How to Make Giant Lazy Meatballs | Food Wishes

[@foodwishes]

Correction! The milk/bread mixture is called a panade, not a slurry! Please adjust your notes.

[@CheeseDud]

You are the hot rod of your panade 🏎️

[@ErebosGR]

What would happen if you added yeast into the panade? Would it make fluffier meatballs?

[@wheelairrentals7132]

Was just about to comment that exact thing.

[@brienw8800]

Can also add milk solids and bloom some gelatin to make this real moist

[@thebakednub]

This clears up much confusion 🙏

[@nateb2715]

the 20 year old dried parsley in the spice cabinet is SOO accurate

[@jamesterry3011]

Thank you Chef John! I was just watching your Macaroni and Cheese Recipe from 15 years ago - so glad you've continued to make this content for us. You basically taught me to cook and I'm very grateful!

[@geoffkeller5337]

I've learned a lot from him as well, and I'm very thankful for him.

[@soulbot119]

the 15 year old videos are the best because he hadn't yet evolved his up/down/up/down narration style, so you can still hear what he's saying without having to wear headphones cranked up to 11

[@dianasmith9504]

I appreciate this recipe using granulated onion and garlic. My husband does not like the texture of onions, so I use powders frequently. Now I can say, “Chef John says it’s okay.” Thank you!

[@judithconnor6717]

I use powders all of the time when cooking with mince - just gives a certain piquancy that is really delicious.

[@jeanniebrooks]

But actual onion adds the moisture that the dry powder doesn’t have. (You can grate it instead of dicing.) Sometimes I add a Tb of water… but I guess it all comes out the same with the milk in the parade. Just use enough liquid.

[@judithconnor6717]

@@jeanniebrooks That is true. I often add both fresh and powder or granules.

[@richspizzaparty]

Purée them, I often do an even will use mushrooms instead of bread to make them gluten-free. They end up having a great texture and are even more flavorful.

[@PhrenicosmicOntogeny]

"Giant Lazy Meatball" probably could've been my nickname in high school.

[@chuchuchuchia]

I can't believe I was beat to this joke

[@shadofaxes]

Ditto 😂

[@Steven-lb4bl]

Those lazy meatballs better get off their butts and get a job

[@SisterShirley]

Mega-Ditto

[@Howiejj]

I will be making these soon!

[@davekreation2141]

You just made what my mom called mini meatloaf. 😂 Still served with Mac&cheese and apple sauce. Great childhood memory. Thanks.

[@Lily_of_the_Forest]

That sounds like tasty meal!

[@brokenglassshimmerlikestar3407]

Yes ! More giant lazy recipes please !

[@tyleenhaley-baca5709]

Years ago I made giant meatballs for my husband to take over the road while driving semi-truck. These are awsome! The really cool thing is you can cut them in half and put them on a hoagie roll, and have a meatball sandwich.

[@jeanineskitchen2607]

I do it all the time extra meatballs mean extra meals,im making a big pot of traditional meatballs as i type,thats why i came on here I love chef john been watching over 5yrs hes the best!!!🍝

[@LauraStone-b7i]

South Jersey in the house?!

[@jeanineskitchen2607]

@@LauraStone-b7i Hi Jersey !! my cousins are from jersey

[@Web3WondersUS]

You are an inspiration! From the 2 forks to wet hands to the montery jack cheese! Five 🌟🎉❤

[@torontomame]

These look AMAZING!! I always say my favourite food group is "ground beef". ❤

[@limiv5272]

Mine is 'Chocolate', but ground beef is pretty high on the list too

[@misterdubity3073]

The only concern with a giant meatball is that when you put it on top of spaghetti, all covered with cheese, you could lose your poor meatball if somebody sneezed. It'd roll off on the table and onto the floor, then your poor meatball could roll out of the door. Just sayin'

[@txmike1945]

You don't have to eat it with spaghetti. Just eat the meatball with a veggie of your choice on the side. And of course a nice glass of red wine.

[@gcarson19]

​@@txmike1945I don't know what to say...

[@valvenator]

Yeah but with a little luck by next summer you'll have a meatball tree!

[@rlax7141]

That song instantly came to my mind. 🤣🤣

[@adamyoung480]

Aloha. My dog would never let that happen!

[@godsowndrunk1118]

After growing up with meatballs cooked in the Sunday sauce, baked meatballs were life changing... Moma mia!

[@Nocturne22]

@@DookieSplatter bruh who tf has a blowtorch

[@darkweeman133]

​@@Nocturne22 people who cook

[@andersonomo597]

CHEF JOHN..... PLEASE.... a plate or pot lid will do the job of that plastic wrap. These look good and so easy and we all need more meatballs in our lives. Cheers from Oz!

[@jessmaw37]

These were so delicious and easy. I made them with Marcella Hazan’s tomato sauce and linguine, so cook time for the meatballs lined up perfect with the sauce. This is my go to for meatballs now.

[@kellyfitzpatrick6805]

Damp hands make smooth balls❣️These look amazing.

[@IVthHorseman]

So glad I randomly found your page. That intro music lives forever in my head.

[@Xani13]

FINALLY! Monterey Jack gets his time to shine in lieu of mozzarella! ^_^

[@nathanhoffman20000]

Can't explain why a triangular sandwich is more fun than a rectangular one either. But it is.

[@richspizzaparty]

So true!

[@WishBBQ]

Replace the tomato sauce with a TON of jus, omit the cheese and you've just made classic Dutch meatballs every grandma has mastered here! Serve on white bread with mustard and pickles.

[@Howiejj]

I just made this for my family in small meatball form and they love it!

[@gordol66]

I enjoy your videos, but there are only a few recipes that I feel like actually making. This is one of them. Thank you!

[@Bluerider79]

Made these-absurdly easy and delicious! An excellent recipe for sharing with friends/family without freaking out. ❤ Chef John rocks!

[@pattyterry6432]

Made them and they are deeeelicious! Thank you chef John. I love your humor! 😊

[@TheMadTube]

I’ve been making a variation of these for years. We affectionately refer to them as “Bon Scott’s”

[@paulwagner688]

I see what you did there...

[@Bonnev-jt8hl]

It’s a long way to the top if you wanna make big balls on the highway to hell

[@Redipstick]

I’m thunderstruck

[@SoItGoesCAL34]

Looks divine! Thanks for such an interesting and tasty recipe. I'm going to add this one to my recipe database. 💙💙💙

[@MrTValleyguy]

For some unknown reason I'm reminded of an Old Alka-Seltzer commercials with the tag line "I can't believe I ate the whole thing. "

[@melindaabrams7372]

My first thought was the wedding singer where the grandma pays him ingiant meatballs😂

[@jasons5726]

You promised "no slicing and no dicing" but the very first step is to cut off the crust... I feel like I got lied to, chef. That hurt. Love the video though!!!

[@markofdistinction6094]

For truly lazy meatballs, we'd all just go over to John's house and let him do the cooking 😄

[@monicanorman9176]

Love that comment! I love this guy!

[@michellemichellemichelle]

"no slicing and no dicing" "To get started what we'll do is cut the crust off"

[@gilanagelman]

I’m just giant and lazy enough to leave the crusts on the bread.

[@totallynotdelinquent5933]

you can tear it off with your hands, or just leave it lol.

[@soulbot119]

@@totallynotdelinquent5933 you can also eat it off, that's what I do. dip it in some italian dressing and bite it off

[@Alan_Mac]

It's basically an Italian-style meatloaf...which isn't a bad thing.

[@sarahktm]

Well, that was delicious! The whole family enjoyed it very much!

[@shadofaxes]

"Do we really need to understand everything?" - Chef John 2024 ❤

[@24kachina]

My mom's maiden name is Lagonegro. Check a map. Italian. I started making meatballs at her and her mom's side 50 years ago. Grandma tip , leave the crust on the bread and lightly toast it before crumbling, that light toast makes a big flavor difference and why waste the crust?? My grandma grew up through the Depression; waste nothing or she'd wop me with a fly swatter.

[@joewallaert8939]

I've always been lazy about making meatballs on the large side, so this only vindicates that I never done anything wrong. No complaints either.

[@wuhoolife]

I swear the thumbnail looked like AI but it's not, it's your skills💯

[@andykurowski]

Love the Monty Don pun

[@vorpalteaspoon8904]

And how does Chef John know about him?

[@hermitcrabinavan7244]

I remember seeing giant meatballs at every gas station I stopped at when I was traveling around the Netherlands

[@lucagattoni-celli1377]

Meatballs are so much work, this is great

[@ohnoyce]

Those giant meatballs are fabulous for meatball sandwiches!

[@laurabenson1278]

I'm definitely making these this weekend. I'm going to create a meatball sandwich on toasted garlic bread, which is something I like to order for lunch at our local Italian restaurant.

[@shutupandeatasmr4498]

I love that you still make content! I think I made something of yours almost 10 years ago :)

[@heliophoner]

Made these tonight and they were so good. Used dried-minced garlic/onion instead of the powders. Also thinking of adding garlic and onion better than bullion to the panade

[@alisont.6940]

Where can I get a Wet Hands Make Smooth Balls t-shirt? Lol. Always a pleasure catching up with this channel.

[@OakmanNZ]

Lol, it's already in the store!

[@Fibonacci64]

Swedish old cuisine, almost. Pannbiff. Not with Oregano, Garlic or Parmesan, that’s not so traditional Scandinavian. But same principle. We serve them with cooked potatoes, onion sauce/gravy and pickled cucumbers.

[@youmukonpaku3168]

Dutch, too. Oma would make me meatballs like this served with onion gravy or a bizarre creamed canned fish thing that belongs on toast as a variant of sh*t on a shingle, and spinach stamppot. Remains a regular meal in my house 30 years later.

[@zoomin131]

I felt that when he said my parsley is 20 years old

[@juliathompson530]

Yes, he knows us so well, lol

[@actinius3]

Thanks. I love these time saver recipes engineered by a great chef.

[@bQ5rL3m6D]

Chef John, I would love a video of your fridge, MTV Cribs style and most importantly how you deal with buying and storing food to avoid waste. How does one person buy a head of lettuce and keep it fresh? What are the hacks to keep half an onion from going bad... I'm failing miserably and wasting so much... how to store and reheat leftovers... I would even take suggestions of good informative videos but it seems all the chefs or cooking experts do is casually mention storage but no one has made a dedicated video explaining it... I can't have a garden, i buy green onions i have 2 days tops to use them before they get slimy.. I am missing fundamentals

[@Omar-bi9zn]

Fantastic video! More lazy recipes ! This looked delicious

[@MarcIverson]

These look fun! I'd love to see Vincenzo's take on some of your Italian recipes.

[@MAli-xs2pm]

Thank you chef 👍

[@christopherflorian2382]

Liked the post before even watching....that's how good Chef John is.

[@1970boobear]

Agreed 😊

[@No_More_Naggers]

you look like the kinda guy LAMO BASED

[@jeanniebrooks]

It’s like a cross between a meatball and individual meatloafs! Great! Love the use of Monterey Jack instead of mozz!

[@richlewis4594]

You're still the best video chef!

[@davidheitman2283]

My #1 go to food channel

[@davidphilipson7997]

Exactly! Well said!! We don't have to know everything. Just enjoy the food!!!

[@hamplus163]

Thanks

[@jenniferrogers5491]

OMG looks so delicious 😋

[@danskhansen]

I always oven-bake my meatballs. I make them in quantity to keep in the freezer, and use a pair of anodized sheet pans lightly coated with cooking spray. It's so much easier than the stove-top method :)

[@DanielJohnson-ec8rk]

But you don’t get the same malliard effect

[@danskhansen]

@ Maybe not, but they come out brown enough for me. No way I'm gonna pan fry 3-4 dozen meatballs.

[@DanielJohnson-ec8rk]

@ I have achieved some browning by starting oven at 450 for first ten minutes. I’ve done too many experiments to vount

[@danskhansen]

@ I turn mine every 12 minutes (3 times) so they brown evenly.

[@rweisele]

Actually, Chef John, you have 4 mini meat loaves!!! Same difference, I would think! Looks good!!

[@txmike1945]

My Louisiana F.I.L. used to make what he called "loose balls and spaghetti." Basically don't make balls, just sauté the meat then add the red sauce.

[@loricircuit6903]

Sweet! I'm always losing my keys to the whole operation. Glad to see you've got them. I had something about your lazy giant meatballs.. but I'll leave that to EVERYONE ELSE.

[@teddymartinii1979]

I love to cook meatloaf on my smoker, and I'm thinking these meatballs would be fantastic smoked. I will be trying that soon.

[@shawnfleming6592]

Make these, they are fantastic! I did have white bread I used to sub rolls… Oh so good.

[@LuvTonique]

I did not know how many ingredients were in meatballs and I will genuinely admit I thought it was just meat and balls

[@coolcanoechic]

Looks like another fun recipe for my to do list!

[@jeanniebrooks]

That’s what I do: I always fork it. That’s the trick to make them tender and not dense. And I always add olive oil & the powdered seasoning ( garlic & onion).

[@bill4913]

Chef.. Is this a "Dom DeLuise" size meatball?? This looks great. Thanks Chef.

[@lhfirex]

These should be fun to make this weekend.

[@lisamessiana1032]

Did someone say, "Lazy"? Yes, please! 😋♥️

[@Stillboating]

Making 4 meatballs is better than a dozen my Grandson's will love this idea.

[@judithconnor6717]

I made these but cooked them in an onion gravy. Don’t @me but it was delicious and my family immediately demanded it go on regular rotation.

[@MZTHICK76]

Looks delicious 😋

[@susanstewart1402]

We really like ground meat recipes at our house. This one is a keeper.

[@fialee8ca132]

I like these short cut recipes that taste great, but take less effort and time. Thanks!

[@JeanetteMcMyler-ds5wl]

I made this , plus a few necessary changes. I made 6 meatballs, this is a better size for me. These are wonderful.

[@CreepyGnocchi]

I love meatballs and these look so good on with some spaghetti yum

[@escargotomy]

Behind you Chef! Don't think me insane, but I made this recipe tonight 100% plant based. Dee-lish! Beyond/Impossible + minced/sauteed Portabellos for the meats, Oat-milk + Italian breadcrumbs, nutritional yeast instead of Parmesan, and a bit of vegan mayo for the egg. Everything held together for the baking nicely and then covered with a little Mutti from the jar and melted vegan Mozz under the broiler. So good. We ate it on whole grain hoagie rolls.

[@gilanagelman]

Not veg, but was wondering how nutritional yeast would work in the meat mixture.

[@escargotomy]

Works well as a direct sub for parmesan or Romano grated cheese. Similar flavor and flaky texture

[@ME2K23]

Is there a reason why the eggs, spices, and bread are not mixed all together before being added to the meat? Would the result be different that way? (Or maybe it's only for us on KZbin to get a better view of each ingredient as you prepare this? )

[@lindainparis7349]

I don't know if there is a reason, but I do know I can never bear to watch whole eggs added to anything, I always beat them. Same with spices, always mix them first etc etc.

[@ME2K23]

@lindainparis7349 I have no issue watching that, but I also do mixte the eggs with the rest 1st, I believe it results in a more homogeneous mix

[@Deirdre-v7r]

Oh I like the two cold forks idea. I will use that when I make meatloaf this week.

[@Jaderosefox]

This seems like what would happen if a meatball and a meatloaf had a one night stand..... Looks really good though! Thanks!

[@MarkWladika]

"Just eat a meatball' - my new mantra

[@gamerjunction5335]

I call something like this Italian Meatloaf Bites. So yum!

[@eduardoarosemena655]

Great, now I want giant meatballs

[@getrealnow73]

thank you for this recipe

[@Dakota-xi6cg]

Absolutely beautiful!🍝🍝

[@leiskaevanson3085]

Substituted Zatarins for bread, salt and spices to keep it gluten free. Worked like a charm!

[@hisbothy]

This is just how I make them! So good! To make them keto-friendly, you can add pork rinds instead of bread, and ofc, one can change up the meats combined. Use up a bit of venison, lamb, or turkey.

[@debbiethompson6240]

Meatballs look tasty! Will try your recipe!

[@williamnoonan7380]

"Damp Hands Make Smooth Balls" - I'm glad you got the title of your autobiography out of this video.

[@giatonpeonta8071]

in greece we put a tiny bit of vinegar in meatballs. it prevents them from getting hard

[@manxology]

Yummy! Thanks.

[@UnofficialCyane]

the cadence, intonation and timing of your narration freaks me out so much, but the food you make looks so good

[@janwong9437]

Wow they look absolutely delicious 👍

[@davidcarbone3385]

That's a bigga meatball! Since the pandemic, I've been making a meatball flavored meatloaf. So easy and tastes just as good, actually more moist and juicy the outside forms a nice crust, too!

[@lindathomas6116]

If you’re so inclined and feeling in a generous mood… Could l possibly persuade you to share with us a truly Genius Idea? 💡 “Meatball Meatloaf” sounds absolutely delicious! 😋 Thank you from the bottom of my elderly Granny heart! ♥️

[@davidcarbone3385]

@@lindathomas6116 The process is exactly the same as making regular meatballs, see CJ's recipe in this video, except form a loaf after mixing everything together. Bake for about 50 to 60 mintues at 350 or as you would a regular meatloaf. I use salt, pepper, fresh garlic, parsley, italiian flavored breadcrumbs soaked in milk, and good quality ground beef.

[@pattyterry6432]

I agree one large is more fun to eat!😂. Yum. Will try!

[@itaiberger7366]

We loved it ! 😍

[@brienw8800]

Also just cook raw in sauce for the most moist, and beefiest sauce!

[@luciusschoenbaum3844]

Thanks this was great. My wife made them for me and I don't know why but I was on cloud nine.

[@redoorn]

I lost my poor meatball when somebody sneezed.

[@josephpalmer2903]

I was confused. A slurry is cornstarch and water used for thickening. Thank you for clearing that up. I use a panade to make my meatloafs too.