SPAGHETTI AND MEATBALLS (3 Tricks For Perfect Meatballs)

[@adriennepender673]

One reason this is my favorite cooking site is that I ALWAYS learn something. And even if I already make something well (I make a good meatball) I learn some trick and technique that make my cooking even better. Thanks, Bri!

[@DFB-TV]

I don’t even cook and I love the channel. You’re a natural host and absolutely nailed it from the first video. Awesome beats selection, love that the tools don’t make the trade, you stick by the metric system and cook absolutely everything, chef’s kiss of a channel man!

[@BrianLagerstrom]

what a review! Thanks DFB!

[@ramencurry6672]

It’s a great channel but it’s too advanced for average people. if you don’t cook watch Laura in the Kitchen. Her recipes are simple and designed for people who have no skills.

[@happymeal918]

Ironically I can’t stand his early videos, he would use an unflattering up close camera angle that made me uncomfortable, but his improvement have made this one of my favorite channels

[@GodBlessCanada]

@@ramencurry6672 you have a low opinion of the average person

[@hughjass1044]

Me too. I watch just for entertainment.

[@nutmegosaurus]

I watch a whole lot of chef/recipe KZbinrs, but you've genuinely become one of my top favorites. thank you for putting so much time and effort into your work

[@BrianLagerstrom]

Wow, thank you!

[@wolfingitdown2047]

You are one of the only people I trust to actually IMPROVE recipes like this.

[@TheBeefTrain]

These look awesome. That's the exact process of assembling the meatball mix I learned from my grandma (would sometimes use water if they couldn't afford milk). She was born in Italy and raised in NY. She had a mustache and everything-- super legit.

[@hugitkissitloveit8640]

Suuuper legit

[@T.Dimitrov]

Easily my favourite cooking channel. The way Bri present everything is so easy to understand, funny and really makes you want to cook. Good job!

[@TheBeanmachine314]

Love your videos. Just a quick FYI from a former electrician, electric equipment are typically rated to operate at temperatures that would be very uncomfortable for a person to touch (70 - 125+ C). Also, they all have thermal protection inside so you can keep running your mixer as long as it will keep going. If it shuts off while you're working then you know that you overloaded it and to take it a bit easier once it cools down (usually 30 - 60 minutes).

[@vanessawarren126]

Love all your videos. My four year old does as well. We were on vacation this week and I asked what he wanted to watch, thinking he would say a cartoon. "I want to watch Brian." At first I didn't know what he was talking about. Then he said, "You know. The Brian that you and dad watch that teaches us stuff."

[@maxl10k]

Your recipe instantly reminded me of a classic recipe from my grandma. She pretty much made the same meat-bread mixture, but instead of cooking them in the oven she flipped the (flattened) meatballs in breadcrumbs and fried them in oil, served with mashed potatoes and fried onion rings. thank you for reminding me of that. cheers

[@Andinus3000]

I love this because you explain all your reasons for what you are doing, so Italians screaming at you for breaking rules, have an explanation. And this isn't even an Italian dish, it's spaghetti and meatballs, a quintessential north american dish.

[@Mark-vs9rk]

I cook professionally and don't usually watch cooking videos on KZbin. You're one of the few exceptions. I like what you're doing

[@BrianLagerstrom]

I really appreciate that, thank you Mark.

[@jschmidt3786]

This had been on my todo list since it was released. Yesterday was the day, and boy, did it deliver. The family was blown away with the fresh pasta, flavorful sauce, and juicy, fall-apart meatballs.

[@tomlilly1628]

Two days ago, I made your meatball and sauce recipe (halved) and both turned out awesome! Watching your videos is both informative and entertaining and I appreciate the time and work you put into them. Thank you for inspiring me to get away from the videos and make some "from scratch" food. Great work!

[@kevnas8250]

This recipe was absolutely superior to anything I have ever had before. So easy to follow and quick to do, prime cooking right here!

[@thehighsaltan]

You are, by far and away, my favorite cook here on KZbin. Your recipes are easy to follow and they taste GOOD. Seriously, I have yet to have a bad recipe from you. Your penne vodka gets requested by my friends all the time

[@jonathanclee0629]

Holy goodness. I have been perfecting my meatball sauce game for quite a long time but this blew it by miles. It was so soft and juicy and the flavors are out of this world.

[@darrenjamal]

Bri! I found your channel in a late night KZbin recipe search and have made several of your recipes. I appreciate how approachable your cooking is, and this recipe in particular was a major hit for my family, everyone wanted to “eat this thing!”… Keep up the good work.

[@joekoscielniak8576]

I enjoy seeing you put together an "almost" perfect meat-ball. "Almost" perfect because the next time we make this recipe, we get another opportunity at attempting perfection! The big flavor difference here is the fresh parsley. garlic, onions, milk and bread. I like a little fresh chopped oregano, not too much, balanced. Most people never get a taste of the fresh stuff. Like fresh thyme, it taste very different than the dry stuff. Keep sharing your amazing recipes! Rock on Brian!

[@bitandbob1167]

Brian - thanks for this. When i saw it was pasta and meatballs i thought “oh, another recipe video for THAT” but this was great - different approaches and a more unique take compared to the many others i have seen! Thanks!!!

[@FreeBroccoli]

I'll use sugar in uncooked tomato sauces like pizza sauce, but with a cooked sauce I like to caramelize some shredded carrots with the onions.

[@seanszarkowicz]

Thanks! You need some B-Boy merch!!!

[@mratkovich]

My Italian family has been making an inherited recipe for spaghetti and meatballs for generations and I think I’m gonna have to try this and maybe hybridize the two.

[@liamtahaney713]

That looks insanely delicious. I honestly don't understand how you made such a simple classic dish look so awesome, but wow do I want to eat that

[@LukaGoldbell]

I love that tip about braising the balls and sauce in the oven together. I'm definitely going to have to try it sometime :D

[@actionwindowanddoor5689]

Dude, love your cooking style almost as much as I love your hair! Thank you for the classy, entertaining culinary education!

[@DrBrunoRecipes]

Wow. These look absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@jnc07res]

Hi Brian, new sub here. For being a professional come KZbinr, I have to say I really enjoy your personal style. It's low Ego, heavy on culinary realisms, part showman, part winging it. But you are honest and true to the craft that you're attempting here, that's what makes it compelling. I relate to the specific level of OCD (and at times lack there of.. one piece of something is bound to miss the pan/bowl) you put on this, and cheers to your wife L. as I'm certain she's helping too. Looking fwd to many more videos.

[@profanegardener]

Great recipe. I made mine a bit smaller at 60g but still turned out fantastic. Best meatballs I've had. Thanks Bri

[@knakane]

“Weeds & Sardines” shirts! This channel is pretty amazing AND the recipes are super accurate! Thank you!!

[@spotdogit]

I must confess that the last 6 or 7 videos I’ve saved recently are ALL yours, Bri. This one has especially got my gastric juices rumbling and I can’t wait to try it. Thanks for such fantastic, succinct recipes loaded with practical tips. And unit conversions to boot! You rock!!

[@Akiata]

My daughter requested meatballs and spaghetti for her birthday. I have NEVER enjoyed meatballs and spaghetti. The form factor doesn't seem to fit (?) and the meatballs always dry as chalk, despite being covered in sauce. This recipe won me over. Meatballs were juicy, cheesy and moorish. Best of all they feel apart on the plate, and could be incorporated into every bite. I finally get this dish. My family had a wonderful birthday meal. Thanks Bri!

[@Alex36Quest]

Great recipe! My mother had a phase of wanting to make homemade meatballs, but they never turned out quite satisfactory to her, so I'll send her over. I'm glad to finally see you using some new gear for tax reasons, feels good to know you're getting something out of your great videos!

[@dakotarivera2646]

Brian’s editing is so on point. I love this channel. Great vid!

[@kylebright8708]

Another banger video! Can't wait to try this one out at home. I love that you added some white sugar, sugar to tomato sauce was the one and only cooking tip I ever got from my mother. And a star wars reference to boot, instant classic

[@andrewriker5518]

Thanks!

[@BrianLagerstrom]

Thanks, Andrew!

[@georginagarcia9878]

I love that you call white bread, "barely food". I'm going to try this as soon as I buy some of the "barely food". 🤣🤣🤣 Love your channel! Every recipe I've made has been stellar! I look forward to every episode.

[@JamesBrittonIRL]

I made these tonight for my daughter’s 11th birthday; it was a hit! I didn’t make the pasta, and I added anchovy paste, capers, and kalamata olives to the sauce. Otherwise, I followed the recipe exactly. Thanks for sharing an amazing dish, Bri!

[@jacquespoulemer3577]

Hey Bri (as suggested in your video) . Betty Crock-a Showed generations of Americans what not to do. To be fair 'her' international cookbook in the 70's had some of my favorite recipes. Austrians taught me to put milk or cream in all my meatballs concoctions. Italians showed me to use sugar in sauce but I prefer a slice of apple or pear. The extra step of concentrating the sauce in the oven was pure inspiration. I enjoy watching you cook, I see a lot of French Methode in your execution. Bravo. Your pal in Oaxaca JIM

[@ianmoore4539]

i love the adjectives you use to describe everything (texture, taste etc)

[@BrianLagerstrom]

Thanks for the comment Ian! Hopefully the verbiage isn't too repetitive, ahah only os many options for food.

[@billhill4929]

They look perfect! Bri, try putting them in the fridge for about an hour and then they will hold a round shape!

[@joneseay]

I made this recipe tonight for me and wife and it was amazing. It turned out awesome even though it was my first time making meatballs and sauce not out of the jar.

[@shuhuawang633]

The best recipe I found on youtube. Love all your recipes!

[@hoseinexile07]

I was never a fan of spaghetti and meatballs...until I found this recipe. It is absolutely tremendous. Great job!

[@marywucinick3652]

Omg! Meatballs are insanely delicious!!! Best I’ve ever had. Thank you Brian. I’ll keep this recipe forever!!!

[@colbyzurlini8740]

this guy does a lot of things right, its quite a high end knowledge, well done sir

[@MographVideo]

Bri wow! I made this tonight and was blown away! This is restaurant quality for sure. I’m pretty good in the kitchen but never made something this classic Italian. I let the sauce and meatballs sit in the oven for at least an hour to take it even further. Probably could go even longer right? Bravo!

[@marywucinick3652]

I’m making these meatballs right now. I’m very excited and hopeful. I’ll follow up on the outcome. Thx Bri

[@samhill2655]

Ok, so I JUST finished making, and eating these…INCREDIBLE! I was always sort of indifferent towards spaghetti & meatballs, now I realize it’s because I’ve been eating terrible meatballs for years. These were perfect, juicy, and so flavorful. Followed the recipe down to the gram. Thanks a million Mr. Lagerstrom. Can’t wait for leftovers tomorrow! ETA: sadly I couldn’t try out the fresh pasta since I don’t have any of the gear, but with just regular dried spaghetti was 👌

[@guilhem3739]

I am always a bit perplexed by the use of fresh pasta and more particularly by the fact that people seem to think it is better than dry pasta. I only use fresh pasta to make lasagna or ravioli. Otherwise, I use dried ones because I like my pasta al dente (which is by definition impossible to get with fresh ones). I just buy good quality dry pasta (dried slowly and extruded with a bronze extruder allowing a kind of grainy texture). It doubles the price but dry pasta are cheap (500g of good quality dry spaghetti is something like 2 to 2€50 instead of 1€ for basic spaghetti).

[@Ash_Wen-li]

Agreed. Although I love fresh Pappardelle with a Bolognese

[@hkykid8281]

Hands down my favorite cooking channel on KZbin and holy shit do those meatballs look amazing! Definitely going to be trying those out soon.

[@marywucinick3652]

You’re the best! Love your recipes and watching you cook it really inspiring and always fun. Thanks so much!

[@Ericadjuster6a]

Just made this meatball which I never make because my wife’s meatballs are tops. By the way she loved them. Also can’t stop using the Calabrian chiles in the sauce. I’m addicted. Thanks keep them coming!

[@evanrosswilliams]

Really similar recipe to my own meatball magic! (Except I use cream and panko for the panade). Solution to the shaping issue: Chill the farce before rolling! Cold mix is much stiffer.

[@edbe7385]

Just made this tonight, I subbed the pork for mild Italian sausage ( no fennel ) and I used San Marzanos for the sauce, very good.

[@rottenbunnies]

Woahhh, Brian. Just made this last night and this recipe is delicious. I added fresh basil into the tomato sauce & let the meatballs simmer in the sauce for ~5 hours on 250F. Baked some fresh french bread (which i didn't let cool, oops) to have along with the spaghetti. Thank you! So simple, so easy, so good.

[@davidguerrero1636]

the bit about mixing the pasta with butter then putting the sauce on top rather than tossing the pasta with the sauce is life changing

[@CrazyLife2112]

I just made this with boxed pasta and can confirm it's pretty amazing! I bet it's mind blowing with fresh pasta lol. Thanks Brian

[@Coopster034]

Love the video Brian. Spaghetti and meatballs are a go-to in my house. Gonna have to try this recipe. Still can't wait for that Philly roast pork and broccoli rabe sammich!

[@Sara-rv7ds]

I love making meatballs. These look way better than mine…can’t wait to make these! Thanks Chef Brian! 👍🏻😍

[@russnagel1]

I made this a couple of weeks ago. Best spaghetti and meatballs I have ever had, ever!

[@4kniveskitchen159]

I'm new to your channel but I have been enjoying every moment of it. Your videos are so informative!

[@billiejeancurtis2461]

Perfect recipe, and the best meatballs I have ever eaten. The little ones loved them too! Thank you for all of the great recipes, B! Also, I would buy a shirt for sure✌️

[@cluster027]

i made this for dinner and it was delicious. thank you brian.

[@divinelyengineered]

ooooh I'm gonna use this balls and sauce recipe next time I make meatball subs!! thanks for yet another amazing recipe Bri!

[@JB_Fraulein_Kunst]

That sounds yummy! Never really thought of putting them in a sub before 🤗

[@robertharris2979]

This is classic, I always like to see a different take on things. Does anyone know if an extruder gives a different result than a pasta roller?

[@venusgal2706]

I only a few days ago found this channel and when I did I watched a handful of videos after liking the first one. I watch a handful of YT cooks/videos and love them all but some assume an almost beginner level cook. Many of us I think who have the time and interest in cooking shows are a bit older than that and have some experience in the kitchen. Your videos more closely match just taking what many of us know how to make but maybe making some of the things a bit better with tricks, tips, tweaks, etc. At least for me it is a closer match. I watch all for inspiration or ideas of dishes as much as anything. Anyhow, just wanted to say I'm liking the content so far and your channel and your hosting and delivery of a recipe...

[@BrianLagerstrom]

I appreciate the feedback here. Thanks for watching

[@blueberry25825]

As soon as I saw this video I had to make it! Just made it tonight and oh my… it was fantastic! Husband thought it was restaurant quality and it’s definitely a keeper!

[@allisongrindley8415]

I made these meat balls for dinner and they turned out so delicious! Tender and flavorful! Thank you for pulling me out of the dry meatball league!

[@drzlecuti]

Delectable! I've been making meatballs much smaller, not because they're better but because the girls once asked if thy could be bite-sized. They're probably about 70g each. I brown them in a pan before roasting, but now I'm wondering if that's excessive work. A pinch of brown sugar is my sweetener for the sauce. Definitely have to try roasting the sauce in the oven--looks great!

[@braddixon3338]

Yeah, dry meatballs aren't any good. Thanks for the tips on how to solve this!! As usual, another fantastic video. I never miss one of your uploads, keep'm coming!

[@janetthompson1372]

Love your channel Brian. You are entertaining & practical. I have really amp up my pizza crust skills

[@ThePatLav]

Made this today as a practice run before a extended family birthday meal, the meatballs were soft and tasty, the sauce was good. The main comment I received from my wife was there was no Italian flavors, like basil or oregano, will need to add the herbs to make the family happy.

[@eugenesviridov8427]

I just cooked it and it’s amazing! Thank you for the recipe, Brian

[@ericcutler5463]

Wow, a new way of spaghetti and meatballs for me. Thank you!

[@DarthCyfe6]

Finally a good meatball recipe. Hard agree with how you started the video haha. The techniques in here are game changers and I'm so looking forward to making this!

[@fleabowitz]

Just came across your channel. Making these tonight! So far so good! Thx!!

[@macsarcule]

Bri, excited for your soft moist balls, per description. Huge props for not putting onions in the balls! Win. I’m also a kitchenaid extruder boy and I use a KZbin PastaGrannies style dough that’s just semolina and water, that’s it. Starts shaggy and gets smooth. Hand knead and let rest under plastic at room temp. It’s a dryish, but silky smooth ball of dough that extrudes nicely and has an awesome bite in the finished product. Please give the semolina and water (sans egg) pasta a try! ✌️🙂🍝

[@lauraellis3232]

This might be the best spaghetti and meatballs recipe I have ever had!

[@Darklink88600]

I never thought of a meatball recipe can seems so delicious! Thanks for this recipe !

[@KlemensWengert]

Having made a fair share of meatballs I thought that I had tasted it all. With that , let me say that these are some amazing meatballs! The acid of the buttermilk and the lemon makes it really special.

[@BrianLagerstrom]

Awesome! Thanks for trying them! So glad they hit for you

[@callyg7696]

I always come into these videos knowing I make a decent version and leave it knowing I can defo up my game 🤣 spag bol or meatballs upgraded thanks again Bri!!!!

[@anythinggggg]

I've been looking for a meatball sub recipe and I might just adapt this into one.

[@mjs8625]

When making that sauce, if you brown your meatballs first with that onion, garlic combo, remove the meatballs, add about 1/2 to 1 cup red wine, cook down before you add in the tomato and add more sugar after all has cooked a while, you will have much deeper flavor, traditional southern italian sauce. Just browning the meatballs first and retaining and adding the drippings to your sauce is best!

[@rjcoady21]

Perfect timing! I was just going to try and make pasta from scratch right now! I may even make elk meat spheres.

[@BrianLagerstrom]

I want elk meat

[@rjcoady21]

Manifest it. I lost fifteen pounds in a week to get mine.

[@kurttube77]

Made these tonight, great recipe!

[@kimberlycooper6321]

With love in my heart, as a woman who doesn't order meatballs in restaurants bc they don't measure up to Mom's... shallow fry your meatballs. It's OK! A little more fat is fine!! Another A+ recipe & method, BLags!

[@ncwvenus21]

Ugh Thank You, I only eat my or my sisters meatballs, What is up with people not frying their meatballs, and buttermilk, no, just no, regular milk

[@littlegoose816]

Great recipe! Made for dinner tonight and was delicious 😋 Thanks Bri!

[@brettmoore6781]

SQUIZZZZZZ. Looks amazing as always, I just made meatsauce and pasta earlier in the week but I used Cascatelli from The Sporkful. I'll have to try your recipe next time. Thanks!!!

[@jasonscheffler9813]

I want to know what unearthly power you use to be able to use an immersion blender in a can and not have the contents covering the kitchen.

[@sixfivearms8896]

T-shirt: "Let's eat this thing"! Love it!

[@americanrebel413]

Awesome recipe I want to make them! Thank you Brian.

[@loucinci3922]

Looking so good Bri. Can’t wait to get into kitchen and give this a try.

[@BrianLagerstrom]

I hope you do!

[@chrisbradley536]

Ummmm YUMMM. Meatballs were the reason I stopped being a vegetarian. I cannot WAIT to try these!!! I’m literally salivating watching this video.

[@andrewb9942]

Been doing something very similar with cilantro instead of parsley. Highly recommend.

[@frankzito8653]

Just when I thought I nailed my meatball recipe, you upped me again. I will now use store-bought white bread for my slurry. But, I gotta fry them. Something about that crusty exterior and tender interior reminds me of Gramma Zito.

[@dennisboisen]

Dried pasta is made from Semolina, and you can cook it al'dente Difficult or impossible with eggs and flour made pasta.

[@robwilkerson4413]

Awesome! Trying this tomorrow!

[@beckydupre450]

Love this one Brian !👏❤️

[@janetthompson1372]

I just made these meatballs following the recipe. I am sure they are delicious, but they are very delicate. Next time I might use a little less bread for the panade.

[@glennkammerer795]

Bri-Bri, have have just produced my holy grail. Spag and meatballs is the hill I will die on. Making this over the weekend, can't wait!