Have We Created The Perfect Meatball Blend ?

In this Meatball series, I might have focused too much on Balls and not enough on Meat... Time to correct that ! Get the new fridge magnet here : bit.ly/2uYs8Ns
As a reminder we used beef Short Ribs, dry aged beef ribeye cap, and beef tallow from the flank ( dry aged as well ) to create this new meatball blend.
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Salut,
Alex

[@flammabletoast5820]

This whole experience has been so weird for me, my moms swedish, and my dads turkish... does that make me a meatball?

[@aurelienambroise2948]

we are all piece of meat, you just look more tasty... miam

[@johnmcenroe1760]

Flammable Toast Mamma köttbulle, pappa köfte, barn köftebulle. :)

[@BurkenProductions]

Nej för 17, då fattar du ju receptet från båda ställena och kan kombinera det på ett grymt sätt!! :)

[@AdwaitPatil]

I think you're *bread* which is served with both and goes equally well.

[@flammabletoast5820]

Burken Productions id rather be a mix of them, rather than being something that puts them inside of me hahahahahah

[@GugaFoods]

Yes, The meat is always EVERYTHING!

[@Jay15199]

Dew it!

[@RogerCarelli]

A huge high five from Brazil to you and Alex. By the way, the meat is always the main character.

[@glennwiebe5128]

Sous vide meatballs!

[@Gatto3simracing]

Big up to you and Alex! Big fan of you guys!

[@jocaingles8464]

Just Dew it

[@TheM750]

I'd love to see a series like this one on roasting chicken. So many countries have different ways of roasting the whole bird, but, what way is the best? The most pure? Flavorful? Juicy? Crispy?

[@chilldude30]

Good idea

[@darraghcollins4961]

This is a must!

[@yipz]

roast chicken!

[@mattjns]

The best way? Beer can up the ass. That’s just for me though. Roasting the chicken? That’s a whole other matter.

[@robotman99lolface]

Dang, this would be awesome, always need more ways to cook chicken

[@leprechaungiant1]

The butcher is a boss, you need to have him on more!

[@hairulnizammohdhussin8263]

Yes! definitely! he added the umppph! of this video! i like his character! all feels natural on youtube.! he should be a youtuber too!

[@Jack-tu5zf]

@@hairulnizammohdhussin8263 I would definetly watch his channel if he had one. He says he doesn't speak english but I won't even need to understand him, he has such great character that I would love his videos regardless.

[@LetsRock1t]

Wow! Hes pro, i want more video with him.

[@richmondvand147]

honestly having a good repour with a butcher and if possible farmer for your greens and a baker and spice store too - you will never be wanting for better meals

[@p_mouse8676]

I really like the fact you just kept everything in French, just gives the video so much more character!

[@ThisIsTheInternet]

Can someone tell me what is actually said in french at 1:11 when it's translated to "John is here?" It's spoken way too fast for me to figure out

[@Fl0B]

@@ThisIsTheInternet Butcher : Hi Alex, how are you ? ("la forme ?" meaning "healthy ?") Alex : yeah super, tell me, is John here ? Butcher : no he's not here this morning, he's beside Alex : ok I go around

[@ThisIsTheInternet]

@@Fl0B Merci, mais qu'est ce qu'il dit en francais?

[@Fl0B]

@@ThisIsTheInternet Alex : Salut Simon, ça va, ça va bien ? boucher : ça va bien Alex, la forme ? Alex : ouais super, dis-moi, il est là John ? boucher : non il est pas là ce matin, il est a côté. Alex : ah, bon je fais le tour alors ! Boucher : ça marche

[@ThisIsTheInternet]

@@Fl0B Aha merci bien, ils parlent trop vite pour moi, je ne les comprends pas!

[@mohammadadib3785]

Im imaging a restaurant where all of this Alex's perfect recipe of meatball, mash potatoes, omelette all at one place.

[@Pentross]

And a plate’s worth of ingredients alone cost $50 before a chef even touches them

[@bg357wg]

You mean all on one plate

[@joyce_rx]

@@bg357wg That would be heaven

[@bigfilsing]

Eeerm Jamie Oliver .......now bankrupt

[@r.j.bedore9884]

Alex, if you feel like doing some more experimentation on this subject, vinegar can be used to tenderize the beef and alter the flavor profile. For example, balsamic vinegar, red wine vinegar, and apple cider vinegar would all contribute different flavors to the meatballs while making them more tender. Just a suggestion for an experiment if you decide to revisit this topic sometime.

[@davidjereb]

Sounds like a great way to ruin a good cut of meat.

[@INF1NI73]

@@davidjereb Or to tenderize a tough cut.

[@olenickel6013]

Pineapple contains bromelain, an enzyme that breaks proteins apart and fresh pineapple juice can be used to tenderize meat.

[@David-if2hj]

@@olenickel6013 except it kinda cooks in a way and messes with the texture of meat, if he gets a high quality cut, he shouldn't need to tenderize it

[@seattlerinis8249]

A good red wine is a nice touch. One shot glass per 24 oz of meat. Same wine that you'd use in a tomato sauce. Amarone is a favorite of mine.

[@KelsomaticPDX]

I love the butcher folks. They feel like a little family and they're so matter of fact but with a great sense of humor.

[@dr.castor1392]

Kelsomatic thing is, in France, being a butcher is as if not more respectable then getting a law degree. That's a big difference compared to the USA and Canada, where it's more like being a coal miner with less pay.

[@SuWoopSparrow]

@TheZwok Yes you can see by the fact he has a test kitchen right next door in Paris. That is big $$

[@kenslaughter00]

"I might have focused too much on Balls and not enough on Meat." Too... Many... Jokes...

[@fluffycritter]

Whenever Alex rides around on his bike while talking to the audience I always have to wonder if random other Parisians are wondering why the heck this guy is rambling about meatballs in English at nobody in particular.

[@gasfiltered]

Honestly, that wouldn't even register on the average Parisian's weird meter. Alex isn't even the weirdest thing happening on that block.

[@idabarat5110]

Weird but not that much honestly, parisians like to CALL PEOPLE ON THE PHONE while biking way too much. Parisian people are basically walking/cycling/driving dangers

[@atlasi5872]

Very Douglas Adams sentence :D

[@wilfriedrency7864]

I am french and enjoy alex youtube Channel a lot, he have a very french way of cooking, and i like it a lot, it does not bother me that it is in english. But he lose a part of the french viewers for sure.

[@Papamax45]

@@wilfriedrency7864 he could always go dual language like der8auer but that would also double his recording and editing times not to mention the amount of extra effort involved

[@trevh8662]

Alex, you and John have to produce more videos together! The pair of you together are SICK!

[@ArchieKeen1]

This guys dedication is something we can all learn from

[@ProxyMohawk]

I really appreciate the use of French language with English subtitles. So much more natural than having someone try to speak English or translating each sentence on the spot.

[@asinia6301]

being a poor college student, this video is my lunch

[@marco_evertus]

Sooo you can afford internet but not food...well it’s good to see you got your priorities straight 😂

[@asinia6301]

@@marco_evertus internet is included in tuition costs

[@marco_evertus]

Singod well honestly from one college student to another, take care of yourself nothing comes before your health.

[@merindymorgenson3184]

Rounak Dutta after all, “if you haven’t got your health, you haven’t got anything.”

[@batagnam]

@@marco_evertus internet can easily be free ... Food not so much

[@noeldavis618]

The banter with John in French is so nice, I could watch that all day!

[@OverJam52]

John had been my butcher for 10 years! So great to see him there. Salut Simoooooon !

[@robotman99lolface]

You and this butcher have great chemistry Alex! Would love to see more videos with him if he has the time

[@hairulnizammohdhussin8263]

Couldn't agree more!

[@radry100]

Dry aged meatballs.. must be the most expensive meatballs ever

[@DavidChong]

I don't know, there's probably someone making dry aged A5 wagyu meatballs. that's before you get into non-meat ingredients where there are a lot of ways to potentially amp up cost even if they often wouldn't make for a better meatball.

[@rusdanibudiwicaksono1879]

@@DavidChong That most likely would be Guga, TBH. 😄

[@recoil53]

@@DavidChong That was my guess right there. Just go out for the most expensive ingredients, like Fancy Fast Food.

[@MrYama287]

Guga Foods ;D

[@FrenchGuyCooking]

The cuts I used were definitely not the most expensive ones.

[@etiennebordes4008]

*Video start* : * the guest and Alex speak french * *Me* : sah quel plaisir !

[@Suertsje]

I've been making meatballs for a week now Alex, and it's all your doing!! Now you show me the ultimate level in meatball making and I can't handle how much I envy you!!!

[@nofoxtugiv7377]

Only you, Alex, could show us the sensual side of foods. Hearing this series will be ending was bitter-sweet, but I look forward to the next! I'm loving the new focus on series.

[@Gremalkin1979]

Just wanted to add my grandmothers meatball recepie. Just to give you and all reading a different perspective. No measurements, everyting is done free hand. She uses boiled potatoes instead of breadcrumbs. This gives them a very different texture. She did this because bread was a luxuary back in the day (old farmer family). And thus they used potatoes instead. Also she used canned anchovies to add a bit of flavour and saltiness. She used plenty off allspice. She grated raw yellow onion for added moisture and flavour. Then added heavy cream (the kind you can whip to stiff peaks) for the fat as she used 100% beef. This gives a somewhat loose consistancy. She fried them off on high heat for a nice colour, then finished them on low heat in the oven. Hopefully some of you will try these and love them as much as i do.

[@redredleg4051]

I’ve been binge watching you the last week or so and I’ve cooked stuff from scratch 3 or 4 days in a row now. Thanks for the inspiration.

[@btkocc]

The last time I was this early Alex didn’t even have his own grocery bag Time for another amazing video! Woo! Salut!

[@candelariomendoza4370]

Same lol

[@indieramus]

Alex, you're wearing different pants between the intro shot on your bike and when you got to the store with Simon. Explain yourself :v

[@icewater7586]

Captain Ubershmitz interesting things happened during the cut scene😏

[@CallieMasters5000]

Keep your eyes on his face and not his butt and you won't notice continuity problems! 😁

[@indieramus]

@@CallieMasters5000 jokes on you, I was looking at his crotch.😛

[@hellysio2778]

Enfin une vidéo pratiquement que en Français ! ça fait plaisir de ouf la

[@M_Ladd]

Yes, I always have those cuts ready and waiting in my Fridge!

[@choubididou]

comme l'épisode de la purée de pdt de Joel, il découvre que le plus important, c'est l'ingrédient principal. LOL. Thumbs up. i hope this serie never end

[@mrcus7215]

Je trouve ça tellement génial d’être hyper à fond dans un thème

[@dirx1996]

I think of this whole meatball saga, this is my favourite episode, it shows the variety of taste just on pure meat alone

[@Velocitist]

This is my favorite video of Alex, because it’s almost completely spoken in French.

[@LUCVASS2]

Alex, tu es fabuleux et j'ai toujours hâte de voir tes épisodes. La série de boulettes de viande est particulièrement merveilleuse. Continuez!!

[@jakobbachsrensen583]

Love your videos! Very inspirational, and i love that you always try to really understand the food. Keep up the good work Alex!

[@parenchyma]

There's nothing lovelier than Alex riding his cycle and explaining stuff.

[@MarkStaite]

I love watching this series! Just know that I will be stealing your final recipe in the end!! Hahaha

[@cinemaocd1752]

I once made a thousand meatballs for a dinner for more than 100 people. I thought I knew everything there was to know about meatballs. But your series has shown me I'm still learning. I used the best meat I could find/afford and never worried that much about the non meat ingredients (I used 60 percent grassfed ground beef, 30 percent pork and 10 percent veal). Now I definitely want to try your blend! For the sauce or gravy the thing I learned was to save all the fond, browned bits and rendered fat from your meatballs. You can just scoop all that up and put it in a plastic container and freeze it or whatever and you will have the base for the best gravy of your life. One trick to amp up the beefiness of the gravy is to reduce the stock down (using a big skillet or sautee pan makes it go faster) till it's almost getting syrupy. Add that to a roux made with the dripping from your meatballs and honestly that's all you really need.

[@BunnyChannel918]

Did you try it? Saludos

[@coenleenheer]

Nobody's gonna talk about how smooth the editing is? 🤤

[@MichaelFlynnhasneatv]

5:05 was the hardest thing I had to watch all week.

[@intraum]

i wish i had a butcher like that. don't get me wrong, rural butchers can know their stuff, but they're very stuck in their ways

[@horatio71]

Brilliant series Alex. Since you started it has also inspired me to try a couple of modification to my meatballs. I should point out that I'm Swedish and like the Scandic version of meatballs a lot. I've reached the following conclusion: I really like to shred zucchini to enhance the juiciness which really works well. In addition, I also shred onions. Then let white toast soak with cream mixture. Mix everything and season to taste with just salt, pepper and nutmeg and a stock cube (made into a paste). But fry the meatballs in a pan with butter and not in the oven. It is a simple and honest recipe, but tastes brilliant. Again, great series and looking forward to the last episode!

[@bengrogan9710]

As a Northern Englishman, I would never expect to see the day I was willing to sit and listen to someone with rapt attention - In French - for nearly 10 minutes English V French jokes aside - On a similar note I also never expected to be so drawn into cooking content Your passion for what you do shows in almost everything you do I don't know if you will see this comment but if you do please consider a video along the lines of making the most of your kitchen - My little hole in the wall makes me hate the job and I don't really know where to start improving it beyond reclaiming all the counter space I can

[@nicolebalram8672]

You riding through Paris on a bicycle talking about my love of meat is everything to me in this moment. Thank you!

[@cibreopirate]

Best episode of the series yet!

[@sammimark1]

do more episodes in french with subtitles really enjoyed it. seems more natural.

[@walkercraven5740]

Alex, this is directed towards you. I use an expression in the kitchen that I think would work as a fridge magnet, it is "More butter, more better." I think this applies to most dishes, so hopefully you will see this comment. I am going to France this summer for vacation, and I am planning to try as much food as I can!

[@MrSmokyFly]

man, it's so inspiring to see you being so passionate about what you do!

[@dmuse869]

Moreee videooos speaking FRENCH PLEASE! LOVE IT

[@PaperWolfe]

I love that you did this video in French Alex!! And with subtitles wow! I’m learning French at the moment so it was super cool to hear you speak it

[@TheLordbarry]

I feel like you are going to open a restaurant with all those things learned from your adventures 😂😂😂

[@merindymorgenson3184]

I really like hearing the French language. I only understand a few words, but it’s very enjoyable to listen to.

[@MrFloris]

Dude, I just love how you cut the video to the audio and keep the clip sounds to match the music, .. i wonder how long that takes you.

[@darkseraphim42]

Always a pleasure to watch and learn with you Alex, thank you.

[@c0mpu73rguy]

Heuuu, ton boucher a pas peur de laisser sa moto comme ça dans la rue? Surtout à Paris? M'étonne qu'elle soit encore là d'ailleurs.

[@Skisful]

These videos made me cook my first meatballs yesterday. Couldn't get rid of Alex voice in my head, while I was eating them "the juiciness... the flavor..."

[@hcchet3375]

j’adore la relation avec John, il a l’air incroyable bravo pour les vidéos, elles gèrent 👍🏼

[@dwaynekoblitz6032]

The very fact that I’ve been able to listen to a French accent, which, I promise is NOTHING personal, I detest, just gives credit to how damn good your videos are.

[@fpcxenos3788]

I'd love a series on Macaroni and Cheese. Such a simple dish and yet so many possibilities and it would be awesome to see you divulge the best recipe to make a simple yet complicated dish.

[@draconious4005]

Would you believe I paused when you were talking to Simon so I could parse out what you two were saying? Cause I did. I'm trying to learn French. Souhaite moi bonne chance!

[@2DevilliveD]

Gonna try this during summer time. It's currently winter here in Canada. Merci Alex d'avoir partagé la vidéo avec nous :)

[@JustinReynoldsUtah]

I honestly wish I had a butcher shop like that close to where I lived. You are lucky to have a friend like that Alex. Wow.

[@Frajmando]

Awesome Alex! I have never seen someone so committed to meatballs.' I just wish you fried half of them in a pan, rather than putting all in the oven, you're missing out on alot of flavours

[@Nic-tg2ei]

Love John so much.

[@ToddHowardWithAGun]

The videos where you talk to experts (like that croissant expert and this one) are my favorite.

[@therealspeedracer]

Merci Alex, j'attends ton recette pour les boulets parfait! You got lots of French Canadians who love seeing the bilingual videos. J'ai bien aimée ce série de boulet. Keep going with the mini series like this, I can't wait to see what's next. Perfect spaghetti sauce?

[@jonathanbailey65]

I love when you speak French in a video, you sound and look much more in your element.

[@DM-vj3fv]

for an additional experiment, i think sichuan peppercorns in the meatballs would add an amazing depth of flavour, if spice is what youre going for.

[@Rowrowthegravyboat]

I definitely watched this whole series in one go. I also say “salude” just because of you. Im an American...🤦🏻‍♂️ no regrets.

[@thesilentriot]

Those sound amazing! I would probably bake them slightly less, but then finish them briefly in a frying pan. Give them a very slight crispness to the outer edge.

[@lpabildgaard]

Danish meatball is called "Frikadelle". Made with ground porc only. Egg, onion, breadcrumbs, little flour, milk, salt pepper. Fried in butter and oil on a pan crust it most important. The ball is squeezed on the pan to get top and bottom sides.

[@kamikazekoenful]

10:09 Beef in your hair.

[@yetinother]

Koen van der Post i came to the comments just for this.

[@j4nch]

@@yetinother XD same

[@Psycorde]

His secret of beauty Hair needs sustenance too

[@julienguieu5636]

Good catch.

[@Aziqfajar]

This is pro in work. Super cool

[@billiondollardan]

Alex makes me wish I would have stayed in the food service industry instead of becoming a dentist. I love watching him passionately study different foods! I maintain a menu of bookmarked pages for my imaginary restaurant that I will probably never open, but Alex keeps me excited about it

[@岡崎泰也]

I always enjoy watching. When can I get a video with radish stripped? We are waiting.

[@tubamacmac]

I love hearing you speak French! I need to keep speaking or I'll lose it!

[@IKKAIWINS]

I've been rewatching the Taxi movies so I'm completely in tune with French again hahaha.

[@PeteBeast]

The true benefit of this series was the friends you made along the way.

[@daniel-xt6el]

7:27 Who else forget alex spoke english and was ready for more french 😂

[@l--Puddn--l]

i acctually really liked that half of this video was french with sub.

[@greeda7311]

I suggest you try the eggplant meatball southern Italy recipe. 3 big oval eggplant half the quantity of bread soaked in water 2 eggs a handful of parmesan and a good amount of parsley more than you would normally put. Eggplants are cut in four or six( big pieces) and boiled till very soft . When they are cold you can start mixing. Don't mush but fold and punch. The mixture has to be very soft and difficult to form in a ball but don't worry is going to harden a bit in the fridge for 6 hours if they seem too soft add a little bit of breadcrums then add salt. Is still going to be much softer than normal meatballs. Form balls and flatten them. Fry in oil half covered and turn them when they start getting firm structure and have a very dark color. They should be very soft mushy in the middle with a thin crispy layer outside. I hope you try this and make a video about it.

[@borolu3353]

You just gave me a idea! We are having guests for dinner this weekend and this is what I am going to make them👌 I do live in Sweden and meatballs or as we say it *Köttbullar* is like every day food. Funny to see the reaction😂

[@Simon_Laserna]

Another amazing episode as always! I love the whole new series format and the quality of your editing is only getting better. And that says a lot since you have always been good with that. If you happen to read this comment then as a long time viewer my only feedback for the series is that I miss the aspect where you make different versions and compare them. An example would be if you gave reasoning for trying 3 different variations on the blend. Then reviewing them and choosing the one that will suit your meatball recipe the best.

[@KBinturong]

Aahhh on entre enfin dans le vif du sujet !

[@chybz]

Gosh Alex ! Watching this before lunch is pure torture ! You f*cking rock, thank you !

[@joesantamaria5874]

Italian American meatballs normally have white bread soaked in milk, and are tossed very gently by hand to retain some of the texture of the grind, instead of smushing into a paste. Might be interesting to experiment with that idea. My Italian American grandmother, born in 1906, in Brooklyn to Sicilian born parents, did it like that.

[@bradjohnson4787]

It's the meat! I enjoy watching your shenanigans!

[@manaeiou]

Is this whole meatball series secretly a philosophical analogy to life?

[@cil7ea]

Alex, I love you. Everybody here does, as you can see in the comments. I cannot help but complain a bit. Trust me, I kept this comment inside for too long. I need to get it out. I think you are my favorite cooking channel and one of my favorite youtube channels period. You are one of the reasons that I'm planning to start a youtube channel (other genera tho'). I love to cook. Your videos are amazing and mesmerizing. Although... in a funny way, when I actually cook, I don't find myself using your videos that much (maybe only old ones) and this aspect points to where I want to get to with this comment. Your youtube channel is not a standard cooking show anymore. It's more of a show... that involves cooking and the love of cooking. And that's not bad. You genuinely inspire people to cook - it doesn't matter what. You inspire people to experiment, to try new things, to do research, to fail and try again. That is something that almost nobody does. In the last years your channel changed. It feels like you took a page out of a TV series show: the cliffhanger at the end of an episode. You managed to keep your audience magnetized across multiple videos from a series. But this also happens because you are a master at your craft. Without great content there cannot be a cliffhanger. This is very good for your channel, but I sincerely cannot lie with what I feel. Maybe it's irational, but I feel a bit tricked. Alex, I love you, but I feel a bit tricked. There, I said it. Maybe this is just me complimenting you and saying that I want more content from you, faster - haha. Keep up the amazing work! I'll see you in the next episode.

[@cil7ea]

every comment got a heart except mine :(

[@adammourspeed3033]

I am so going to try this. Thanks Alex

[@mbsaxman600]

4:25 "il faut juste que tu speak english now" hahaha

[@DanielMores]

It was impressive to see how John picked out the cuts of meat ... like a chemist. Amazing.

[@annagulina5954]

More videos with John the Butcher!)

[@MrSalz54]

"Je me suis concentré sur la BALL mais pas assez sur la MEAT" Franglish is the best language :D

[@hjelliottca]

* laughs in Chiac

[@jamesa7506]

Par-lay voo fran-say? Wi, Sure do! Merci boo coo.

[@pjtt3339]

Alex, next big recipe maybe how to make the most cripsy and the most moisture, chinese cripsy skin pork belly. Your channel is impressing and awesome. I love how technical it becomes with sciene and everything combine to make the perfect recipe

[@yellowrice1625]

Hey Alex I just wondered something “what happens with all the leftover food from these episodes” so I though it would be so cool if you made a series called leftovers and you use these foods to make new ones

[@vandermore]

Hey Alex, how do you get such good audio when riding your bike?

[@larkmacgregor3143]

Merci, Jean et Alex. J'aime le goȗt!

[@ManuShapopi]

Just rewatching this video I already watched yesterday, because I've already watched all of Alex's videos.

[@Papamax45]

hey alex are you ever planning on bringing a blog to your platform i would love to be able to read the content of your videos as that's more my learning style, i really love your cookiness its very fun to watch your channel

[@zizzie4081]

Love hearing Alex speak French.

[@danieloxborough3245]

Hi Alex I'm a massive fan of your videos and your work and wanted to see soemthing close to home, I'm from England and one of my favourite dishes is shepherd's pie, I'd love you to bits if you could show me your take on a shepherd's pie, keep it up!!