These Spicy Garlic Meatballs are a perfect weekly prep item.

[@Centripital1]

These videos are amazing. Not enough chefs provide from-start-to-finish cooking videos with no cutting. Really like the direction you're taking, and looking forward to new videos weekly!

[@ethanbynon4680]

No harissa in my local grocery, but I do have gochujang. I'll make some Korean meatballs this way.

[@CookWellEthan]

With gochujang sounds amazing. Serve with rice, kewpie mayo, sliced green onions? Sounds like a great combo!

[@agd712]

Speciality store near you will have! But a korean inspired bowl sounds good also - with some green onion and kimchi slaw with a spicy mayo sauce!

[@Mixxie67]

Harissa is a pretty accessible DIY condiment.

[@mmr159]

I’d go with tongs on managing the meatball flipping. Much more control.

[@evanduvall2359]

He might need a tiny whisk for the sauce too. Haha.

[@dwang085]

What’s wrong with the snow shovel he’s using .😂😂😂

[@aaronbailey23]

It’s because everything sticks to that crappy griddle. It would fall apart with tongs.

[@CookWellEthan]

But big spatulas are more fun!

[@TheSpiceFlow]

​@@dwang085 Ethan looking like Uncle Buck flipping pancakes 😂

[@EmanuelaleunamE]

Thank you SOOO, so much for showing an almost-off tomato on screen!! When I cook, my thinking is, "Okay, what can I make that uses up the stuff that *needs* to be eaten now before it goes bad?" This is normal cooking. Yet, food KZbinrs always seem to have the freshest, most incredible-looking ingredients, and it makes home cooking look really intimidating because our produce often doesn't look like that, so we might think that what we have isn't good enough to use for delicious meals, so it ends up tossed away and we order takeout. Actually, that would be a great video! Could you show how far you might let the most commonly-used perishables (produce, dairy products (buttermilk, for example, is still a weird mystery to me), whatever) go before it's time to toss them? It would help teach how to test (through smell, taste, feel, and appearance) whether or not various ingredients are still usable, help people cut down on food waste, and make daily home cooking more approachable. And for the stuff that doesn't look so great but is still totally edible, maybe also suggest what can be done with it (ex. sauces, soups, stews, etc.).

[@bsteven885]

That would be great! I have also seen some videos in which people put everything about to go bad in the freezer, along with scraps, to make a vegetable stock or other type of dish that doesn't depend on looks.

[@EmanuelaleunamE]

Agreed! Showing what to do with scraps (like freezing for stock/broths like you said, saving for composting, or freeze-drying lemon/orange/lime zest to use later) to get the most out of what we buy would also be a very useful section. There's no need to get extra-thorough with details, of course, since composting alone is its own project and plenty of videos exist on it, but just hearing some ideas is very helpful. I know I end up throwing out all my orange peels, when I could definitely be saving all that zest to jazz up pancakes or sweet baked goods or make flavored water instead.

[@8bitdame]

Ethan, Cook Well is amazing, you're helping me rethink my approach to cooking for myself at home, and I'm seeing real results and satisfaction from using your methods and understanding technique and construction of my meals. I often cook while watching you do these no nonsense, real instructions

[@CookWellEthan]

I'm glad to hear it! This is exactly the type of results I was hoping you all would start to see if I shared this no cut live style of cooking.

[@paulnormandin5267]

Great vid Ethan! I have two comments, both of them positive because you folks get enough crappy comments while you are trying to educate. First, and you do this every video but I haven't commented before, I love the way you cleanup as you go. I have always done that but lived with people who didn't and I am surprised they still let me walk around unsupervised (that is a joke folks!). Second, when you put the meatballs on top of the dish and started walking over to the sink I was yelling, "What are you doing? There is meaty goodness on that spatula!" You stopped part way as if hearing the lunatic on the internet, and scrapped said goodness from the spatula into the dish. Bravo my friend! I have made many of your examples and they come out great without any modification. But you encourage that and that should actually be number three, encouraging experimentation. Keep it up Ethan!

[@CookWellEthan]

I appreciate it, plenty more to come!

[@Maxmx7]

great video ethan! you inspired me to turn the ground pork i have in the fridge into some meatballs. a lot of the time when I do meatballs I bring out the mini food processor and toss half an onion, a shit ton of garlic, and fresh herbs into it. couple blitzes and you can throw it right into the meatball blend. dont even need to break out the knife/cutting board with that method

[@CookWellEthan]

Let's go!

[@terry5749]

❤❤❤ these new videos! It’s like a visit into your kitchen!

[@SaltExarch]

I hope that the comically large spatula becomes a reoccurring character on the channel, much like Babish's tiny whisk

[@jameshasenjaeger5181]

I was thinking he stole that from Uncle Buck

[@agd712]

Fireee recipe - def will make these in a medieterrian rice bowl recipe with feta cucumber tomatoes lettuce fresh components and some tzatziki and/or humus on the side !

[@cheylani7814]

Looks tasty! I'll definitely give this a try for my work lunches. A trick I heard & tried out for microwaving rice is to either put an ice cube in the middle or a damp paper towel on top, and your rice will come out perfectly steamed, almost like fresh!

[@BabyMakR]

When I was doing the Keto diet I did something like this but with Kangaroo mince(pick the Aussie), and I'd quickly fry them and then finish them in a very hot oven (240dC) instead and they were delicious. I didn't do as complex a sauce as you have here, usually just a tub of sour cream, 3 cloves of minced garlic and some fresh cracked pepper. Put it back in the tub and a couple of days later the garlic doesn't have that raw taste anymore thanks to the acidity of the sour cream. I'd have 3-4 or these as a snack with a spoon full of the dipping sauce, cold. dip the balls into the sauce and that was my snack. Absolutely delicious. Kangaroo has a nice game flavour and chewiness and very low in fat content.

[@paulgerald1985]

Hey Ethan, thanks for the inspiration. I do meatballs with ground chicken quite often. I usually do them with an Italian flavor in mind, but I'm going to have to branch out with the flavor profiles. Thank you!

[@HateAbshire]

I love this new channel, well done

[@SilentTrip]

those meatballs with yogurt and pomegranate molasses? magic ✨️✨️

[@ShatteredKnight]

great recipe, I just bought some harissa yesterday!

[@CookWellEthan]

Ideal timing 👍

[@StrobeFireStudios]

That looks flipping gorgeous man

[@Barghestmotorsports]

This is a great recipe and I am looking forward to cooking these balls. As of now my favorite meatball recipe is from the cookbook Bottom of The Pot and I have made them with beef, lamb, and venison.

[@jameshasenjaeger5181]

I think Uncle Buck is missing his snow shovel

[@Kevin_747]

Need a bigger spatula. That one is not quite ridiculous enough.

[@markust8904]

Seriously, thats the only turning apparatus he has?

[@allanpeter7700]

Sorted foods do this cool thing where they have a bucket of soap water so you don’t have to keep washing your hands

[@bsteven885]

Chef Jean Pierre also has a bucket of soapy water (may also have some bleach in it) he uses to sanitize his surfaces.

[@DawnHelmickWood]

Bison is delicious.

[@whitneykani]

This is so good

[@umairjaved87]

good to know that all mortals, even those with millions of subscribers, struggle a bit with peeling garlic.

[@Artofcarissa]

Never had meatballs in a rice bowl before but this looks tasty!

[@aaronbailey23]

I’m making this tonight but I’m too lazy for meatballs. Just gonna throw all the ground beef in a pan with the spices and call it a day.

[@Monica.Diane.721]

You sound like me.... I'm making Italian subs but not bothering with meatballs 😂

[@aaronbailey23]

@@Monica.Diane.721 😂

[@Monica.Diane.721]

​@@aaronbailey23We're terrible 😊

[@RorysRamblings]

Now I know what to do with my leftover mince!

[@michellechen4025]

Lol. Do you only have one spoon, Ethan? :) Love your videos!

[@chriscook509]

Omg the mega-spatula!

[@sdarg6271]

Ethan, thank you for a recipe using bison. I have dried Harissa. How much do you think I should use?

[@CookWellEthan]

A big spoonful or around 3-4 grams!

[@primeFACTOR]

Take a shot every time Ethan says "crushable".

[@ruminate5866]

Great vid as always! Just curious about the macros at the end. Are they only for the meatballs? Cuz 4g of cadbs for the entire meal seems like an error.

[@joefiala6393]

That spatula is so big!

[@CookWellEthan]

Perfect for prepping!

[@aharris1iOS]

What one is it, not listed on equipment you use page

[@austinralph6280]

Is it just me or has Ethan progressively been using larger spatulas in the past few vids hahahah

[@zachcain2639]

Pickled Beats should your DJ name. Deep house music naturally

[@aaronshkolny6824]

hey Ethan, just like you i wound up with a $150 of balsamic vinegar but I'm kinda scared to use it. the only thing I have tried it on is homemade vanilla ice cream. could you develop a couple recipes that make this balsamic shine?

[@CookWellEthan]

Here are a few ideas: - Drizzle over fresh tomatoes - Drizzle over grilled meats (Steak, chicken, etc) - Add to the lettuce on italian hoagie - Drizzle over burrata - Caprese salad - Baguette, cheese, greens Basically anything where you want to add it as a final garnish will taste great!

[@stuarttimewell684]

Looks good brother. Are you still counting your macros and dieting or just enjoying yourself ?

[@alexandertsema9500]

Harissa is not a common ingredient in where I live, but we have ajika everywhere. Will it do? I can found harissa online, but the price is quite different from the local ajika of course :) Oh, yeah, actually I remembered that I made meatballs with gochujang paste, it was awesome! So ajika will do too, I think.

[@CookWellEthan]

Absolutely, any spicy paste will work here!

[@agd712]

Speciality store - Whole Foods, Sprouts, Trade Joe's, even Publix (if in the SE region).

[@alexandertsema9500]

@@agd712 welp, I'm from Russia, and we don't have that here :)

[@agd712]

@@alexandertsema9500 apologies for overlooking his international audience !

[@alexandertsema9500]

@@agd712 no need for apologies! Maybe your advice will help someone from the States :)

[@aquamage10]

every time I ask myself "Maybe he should use a smaller spatula?" you always seem to have a bigger spatula than before

[@danskibo]

How well will they freeze?

[@CookWellEthan]

I forgot to mention this, but yea they freeze really well. I'd add frozen to a bowl, splash a little water then microwave for 2-3 minutes!

[@Djangod]

I get that Maillard reaction is flavour, but do you have to aim for black/burnt spots? Btw I love these videos man.

[@beefcurtains9601]

Where did you get the cutting board?

[@agd712]

This! I think he said he's working on merch?! My expensive Made In board ain't cutting it!

[@CookWellEthan]

We are really close to finalizing the design of our own Cook Well cutting board, hoping to have them ready for purchase later this fall. Will share updates when I can!

[@nettalie4435]

The handwashing CCTV footage returns.

[@Cheed]

i want that scale

[@felixxtcat]

Dude. Why that spatula for this? Was it planned out beforehand to generate comments? lol

[@RocketWisdom7]

Damn! This channel is about to blow up! Also that spatula!! 🔥!

[@jpw547]

That spatula is comically large

[@74bish]

Doesn’t the lettuce need to be washed??

[@cluster027]

Bears beets battlestar galactica

[@leahtaylor4503]

😊❤😊

[@erikgutierrez3613]

The giant spatula was so unnecessary bro lol. Just use tongs

[@markwilkins9048]

Love your vids Ethan,,,but bro,,,,you seriously have the largest bite on all of KZbin. LMAO

[@thallium200]

Dukes mayo. My man. Now I know you're legit. No joke. Look at the ingredients of the other leading brand. Downright scary. Seriously folks.

[@allglazed12]

I know there is a lot of feedback from people who like this cut free, cook along type style, but I much prefer more condensed versions - I love your recipes and a number of them are staples for me but as a competent cook I don't feel I ned as much guidance or need to see your whole end to end process. 20 minutes is a long videos for what is a, surely tasty, but straight forward recipe. I wonder if you would consider mixing it up occasionally?

[@seretoninman]

no chicken breast again>:(

[@agd712]

Diversification my friend! Can always do the same with ground chicken!