How To Make Restaurant Quality Spaghetti And Meatballs

[@thatdudecancook]

Title Chain ⬇

[@AmeagleWard]

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[@Green_Tea_Coffee]

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[@TLhikan]

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[@xXFallout2]

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[@yojanselcuevas9829]

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[@thatdudecancook]

Love you guys! Enjoy the recipe and HAPPY COOKING!

[@lizsharp382]

Haven't made it, but I Love You ❤️

[@lauriebennett6257]

What about the link for the rosemary salt, please? I've wanted that for a while now... Thx.

[@Green_Tea_Coffee]

Just do a search for "dude" and "rosemary salt" and it'll come right up.

[@sarchlalaith8836]

Hey man, when guga did chk parm he said he was told don't cook the tomatoes and it's better, it's there anything to that or is it bs?

[@avelino34]

@@lauriebennett6257 It's in the Master in the Making E-Book(page 6), kzbin.info/www/bejne/j4bEc6xqZ66Vrposi=rs_RyuGz66FU3Xer and kzbin.info/www/bejne/p6XahGyXnbONrrssi=wjhkLX3hn1wN-bNS

[@ryleyt3752]

"I did that sucky noodle thing and it shot right in my eye." That BLOWs. Hazards of the JOB, my friend.

[@macross5000]

I see what you did there.

[@phi1688]

I there see did what you

[@matthewmorgan1715]

Spaghetti and Meatballs is my family's favorite Sunday dinner. I've been making more or less the same recipe for almost 10 years. Yesterday I followed your instructions and oh brother was it worth it. The meatballs were a lot more dynamic and I would usually add ricotta but I think the combo of the fresh bread w/ milk and the mirepoix made them more moist and less dense. The sauce technique also helped level me up a bit. Thanks so much for making your videos.

[@jdemille79]

As an Italian who does not eat wheat anymore (yes, I know!) I have found that using some ricotta in place of the bread / breadcrumbs works phenomenally well.

[@danalley6376]

How much?

[@VoodooViking]

Also potatoes actually do pretty well also. I know it’s def different, but not bad. Also fried strips of squash does really good too.

[@didi012578]

​@danalley6376 Obviously, the same amount as you would breadcrumbs.

[@GeorgeDoughty-m8e]

What do make pasta from?

[@cdub42]

When Chef John does that tomato crushing stage, he says in no uncertain terms that you should do it with you hands, then says something like "sure you could do it another way, but then you wouldn't feel what I'm feeling, and I want you to feel what I'm feeling!". So great, and a testament to Sonny that he hits the same mark! Great video, I'll try the recipe sometime soon :)

[@Sniperboy5551]

Any cook who doesn’t like to get their hands dirty isn’t a real cook!

[@brettdyson8838]

When I read your comment I made sure to use Chef John’s voice inflections. 😉

[@Donuts_random_stuff]

11:53 we have no other choice, I live in a house with my mom and 3 siblings. When my mom cooks spaghetti she doesn’t cook like 1 or 2 portions per person, she cooks enough spaghetti that we can eat as much as we want and even more for 2-3 days, that doesn’t fit in a pan to cook the spaghetti and sauce, she has a pot of spaghetti and then a HUGE pot of sauce And it’s the best spaghetti I’ve ever eaten (and I’ve eaten A LOT of spaghetti)

[@jbones7552]

I miss when my dad would do the same thing. His was so good that us kids had no problem eating it multiple times a day until it would sadly run out. Make sure to cherish those times!

[@Donuts_random_stuff]

@@jbones7552 I do, I moved from Belgium to Bulgaria but the 21st of this month I’m 18 and I’m going back to Belgium again together with my older sister to go for our driving license but I’m gonna stay there for at least 1 and a half to 2 years because I’m also going for arborist. I’ll be 2500 km away from my mom and 2 other siblings and I’m gonna miss them. I’m gonna have to start cooking for myself then but I’m an absolute disaster in the kitchen lol 😂

[@nikip9161]

Very relatable. My Ma's sauce was beefy, well seasoned, and worthy of filling the plate/bowl to the brim... Lots of parm shake. Simpler times. 😊✌️🍝❤

[@Sniperboy5551]

@Donuts_random_stuff Chef Jean-Pierre’s YT channel taught me how to cook in college, the man is an amazing teacher. If you’re as bad as you think you are, watching his channel will turn you into a Michelin star chef!

[@LindseyLouWho]

OMG Sonny.... I've been in therapy for 8+ years straight (blame my mom, don't most of us?), anyway, one of her most remembered reminders is: "You are in the ocean, you are being tossed by the waves, you have to learn to surf the waves around you, best you can, to keep that head above water." It's the same no matter what you are doing, you gotta bob, and dip with the waves, as they travel up and down, that's LIFE, man. It's been one of the most helpful things my therapist ever told me and you are straight up equating it to cooking and I LOVE that. It's so true. You just gotta bob with the waves, dude.

[@thatdudecancook]

Thanks for sharing and yes it’s so true lol!

[@MrAlwaysRight]

When I'm poopin I flush and let my dudu ride the waves and I call it black beard.

[@ChargeQM]

BetterHelp sells your data and places the responsibility on you to ensure the person they assign to "help" you is properly licensed. I'm disappointed that this channel is still shilling for them.

[@cdub42]

@@ChargeQM source?

[@fkcoolers2669]

@@cdub42 Hmm noticing you never got a reply.

[@Charismafire]

Hand crushing tomatoes is on par with popping all the bubbles in a roll of bubble wrap!

[@tatg69]

Bubbles you can eat!!

[@MrRazielKOH]

Just tossed my meatballs in the oven for a nice Sunday family dinner. Thank you for this! Such a nice recipe. The smells filling the house... This is what I want my family to remember when they're grown up. Recommend when you taste test, throw just a little bit of your sauce in there with it - not on it, just on the side. Give yourself a preview. Soo good.

[@TehDeiddmage]

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[@rassicr]

Now I'm going to be mad if there's no Title text in the next video.

[@thatdudecancook]

it's actually amazing seeing as how we watch through each video several times before posting.

[@CallenIGuess]

​@@thatdudecancook The title for editing goes to you ⭐ Everyone makes mistakes, best when they're funny and harmless

[@glzach100]

I made a mistake at work recently. Garnished waffles with baking soda instead of powdered sugar. ( It was mislabelled) not very awesome day that was lol

[@Randomonity]

@@glzach100 lol at the place I worked at previously somebody filled all the tabletop sugar dispensers (for tea and coffee) with table salt by mistake, that was entertaining

[@frankbrowning328]

A small list of simple, high quality ingredients is what make the dish so good

[@TjW.]

The meatballs and sauce were incredible, my mom loved it on Mother's Day 👌

[@whoyawith9494]

Every time I watch one of your videos I revise my shopping list.

[@aaronwalcott513]

9:41 when people call for "bars" in their kitchens, they usually mean a place to dispense drinks. Sonny up here dispensing LYRICS!! Nicely done!

[@batchelorross1]

My recipe is very similar, like very similar. I sauté mushrooms to add to my meatball mix (with a healthy pinch of MSG), and I brown mine I’m a frying pan in olive oil instead of baking. Only other difference is that I throw a size able knob of butter into my tomato sauce to round things out for a Lux mouth feel. One of the greatest dishes. I watch every video and have for years now. Love your channel @thatdudecancook

[@miguelgaxiola8921]

I grow my own San maranzano here in California, I have a property with a mix of volcanic soil and I only fertilize with organic, a truly blessing.

[@jaynikk758]

Amazing 👏

[@robapple78]

I live on the central coast in Lompoc and am surrounded by fertile farm land, but unfortunately my house is in an incredibly sandy area and have to grow tomatoes in raised beds if I want them to turn out well. Where are you with this wonderful volcanic soil?

[@aaronbailey23]

San Marzano? Aren’t they protected by a European designation company?

[@miguelgaxiola8921]

@@aaronbailey23 they are, so my tomatoes could not be marketed as San marzano but they are from front authentic San Marzano seeds, so genetically they are San Mariano and the taste is as good as the store bought.

[@MrCunningham007]

Settle down

[@ehstaley]

Yet another fantastic video! I like how you give folks options in the event they don't have skills or the best ingredients. You just want folks to cook and I love that!

[@andrewnguyen9748]

Brother - long time subscriber/viewer of the channel. Thanks for all you share, I've learnt so much. I just showed my kids this video and they absolutely love the seargent Gilbert scene hahaha you made their day

[@MHow-qc3ns]

Scrapeey, scrapeey and mixeey, mixeey. Really? You're still a kid and it's refreshing. It's not weird. Keep it up. I like your recepies and how you describe what the ingredients look like when prepared. For a novice like me, it's a great help. BRAVO!

[@nfrchase1081]

Nice recipe, The only thing I would of added was some tomato paste to the onion and garlic before adding the crushed tomato’s

[@jamesbarbato2192]

Same and some red wine

[@randytaylor4766]

and and touch of sugar to kill the acidity... I know gasp!! lol @@jamesbarbato2192

[@ronj5714]

Been cooking 30+ years. Had an Italian neighbor from Italy tell me when I was young, over at her house cooking homemade sauce. She said, never forget to add 1-2 tsp sugar, & add large pinch of baking soda- kills the acid & stops heartburn & indigestion for many people. San Marzano tomatoes are key, & cook on low, cover, & cook longer for better flavor.. Come to find out, she was right. ❤

[@funnyside6]

I love that none of your pots and pans look like you just took them out of the box. Your recipes are always easy to follow and taste great!

[@mmarco96]

Just made this for a post-ski meal for the family! The sauce is so classic. A classic red sauce is unbeatable. This is an unbeatable sauce. Thanks dude!!

[@Emronia]

Les jokes in between the cookery are on point, I lol’d

[@shanajenson6643]

I have made many of your recipes. Not only are you knowledgeable but so entertaining. I died when you summoned the cream pillow in your ramen video. Also, I made rosemary salt and gave it to everyone I know for Christmas. Keep up the great videos. -Shana

[@michaelfoster4355]

So I made the meatballs. And I am damn sure glad I did. Those are the most amazing meatballs I've ever had in my life. Next I will make the sauce and put them together and probably be in a meatball coma for a while. When I come out of it, you'll hear from me. Thank you for this, Sonny

[@cconneely]

One of if not my favourite KZbin channels, you are a Master Chef.

[@jadebell8790]

San Marzano tomato’s and brass extruded pasta is a game changer .. I now know why the pasta is key in pasta recipes especially when using the San Marzano tomato and a better pasta that’s brass extruded.. when I changed those two ingredients it definitely elevated my pasta meals .. I won’t go back to store brand pastas that are not brass extruded.. it makes a big difference in the end results..

[@Desh727]

Pro tip. Cento San Marzano are pretty easy to find in any major grocery store and not only are they legit, they are pretty damn good.

[@johnrichards3666]

I've pretty much given up on making a sauce that I can stand eating but I will give this a shot. Ill probably try doing the meatballs, as well.

[@jbwjr54]

I am making this dish for Easter Dinner! It’s the Sicilian in me. I had to quadruple the recipe for the 10 family members. I’ll let you know how it comes out! This is definitely different from my family recipe. We use browned pork neck bones and and let it simmer most of the day, stirring regularly. Then I debone the meat mix back in the sauce and Mangia!

[@AliceRobinson-r1q]

Thanks to your channel, I never stop delighting my loved ones with new, interesting food)

[@CapAhag]

Dude I've made this recipe so many times in the last like 3 months. It's a HUGE hit. And I never even liked spaghetti before trying this recipe

[@jbDanno]

Your recipes are the best! Early in this video you mention sofrito, but wouldn't this combo you make be more of a mirepoix? Just curious and thank you for all you share 🙏

[@r_cab314]

The meat balls are amazing. I took the suggestion of using ricotta. I like a sweeter sauce so a little brown sugar was added. Delicious and the process was worth it.

[@hadmatter9240]

I usually make Marcella Hasan's sauce, but sometimes use a mirepoix instead of just onion, and it still turns out *magnifique!*

[@lefterakisconstantinou2799]

Just made this for my family and it was delicious! And yes I’m weird too! Hand crushing the tomatoes and mixing by hand makes it sooo much better!! 😂😂

[@gd5208]

I love your food! All of your recipes are so accessible- no gourmet skill required. Keep these great videos coming!

[@jeremygarcia7605]

You made me reconsider eating this dish, I use to hate it, now its on the menu at home at least 1 time per month! Thank you man! much love ✌🏻

[@nathanperrem6007]

I have cooked a lot of meatballs in my time, I cooked these today and they're the best by far! Try this recipe. I baked 2 trays of meatballs at 400 for more like 45 mins and did a low broil for 5 mins. I like more brown on top. Don't be afraid to go heavier on the herbs - I did loads of fresh rosemary, thyme, basil, sage and parsley. Bit more salt and red pepper flakes. 5/5

[@DanielJohnson-ec8rk]

Pan searing is the only way to properly cook and brown meatballs. Finished in the sauce until cooked through

[@yoursodumn]

Those meatballs were so tender and flavorful. Probably best I've ever made. Thanks!

[@matthewhutchman3050]

This is the best meatball I’ve ever made! Thank you!!!!

[@unforgivencaleb528]

The wonderful recipes and random humor are why I've become such a fan of this channel.

[@bagotoetags801]

Not only was that a fun video to watch and a great recipe but you're a funny guy; had me laughing. I'ma try that recipe for I'm always in search of tha perfect meatball. What I learned was not crumbs but milk soaked sourdough bread and mixing the spaghetti into the sauce. For years I kept the two in separate bowls so folks could add the sauce to their liking. Your way makes for a heartier saucier noodle. Great video!👍

[@santicomp]

I made this recipe (with rosemary salt) my brain is in another dimension 😮 the taste is next level. 🎉🎉🎉 100/10

[@SpencerToddBrown]

Always the best cooking videos! I have learned so much from your awesome videos! Thank you Thank you Thank you!!! 👍🏻

[@dylanstarr9061]

I always add some red wine vinegar and some paprika to red sauce. The paprika adds more fo a mouth feel thna a flavor, creaating this added warmth that tingles the mouth and sticks around after the sauce has gone down and the vinegar adds some body to yhe sauce that just makes it really distinct and its own thing.

[@Celtics-fj5le]

I love the point when as a cook, you pass the point of being able to master the flavors, and you build your passion from there. Excellent as always

[@coreykinard1783]

Thanks again for the amazing recipe! I made this for my family tonight alongside some homemade pasta, it was delicious!

[@jimf3932]

Dude, I badly needed a laugh today. You provided it. AND you've convinced me to make spaghetti and meatballs with a fresh sauce. Thank you!

[@edgardosantos4933]

Surfing with fingers in ground beef mixture is definitely therapy 👊👏👍

[@marygiesler1363]

I love your crazy videos!! Keep cooking!!

[@lexijones8019]

I use an ice cream scoop. It gets the exact amount and I don’t get my hands as dirty. I do 350 30 minutes 15 in sauce. So good. I’m going to try your mixture next.

[@WilliamCommand]

Dude, you are killing it in KZbin 🔥 background music is a great touch 👌🏼

[@WobblesWattles]

I wish I could figure out what the planting music is. It always makes me happy

[@HillsPatrolTD42]

"yeah we know" ... "I did that sucky noodle thing and it shot right in my eye" 😂🤣😂🤣 fucken cracked me up... Love ya work, both of you...

[@Rayman4505]

Just finished cooking this. Can’t wait to dig in

[@BernieG16]

Everything looked amazing! And I usually make my meatballs w/ out carrot so I’m a little apprehensive on adding it lol.

[@prccap]

Everytime one your videos comes on I love hearing the Karate Kid music come on!! I end up humming it for hours lol

[@MoneyMunday]

Realized I wasn't subscribed. You're at 1.99M right now! Early congrats on 2M cuz I know you'll get it!

[@colddash5598]

I think you meant a Mirepoix for your base veg….🤷‍♂️😊

[@StickyRice43]

I was just here to learn how to make good meatballs, then you slap me with some life advice I really needed to hear at 5:34 and I'm like damn, multiple nuggets of knowledge ♡ Thank you

[@Sq7Arno]

Looks amazing. Apricot jam sometimes works in tomato sauce dishes. A small amount. The flavor must be waay back in the line, and just a vague hint of sweetness. Like a 3rd of a teaspoon in something this size.

[@charlesparr1611]

I've used soaked and then ground up raisins to do the same thing. I've heard of a little old Italian granny being caught using small quantities of dried prunes as well, and it turned out to be their 'secret' that the whole extended family had been trying to get out of her for fifty years ;)

[@Sq7Arno]

@@charlesparr1611 "Being caught" you say 😂That's precious. Love it.

[@robapple78]

Almost 2AM and something about the milk going into the bread made my mouth water and now I need to get up and eat. Damn yous!!!

[@eggsinhell1532]

I can’t believe I once lived my life without this channel

[@jimmie69979]

I am doing it..I went on a buffalo hunt last fall and boy the meat and the burger is amazing. Free range wild Buffalo what a game changer.

[@mflambert]

I like watching this guys videos because I never get pissed off about what he does

[@Nothingnew2Me]

Love your channel & can’t wait to make this!

[@HorusBloodmoon]

Great work as always, brother! Keep up the epic recipes.

[@lelandwhitehead56]

Imagine this was your first episode of this channel. The hitting the fridge bit has evolved so much

[@gpr8695]

That looks so good !!! Off the the supermarket !!!

[@behringerm]

Please recommend smaller (2 oz) meatballs and do the same thing. Freeze the rest after frying, then freeze and pull out to reuse or make meatball subs or as an appetizer

[@Gerisheng]

12:40 point...oh lord that looks SO good. I always manage to screw up meatballs, but I'm going to give this a try and see if fate smiles upon me. Thanks dude!

[@Redcell6A]

Would you ever consider adding ground veal to the beef and pork?

[@CAASi-The-Artist]

“🤌🏻Somethig Italian!!!” 😂😂

[@chanamyriam2960]

perfect combo of wonderful…i am now a devotee ❤ (question: where might one purchase that gas fired cooking plate? … since moving here, there’s an electric stove and i no longer cook due to that funky thing…but, if i can get my hands on that fire you hold…i may just get my cook on once again) 😘

[@thatdudecancook]

there should be a link for it in the description

[@samcalderon5496]

Looks amazing! The Office or It’s Always Sunny with a home cooked gourmet meal is THE BEST!!!

[@shawnnoland7770]

You are just literal fun. Thank you so much.

[@RiHa_Games]

Finally a YT chef who appreciates the saltiness of the ocean 👏

[@nickspeck]

"Yeah, we know." 😂 This is almost exactly how I make my sauce except I usually never have fresh herbs aside from basil. Highly recommended. Given that this is a refinement of what I already do I'm sure it's amazing.

[@ShellyS2060]

Somewhere a Nona is smiling softly and lightning a candle for you❤ in a GOOD way...

[@timboraymon5302]

I was dutifully following along until you made the bread ball. I almost backed the video up to see where I missed the meat going in! You got me!

[@PorcupineTreeEOJ]

As the TITLE says this does look restaurant quality, nice recipe

[@iamnairn]

"Right now I'm surfing with my hands in some meat". If there's only one takeaway from my journey watching your videos over these years, it's this. Thank you.

[@allfields]

I'm so glad you aren't scared of actually cooking with extra virgin olive oil. Way too many amateurs have a kneejerk reaction because they learned that oils have a smoke point

[@travelswithdebbierandy]

Can i use dried herbs?

[@jimmynilsson7031]

Great video as always! I make a similar recipe and use the sauce and meatballs in a baguette that I’ve roasted in a pan with olive oil and garlic and it’s also amazing! 👌🏼

[@josephernest91]

"Life is messy, get involved." That belongs on a t-shirt for sure!

[@pauldenver5410]

Hi, where’s the link for the Rosemary salt? Is it in the description? Can’t find it

[@thatdudecancook]

kzbin.info/www/bejne/p6XahGyXnbONrrs

[@jenniferhiner5055]

Made it and it was delicious. However next time I will double the sauce!

[@db4bama]

Have made so many of your dishes and all were fabulous. Love the channel. Wish I could watch it with my kids.

[@cdub42]

Do you think this channel isn't kid friendly, or would your kids just not like it, or any of a million answer 3 which need not be fleshed out in a KZbin comment section? Seems plenty kid friendly to be, but I'm not a parent, and always interested at how protective modern parenting is.

[@Weeem]

It amazes me how many food/drink channels don't have a top down camera to show what's happening in the pan or bowl. Bloody armatures :D I appreciate the your td angle so we have a colour/texture/viscosity reference :)

[@stevenlawrence5733]

How about using the airfryer???

[@angethomas2779]

I would love to see you make Pancit, Filipino cuisine. Its delicious.

[@Joe_Murphy-REV_Realty]

DUDE!!! A) I am making this recipe!! and B) I just sent this to Vincenzo's Plate to review!! I would love to see you two do a video together! Peace, dude.

[@nikip9161]

A nice and tender meatball with well flavored sauce and spaghetti is pure joy for the belleh and further senses. 😋 ❤🍝

[@happybackchiropractic]

The poem rocked 😂 You guys rock 😄🙌🏻

[@chrismclaughlin9722]

Blending is the way to go I do it every time with my immersion blender with no issue

[@kristymurphy9361]

Can't wait to try this recipe and throw them into a hoagie roll with some provolone! I also have to say, you must have a good relationship with your neighbors to not be concerned about you when you're filming the fridge scenes. 😂

[@charlesparr1611]

This is almost exactly how I make my meatballs. The only substantial differences are that I add finely diced red bell pepper to my sofrito, and some mushroom stems that I grind up to a paste. I roast the meatballs at 450 on convection fan, which makes them darker on the outside and still raw in the centre. Then I bring my sauce (the sauce is almost identical, except I usually add some white wine early on ) up to a simmer, drop my (fridge cold) meatballs in and do them in the oven instead of the stovetop. I make sure the meatballs are fully submerged, and I finish them at 350 with no lid, but every 15 minutes I rotate the meatballs which keeps the surface of the sauce from burning and adds some flavour I think. I almost never simmer anything on the stovetop if I can avoid it, because even after decades as a pro, I still find it's too easy to burn the sauce to the bottom of the pan and ruin the dish. To be honest, it's rarely happened, but a couple times when it did it was such a disaster that it changed the way I tend to cook. Wrecking large pots of extremely expensive shellfish bisque will do that. I really should try making your rosemary salt, it sure sounds delicious.