Vue en accéléré de la cuisson de boulettes de viande

Static overhead shot in a pro kitchen. Mise-en-place ramekins - salt, pepper, gremolata - tip into ground beef; time-lapse kneading turns mottled meat silky. Scale blinks "400 g," then the mix is pressed into a palm-sized bowl shape. A chef spoons in a heap of shredded mozzarella, tamps it tight, folds the walls up, and spin-seals the seam. The sphere rolls through a shower of chopped parsley, then drops into a carbon-steel skillet where butter foams brown. Quick quarter-turn crisps each side; a ladle of tomato fonduta splashes, steams, reduces. Final slow-down: the chef bisects the meatball; molten strands of mozzarella stretch and glisten before the frame holds for one clean loop.