Meatballs

[@JA-ou5st]

You’re my favourite meatball Kenji

[@bhldr4317]

meat and balls

[@zhongliangcai602]

3 big balls (And some sauce in a bowl)

[@JKenjiLopezAlt]

And you mine.

[@KoruGo]

​@@JKenjiLopezAlt awwww 🥹

[@Defort-jd8xe]

We‘re reaching the point in this community where we make sarcastic sexual comments about him? Nice

[@NOTANOTHERCOOKINGSHOW]

Thanks for the kind words Kenji, much love

[@jeffroberts1881]

When you know you’ve made it. Kenji name dropping you

[@tomwaitsfornoone1182]

two of the best.

[@nicholasschmidt6877]

2 of my immediate go to recipe checks whenever I make something new. If the two of you would collaborate with chef John, it would make me very very happy!

[@classicbandgeek]

@notanothercookingshow Loved your video that you put out of the event - what a huge undertaking to piece together so much footage! Was a great documentary-style and highly enjoyed!

[@tomwaitsfornoone1182]

@@nicholasschmidt6877 does chef john even do collaborations? the man is a demi-god.

[@gregw_]

I've seen multiple meatball recipes online that call for mixing pork and beef but the thing about Kenji is he actually explains *why*. That's one of the things that makes him the best!

[@prapanthebachelorette6803]

I agree 😊

[@SylviaRustyFae]

Yep, this, tho he didnt explain why with wettin a heel of stale bread which i was rly hopin for an answer to xD I love foodtubers who explain the why of cooking things one way or another, its how ive learned sm about cookin - first with folk like my exfriends dad Rick, in person, and Alton Brown, on tv, takin the time to explain why they did X rly changed how i viewed cookin; and helped me to foster a deep love of cookin, and of the science behind it Some other foodtubers ive found that do such are Flavor Lab and Adam Ragusea

[@TheAJwr]

I love Kenji pulling out a can opener and immediately putting it away

[@user-fc3pj2en3z]

don‘t know why but that was hillarious

[@mvbeth21]

He was clearly looking for the garlic press.

[@TheAJwr]

@@mvbeth21 yeah I just thought it was funny lol

[@georgewalford7027]

Honestly, this is what makes his videos the best - you see him cook mistakes and all. No re-takes, no different angles and changed dishes to look perfect, just one man cooking.

[@itsdox0006]

i thought he was about to show me some wtf is this technique. but nah. YOU ALMOST GOT ME KENJI

[@joelukawski]

Low-key best explanation I’ve ever heard of why veal is super useful in ground meat mixes but also why we use veal for terrines etc…

[@joelukawski]

And you add gelatin to ragout for the same reason! Genius.

[@kevinb5436]

Sorry boss - can’t get that done today. Kenji just dropped “meatballs.”

[@basti4865]

Everything about you and your channel is great. I just love the way you explain everything, and the fact that you're one of the most (if not the most) knowledgeable chefs around makes it even better that you're making this available to us for free on YT. I look forward to every video, I've been watching for a few years and it never gets boring. Of course I have both of your books at home :)

[@ryoonit]

Just made these and they turned out fantastic. You never miss, Kenji. My wife and I are very grateful for your knowledge. And the ball jokes.

[@ryoonit]

I’ve made these several times since this initial comment including a batch for family at Christmas. It is an absolute hit!

[@11523007]

Actually smiled and laughed about the quick cut to hand washing after the recent exchanges posted online. Well played sir. :)

[@JKenjiLopezAlt]

Haha good catch 😉

[@fordhouse8b]

Recent? People are still going on about that?

[@LeKacker]

What exchanges?

[@Ngogerly]

@@LeKackersomeone asked on Reddit about Kenji touching his pepper grinder after touching raw meat and people explained that he does wash his hands it’s just that he usually has to cut it from the video so we don’t watch someone washing their hands 5 times a video 🙂

[@ReidarNB]

Of all the techniques, skills and knowledge Kenji is showing in his videos, the one that impresses me the most, is how he's able to grate parmesan without coating the entire countertop as well as the food!

[@PassionFlower4599]

Those were my thoughts exactly! haha I always end up with more cheese AROUND the item I am actually aiming for lol

[@adrina3712]

Made these last night for the fam and got RAVING reviews, best recipe and simplest I have used! Excellent taste, Thanks for the inspiration!

[@Bradimus1]

It's the salt you add to the meat that really helps extract proteins. 1.8% is pretty excellent in a meatball. You're getting salt from the breadcrumbs too and not just the cheese. I used to make meatballs on R&D at a large manufacturer. The only thing I might advise is getting that meat extra cold before you mix. The texture will be better. Great video!

[@omairbhore]

I love your content. Its not just recipes, youre a natural teacher and you have a wealth of knowledge. A real geeks geek.

[@saphire82]

My hubs is middle eastern and raisins is something they pair a lot with rice and things like roasted slivered almonds and pinenuts to add with some dishes. Gives a very nice different pop of sweetness when you’re eating something meaty and savory.

[@joldomort5515]

Talking of putting in pint nuts and currents in meatballs - I quite recently got the cookbook Persiana and the kofte recipe has both those ingredients and wow was it divine

[@cammitchell3776]

I've done the gelatin technique before based on Kenji's recipes and it's next level. Totally worth going and buying gelatin when you shop for your meatball ingredients!!

[@Jordenweiss]

Hey Kenji! I was rewatching your meatball video for the umpteenth time and I was reflective of how much your videos mean to all of us! I don’t think I would have come through the pandemic as well without your cooking lessons and endearing manner… I don’t feel as guilty feeding my 2 “retrievers” from the dinner table and cooking for my son and girlfriend helped me feel it eased us through such difficult times. I just want to express mucho gratitude and thanks for your wonderful contribution and you should feel proud knowing how much you contribute to so many people’s joy and wellbeing! Being both a psychiatrist and cooking hobbiest and fellow guitar player, again I felt the need to express my great affection and thanks….

[@callen444]

Before this video was over I already placed a grocery order for the stuff to make this. Thanks for sharing your time with us!

[@c.w.wisniewski3306]

I have tried the convection roasting method, and I have tried the pan method. Roasting does not give enough browning, and the pan-searing usually makes my meatballs like rounded disks. I have taken to deep-frying them. It is the fastest way, gives the best browning, keeps their shape perfectly, and they are the most tender and juicy meatballs I have ever made. Also, oven braise in the sauce for at least 45-60 mins to allow proper flavor interchange (mostly because when I deep fry them they are not yet fully cooked when they go into the sauce).

[@Hyper_Driven]

What do you deep fry them in? What kind of pot as well? Thank you.

[@SiriusPotterFan]

Kenji! Can you tell us a little more about using overcooked rice + thai curry paste in a meatball? This sounds so unique to me and I'd love to hear some context!

[@derstilleabonnierer]

Kenji really treating us with back to back game-changers for our cooking perspective

[@partyfists]

I love Raos. I hope they can keep the quality up with the Campbell’s purchase.

[@Hyper_Driven]

@@kjdude8765that’s the scary part. Start to cut corners in the name of profit. Check out the ingredients in the sauce and wait for the changes.

[@roanvanderkallen]

This gelatine story, this food science in the video is what keeps me coming back. Thank you for this advanced lesson of cookery.

[@fredsax7793]

I listen to your productions while I am cooking. Your voice has a very calming tone. Your explanations are complete. I even listen to your recipes while I am cooking something different than your video topic. Often times, I can still use your advice to something different because you speak on a global level.

[@jordanleach1747]

Kenji, Thank you for the idea of adding gelatin to foods. I've tried it and it's a game changer! Again Thank you so much Brother!!

[@TheLolwatz]

Not sure I'd like to make meatballs, but can't not watch Kenji's videos. Now, I want to make meatballs

[@crancelbrowser5478]

Alex French Guy has a great tip in his meatball video whete he squeezes the moisture out of a couple tablespoons of grated zucchini and adds it to the meat mixture. The dry zuchini acts as a natural sponge for moisture and juices, they come out the most delicious and juicy metballs I've ever had. Never going back, amd if you don't have zuchini, onion works too, (although perhaps not QUITE as well). I don't typically have gelatin handy, plus I like the natural method of a vegetable essentially doing the same work

[@theatk]

I love that you have to ensure you show washing your hands - it's a great reminder of how many times you end up washing your hands while you cook!

[@othervinny]

I was so glad when you found and removed the chunk of parm. I saw it fall in and thought "oh no someone's gonna take that to the dome later on"

[@plwadodveeefdv]

God forbid

[@adj8987]

We have some good friends that host a meatball challenge every year. I am the type of home cook that can nail a good recipe, but I’m not coming up with any originals. Last year I won with a Chef John’s Korean-style recipe. This year I had to change it up, but I decided to come back with a classic Italian-style. But I also knew that it would have to be one worthy of a reigning champ. I gotta give you the assist, I made the meatballs out of The Food Lab and was a decisive winner again. You (and Chef John) are my secret weapon(s).

[@LMB21881]

First time ever making meatballs that weren't tough! You saved spaghetti and meatball night at my house forever! Thank you

[@dokken63]

Kenji, sir, thanks for all great content. Thanks to you i enjoy cooking and inner works of cooking

[@thatdudebro]

kenjis videos are so valuable and informative i'd literally pay for them.

[@jeanettemarkley7299]

I make a simple country loaf and they go stale/moldy overnight, so I cut the leftovers into slices and dry them on a rack. in a couple of days I run them in my food processor for homemade bread crumbs which I keep in a canning jar to stay bone dry. They last forever. I take 1/3 cup of breadcrumbs and add several spices like onion powder, garlic powder, salt-pepper, dry oregano, dry thyme. and 1/8 cup finely micro-planned parmesan cheese. I mix it up and use this to bread 1 chicken breast cut in cutlets dipped in beaten egg, Delicious and no weird chemical/oils.

[@WastrelWay]

Thank you for the speed-up, I did not want to watch you slowly handle your balls LOL

[@rekzors]

Reasons I love Kenji: So if you want to do it different, or make it taste different...Just do it, I am not your dad. This is how I am doing it. I would of liked to have this specific thing, but no shot I am going to the store for a video. My sauce? Raos, from Costco, comes in a two pack. Throw some herbs in that thing.

[@sethgilbertson2474]

I love that I can have you on in the background while I'm cooking and know exactly what's going on cuz of the sounds you make! ❤

[@Troglodyte]

My dad's Thanksgiving stuffing recipe was basically a panade with eggs, onions, garlic, and Bell's added. He'd take a whole loaf and just squeeze it out in a huge salad bowl of water, and throw it right in the bird. Didn't even use any chicken/turkey stock and it didn't need it because it got the flavor roasting in the bird, and the high water content kept it from drying out. Whenever I see someone make a classic stuffing with stale cubes or torn chunks I shrug, because while they look good, I'm nostalgic for the uniform version that comes out with a firm custard texture.

[@Troglodyte]

Also he'd take the extra and cook it in a loaf pan, and you could tell the difference because it didn't have the flavor from the bird. But it didn't matter, because the dressing version was cut up into chunks and that went into the turkey soup. Loved those little tofu-like texture bombs.

[@paligga]

Made these today and they turned out delicous! Such a fast recipe when using a premade tomato sauce!

[@MsCharliewebb]

My nonna has a little trick when frying the meatballs. She fries them with a bunch of sliced onion and then throws it all right into the sauce. It’s delicious 🤤 This looks like a great recipe, I’m definitely going to try it out!

[@mattgisrees]

Got inspired after watching this, so I opened up my copy of the Food Lab and made the tomato sauce and meatballs. WOW! the meatballs were so delicious and moist. Another Kenji recipe added to my repertoire :)

[@morgrath]

I make a big batch of them a few times a year and stash a ton in the freezer, they're so good. I like this video as a bit of a shortcut version that keeps the essence of it but makes it a bit more manageable as a weeknight meal. Cheers, Kenji, please keep inspiring us, and keep teaching us!

[@HeraBek]

Ive used the velvetting with alkaline solution technique meatloaf also works to prodocue incredibly soft meatballs, also improved browning. Extra juicy and tender. 1/4 to 1/2 tsp per pound of meat mixed with 1-2 tablespoons of water.

[@toin9898]

I have used this method for making Swedish meatballs too, divine.

[@chefskiss]

Kenji's Simple Meatballs Ingredients: 250 grams (about 1/2 pound) ground pork 250 grams (about 1/2 pound) ground beef Panko breadcrumbs (or stale bread soaked in water, squeezed out) 1 egg Buttermilk (or whole milk, heavy cream, or water) About 1/2 cup half and half Fresh parsley Parmesan cheese, grated Garlic cloves 1 tablespoon unflavored powdered gelatin (optional) 5 grams salt (1% of the weight of the meat) Olive oil (for frying) Jarred tomato sauce (like Rayos) or homemade sauce Fresh basil (optional for sauce) Spaghetti (for serving) Instructions: Preparation of Meatball Mixture: Weigh the ground pork and beef to get about 500 grams total. In a mixing bowl, combine panko breadcrumbs, egg, and buttermilk. This mixture is called a panade. Add about a half cup of half and half to the panade. Incorporate parsley, grated parmesan cheese, and garlic into the panade. Optionally, add powdered gelatin to the panade. This mimics the effect of adding veal to the meatballs, making them juicier. Add the ground pork and beef to the panade mixture. Season with 5 grams of salt (1% of the weight of the meat). Adjust based on the saltiness of the parmesan cheese. Mix everything together until well combined. Forming and Cooking the Meatballs: With damp hands, form the meat mixture into small balls. Heat a skillet over medium-high heat and add a thin layer of olive oil. Once the skillet is hot, add the meatballs in a spiral pattern. Fry the meatballs until they are browned on the bottom, then flip and brown the other side. Once browned, transfer the meatballs to a pot of simmering tomato sauce. Serving: Let the meatballs simmer in the sauce for a few moments to finish cooking. Serve the meatballs with spaghetti. Optionally, drizzle with olive oil and garnish with fresh parsley.

[@fglend73]

"So that you don't have to watch me slowly handle my balls." Me: trying to to be mature and failing miserably.😂

[@wenzyd9551]

I succeeded at that time and failed miserably at 16:33

[@ChrisPMcGee]

Kenji is the only adult I know who can continuously say "balls" without losing the plot...

[@bryan69420]

I add gelatin to my chili to give it a richer mouth feel.

[@honey-bagder3451]

These videos make me so happy! Thank you, Kenji.

[@grantforrest6538]

My Italian mother was horrified to learn I just heat up a jar of Rao's more often than not these days but I'm glad to know I'm in good company. It's surprisingly good!

[@xnonsuchx]

I’m just glad no chunks of onion were in them. :-) I mostly make Alton Brown’s Swedish meatball recipe, but just use onion powder instead of real onions (and also cut back on the allspice a bit). I find coarsely cut onions make meatballs/meatloaf more likely to fall apart, so I prefer either finely minced onions or onion powder better for adding that flavor.

[@samuelcramer6524]

I waited 8 minutes and 44 seconds for you to find that hunk of Parmesan. The suspense was killing me!

[@aidanvandera7069]

Lol I was wondering if it would come back up

[@bipo567]

Hey so glad to have these. Thank Kenji!

[@annieclaire2348]

So interesting about the addition of gelatin! Will definitely be doing that from now on. Thanks for another excellent video Kenji. I love your mix of great recipes, fascinating food science and, of course, your lovely personality shining the on every video. 👏🏼👏🏼👏🏼👏🏼👏🏼

[@SkeweredUniversePodcast]

I just tried the gelatin tonight in a meatloaf and it worked like a charm. I’m keeping that in my back pocket from now on.

[@Daystew88]

Started cooking during the pandemic. After 3 years I found Kenjis content and every video changes how I view cooking. My cooking idol kills it again.

[@thehartofwar8747]

The simplicity of this video title is art.

[@stufffstufffington]

Kenji living on the edge the way he's using that micro-plane grater bare handed there. That thing is by far the most dangerous utensil in my kitchen. I got special gloves just to use it because I was tired of bits of finger coming off

[@TheZudoke]

I always add a duxelle made from button mushrooms to my meatbals great ummami and savorines

[@jraattianwa5656]

Appreciate the uploads mate feels nice to watch your vids

[@sankalpjaiswal9707]

I don't get much time to surf youtube anymore coz now I'm an *adult* with a *job*, loved that today when I did there was a new video from you. Favourite food youtuber

[@plwadodveeefdv]

Lookit this guy working 100 hours a week

[@bpal7006]

@@plwadodveeefdv Because he is an ADULT with a **JOB**. 🤣 The rest of us just mooch or are just rich enough to afford 15-20 mins here and there to watch a video. Well, us lazy, good for nothings do i mean.

[@sankalpjaiswal9707]

@@plwadodveeefdv bro i work in a restaurant i get one off every 10 days, considering 13 hour shifts 10 days in a row yeah this guy working more than 100 hours without a break

[@per-olamjomark7452]

Nice to see how you make your meatballs. I am Swedish and would never make mince for meatballs without onions. The parsley and parmesan cheese was also a slightly unorthodox touch - but it looks very tasty. Thanks for a nice channel with good content.

[@fordhouse8b]

Fellow Swede here. My mom would finely mince the onions, and add some of them raw, and some of them sautéed, to the ground meat mixture. Cheese in the meatballs is very common here in the US. In most of the US, the word meatballs by itself is usually associated with Italian (really Italian-American) style meatballs. Generally, if referring to Swedish meatballs, one would specify Swedish. But who knows? I’ve never been to Minnesota, may it's different there.

[@TheSamHandwich]

@@fordhouse8b Lived in Minnesota all my life. Everyone I know specifically says “Swedish meatballs” if that’s what you mean. Just saying meatballs folks would assume you mean Italian style.

[@fordhouse8b]

@@TheSamHandwich Well, that settles it.

[@CasparLanger]

I was looking forward to the garlic meets can opener technique.

[@Hyper_Driven]

The fat from the meat mixing back in with the sauce is good for more flavoring. Sometimes I’ll pour some of the rendered fat from the pan and add a little to the sauce.

[@alcohen83]

This! I’m shocked he didn’t use that! I put the sauce into the pan and it makes it so rich!!

[@davidbarnett8617]

The powered gelatin is brilliant. Great idea!

[@teslanaes4587]

That was the most satisfying olive oil pour I have seen in my entire life

[@Nizzleberry]

Dudeman. Your videos make me happy. Thanks!

[@veronicaBolanos-mc4fc]

Looks delicious kenji . How bout a sandwich series? Everyone loves a delicious sandwich ❤ Those meatballs sure would make a great sandwich on some good french (my personal favorite bread) bread or Italian

[@LayZeeChill]

Thanks Kenji. I’m going to give this a try!

[@joriz2012]

17:14 definitely reading too much into this for no real reason but was the burner on the left side left on with no flame coming from it?

[@lime8738]

Does anyone know amounts for the panko and other ingredients?

[@stephennetu]

Thanks for the repeating the oohing and ahhing. Don't think we could have gone without it!

[@markolvera2965]

Kenji every time he’s thinking meatball: “Meatloaf”

[@fauxtaux]

Gelatin is also good in sweet/baking applications. It stabilizes whipped cream for frostings/icings. I buy it I n bulk at the restaurant supply store when I’m picking up the diamond kosher salt box 😊

[@anto_91]

Definitely making this! A Sunday sauce recipe would be a dream too

[@Ritz7866]

Kenji. These meatballs are perfection. First taste honestly changed my life. I’m not a fan of meatballs but wow these changed my view completely. Thank you king 🫡🙏🏼

[@StrikingBBQ]

I love this recipe. My only add is a teaspoon of Better than Bouillon Beef. It amps up the beef flavor.

[@chongli297]

There's a restaurant near me that serves "spaghetti and meatball" where the meatball is the size of a softball!

[@sxd-215]

I thought Kenji was going to teach me something amazing with a can opener and garlic cloves lol. I made meatballs the other day using my Ooni, worked out great! good crust and they cooked up real quick, just make sure to rotate.

[@stevekoutros9358]

I forget not to watch your vid's around dinner time...great stuff!

[@RSBot2jar]

Always nice to see a new video from you!

[@leandersantos2477]

This was great. But one note! Any time you make meatballs or any Italian dish you should have an episode of the sopranos playing and it can’t be an episode past season 5 it needs to be 1-4 the hits!!! For flavor profiles

[@anotherBailey]

i was literally just yesterday looking at your recipe in your book! guess im making these for dinner later this week haha

[@patfrat666]

Great practical advice, K.

[@ruzg]

how many grams of breadcrumbs? wasnt mentioned ...

[@JustVisitingDontMindMe]

Good day! When you salt ground meat and mix it in one direction for an extended period of time it creates a sort of webbing making the meat more cohesive right? For dumplings, shumai, gyoza, etc. Does anyone know what that process/reaction/phenomenon is called? Thanks!

[@karohemd2426]

50/50 beef/pork is also the ratio most Germans use for Frikadellen. And most will use a soaked stale bread roll (very similar texture to baguette) instead of breadcrumbs, too.

[@jimdavidson3345]

Looks like I might have just come across one of my favorite recipes!😋😋😋😋😋😋😋😋

[@Dougie153]

Babe wake up, a new Kenji vid just dropped.

[@kathleenmcintosh6770]

For the first time in my life I made delicious meatballs. Thank you, Kenji!

[@JKenjiLopezAlt]

Happy to hear that!

[@lilrky4211]

We need a double-entendre counter on this episode!

[@timothycoen]

I got really excited when Kenji grabbed the can opener, thinking I was about to see a really cool lifehack for garlic...

[@chickenwings9117]

WAIT! I don't have to make the gelatin, cool in the fridge, chop and then mix into the meat!!??? THIS CHANGES EVERYTHING! Hahaha I actually just started making the Serious Eats meatball recipe....the little extra work is worth it and yes, the gelatin is worth the effort. Thanks Kenji!

[@katiez5660]

Our neighbor in Chicago was from England she married an Italian. She served spaghetti every meal like we serve potatoes. She used tomato juice and boiled it down.

[@TexAgsArmyVet]

My dad's mother's side of the family is half from Italy and half from Sicily. My Italian MeeMaw and her mother/grandmother made thier meatballs with beef, pork and veal. Always always always!! They sat in the fridge overnight and the red gravy was simmered for 6-8 hrs minimum. But under no circumstances dorasins belong anywhere near meatballs or coleslaw. Seriously...

[@Stephane1995]

Without even watching the video I can already say that if these are the meatballs from your book they are the best I've ever made or had

[@davidvasta]

False

[@nancycy9039]

@@davidvastairrelevant

[@CBMX_GAMING]

The video title of all time

[@lehnsherr4242]

Thank you Half-Japanese Darwin Nunez, you're my fav cooking channel

[@sarat9567]

Kenji, what kind of beef do you use for these when mixing with pork? I’m torn between chuck and lean beef to balance the fat from the pork. Love how you share the “why” behind cooking, helps so much!

[@Y2JFan25]

Great as always Kenji. Quick question, is there any discernible difference, texture or otherwise, between using regular breadcrumbs vs the panko?

[@INeedABeatDJ]

For some reason I always get hungry when I watch your videos.