Spaghetti and meatballs

[@Alex_Mourousias]

"Dirty your food processor if you want to, but I need to dirty my grater for this recipe anyway" This sentiment is exactly why your videos and recipes resonate with me so much personally. Your approach to cooking mimics mine and so many others so perfectly and in ways not expressed by a lot of other famous and/or youtube cooks.

[@iskatearound]

That's what's nice about Adam being a home cook rather than a chef. He has these types of priorities that that average person has in mind.

[@johnnycakemusic4069]

in his first New York style pizza video, he uses an expensive electric kneading machine, and in the second one he uses his hand to make it more friendly for the general public. that's just one example of the kind of stuff that separates adam from almost every other popular cook/chef

[@johnnycakemusic4069]

@Adolf Schinkler SAME! I regularly try his recipes, and am schooled at not only how good they are, but how simple they are

[@Iisakki3000]

You finally made me realize why adam was the first youtube cook ever who got me yo actually try his recipes. 2 recipes I have tried so far and I think I'll try many more.

[@playaaaLV]

Get yourself a dishwasher already.

[@marcocito9269]

Fun fact, Italians do break spaghetti in some instances: - when cooking for toddlers. - when cooking slow dried "U-shaped" high end spaghetti. - when cooking pasta soups. Greetings from Naples, Italy.

[@Kevin-yp7yk]

"When cooking for toddlers" I cant tell if you meant no disrespect or completely meant it and either is incredibly hilarious

[@marcocito9269]

@@Kevin-yp7yk In Naples ( and probably in a good part of southern Italy ) we break spaghetti in approximately 3 cm pieces as substitute for small pasta ( italian: pastina ). The reason is to make it possible to eat it with a spoon instead of a fork. Toddlers can at best use a spoon and forks are not a good choice for soups.

[@heinzriemann3213]

This guy noodles.

[@VEV-cu6no]

Italy isn't a real place nice try

[@marcocito9269]

@@VEV-cu6no Every table where you eat a nice pasta dish with your loved ones can be called Italy. Due to covid restrictions I have to eat my pasta dishes alone so I feel like I am living on Mars. I hope to eat pasta with my family as soon as possible...

[@flyingraij1n958]

White Wine Report: No White Wine has been seen in this video. This has been White Wine Report.

[@bradleymchugh6952]

I didn't see any but i have faith

[@jdini_]

0.2 ml of white whine added to the sauce off-camera

[@flyingraij1n958]

@@jdini_ bruh

[@purplepizza2159]

Thank you

[@nyelbaig]

Naw he added red wine

[@znewb300]

I appreciate that you put your ad at the end of the video, even though more people may skip it. A well transitioned to ad at the conclusion of the video is far more effective/agreeable to me as opposed to an abruptly intrusive one popping up while I'm invested in your dish. Your videos are great and congrats on your success!

[@MMOByte]

Half a packet of pasta.. enough for one meal.

[@fooly592]

MMOByte woah you’re here

[@MMOByte]

@@fooly592 Hey, halfool!

[@MMOByte]

@Simply Maple Hey, Simply Maple!

[@easycooking6704]

💯

[@EEPROM42]

ah yes, i would like some spaghetti with my sauce please

[@zugazugaye]

As an Italian, the only complaint I have with this is that 250g of pasta for four people is worth calling Amnesty International for. If I eat pasta at lunch with nothing on the side I go for 175-200 lol

[@aragusea]

Americans (and westerners generally) eat way too many carbs. I try to be a quiet advocate for eating whatever foods you like in modest portions.

[@kemkopi]

Eating pasta at lunch with that much amount of sauce is a lot! I'm sure it's nice but it's not a healthy habit.

[@AQuestioner]

@@aragusea I disagree. I think we Chinese eat way more carbs like rice, steamed breads, noodles, etc. on a daily basis for almost every meal. That is probably (edit: one of the reasons) why westerners are taller than Asians in general. 2020-09-20

[@dantheslayer1023]

@@AQuestionerI agree...here in Malaysia carbs exist in lunch..dinner...breakfast....even dessert😂we asian just love carbs esp rice....rice and rendang or curry is just irresistible

[@montykachuchi]

@@aragusea Indians eat like 3-4 rotis every meal lol

[@thegirlwhowearspants7282]

“Giant meatballs are for instagram, screw that.” My mom who was unfortunately sitting next to me who makes baseball sized meatballs gasped and went on a rant. She puts all of her meatballs on a sheet tray and broils them so they all brown faster. She makes 4 batches of meatballs all at once so she can freeze a ton of them but to each their own. I honestly agree with your method more 😂😂😂

[@sarithasimon901]

Bruh lol 😂😂😂

[@williamlangvad5031]

lmao

[@red_dll]

I hope she is not italian on top xD

[@AnHeC]

Good if you have time. My grandma made huge ones because nobody is wasting time on playing with food like that. She would say 'if you want to just eat browned minced meat, do it. Thro it into pan, brown, break up with spatula. Don't waste time to make minced meat by hand.' she also said it's stingy. You make it big so that minimal portion a person gets is big.

[@aragusea]

Yeah, you can certainly do meatballs in the oven. That might be the best method if you're trying to make a very big batch, though I don't think the crust is ever quite as good. I think the method I demonstrated here works best when you're just cooking for yourself or a small family, and you don't have to heat your oven or dirty a sheet pan.

[@myname3590]

"And a bit of Cayenne for Chef John" is acutally my seasoning motto for a while now

[@dwinterowd]

dont forget the OLLLL TAPPA TAPPA

[@scoopmaloop3203]

You are, after all, the Adam Ragusea of your meatballs and pasta.

[@Kryptnyt]

After all, you are the Anthony Micheal Hall of your Grandma's spicy meat'a'ball

[@HolyMess420]

That and turmeric are great for your heart and circulation.

[@oliverroberts5119]

I don’t get this Chef John reference 🤔 heard him say this a few times, but I’ve no idea why. Is this from another video of his? Or some well known chef? 🤷🏽‍♂️😆 Someone please enlighten me!

[@hyoon.]

"I like it tight, verging on dry." -Adam

[@starapples]

???

[@epicidex1006]

@@starapples he likes it tight, verging on dry -Epicidex

[@ok-xo2ox]

touka-chan

[@IanBpa]

@@starapples I’ll tell you when you’re older

[@suus1027]

@@starapples you are too wholesome to understand this kind of joke

[@livenhfree]

My wife's grandmother was from Sicily. She also "dressed" the pasta in the pot with a little sauce before serving it out, at which point we could add more sauce if we wanted. The other practical benefit of this is that it prevented the pasta from sticking together in an un-tangle-able blob. Thank you for this video!

[@marinanikolic7627]

"This dish is enough for 3-4 people" Me: Casually finishes it alone in one sitting

[@SuzanneBaruch]

Me: *"Challenge accepted"*

[@diegoavila4379]

Give it to Matt Stonie

[@tripwirecreator25]

same

[@Pigmedog]

this applies to every single adam ragusea recipe

[@burst_ch.]

I was waiting for this reply lmfao

[@burst_ch.]

All of Italy: "you know this isn't an Italian dish..." Italian immigrants in America: "well no, but actually yes"

[@red_dll]

Adam dodged the bullet perfectly by saying "italian american".

[@pedrootavioazevedodaroz1736]

@@red_dll well in a sence he doged two bullets, it is also a traditional italian brazilian dish, but you know, american can reference the continent and not the contry so can't really complaim...

[@yungboy4216]

@@pedrootavioazevedodaroz1736 it's a weird cultural thing, the US and Canada are taught that there are 2 continents, North and South America, while latin Americans are taught that it's one big continent called "America"

[@pedrootavioazevedodaroz1736]

@@yungboy4216 that's mostly because of the Panama Canal, which is considered a cut off point on USA, but the origin of the word 'America' calls for there being only one america divided in two sub-continents, like India is for Asia, since at the time the Panama canal did not exist

[@fidur2]

@@yungboy4216 it's a English language Vs other languages (Mostly Romance languages) thing. German kinda is on both camps, weirdly enough.

[@alexisstarnino1517]

"I believe someone's using it as a sword to torment his brother" -Adam Rageusea everyone

[@anujtrivedi7384]

VIP w2

[@akaitsOp]

Anuj Trivedi fake plainrock 👌

[@abandonedchannel79]

prob hius kids

[@ZenFaceless]

@@abandonedchannel79 probably

[@santouchesantouche2873]

Who is Adam rageusea?

[@iamDBA1]

The reference to his kids with the wooden spoon reminds me of my brother and I. I loved tormenting the hell out of him when we were younger, cuz since I was younger he couldnt do anything lol. Childhood really is a blessing man.

[@finndevers2495]

One of my favorite parts about Adam’s videos is how genuinely caring he is about the everyday home cook. Nice and simple recipes with guidelines and metrics any old person can understand, simple ingredients that can be found nearly everywhere (and he provides substitutes for ingredients that are harder to find!), and he is conscious about not dirtying too many dishes (one thing I love about him)

[@lorisbrussato7131]

Adam: if that makes you angry then rethink your priority Me: *gets flashback of Adam screaming at a bowl of soup and macaroons*

[@nothing11558]

Obviously has his priorities straight.

[@lorisbrussato7131]

Arvind Venkatesan maybe, maybe he’s just protecting us from the macaroons

[@Erectoralporicy]

if you're talking about his vegetable soup recipe well done 🤣

[@witchBoi_Connor]

That was yelling at people that pompously overcomplicate things that can be easy, yelling at him about breaking pasta in half is a matter of preference.

[@GeldtheGelded]

@@witchBoi_Connor Silence Tyler, thou is a criminal by ruining this jest. What say thee in thy defense?

[@Truelordpower]

"Big sloppy loud and awsome" -Adam ragusea

[@felixargyle1285]

What the fuck happened to Giorno?

[@ChillyBlitzHD]

hahaha

[@ee-yq8ig]

Felix Argyle he has experienced the ‘Golden Weed’

[@yath4rth]

GIORNO MORE LIKE HIGH-ORNO AMIRITE now laugh at my joke.

[@Truelordpower]

@@yath4rth laughs

[@luwi5972]

"I like it tight, verging on dry" -Adam, 2020

[@4ElementGirl]

NO! GOD PLEASE NO! NO!

[@dylanmurphy9485]

Haha. Interesting choice Adam.

[@ToenVu]

I like it tight Drenched in liquids

[@dylanmurphy9485]

@@ToenVu Drenched? I like it somewhere in the middle.

[@jonzi4193]

I'm... I don't know how to react to this comment..

[@jpongothics]

Thank you for your unpretentiousness with cooking utensils, stove, sloshing of water, spilling of sauce. It makes for such a comforting, realistic experience.

[@palaceofwisdom9448]

"so you don't over-sauce your pasta" No such thing. I want my pasta swimming in a sea of sauce with garlic bread for the extra.

[@RedRoseSeptember22]

Same! I was like "no such thing as over-saucing!!" lmao.

[@andrew4363]

If I can’t eat it with a spoon there ain’t enough sauce

[@triforcewill]

C o r r e c t

[@Erowens98]

In my book, the sauce is the meal. The pasta is just there because tradition.

[@kimoibrahimo448]

Birki gts lol

[@solarpp2059]

“Note that down,Note that down” -Alex the French Man

[@heyreallygiger]

Minus the whole "don't worry about your meatballs being round" thing

[@ColAlbSmi]

I was incredibly disappointed how he ended his meatball series

[@sherylann0508]

@@ColAlbSmi Why disappointed?

[@thugsnstuff4046]

Thu Ta Shin Thant kzbin.info/www/bejne/oqa6oqGAfJllppo

[@matsgilon7075]

i read that in his accent

[@dandy6571]

Adam, this is my first recipe of yours that I didn't follow to the letter; and I don't regret it in the slightest! You renewed the passion I had for cooking when I was younger and helping my father in the kitchen, and this recipe is a near one to one for the spaghetti my father made! I'll be making my recipe of this for years to come. Thank you so much, Adam.

[@raziphaz2219]

All of cooking youtube couldn't do what he did, which was make me actually trust my cooking skills

[@eleventyeleven]

*”This is what gave my grandmas meatballs insane flavour.”* - Adam Ragusea 2020

[@vin7175]

Rían Cahill r/beatmetoit

[@somemagellanic]

i really can't figure out what the punchline is supposed to be here

[@lt-yx1hx]

@@somemagellanic you're too innocent

[@lt-yx1hx]

@@SuperMustache555 you're also too innocent

[@TheSteam02]

please commit cease.

[@galaxysprinkles1573]

You can get (more or less) round meatballs in a frying pan, by gently shaking the pan to roll the meatballs around until the outside is "set". Then let sit for browning as per usual. Love from Sweden :)

[@jinangel3]

I cannot unhear the gasp of air after every pause. It's driving me crazy!

[@الإسلامنتن]

god fucking damn it

[@oofowie8882]

Damn it why did you do this to me

[@Romandy13]

i wish i never read your comment

[@OtraConta]

OH FUCK YOU WHY DID YOU HAVE TO SAY THAT?????

[@OtraConta]

😂😂😂😂😂

[@lucasmo5501]

“My wooden spoon was missing. I believe someone was using it as a sword to torment his brother.” -Adam Ragusea 2020

[@thugsnstuff4046]

Lucas Mo kzbin.info/www/bejne/oqa6oqGAfJllppo

[@KK-ov3tn]

Looking for this comment.

[@vrldf8181]

Why is this Thugs n Stuff guy recommending a video to others? Also, what's the video about? I'm scared of getting RickRolled.

[@OrdinaryLatvian]

@@vrldf8181 Probably just self-promotion.

[@vrldf8181]

@@OrdinaryLatvian Yeah, it's a posibility. Thanks, still.

[@BigLuckyApple]

I love how you impart your expertise in every recipe. Every alteration you bring up you have already tried, and it leads me to start with your recipe and find out for myself. Thank you!

[@mdctenga]

4:06 Adam: Give up on the idea of perfectly round meatballs *French Guy Cooking Alex has left the chat

[@Fractal821]

r/beatmetoit

[@hmidouchboetekees5320]

@@Fractal821 Do you really have to communicate with subreddits. Thats sad man.

[@enzoqueijao]

@@Fractal821 That's cringe, bro... I believe you can be better than this...

[@Fractal821]

If you really hate it, then smash your head against a wall 50,000 times then leave. I'm not just gonna delete my comment because some butthurt idiots don't like it.

[@WiselGuys28]

Thanks bro, i was too lazy to write this comment by myself❤️

[@raffaelepiccini3405]

As an Italian, Italian-American culture feels so uncanny, very very close, and yet very different ahaha

[@sottosopravoce]

I'm a retired Italian teacher and would love to hear your thoughts on this.

[@jessicatriplev9802]

Ugh Breaking the spaghetti is insulting to my identity as a half Italian! SMH

[@raffaelepiccini3405]

@@jessicatriplev9802 i am 100%, i always break spaghetti, it's just convenient, my grandma thought me that way

[@pennyforyourthots]

To be fair, there's probably about 100-150 years between you and the Original Italian immigrants to the US, so that certainly enough time to put some distance between cultures, especially considering the immigrants would have been influenced by other established cultures. Basically every immigrant to New York City was in some way inspired by the Kosher foods of the Jewish community for example. Then again, I'm sure an Italian 150 years ago probably would have said the same thing about you lol. Time loves to change things.

[@joshwhite5730]

@@pennyforyourthots he used milk and cheese in that recipe this was not insured by kosher food

[@shroomaster4911]

after years of watching this channel and other similar cooking channels without cooking anything I decided finally to try cook this recipe, I bought all the ingredients yesterday and prepared the meatballs and left them in the fridge for 24 hours and then today I cooked the meal for dinner, I was surprised how easy it is to cook this recipe (keep in mind I have never cooked before) and it was really delicious! the browning on the meat and the breadcrumbs really add so much to the texture! I halved everything in the ingredients and it worked (even after halving the portion was enough to feed 2 people) I'm really happy with how it turned out, thank you for the recipe

[@gwyn2825]

"i believe someone was using it as a sword to torment his brother" HAH

[@bo4Elite]

Def his wife! 💪🏼

[@S3lvah]

The dish that everyone associates Italy with, even though it's (arguably) one of the least 'Italian' pasta dishes out there.

[@rotanux]

As Italian I can confirm you are absolutely wrong. My great-grandmother used to make this. It's an old recipe

[@pkattk]

Italian Americans took what was already good food and made it better.

[@sdertw]

I’ve had this a lot. Alfredo on the other hand... who the fuck is that?

[@murilocostarosa]

@@sdertw Agree 10/10

[@Ouba1]

N Pak lmao, Americans cant cook love...

[@tessa_hs1827]

Made this recipe with my family and it was a huge hit! Thanks for sharing :)

[@thecaveoawesomeness]

Your videos really are a joy to watch. As an Italian-American science nerd who wants to cook for his nonna, you are really helping.

[@kyber.k6616]

this really makes u FEEL like u want spaghetti and meatballs.

[@jeniferjoseph9200]

I actually do want spaghetti and meatballs

[@ujjwal7297]

Not even close babbbbyyy

[@Coolbillion]

"My wooden spoon was missing, I think someone was using it as a sword to torment his brother" Yes you got me Adam, I won‘t steal your spoon again I‘m sorry

[@hopelessheathen8190]

Smh child we all know that a metal spachala works best for tormenting ones brother

[@vsinthalaphone5]

hopeless heathen exactly who's using wooden when you can use metal to torment someone

[@JayJay2510]

"If that makes you angry, I'd frankly think you have really messed up priorities." Me, being angry, realizing he sort of has a point, but I've been stuck inside forever, so I'll just be angry at pasta anyways.

[@ctownsoul]

I mean he could have just used a different, shorter pasta shape instead of just trying to troll people...

[@kazu2391]

Hes got a point here, i like shorter pasta strands anyways so that i get a appropriate amount on a forkful. Besides, the pasta doesnt fit the pot entirely and sticks out of it and that gets on my nerves

[@hypothalapotamus5293]

Long noodles, long life. Yep. I have really messed up priorities.

[@HolyMess420]

He will learn. Stained shirts foreverrrrr.

[@viccyyboii3308]

@@kazu2391 Bruh, the pasta softens up quick.

[@zachpw]

“Half a box of pasta is normally two servings” Uh yup two servings, I never eat all that at once. Always share it.

[@venuswest1914]

I love this recipe and i have cooked it so often now that i finally learned it by heart! So delicious, thank you adam!

[@maximeb190]

I love the rubber-ball feel, gives them a more satisfying "bite". My dad usually combines italian sausage meat to the ground beef to get the texture just right where it doesn't crumble, and the taste is insanely good!

[@willliamlaughey4024]

I would be the size of a balloon if this guy was my dad

[@CST1992]

Size would be weird; I think you meant shape.

[@chukyuniqul]

@@CST1992 what if it were a a hot-air one?

[@CST1992]

@@chukyuniqul people would question how he'd be your dad, then.

[@chukyuniqul]

@@CST1992 understandable

[@imran19187]

Balloons are small I think u are trying to mean fat but balloons are small not big

[@pellman87]

I searched for a recipe of bolognese and found your other video. Did the bolognese and my son and girlfriend was very happy. I love your channel, im on a binge right now. I might download and save all your recipes if the world ends. ❤️

[@GreenBoy9000]

How would you make: -Burgers -Chicken Sandwiches -Poutine (apart from your Oven Fries) -No-Knead Pizza Dough

[@jinception01]

George Greener from his last couple videos, he said he hasn’t found a no-knead dough he actually likes.

[@GreenBoy9000]

@@jinception01 That's why I asked.

[@zhiracs]

He glossed over burgers in one of the Q&A videos. He doesn't seem to be interested in coming up with an at-home burger recipe when you can just as easily get them from a decent restaurant.

[@mariocamspam72]

lazy ass

[@GreenBoy9000]

@@zhiracs This aged well.

[@inyeetzenm3275]

You know what commenters, let’s applaud for Adam. If it wasn’t for his great recipes, some people would not know how to make good food during this coronavirus outbreak.

[@jzplayinggame]

Ragusea: "im living in more plentiful times" Me: Cries while looking at 401k while eating rice topped with salt and pepper

[@great-wall-of-nowhere9377]

Make congee, also add sugar

[@mat1413]

Rice with soy sauce!

[@binchickenlmao7522]

just make some egg fried rice lulw

[@criteriumgoat6525]

We used to save the oil we got from pork chops and eat rice + soy sauce + pork chop rendered fat. Good stuff on a measley budget lol

[@CHICKENNUGGETSKOON]

"Me? I like it tight." Me too adam, me too

[@adamashworth6293]

Your haircut says you have no idea what "tight" is.

[@rordongamsey3057]

@@adamashworth6293 nah his hair suggests he know exactly what tight is. Why do you think he’s at the kiddie park all day?

[@rordongamsey3057]

@@adamashworth6293 nah his hair suggests he know exactly what tight is. Why do you think he’s at the kiddie park all day?

[@CHICKENNUGGETSKOON]

@@adamashworth6293 not sure why you assume that someone's pfp is always automatically their real face

[@BrazillianFOsho]

You watch enough ragusia YTPs and you expect him to keep saying “20 eggs, yes 20”

[@TekkLuthor]

I like that you don't measure. It's what separates you from everyone else. That's how food should always be made, raw instincts

[@VIKINGOCATIRE]

ok, i'm literally in love with this channel.

[@JohnBodoni]

The bread/milk combo is called a panade. Cook's Illustrated had an article a number of years ago that showed how to make well-done hamburger patties super moist using a panade. Works like a champ. For even more savory flavor, some Worcestershire goes a long way.

[@jakojenhh5002]

Thank you for this amazing recipe, tried it and my entire family loved it!

[@babaka3278]

RIP grandma Ragusea, isn’t it time for you to share with us the story of Grandma? She was such an influence, so therefore she deserves her own episode.

[@TizonaAmanthia]

THANK YOU for the nod to Chef John. love that guy's productions, but I love your informative approach too! very Alton Brown inspired, I think.

[@bar111a.5]

I tried the breadcrumbs and milk hack, i could totally see and chew the difference!! It was delicious and not chewy at all

[@cedricl8215]

I used panko breadcrumbs instead of using normal bread/breadcrumbs. That way I could fit A LOT of milk in. Delicious.

[@Clincalyabrasiv]

I'd love more Italian / Italian-American recipes from Adam, need to see his take on Fettuccine Alfredo, or Carbonara

[@andrew4363]

Clinicalyabrasiv boy have I got news for you

[@baccaalaboss9331]

I just made these right now, insanely delicious and quite easy. Thanks Adam!

[@RafaelDornelles]

Loved the chef John's reference and shoutout, you both are my favorite cooking channels

[@missing1person]

Straight up cooking.. No time wasted.

[@IrateUngulate]

"I break my spaghetti in two" YES PREACH BROTHER

[@FaeDruid]

Dude kept dissing his grandma.

[@ebinjoephilipphilip2168]

Adam Ragusea - Breaks the spaghetti in two Angry Italian mayor - we will send the police with flamethrowers

[@brickbrosbros8673]

These were the best meatballs I’ve ever made. Thank you so much. 😋👏👏👏

[@cap6733]

i love seeing how different families have different recipes, my family's recipe and method for meatballs is nothing like this, we just do a mix of beef and pork and cook it all day with the sauce we make i love that even with it being the same dish we can have such different ways of doing it, one of the joys of cooking

[@ollieando4898]

" Giant meatballs are for Instagram" ........ " Screw That" 3:11

[@tejaskulkarni4579]

“Cayenne for chef John” I LOVE chef john❤️❤️🥺

[@Little_yuerand]

Du er veldig ehh

[@262sasquatch]

"Thanks Chef John and Grandma..." I love the Food Wishes nod. Chef John is the OG KZbin chef.

[@samthesample]

The wooden spoon part killed me🤣🤣🤣🤣

[@hampustornros]

Overmixing them will eventually make them a lot more tender, when doing Swedish meatballs you typically use a lot more breadcrumbs compared to what you used and a mix of cooked and raw onion preferably. You mix it until the consistensy is almost like a paste rather than mince, I'd say around 70 mayyyybe 80% of the total weight is meat, the rest is breadcrumbs and onions. Makes for a suuuuper tender meatball that is amazing at soaking up sauce.

[@lunayoureright]

Exactly this!

[@F4rhanK]

When you’re so early Adam is still here 😳

[@Astryca]

"Add cayan for chef john" hahahaha, that was exactly what i was thinking when you brought the shaker on the screen xD

[@fatkitty4207]

I NEED MORE VIDEOS OF ADAM TALKING WHILE MAKING FOOOOD.

[@mohd8218]

Just tried it and prepared a batch. Gotta love this guy, simple and great

[@Lostadvent]

I have followed and tested many of these recipes and i can honestly say, i'm glad you put them in the description.

[@jay-tk9tm]

This video literally makes what I know from Italian cooking to making me doubt everything. From NOT EVEN PUTTING EGGS IN THE MEATBALLS TO BREAKING SPAGHETTI

[@guypatterson7334]

Don't change anything! Eggs hold the meatballs together. If simmered in sauce for a few hours, they will be fork tender *and* not fall apart! Also, spaghetti is sold in that length for a reason. Nothing replicates the mouth feel of a tightly wound fork full of spaghetti.

[@andrew4363]

Guy Patterson by bother if they hold together anyway? I think egg in meatballs probably developed with more primitive cooking tools and is now “tradition”

[@RafaelThorazines]

“It doesn’t make the meatballs spicy” *sad Alka Seltzer noises*

[@thugsnstuff4046]

Coffee Mafia kzbin.info/www/bejne/oqa6oqGAfJllppo

[@Pyrodagoat]

Hello there.

[@RafaelThorazines]

General Kenobi!

[@itsyaboychipsahoy.7989]

Pop pop fizz fizz

[@888SpinR]

"Give up on the idea of perfectly round meatballs" **Alex would like to know your location**

[@hijodelaisla275]

My Italian grandmother (from Abruzzo) made meatballs the same way - except she put coarser pieces of bread in them. The result is that the visible fragments of bread soaked up the juices and made for a moist, succulent meatball.

[@alonmaayan466]

Just finished making and eating this recipe amazing! best meatballs I ever had ty

[@thedraconianviking1185]

SPAGHETTI AND MEATBALLS BAYBEEEEE!!! _Some other Dunkey reference idk_

[@nikolascook6658]

Exactly what I thought going into this video

[@nimbus6694]

Now, spaghetti and meatballs are pretty okay. KNACK 2 ON THE OTHER HAND THO

[@Blacmorecito]

@@nimbus6694 KNACK 2 BABYYYYYYYYYY

[@thedraconianviking1185]

@@nimbus6694 10/10 GAME OF DA YEAR

[@hillarynew3966]

When there’s no white wine “my disappointment is immeasurable and my day is ruined”

[@craftpocalypse101]

One of my favorite videos of Adam's. A version of this has become my go-to meatball recipe, which is really saying something, because I absolutely adore my mother's very different recipe... I just can't re-create it. The lack of eggs is the magic, I think. (My latest video has a special shout out to Adam as well.)

[@fclp67]

Yes yes yes my father always put goddamn eggs in meatballs for years and the lack of egg is just magic. Now it actually tastes good and not like scrambled eggs with sausage.

[@papamilfz1565]

This guy is the Souma of KZbin. Innovative, but not unreachable (but at the same time, impossible). Simplicity but a nuanced form of so.

[@kevinbyrne4538]

I just (April 6, 2020) prepared this dish. The meatballs were tender, not like golf balls. From now on, this is how I'll make my meatballs. You and your grandmother (she of blessed memory) have my sincere thanks.

[@vin7175]

“I don’t have that kind of time right now” Wasn’t this filmed during quarantine? Genuinely curious

[@rusdanibudiwicaksono1879]

This seemed to be recorded prior his kitchen renovation, which meant recorded prior pandemic situation.

[@JohnnySauceMusic]

what if he was cooking for dinner on the day he filmed, he can't just wait a day if it was planned to be eaten on the same day

[@joshbartle1647]

This is recorded before his kitchen was/ is renovated/renovating. Which was before the pandemic went really out of control

[@aragusea]

Hah, if you think COVID means I have more time and not less, then I know you don't have kids. (And yeah, this footage is more than a month old.)

[@SIGNIFYING_NOTHING]

@@aragusea Hey Adam, did you ever find your wooden spoon?

[@JustADioWhosAHeroForFun]

Super Mario in real life *_S p a g h e t t i_*

[@GamingMatt]

I thought this was a collab with dunkey :(

[@Kenichimightiest]

I'll have the spaghetti and meatballs

[@hecticscone]

why??

[@marakahn24]

I've gotta say this recipe turns out better when you use garlic and onion in the sauce too, but the meatballs are fantastic

[@Kate31415]

Used this for the basis of a meal tonight. Swapped in a glug of red wine, fried red onions, fresh basil as the herb and about a quarter of a beef stock cube instead of that initial salt (aka going the quarter Marco). I like a bit richer flavours. Absolutely rocked though. Hadn't done meatballs before. That's one of the things about cooking. A recipe is the drumbeat, a meal is a song, when you play it yourself it will be different to the record. Must remember to chuck a couple of chopped sundried tomatoes in next time, and chilli flakes. Maybe less cheese to balance it out.....Thankyou for inspiring these ideas. And one pot is totally the way forward. Your drain doesn't deserve any flavour.

[@crimsonfury949]

4:08 One particular French guy would like to have a talk with you sir

[@jhogrian]

Adam *breaks the spaghetti* me: THAT'S ILLEGAL

[@aq421]

I frankly think you have messed up priorities

[@Gerno_]

No white wine? Is this adam's april fools joke?

[@Snailman3516]

I just made this(adapted a bit because I can't eat milk. No cheese and used soy milk for wetting the breadcrumbs) and made a killer meatball sandwich. I would like to emphasize that the drippings and fond from the meatballs really does need to go into the sauce. You can absolutely taste it and it really livens up the sauce. Makes you want to lick the plate clean.

[@priayief]

What I liked best was your occasional remarks of how you could do it better (e.g. squeezing out too much milk from the bread crumbs and using stainless steel instead of non-stick and wooden spoon). I feel my best recipes I've learned through screwing them up - that way I've learned what doesn't work. Thanks for posting.

[@Fuzzyoshy]

adam: "give up on the idea of perfectly round meatballs" alex french guy cooking: "suddenly I'm blind"

[@bloodgain]

"Eggs make the meatballs rubbery" Interesting claim. I've heard the opposite from guys whose whole restaurant is kept open by the quality of their meatballs. They add more eggs than most recipes call for, but they also use a panade (bread soaked in milk) instead of dry breadcrumbs. I'd love to see some side-by-side tests of this. Perhaps one day I'll do my own.

[@vilheim9508]

Yeah, our family recipe for meatball involves eggs and no milk. I've never considered the meatballs rubbery, though after soaking in sauce for an hour, nothing is rubbery :) . We *do* use water water with the stale bread, but it's only a tiny bit over the bread slices so that the bread falls apart (without need for a grater! we use our hands!). We throw all the spices, bread, and egg together first so that we can taste the spices before putting the meat in.

[@Default78334]

Meatballs have a different texture when you put eggs in. As an analogy, I've made Chinese dumplings with and without eggs in the filling, and I greatly prefer them without eggs. It has a looser, more crumbly texture.

[@skraegorn7317]

Never been this early before. Stay safe Adam!

[@dsnyguy1]

I like your Technique!

[@thomasstango8738]

Is really interesting that your grandmother fried the meatballs in a pan and then transferred them into a pot of sauce. My grandmother did that and so does my mother. I wonder where they learned that technique from. Its so engrained in me now that I can't think of doing it any other way.

[@philipgolden8121]

Hi Adam I’ve just this minute ate my bowl of pasta meatbawz ( as we call them in Scotland) I followed the recipe apart from the pecorino or Parmesan as didn’t have any but used UK cheddar sparingly instead The bread soaked in milk I’ve never heard of before but as you point out it’s better than the egg binder and added something but all very moist and flavoursome used all the other ingredients cayenne, garlic powder etc also added a good quality chicken stock and used a mixture of Asda’s finest pork and minced beef combined Bloody Marvellous it was Cheers Phil Dundee Scotland