am
How can you say Italian when adding egg, traditional they don't use eggs at all. People are so easily fooled these days, they all think in the last 30/20 years eggs being normal in meatballs, while traditionally they were never used. no1 fault rly, as recipes gets passed from mother to children, but somewhere it went wrong, eggs should never be used in meatballs, as that's not the original a century back., dig people, food today is more poison then good, go back a 100 years and see how it went, you`ll be surprised how crazy we cook today
@mattieice2988
December 11, 2023 at 5:33 am
Ina You are Hired yummos
@TheXtrini2dbonex
December 11, 2023 at 5:33 am
Ina be like “I smell meatballs” 😅
@joemccarthy4532
December 11, 2023 at 5:33 am
GOOD recipe my ITALIAN wife says ,but she says ADD MORE GARLIC
@ToddSloanIAAN
December 11, 2023 at 5:33 am
I don't think she watches that nasty dude that goes to restaurants that causes lots and lots of Chaos and hurts their feelings so he can be a big shot causing their embarrassment cuz his Mentor knew how thick he was and had to drill things into him. This smooth chef we're watching has a similar speech pattern with short comments.
@frescazzz7536
December 11, 2023 at 5:33 am
I love how Ina says tomato
@kellyszymanski978
December 11, 2023 at 5:33 am
Can you please give a substitute for wine?
@wackjob7
December 11, 2023 at 5:33 am
I'm so triggered you have sweaters over your shirts. It screams for George Carlin to rip you a new one.
@DaveOriginallyfromBrooklyn
December 11, 2023 at 5:33 am
No basill or oregano?
@JLPerryTV
December 11, 2023 at 5:33 am
You don’t need wine for meatballs
@meremokoraka3606
December 11, 2023 at 5:33 am
This is my favourite meatball recipe, full of beautiful flavour. I made them a day ahead and easy to put together dinner. My friends just loved them. Thanks Ina
@michaelmcclure9350
December 11, 2023 at 5:33 am
Serving sauce from a jar to guests. Lame
@5aull3xxx
December 11, 2023 at 5:33 am
You can drink the rest
@markcombrinck-hertz3649
December 11, 2023 at 5:33 am
hi mark
@markcombrinck-hertz3649
December 11, 2023 at 5:33 am
hi mark
@markcombrinck-hertz3649
December 11, 2023 at 5:33 am
hi mark
@markcombrinck-hertz3649
December 11, 2023 at 5:33 am
hi mark
@bobz9598
December 11, 2023 at 5:33 am
Jeffery looks how you doing
@jeffbartholomew1152
December 11, 2023 at 5:33 am
When polenta was served, I almost fell out of my chair. I love mashed potatoes with marinara dishes and could totally relate.
@Ohwell987
December 11, 2023 at 5:33 am
my childhood
@maryellenboudria1172
December 11, 2023 at 5:33 am
Ina…if you replace the water with milk, you will be very surprised with the difference! The meatballs will be so soft and the marinara is absorbed by the meatball. Try it!
@daviddye6558
December 11, 2023 at 5:33 am
"Puddle of polenta" hahaha
@getstarlinginfo
December 11, 2023 at 5:33 am
Love you Ina!
@mukbangsareawesome6335
December 11, 2023 at 5:33 am
I made her meatloaf a few years ago. It was delicious!
@AntheaNairhappyA
December 11, 2023 at 5:33 am
SUPERB Indeed!!👍💯💐
@laurenklatman6918
December 11, 2023 at 5:33 am
I have made these a lot!! I use ground beef and spicy sausage! Yummy 🤤 excellent for meatball subs ♥️ thanks Ina
@indahjosiane685
December 11, 2023 at 5:33 am
I promise to testify Dr Mezie, whom sent me a herbs medication cure for Herpes 2 in October 2020 I'm a happy person and free from Herpes 2 because of this great God sent Doctor. You can as well talk to him on your health related issues.
@lorenzo8495
December 11, 2023 at 5:33 am
I grew up eating that! 😅
@anniemimo3209
December 11, 2023 at 5:33 am
My favorite Barefoot Contessa, Ina Garten I love 💕 his recipes wonderful husband Jeffery.
@stevelogan5475
December 11, 2023 at 5:33 am
Ma'am, this is a very nice recipe, in place of polenta, here in Kentucky we would use popcorn grits, rare to find in many places except here, then pour on the meatballs/sauce. Also minus the polenta/grits, I make meatball hoagies on hoagie buns, I cut the meatballs in half & place flat side down with the sauce on the bun so the meatballs don't shoot out, lol, fontina cheese on top & broil, delicious
@ladymoongoddess
December 11, 2023 at 5:33 am
I've always roasted my meatballs, hungry kids aren't trying to wait on you frying meatballs in batches! 😄
@djnoneofyourbusiness525
December 11, 2023 at 5:33 am
They look a little dry.. Frying them is better, because you let them simmer in the sauce, and the flavors cook together.
@paultaylor3517
December 11, 2023 at 5:33 am
like it check beef 1/2 chicken 1/2 pork stuff mix adds a egg butter salt 1/2 stick meat ball dry cheese 1/2 cup nice med size pan like your good cook change it thank you tips on cook
@aalshmrani4882
December 11, 2023 at 5:33 am
this is called in Arabic daoud basha
@Bloombaby99
December 11, 2023 at 5:33 am
I always wondered what Barbara looked like.
@VillageFoodFactoryAsia
December 11, 2023 at 5:33 am
Wow very nice video and very good job look delicious 👍
@natalieharris8602
December 11, 2023 at 5:33 am
Meatball subs too!!
@nikhilcruz
December 11, 2023 at 5:33 am
So does Barefoot still make new episodes?
@rudevalve
December 11, 2023 at 5:33 am
Certified Gold!!!!!
@tobehonest7541
December 11, 2023 at 5:33 am
Do rich people get their meat in orange color paper!
interesting
@tobehonest7541
December 11, 2023 at 5:33 am
Jeffery be hitting that WAP !