For those of you who have been collecting ATK recipes for years, the name of this recipe is Classic Spaghetti and Meatballs, and was originally published in the Nov./Dec issue of Cooks Illustrated. To make this recipe to serve 4, just cut the ingredients by 3, as this recipe was originally developed to serve 12. I love the idea about substituting buttermilk by using 1 cup of yogurt mixed with 1 cup of milk., as good buttermilk can be difficult to find in stores.
@@uosdwisrdewoh418 Oop's! Thanks for the heads up. I meant to say Nov/Dec of 2010. I fight so much with my spellcheck sometimes it creates omissions or misspellings. After all, why give the names of the month without the year?
These meatballs rock! In the past, I have tried an assortment of meatball recipes. All have been pretty good, but I always felt like they were not as good as those you get in great restaurants. And actually, the best of the meatball recipes I have tried are not even as good as some of the better meatballs you can get in the grocery store. I am pleased to say that this recipe changes all of that. Last evening, I followed this recipe exactly (except I halved everything). I was blown away! Finally, I have made meatballs that are on the same level as some of the best I have ever had. Thank you to Dan and all who are responsible for researching this, and making it generally available. You have arrived at a 'top drawer' recipe and deserve great praise!! 👍😋
to me cooking was always about cheap cuts, full of collagen and slow cooking for delicious jelly outcome. growing up in communist Poland where we made the best we could of what we've got makes me kinda proud to see that it can be appreciated, cause I really loved all food made by my nanas, food of my childhood
Even in the U.S. there are plenty of families who didn't and don't have much money and considered poor. That may surprise some and even more, the poorest people and County in the U.S. is mostly White people in Harland County Kentucky in the Appalachian Mountains, in The Daniel Boone National Wilderness which is where my maternal grandmother and her family are from. Coal Mining country. They learned how to feed a family with very little. some of the best Southern foods come from being poor and only having corn flour or corn meal, wheat flower, tough cuts of meat, dried meats, fatty cuts or just the fat. You made gravy and biscuits with some meat fat or lard rendered pork fat, bacon fat, only a couple of tablespoons in a cast iron pan, add flour and mix and cook the flour and fat/grease together til flour doesn't taste or smell like flour, add some milk and mix and cook til the sauce thickens and you bake biscuits from flour water and salt into a dough roll it out cut into biscuits bake til golden, put one on a plate or in a bowl ladle some gravy on top add pepper and you just fed a family of eight for about $1.50 or less. My grandma passed those recipes down to my dad and my mom learned them because we didn't have much money at times when I was young and we were four kids my mom had before she turned 25 yrs old. We ate a lot of spaghetti, mom is Sicilian, a lot of gray and biscuits, chipped beef on toast, etc...
Your comment reminds me of growing up in rural Ireland. We were really poor. How poor? We spelled poor with one 'o" because that was all we could afford. We seldom had meat, and when we did we did not ask what animal it came from. We cooked it long and slow so we could shred it with a fork. I still cook that way sometimes for nostalgia sake. No farm pets were eaten in this story...we had our standards.
@@grahammcfadyenhill9555 ---- we have more than one thing in common. My grandmother was Irish as was most of the poor coal miners or Scottish, in Kentucky, Virginia, Tennessee and the Appalachian Mountains. There were other nationalities as well as some Blacks. All of them dirt poor mountain people. Harland County, where my grandmother was from has been the poorest county in the U.S. since its founding. It is more famous for being the moonshine bootlegging capital of the U.S. . Country folk with homemade stills making corn whiskey and selling it to make money to feed their families.
The jello chase was a classic Dan move. Not as funny as when he unleashed a #10 can of cranberry sauce. I always enjoy getting the ‘why’ and not just the ‘how’. Keep up the great work Dan!
People don’t understand the beauty of gelatin. I grew up with jello, used gelatin to make tomato aspic…then learned about the other ways to use it from a chef (yeah, Bib Gourmand Michelin). Changed so many things.
@@Lampshadx The solid gelatin goes in the meatball mix. The best way to break it up is with a ricer. This is an older recipe Kenji made and the consensus is to use a ricer other wise you don't get an even distribution. I have made this recipe a few times
@@mayalimon0929just bloom it directly in your buttermilk instead of adding it to a very small volume of water. It will thicken but it won't solidify, so you can easily disperse it through your mixture.
I used to roast my meatballs at high heat, but I found that cooking lower (350) made them more tender. I’ll try broiling them first next time for sufficient browning.
These really really are the best I've ever made, I've done hundreds but without the prosciutto and way less parm, both really are worth the investment. The gelatin is food science at its best, and I'll never go without that in the future. Well done!!! (mine, portioned at 4 oz were done in 26 minutes, speaking of well done 🙂 )
I can’t find this recipe ANYWHERE! Could you give me the ratios of everything except the meat. I got that but I don’t know how much of the other ingredients and what do I do with the gelatin?
Making 80 of these beauties tomorrow for a party on sunday; a Spaghetti and Meatballs Football Party, haha. 1st timer for this recipe, super excited! Plan to bake them off tomorrow, fridge them, and add them to the sauce on sunday. Wish me luck!
It was a hit! Great recipe, it's work but sauce and meatballs always are for me. I drag it out and plan a day for it. It doesn't stress me out if I know I have all day. 😂
between watching kenji, steven cusato, chef john, and adam ragusea for years, I was able to predict the 5 tips, but this video encapsulated everything very comprehensively yet succinctly. Great stuff!
Love it. Can you do an episode like this about Pink Curing Salt and some applications like bacon and sausage? I don't understand it and you always do a marvelous job of explaining things. Thanks!
Thanks for sharing; I want to try making meatballs with gelatin and see how that goes. My mom always made a panade with regular milk and sandwich bread when she used to make her version.
@@kevinjohnston4923 I believe it. The meatballs my mom made were always delicious but I’m definitely looking forward to trying these methods shown in the video.
I have been experimenting with unflavored gelatine to thicken salad dressings like vinaigrette. It works well, but i havent figured out the proportions or timing yet. Still, its better than having it just run to the bottom of the salad bowl, and it helps emulsify it! 😊
FYI - if you want dressing that the strong flavor sticks to your salad... mix Soysauce with Balsamic Vinegar. Soysauce is extremely potent in its ability to stick its flavor, to anything it touches. Balsamic on its own.. is too sweet... just as Soysauce on its own, is too Salty. However, when combined... they balance each others flavors. Its no longer a very salty flavor.. and no longer a sweet flavor. Its a very unique "Savory" flavor. You will have to taste the mix as you ratio them... to get the right flavor profile (which is very easy to do). With that dressing, you dont actually need to use any oil... which is excellent if you are trying to cut fat / calories from your diet. However, Im sure you could also add other ingredients, and even some oil... to make an even more advanced version. Such as adding in "Italian Seasoning" (Thyme and Rosemary, as a minimum. Maybe some dehydrated garlic and onion pieces. Etc.) One might even add Sesame Oil, and Sesame Seeds, to give it a more Asian inspired / nuttier taste.
@@DanielJSouza Hey Dan, if you folks feel like using that idea and perfecting it, I'd appreciate it. I could use all the help I can get and if it helps others, all the better! Take care.
I remember using a lot of these techniques when Kenji wrote about this in Food Lab. It was truly a gamechanger with the panade and the gelatin. He was suggesting keeping a couple of raw meatballs and smooching them at the bottom of the pan when making the sauce to get a lot of browinng and mixing those in with the sauce. Thoughts if you guys experimented with this as well?
I use anchovies to provide umami. (I do also add parmesan.) Also essential is a ton of chopped flat-leaf (a/k/a Italian!) parsley. My mother always used just-stale bread and whole milk for the panade, so that's what I do. I've tried using panko but I prefer the texture you get from bread soaked in milk. (You have to get the ratio right so there isn't excess milk or too-dry bread.) Oh, BTW, tomato juice? No way, no how, no dice. I don't care if it creates the best sauce on earth (hint: it doesn't)--it's just plain wrong. Passata and a little water (if necessary, but shouldn't be) plus whole tomatoes, crushed by hand, simmered for many hours.
I've been using these tricks for a few years thanks to Cook's Illustrated. But I make them with a middle eastern spin. Instead of prosciutto and parmesan I add parsley mint and cinnamon. I glaze them with pomegranate molasses before cooking in the oven, then glaze again 5 mins before the end. I serve covered with a little yoghurt or tahini, drizzled with more pomegranate molasses and sprinkled with parsley. I've been asked for this recipe so many times.
Thank you for sharing. Maybe add international units of measurements as well for the rest of us? Yes, I could convert all the units myself, but please - it's just so much easier for everyone else.
🤔I don't think it'll be much of an issue... "...And Jesus took the spaghetti; and when he had given thanks, he distributed to the disciples, and the disciples to them that were set down; and likewise of the meatballs as much as they would." 🤷♂😏🌩
This is great. I first learned about gelatin when making turkey burgers - I know, I know, but what can you do when the doctor says less four legs and more two legs? Would you consider including ways to adapt this with things like ground turkey and chicken?
…he tells you, & shows you! Ground beef 2 parts to one part ground pork. The gelatin is 5 to one so 1 - 2 packets of unflavored gelatin sprinkled over the meat mixture. The panade is 1/2 cup panko & almost equal parts buttermilk. The other ingredients prosciutto & Parm you can tell from what he shows in the video. I can’t wait to try this!😊
My Mother's Meatballs are mine and I use beef pork and veal in them and they simmer in my sauce for 4 Hours until a wooden spoon stands up without falling over 😊🤤😋🤤🍝
Hey Dan, do you have any recommendations for a gluten free breadcrumb substitute? My gf has celiac and I'm always looking for ways to jazz up the small batch i make for her when i do Sunday sauce
@@kevinmullins4919 It seems he mixed the gelatin in dry, and then mixed in the wet ingredients.The buttermilk and eggs blooming the gelatin upon mixing.
My ONLY complaint about Dan's videos is you folks don't do enough. I mean they are always entertaining and educational, wonderful. As a suggestion here I say for the beef use some brisket. It's full of collagen, not expensive and a great use of the flat from the brisket ( smoke the point for Texas style smoked brisket. Hmmm so good.) Anyway everyone have a great day 🌤.
This recipe and discussion is generally terrific. Adding gelatin is especially genius. However, you might want to check the details about prosciutto and parm. Whatever you're tasting in them, it sure as hell isn't nucleotides. Nucleotides are what DNA is made of. Those A, T, G, C bases? Nucleotides. Nothing you eat has enough of them to affect flavor.
You lost me at spaghetti and I recently commented that ATK's Drop Meatballs were a favorite and a game changer and here you are, moving the line again. Can't wait to try these!
The chili recipe my Mom made when I was young used V8 juice. Mom has since moved on, but I've been making it that way for 30 years. It just tastes like home to me.
This is great, though I would love it if ATK would share some everyday meal recipes like that one for free. ATK does not like to give anything away, and they would be better served if they would have some generosity.
My mom's meatballs were the best! I'd swear they were tennis ball or even baseball size! There was more that the 6 of us to eat, there were plenty of leftovers! She likely par cooked them on the stove by frying. I don't really know I never got the recipe before she passed away. Also, I don't really know, because as a kid I was outside playing. But she finished them in her doctored Spaghetti sauce! These were huge. I am guessing tennis ball size. These also made a good meatball sandwich! I'd bet she attempted to copy a restaurant's sauce that was in her hometown run by an Italian family. We would eat there any time we visited her mother. Their meatballs were big too.
But by frying you get the Maillard reaction that occurs when amino acids and sugars in food are cooked at high temperatures, resulting in a brown color and more complex flavors. 😃
For those of you who have been collecting ATK recipes for years, the name of this recipe is Classic Spaghetti and Meatballs, and was originally published in the Nov./Dec issue of Cooks Illustrated. To make this recipe to serve 4, just cut the ingredients by 3, as this recipe was originally developed to serve 12. I love the idea about substituting buttermilk by using 1 cup of yogurt mixed with 1 cup of milk., as good buttermilk can be difficult to find in stores.
*January 1998.
**Also Nov/Dec 2010.
@@uosdwisrdewoh418 Oop's! Thanks for the heads up. I meant to say Nov/Dec of 2010. I fight so much with my spellcheck sometimes it creates omissions or misspellings. After all, why give the names of the month without the year?
@@mrpmrp226me))). And thank you for your original post, as it's going to save me search time.
Mm, not quite. The Classic Spaghetti and meatballs recipe specify frying them. This recipe takes that out.
Dan has totally inherited the Good Eats mantle-teaching cooking science with humor. Can't think of anyone else doing this!
He and Kenji!
And Chef Jean-Pierre!
Sorry, he's good, but no Alton Brown.
These meatballs rock! In the past, I have tried an assortment of meatball recipes. All have been pretty good, but I always felt like they were not as good as those you get in great restaurants. And actually, the best of the meatball recipes I have tried are not even as good as some of the better meatballs you can get in the grocery store. I am pleased to say that this recipe changes all of that. Last evening, I followed this recipe exactly (except I halved everything). I was blown away! Finally, I have made meatballs that are on the same level as some of the best I have ever had. Thank you to Dan and all who are responsible for researching this, and making it generally available. You have arrived at a 'top drawer' recipe and deserve great praise!! 👍😋
to me cooking was always about cheap cuts, full of collagen and slow cooking for delicious jelly outcome. growing up in communist Poland where we made the best we could of what we've got makes me kinda proud to see that it can be appreciated, cause I really loved all food made by my nanas, food of my childhood
❤
Even in the U.S. there are plenty of families who didn't and don't have much money and considered poor. That may surprise some and even more, the poorest people and County in the U.S. is mostly White people in Harland County Kentucky in the Appalachian Mountains, in The Daniel Boone National Wilderness which is where my maternal grandmother and her family are from. Coal Mining country.
They learned how to feed a family with very little.
some of the best Southern foods come from being poor and only having corn flour or corn meal, wheat flower, tough cuts of meat, dried meats, fatty cuts or just the fat.
You made gravy and biscuits with some meat fat or lard rendered pork fat, bacon fat, only a couple of tablespoons in a cast iron pan, add flour and mix and cook the flour and fat/grease together til flour doesn't taste or smell like flour, add some milk and mix and cook til the sauce thickens and you bake biscuits from flour water and salt into a dough roll it out cut into biscuits bake til golden, put one on a plate or in a bowl ladle some gravy on top add pepper and you just fed a family of eight for about $1.50 or less.
My grandma passed those recipes down to my dad and my mom learned them because we didn't have much money at times when I was young and we were four kids my mom had before she turned 25 yrs old. We ate a lot of spaghetti, mom is Sicilian, a lot of gray and biscuits, chipped beef on toast, etc...
Your comment reminds me of growing up in rural Ireland. We were really poor. How poor? We spelled poor with one 'o" because that was all we could afford. We seldom had meat, and when we did we did not ask what animal it came from. We cooked it long and slow so we could shred it with a fork. I still cook that way sometimes for nostalgia sake. No farm pets were eaten in this story...we had our standards.
@@grahammcfadyenhill9555 ---- we have more than one thing in common.
My grandmother was Irish as was most of the poor coal miners or Scottish, in Kentucky, Virginia, Tennessee and the Appalachian Mountains. There were other nationalities as well as some Blacks. All of them dirt poor mountain people.
Harland County, where my grandmother was from has been the poorest county in the U.S. since its founding. It is more famous for being the moonshine bootlegging capital of the U.S. . Country folk with homemade stills making corn whiskey and selling it to make money to feed their families.
The jello chase was a classic Dan move. Not as funny as when he unleashed a #10 can of cranberry sauce. I always enjoy getting the ‘why’ and not just the ‘how’. Keep up the great work Dan!
Thanks!
In what episode did Dan unleash a #10 can of cranberry sauce because I missed that one…
@@patriciaskeen794ua-cam.com/video/vnG7zW_Xbbk/v-deo.htmlsi=6hn4Wru_GBJe_srK
The specific scene starts around 4 1/2 minutes
@@patriciaskeen794
ua-cam.com/video/vnG7zW_Xbbk/v-deo.htmlsi=yZA0P8-eOF15ytf0
People don’t understand the beauty of gelatin. I grew up with jello, used gelatin to make tomato aspic…then learned about the other ways to use it from a chef (yeah, Bib Gourmand Michelin). Changed so many things.
Gelatin is king. It's the hero of slow cooked meat. Pulled pork? Birria? Carnitas? Boeuf Bourguignon? That's gelatin baby.
@@swozzlesticks3068he never explained how in corporate the gelatin in the meatballs???
Great tips, I find that adding them to the sauce as they are without prior cooking keeps them juicy
Thanks, Dan, and ALL @ ATK🙏😋❕️
Here’s a major tip! Run the gelatin broth through a ricer for even distribution
does it matter if youre going to boil it anyway? Unless you have giant blobs of it, it should distribute well when it gets heated up, no?
@@Lampshadx The solid gelatin goes in the meatball mix. The best way to break it up is with a ricer. This is an older recipe Kenji made and the consensus is to use a ricer other wise you don't get an even distribution. I have made this recipe a few times
@@bruschi8148What if you don't have a ricer? And no room for more stuff. put through a sieve?
@@mayalimon0929just bloom it directly in your buttermilk instead of adding it to a very small volume of water. It will thicken but it won't solidify, so you can easily disperse it through your mixture.
@@mayalimon0929 Dice it very fine
Dan’s videos are always informative and entertaining. Love this guy.
I used to roast my meatballs at high heat, but I found that cooking lower (350) made them more tender. I’ll try broiling them first next time for sufficient browning.
Love the recipe, your instructions, and best of all your humor.
These really really are the best I've ever made, I've done hundreds but without the prosciutto and way less parm, both really are worth the investment. The gelatin is food science at its best, and I'll never go without that in the future. Well done!!! (mine, portioned at 4 oz were done in 26 minutes, speaking of well done 🙂 )
I can’t find this recipe ANYWHERE! Could you give me the ratios of everything except the meat. I got that but I don’t know how much of the other ingredients and what do I do with the gelatin?
@@keliharris8854 megan-deliciousdishings.blogspot.com/2010/12/classic-spaghetti-and-meatballs-for.html
🙂
Making 80 of these beauties tomorrow for a party on sunday; a Spaghetti and Meatballs Football Party, haha. 1st timer for this recipe, super excited! Plan to bake them off tomorrow, fridge them, and add them to the sauce on sunday. Wish me luck!
Luck!!!! ❤
It was a hit! Great recipe, it's work but sauce and meatballs always are for me. I drag it out and plan a day for it. It doesn't stress me out if I know I have all day. 😂
ATK has a slew of fantastic and talented cooks, bot no one tops Dan. He is the best of the best!
In addition to this brilliant piece, just want to say I have always enjoyed and appreciated your logical, scientific approach to food. Thank you.
between watching kenji, steven cusato, chef john, and adam ragusea for years, I was able to predict the 5 tips, but this video encapsulated everything very comprehensively yet succinctly. Great stuff!
Love it. Can you do an episode like this about Pink Curing Salt and some applications like bacon and sausage? I don't understand it and you always do a marvelous job of explaining things. Thanks!
Their episode about corned beef has a nice little segment about pink curing salt. It's Julia explaining but it's still good!
WOWOW!!!....great tips/techniques that really aren't fussy. This weekend is going to be Meatball Weekend...Thanks Dan!!
There are so many recipes of meatballs, I love them all, I will try this one with gelatin, never done before. Thanks for sharing
Does anyone have more fun in their career than Dan? I don't think so! He's made for this.
I've been using ATK's "drop meatball" recipe for a few years and love it, but I'm going to try this one too. Thanks Dan!
Thanks for sharing; I want to try making meatballs with gelatin and see how that goes. My mom always made a panade with regular milk and sandwich bread when she used to make her version.
Just a personal anecdote: I compared water, milk, and cream in meatballs. Milk seemed to be the sweet spot.
@@kevinjohnston4923 I believe it. The meatballs my mom made were always delicious but I’m definitely looking forward to trying these methods shown in the video.
I use the food processor to chop onions so fine they become liquid that I use in place of or with other liquids in my panade. I love a twofer!
This is a Japanese technique…. Makes for tender meatballs…. But the Japanese do this to tenderize whole cuts of meat or steak.
I 100% prefer pecorino over parm. Only thing I would change in this recipe.
That's a fair move!
@@DanielJSouza oh crap, did I just get a reply from the actual Dan?
@@infin1ty850 you did!
Same
Yep, I'm a Pecorino fan too. Baaa!🐑
Dude, you are da man! Im trying this recipe and subscribing to the channel, it looks awesome!.
Thanks for your content!
Thanks for watching!
I have been experimenting with unflavored gelatine to thicken salad dressings like vinaigrette. It works well, but i havent figured out the proportions or timing yet. Still, its better than having it just run to the bottom of the salad bowl, and it helps emulsify it! 😊
FYI - if you want dressing that the strong flavor sticks to your salad... mix Soysauce with Balsamic Vinegar. Soysauce is extremely potent in its ability to stick its flavor, to anything it touches. Balsamic on its own.. is too sweet... just as Soysauce on its own, is too Salty. However, when combined... they balance each others flavors. Its no longer a very salty flavor.. and no longer a sweet flavor. Its a very unique "Savory" flavor. You will have to taste the mix as you ratio them... to get the right flavor profile (which is very easy to do).
With that dressing, you dont actually need to use any oil... which is excellent if you are trying to cut fat / calories from your diet.
However, Im sure you could also add other ingredients, and even some oil... to make an even more advanced version. Such as adding in "Italian Seasoning" (Thyme and Rosemary, as a minimum. Maybe some dehydrated garlic and onion pieces. Etc.) One might even add Sesame Oil, and Sesame Seeds, to give it a more Asian inspired / nuttier taste.
Cool idea!
@@johndough8115oh yes please. Excellent ideas thanks for sharing this!
@@johndough8115 Yes, thanks for the idea!
@@DanielJSouza Hey Dan, if you folks feel like using that idea and perfecting it, I'd appreciate it. I could use all the help I can get and if it helps others, all the better! Take care.
I'm sure you could make a good recipe with an orange panade.... Maybe up the pork content, throw in some spices, and go for a carnitas vibe
I love that forecast!!
I've already got gelatin on my shopping list to make Julia's icebox lime cheesecake. Now I really want to get my hands on this meatball recipe.
I freeze my meatballs raw and cook them from frozen in my air fryer. Easy, browned, and delish!
I remember using a lot of these techniques when Kenji wrote about this in Food Lab. It was truly a gamechanger with the panade and the gelatin. He was suggesting keeping a couple of raw meatballs and smooching them at the bottom of the pan when making the sauce to get a lot of browinng and mixing those in with the sauce. Thoughts if you guys experimented with this as well?
I use anchovies to provide umami. (I do also add parmesan.) Also essential is a ton of chopped flat-leaf (a/k/a Italian!) parsley. My mother always used just-stale bread and whole milk for the panade, so that's what I do. I've tried using panko but I prefer the texture you get from bread soaked in milk. (You have to get the ratio right so there isn't excess milk or too-dry bread.) Oh, BTW, tomato juice? No way, no how, no dice. I don't care if it creates the best sauce on earth (hint: it doesn't)--it's just plain wrong. Passata and a little water (if necessary, but shouldn't be) plus whole tomatoes, crushed by hand, simmered for many hours.
I save leftover parmesan rind in the freezer and use it for soups and marinara sauce.
Fantastic video! Thank you!!!
This recipe is from November/ December 2010 for those who have their old magazines. They make it so hard to find the recipe!
yeah, they're being hard to get things for free
There's a link in the video description.
@@charlieharris3240yes but if you’re not a member you can’t see it 😢
@@charlieharris3240but there’s a paywall.
I've been using these tricks for a few years thanks to Cook's Illustrated.
But I make them with a middle eastern spin. Instead of prosciutto and parmesan I add parsley mint and cinnamon.
I glaze them with pomegranate molasses before cooking in the oven, then glaze again 5 mins before the end.
I serve covered with a little yoghurt or tahini, drizzled with more pomegranate molasses and sprinkled with parsley.
I've been asked for this recipe so many times.
Gelatin is a terrific "cheat" ingredient. And a modest bit of fish sauce.
I just love this series. ❤
Loving them. Cannot wait to try. Thanks Dan
My favorite recipe. Spaghetti and meatballs for a crowd. I use a pound of bulk Italian sausage instead of plain pork.
Thanks for putting the actual recipe behind a paywall, Dan. Much appreciated.
I make my meatballs with shredded zucchini instead of a panade. Naturally gluten-free and especially satisfying while also being light.
Was going to make meatballs tomorrow and was going to look for a new recipe. Get out of my head 😆
I won't get out.
THEN POST RECIPE DAN!!
For gluten free meatloaf I use whole rolled oats as a panade (on the grill, it's amaaaazing) ... should work with meatballs, too!
Panade is definitely the best way to moist meatballs
Pro tip: Oven also works great when you have a lot of meat to braise, ie. chili, stew, etc.
Thank you for sharing. Maybe add international units of measurements as well for the rest of us? Yes, I could convert all the units myself, but please - it's just so much easier for everyone else.
0:52 Unfortunately meatballs for twelve is going to leave one guy out in that painting😂
🤔I don't think it'll be much of an issue...
"...And Jesus took the spaghetti; and when he had given thanks, he distributed to the disciples, and the disciples to them that were set down; and likewise of the meatballs as much as they would." 🤷♂😏🌩
Thank you
If you like a spicy meatball - when and where and how is the best time place and method for adding heat?
Any reservations on using medium ground pork? or would it be better to use a leaner mince?
Everyone loves gelatin! Delicious nutritious hooves and skin!
Love this! ❤
This made me SOOO hungry for spaghetti and meatballs!
when do you freeze them? before cooking?
This is great. I first learned about gelatin when making turkey burgers - I know, I know, but what can you do when the doctor says less four legs and more two legs? Would you consider including ways to adapt this with things like ground turkey and chicken?
That was my favorite ❤️ book 📚 when I was little, maybe still is, ha!! So Majikal!
…he tells you, & shows you!
Ground beef 2 parts to one part ground pork.
The gelatin is 5 to one so 1 - 2 packets of unflavored gelatin sprinkled over the meat mixture.
The panade is 1/2 cup panko & almost equal parts buttermilk.
The other ingredients prosciutto & Parm you can tell from what he shows in the video.
I can’t wait to try this!😊
When and how do i add the gelatin?
I’d like to second that question.
I'm a crazy person over meatballs and I'll definitely try this, wow, gelatin!
Gelatin is also a great stabalizer for sour cream in stroganoff.
Ohh when my brother makes red sauce or chili he always adds 1/3 bottle of Spicy Hot V8 juice! Adds so much Unami! 😀
My Mother's Meatballs are mine and I use beef pork and veal in them and they simmer in my sauce for 4 Hours until a wooden spoon stands up without falling over 😊🤤😋🤤🍝
YUM
Instant potato flakes work as well as a panade. For me, anyway,
Looks delicious!
Hey Dan, do you have any recommendations for a gluten free breadcrumb substitute? My gf has celiac and I'm always looking for ways to jazz up the small batch i make for her when i do Sunday sauce
Thank you, Dan!
I'll bring some wine 🍷 😊
Okay you're invited.
What about freezing them? Before or after cooking in the oven.
This is my question as well
I use panko and Italian no milk I use an egg and a little bit of Worcestershire. Then season to taste. ❤
Meatballs are a culinary blind spot for me. Never clicked on a WED video so quickly
Great one, Dan!
So many good tips in this, but the gelatin is such a game changer!
Wow can't wait to make these amazing meatballs!
Let me know when you do!
Cooking is science.
The gelatin is also a great trick in meatloaf and bolognese sauce!
Genuine question, do I do both gelatin and Panade? Or just one or the other?
How do you incorporate the gelatin?
Into the pork-burger mixture
@@steveg8322 dry or should it be bloomed in stock or h20 or beer?
@@kevinmullins4919 It seems he mixed the gelatin in dry, and then mixed in the wet ingredients.The buttermilk and eggs blooming the gelatin upon mixing.
@@steveg8322 Thanks.
My ONLY complaint about Dan's videos is you folks don't do enough. I mean they are always entertaining and educational, wonderful. As a suggestion here I say for the beef use some brisket. It's full of collagen, not expensive and a great use of the flat from the brisket ( smoke the point for Texas style smoked brisket. Hmmm so good.) Anyway everyone have a great day 🌤.
Can and should gelatine be added to meatloaf then?
I am Greek and Swedish - so how about a Whats Eating Dan insight to these great meatballs!
As a fellow Swede, this is not how to cook meatballs.
This recipe and discussion is generally terrific. Adding gelatin is especially genius.
However, you might want to check the details about prosciutto and parm. Whatever you're tasting in them, it sure as hell isn't nucleotides. Nucleotides are what DNA is made of. Those A, T, G, C bases? Nucleotides. Nothing you eat has enough of them to affect flavor.
Can chia seeds provide the gelatinous function?
How much gelatin? Do you add the powder to the mix?
Xanthan gum ? Will it work same as Gelatin?
So...when do you add the Gelatin? Just with the beef and pork? How much?
Can I get the exact recipe? Looked on line at ATK and it is not exactly the same. Thanks
This was one of the funniest videos in the series 😂
You lost me at spaghetti and I recently commented that ATK's Drop Meatballs were a favorite and a game changer and here you are, moving the line again. Can't wait to try these!
Try V-8 in the sauce, it has everything you need!
V-8 also makes a great base for gazpacho 👍
Or, a Bloody Mary mix - but be careful as there are some interesting flavors out there.
Yep, i use V-8 to douse my meatloaf ..it reduces down to an awesome sauce.
The chili recipe my Mom made when I was young used V8 juice.
Mom has since moved on, but I've been making it that way for 30 years. It just tastes like home to me.
What is "V-8"?
(Im not from States)
This is great, though I would love it if ATK would share some everyday meal recipes like that one for free. ATK does not like to give anything away, and they would be better served if they would have some generosity.
My mom's meatballs were the best! I'd swear they were tennis ball or even baseball size! There was more that the 6 of us to eat, there were plenty of leftovers! She likely par cooked them on the stove by frying. I don't really know I never got the recipe before she passed away. Also, I don't really know, because as a kid I was outside playing. But she finished them in her doctored Spaghetti sauce! These were huge. I am guessing tennis ball size. These also made a good meatball sandwich! I'd bet she attempted to copy a restaurant's sauce that was in her hometown run by an Italian family. We would eat there any time we visited her mother. Their meatballs were big too.
These meatballs are perfect for me👍
Meatloaf mix is relatively inexpensive where I shop and makes great meatballs.
Carb count for recipe available? I have a diabetic in the family
Quick! Someone save Dan!!
The jello trick is also how you make good soup dumplings.
Saw a commercial on the 25th anniversary of ATK. You looked a lot older in the commercial, the others too.
But by frying you get the Maillard reaction that occurs when amino acids and sugars in food are cooked at high temperatures, resulting in a brown color and more complex flavors. 😃
Wanna know more about meatballs?
-ask Swedes, its called "Kottbullar".
My tip: use milk and cream for the bread mixture.