Meatball Parm Sandwiches | Kenji's Cooking Show

[@ethan8378]

i like how kenji rises from the void at the start of every vid

[@nathant2309]

Lol

[@PandaPotPies]

i like how he puts us on his head it makes me feel like ratatouille

[@Schnuppi67]

😂

[@harrisonraycroft6531]

ill never be able to unsee this nnow

[@georgewalford7027]

DM: Its your turn, what do you do? Mage: I SUMMON KENJI!

[@gizanked]

A local place makes their meatball subs by cutting the meatballs in half and adding a nice crust to the flat cut side. It turns out great and it feels like the meatballs are less prone to slipping out since they aren't round.

[@Jonpoo1]

This works with sausages too.

[@_CoasterNinja]

This is what I do at home. If the meatballs are bigger, I go quarters or slice into rounds.

[@SockimusPrime]

I feel like Kenji has been experimenting with more editing techniques lately. No longer just the finger snap time jump. Now we get delicious timelapse of cheese melting.

[@samuelbrown9665]

i like that it’s not too over-produced though… it’s so real and personal in a way, unlike the direction that much of cooking youtube has taken (much as i love those guys too)

[@leesagrrl]

It's magic.

[@pBlackcoat]

With music!

[@boitaho]

It would've been criminal to not see that mouth watering timelapse!

[@FoolRegnant1]

I really love the through-line of these videos where we see something being made for a fresh dinner and then also as leftovers.

[@fiona4450]

"The best cheese is the cheese you have." I *really appreciate you saying this. Sometimes the best cheese I can afford is something not so great.

[@mdbbox5660]

People say they want a meatball sandwich, but what they really want is a meatLOAF sandwich with the same marinara and cheese ingredients. I started making my meatballs into a loaf that I then slice and brown before putting it on a sandwich. A thick slice of meatloaf holds together in the sandwich, and you don't get any empty bites of sandwich "between balls." I do this for other "meatball" based sandwiches as well like bahn mi and it works great. If you've got leftover meatballs like Kenji, do what you gotta do to make that sandwich, but otherwise start with a loaf! (BTW, the garlic butter on the bread is a great trick - kind of like an inside-out grilled cheese.)

[@paulsmith5826]

I think the same thing can be achieved by just slicing the large meatballs in half. My favorite meatball sub is one I get from my local Italian family of beefcake tanks' shop, save the second half for later, and then edit the hell out of it before reheating. More cheese, giardiniera, black olives, re-toasted, and I cut the meatballs in half and re-position them for coverage. Perfection on the second go-around.

[@user-st3nk9ui9j]

Those garlic smashes were very satisfying, felt therapeutic even through the screen.

[@jinghow]

feels great to regularly see your videos again

[@theovertyrant2620]

I love to learn about the science behind the techniques it really helps you improvise when necessary

[@UraniumFire]

What a gorgeous time-lapse cheese melt! With music fitting the mood. Thanks, Kenji.

[@TequilaSunris3]

Big Fan of the timelapse of stuff cooking away in the oven. Something so satisfyign about watching that cheese melt

[@anope9053]

so as it turns out i've been pronouncing the pasta sauce wrong for the past 10 years???? its ray-o and not raj but with an o instead of a j??????? truly the highlight of this video, thank you so much kenji for enlightening me

[@the_Sarahnator]

"Mouth noises incoming" is, like, the best warning signal.

[@TurnOntheBrightLights.]

Holy crap that looks delicious 🤤😋

[@priayief]

One of your best, without doubt. Fairly simple ingredients that I wouldn't think of adding. Thank you.

[@Kelium148]

I have the same relationship with garlic powder 😂 that nostalgic taste from childhood pizzeria days

[@stevekoutros9358]

NYC slice with garlic powder and red chili flakes...

[@acekombat2k5]

kenji! don't forget the bas-oh. he's got it.

[@ikeelu024]

Looks good. Bunk Sandwiches in Portland used to have my favorite meatball sub by a long shot, but feel like they lost a step when they had to close all locations except one. I also loved the concept of Sam's meatball sandwich in Burlingame, but the flavors weren't there. They would take a loaf, cut off the tip, hollow out the inside, and stuff it. This way there was no where for the messiness of a meatball sub to escape and you had to eat it top down like a burrito.

[@Electric.Spaghetti.Neon.Studio]

There are a few edible meatball parms around Portland, but after I had one in NJ I realized that the ones in PDX are all lacking something. Usually the bread is all wrong, but sometimes they’re also inexplicably bland, or there’s way too much sauce, or they’re dry as hell. There’s a new one I just tried at the Lucky Horseshoe that was good, but tiny - about half the size of Kenji’s. The one from Bridge City Pizza is usually very good; they get almost everything right! But the bread is too soft for my taste… I like a nice crispy crust on mine.

[@jeffreydlayman]

Thanks for the food noise warning. I really appreciated that!

[@etzool]

"Circle of life." Man, you really missed the _circle of loaf_ joke!

[@EctopicFlatus]

I have the same fridge. I feel like they intentionally designed it to be as difficult to close the doors as possible. Every door has a chance to just barely not fully close causing the inside to slowly warm up. You're lucky if the alarm sounds quickly. Sometimes it will just be barely cracked and you'll wake up to a partially defrosted freezer.

[@charlottehudson6739]

Thank you for the "mouth noises" warning. Greatly appreciated.

[@galaxy_mosaic3587]

find it mildly entertaining how Kenji notices immediately there is a half-eaten meatball in the pot. and also how someone eats half the meatball and leaves the remainder in the pot (maybe they believed the sauce would cover it up). lol... enjoy the italian american dishes...Rao's sauce is very good, I only tried it for my first time in my life this year but the flavor is way better than what I've bought traditionally (although it is 3x the cost of my regular brand too)...

[@Vitosaurus]

God damn beatiful. Also, the day i avoid mouth noises from Kenji is the day i gently go into the good night.

[@JustAnotherBuckyLover]

Unfortunately for some of us, those mouth sounds are akin to the metaphorical nails on a chalkboard or worse. Misophonia FTL. So it's genuinely appreciated by those of us with auditory sensory issues that he was kind enough to warn us about the extended negative stimuli. Now, if only I could get one for when people are creaming butter and sugar, or softening cream cheese...! 🤦

[@TravisHansenForPresident]

Broken Kenji. I like the honesty. Just makin’ good on a promise.

[@Corybander]

I loved the music interlude. It was hilarious. Thank you.

[@Corybander]

I was really worried you would forget the basil

[@JeffStone0]

My man raw dogging that garlic butter cast iron, holy hell.

[@veronicaBolanos-mc4fc]

Bread is everything for me. If I'm making subs or some other specialty sandwich, I just pop into Panera and get couple loaves of French bread. Cant go wrong with their bread which I love. I'm in the south so that's as good as it gets since I'm from Northern New Jersey and won't settle for crappy bread. That looks delicious kenji

[@lacrossefire9]

As a former Panera baker their bread quality has gone way way down hill in the last decade

[@ajcampbellone]

As someone with misophonia I really appreciated the mouth noises warning!!

[@nickricca3505]

40 seconds of mouth sounds. Now that’s a good meatball sub

[@BriceStacey]

Hasn't had a meatball sub in 20 years, but can make one. They're really that easy, go make them!

[@Deagle123]

Wait bro, but I love the mouth noises. That's like almost the best part

[@dirtthirst3348]

RIP the italian bakery on Rainier ave and College in South Seattle. It was one of the best places to get sandwich rolls.

[@BlackJesus8463]

Nice!

[@discofreddisco]

so glad ur back buddy. keep it up!

[@joescarborough1]

Nice to see the old school china bristle brush in the kitchen. The only thing I use those silicone versions for is spreading glue.

[@thedracophile]

We drive a 40 mile round trip down to Carpinito's produce stand in Kent several times a year, mostly to get their 20 lb boxes of field ripened tomatoes. Two dutch ovens on the stove making marinara sauce, into 32 oz containers for the freezer for sauce year round. Rao's is very good, not the least of which is no sugar added, but homemade is just better :D Going to school in Boston, there was a shop that did meatball grinders nearby, that I was addictede to. This looks like I will have to give it a try :D

[@JKenjiLopezAlt]

Which shop did the grinders? I’m a Boston guy.

[@thedracophile]

@@JKenjiLopezAlt It was in the 200 block of Massachusetts Ave, ground floor with our residence above in the old remodeled warehouse, right across the street from the Necco wafer plant. Using Google Maps, Cambridge Pizza is in the right location, but I dont remember if that was the name used back then.

[@pjechiverri]

kenji, your garlic crushes are more like garlic explosions into pancakes. amazing.

[@unethical_land7482]

literally 😺

[@HereIsMySpout]

When he was talking about reusing the bread and said "circle of..." I really thought "circle of loaf" was coming!

[@sybrwookie]

Jamon would like, nay, requires, nay, deserves a piece of meatball

[@bropharini]

the mouth noises warning!!!! :) lol

[@commenter6355]

Hilarious trigger warning!

[@PhilJLF]

Lol when you we’re making the meatballs and eating them just plain with the sauce the other day I was screaming meatball sub!!! Hahah.

[@robertbauer3676]

Kenji unusually critical of his ingredients today, crummy baguette, worst motz you can buy lol. Sandwich looks killer.

[@georgewalford7027]

I expected him to talk about happy little trees while painting on that garlic butter.

[@CarlosRodriguez-dd4sb]

A great meatball parm sammich is one you should probably eat with a knife and fork, but you power through and eat it with your hands.

[@jonathanatwood5287]

Gotta love the Wawa reference IYKYK

[@sameoldsteph]

To avoid mouth noises, skip to 8:06 for hiccup content.

[@paulsmith5826]

The bread scooping hurt me deep in the cockles of my heart, but everything else was pretty great.

[@clubsandwich559]

i needed a way to incorporate my job at subway into my home life.

[@Zmargo702]

Raos was bought by Campbells. I don’t think they’re gonna change things but im worried to say the least.

[@HiddenSunny]

I’d love to know your recommendations for “minimal hardware” kitchen setups. With how small apartments are these days, what would you say are the absolute essential pieces of equipment to cook the widest range of food?

[@cletushatfield8817]

A carbon steel wok, wok spatula, nice cutting board, nice clever. I cook steaks, make 1000s of variations of stir fries, Indian cuisine, anything is possible. I've even made a Philly cheesesteak, and could therefore make this meatball sub. Technique is everything. Add a dutch oven, paring knife, and maybe a small sauce pan if you want to get extra fancy.

[@acidtreat101]

man that looks amazing

[@Themdawgsishell]

What’s the best way to get garlic juice out of a cutting board next to full blown washing in the sink?

[@rekzors]

Haha, I like that Kenji said almost exactly what I commented in the meatball video.

[@KellyNicely-c9b]

The hiccup was epic,

[@TheFatCupcakes]

Made me blush when you mentioned Wawa :)

[@jonathanslosser814]

Right?!?

[@Pt0wN973b0iI]

Hiccups usually are a sign that your stomach is full. As per Ayurvedic Medicine.

[@matthewtighe8222]

the circle of meatballs :D

[@jesauce9464]

Great content sir! You have taught us all so much : ) I remember the OG Babish videos where he said that he was learning everything from your KZbin vids. Don't be too PC my friend, some people, (myself included), don't really like mouth crunching noises but it doesn't make me skip ahead in the video. For me it's when my mom is just sitting next to me munching on almonds 3 ft from my ears for 20min, or when my dad is clomping away like a horse. It's ok to offend some people, look at the greatest comics of all time! Stay killin' it : ) I look forward to visiting your restaurant

[@konara_]

eating my Wawa sandwich (not a meatball) and I started the video thinking "I bet he'd never eat something like this) - glad you ended the video talking about a Wawa sub.

[@magicalmond6979]

Great video, this is fantastic

[@fattdamon5342]

Looked amazing as always. Curious your thoughts on wrapping a sandwich like this in wax/foil and letting it sit for a few minutes before enjoying? I've started doing this with my homemade cheesesteaks and being from Philly I find it really adds to the experience letting the steam mingle all the textures together. I feel like it's maybe a tad similar to your bagel trick of toasting them whole instead of sliced which let's thst steam inside the bagel add a whole different texture. Anyways, thanks as always, stay excellent!

[@JustAnotherBuckyLover]

This misophonia sufferer appreciates the mouth noises warning. Good GOD, that looked delicious. 😍

[@patrickwestern6255]

just ate and now im hungry again.

[@viclapira]

Twenty years between meatball subs? My heart aches.

[@pastorjustinspady6453]

Never been so early. Love your videos! I’m vegetarian but I like to gain ideas to modify with vegetarian options. Making meatballs with impossible today

[@captainkaleb]

Falafel parm sandwich?

[@JKenjiLopezAlt]

This works great with impossible. We used to make imposssible meatballs at my restaurant in San Mateo.

[@jacobjdong]

Kenji, whoever married you is probably the smartest person in the world

[@JKenjiLopezAlt]

She is. I’m very lucky!

[@Zachary_Sweis]

This is Mordecai's and Rigby's favorite KZbin video.

[@erikhoffman5659]

Ayyy love me some Wawa!

[@Raygetsu]

The worst part of this video is the end where I don't get to taste what you cooked.

[@heitildeg]

Hey Kenji! I've got a special question for you if you know the answer it would be great, if anyone else has any suggestions I appreciate it. I've got 1kg of ELK meat which im gonna make elk patties of, do you think the result is better if I add some gelatin to it? Also gonna add some pork for fat n flavor.

[@JKenjiLopezAlt]

Yes absolutely. Elk is very lean and can benefit from gelatin and more fat.

[@heitildeg]

Thanks!!@@JKenjiLopezAlt

[@Backsaladfrontblunt]

Kenji rules!

[@weeties]

"The best cheese is the cheese you have." KJLA, 2023

[@magicalmond6979]

i really enjoy when you speed up footage, quite cool to see processes happening in real time....or fake time... :)

[@x24Templar]

HECK YEAH KENJI!!

[@marcies3789]

Meatball, (or chicken) parm subs need a nice crunchy bread. Can't use soft bread for this!

[@JamMastaJew]

Damn shots fired at Bel Gioioso. Did the Whale inspire this video? What'd you get up to while the cheese was melting?

[@dandane3819]

One of the best hiccups i've heard.

[@mrrjmey]

Thank you so much for the mouth noise warning.

[@Woodshadow]

0:58 this is what I’ve been saying. I love a good meatball sub or cheesesteak but I can’t find decent hoagie bread that is not sweet, not rock hard exterior, and not a huge French loaf. I swear it doesn’t exist in Seattle

[@andrewwinson5866]

Goddamnit, now I want a meatball parm from the local House of Pizza...

[@nancyl9678]

Where can I get a knife like yours? This sandwich looks amazing!!!!!

[@overtonwindowshopper]

Lol good on you for including a mouth noises warning Can’t imagine why someone would watch this channel if they had an issue with it tho

[@frankrosati9365]

Turned the volume up at the mouth noise disclaimer

[@Davis.Cahill]

Did anyone else get a weird flashback to the episode of That's So Raven where she got stuck in the HVAC ducts? 😂

[@lachlan00c]

this would be epic with bahn mi toppings

[@jesselanders4688]

This question is probably more appropriate for the meatball video, but here i go... do vietnamese restaurants use gelatin in their meatballs? They have a very specific texture (denser, smoother) than ones i have made.

[@JKenjiLopezAlt]

Depends on the kind of meatball but they are stronger forcemeats typically. They are heavilynpureed and mixed to make them bouncy and springy. More like a sausage. Some styles of Vietnamese meatball (like the ones you get in banh mi) are made with glutinous rice.

[@diegoghuerta]

2:19 Kenji how are you just touching the hot cast iron without burning your hand?

[@TheDagganoth]

DAMN that looks good kenji

[@youarenowdark]

Hey Kenji! Have you tried Michaels of Brooklyn jarred tomato sauces? They are my personal fav

[@PhilJLF]

Lots of Italian lately!

[@GavinThePacMan]

How could someone skip those mouth noises? They let us know how good it tastes 🤤

[@TeamSlow]

Some of us have misophonia and the mouth noises make us physically cringe.

[@GavinThePacMan]

@@TeamSlow TIL, sorry to hear that!

[@mydogsnameisbob]

Kenji, what is this box grater? It looks perfect and ours is fully clapped out. I love that open top, full cross section design.

[@MatthiasKrumm]

"Oh boy ..." 😄

[@hobiwankinobi4750]

I need to make some meatballs now...

[@Fina1Verse]

Is that "broiler" a toaster oven or air fryer?

[@MHSDankusPotatus]

Keep it up 💪

[@jeremyd2676]

Hey Kenji, that Wawa wouldn’t happen to be the one next to the train station at Princeton, would it? 8:09

[@JKenjiLopezAlt]

Probably yes.

[@Michelcomin]

Kenji, where did you get Enrique Tomas jamón in the USA? I'm from Spain and I've never seen it in California!

[@MikeEswed]

Is that the Tunisian olive oil?