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.
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
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
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!
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 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!
…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!😊
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 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." 🤷♂😏🌩
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 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.
@@CP-od7tr They are Sicilian meatballs. I’ve been to the original family home in Sicily. Passed down recipe and of course made with real love for nourishing your family. My mother loved to cook everything from scratch. I learned everything from her. I have never eaten a meatball better than hers. Well, she had one sister who really cooked good too. She is from a family of thirteen brothers and sisters.
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 😊🤤😋🤤🍝
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.
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?
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?
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!
All of this is so interesting on its own, from the techniques and science to the passionate personality that drives it. I don’t understand why everyone needs to be a comedian, needs to make everything lighthearted and add distracting stock video . As if you’re trying to grab the attention of a toddler who gets easily distracted. y’all provide great content and should stick to that, let it speak for itself and leave the jokes for the comedians.
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.
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 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.
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 🌤.
Two Questions: 1. Would it work if I put alcohol in the gelatin instead of soup stock, and what kinds of crazy recipes can I get out of that? 2. I'm allergic to liquid dairy (milk, ice cream, yogurt), but I'm OK with lactose-free coffee creamer and hard cheeses, I'm also allergic to whole wheat (toasted wheat crumb, brown rice, lentils) but I'm OK with pasta, white rice, white bread, so how do I substitute accordingly?
@@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.
I feel like there was a subtle reference to the Jim Gaffigan COVID UA-cam series "Let's get cooking!" in there. Am I wrong? It was the way he said it 😀
I love meatballs but married to a vegetarian. If I use agar agar (a vegan gelatin substitute derived from algae) with Beyond or Impossible ground, will it have the same benefit as gelatin with real meat? If so, same ratio?
Beef, pork, gelatin, ... and ... wait for it ... Better Than Bouillon worked into the bread stuffing ... then incorporate the bread stuffing into the meatball meat mix. More umami bang ... and the bread soaking up the meat oils in the meatball mix, ... less for any water that the gelatin sucks up from the beef and pork meat. Also less cooking with the meaty-oily savory meatballs.
@@nomobties Everybody has their own taste sensation for bouillon saltiness, bouillon meatiness, or oiliness. To the old saying, ... "to each in their own recipe." Using "Bing," google up Better Than Bouillon recipes. Down the list of 80+ entries (!), you will find a recipe for their Swedish meatballs. They use 2 tablespoons BTB Roasted Beef Base per 5 1/2 pounds beef/pork and 1/2 cup bread crumbs. That might be too-oily or too-salty for some, or not enough for others. With most of these the bouillon is used in the gravy/sauce - versus my method of incorporating BTB into the actual meat mix.
@@nomobties If you are a "Suthenuh" you might want to change out the (northern) BTB Beef base for the (southern) BTB Ham base ... and have more porkiness in the flavoring.
@@johnlord8337 thank you. I have seen this product at the market. I now have a reason to buy it. Mind you I am ok with the saltiness. The oiliness? We’ll see. Thanks again.
2 ¼ cups (about 6 ounces) panko bread crumbs
1 ½ cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper
Sauce
3 tablespoons extra-virgin olive oil
1 ½ cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
ty
you are a legend!
Thx
thank you
You're the best 👌 thank you!!
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.
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
Dan has totally inherited the Good Eats mantle-teaching cooking science with humor. Can't think of anyone else doing this!
He and Kenji!
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.
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
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
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.
Thanks, Dan, and ALL @ ATK🙏😋❕️
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.
There are so many recipes of meatballs, I love them all, I will try this one with gelatin, never done before. Thanks for sharing
Great tips, I find that adding them to the sauce as they are without prior cooking keeps them juicy
I freeze my meatballs raw and cook them from frozen in my air fryer. Easy, browned, and delish!
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
Dude, you are da man! Im trying this recipe and subscribing to the channel, it looks awesome!.
Thanks for your content!
Thanks for watching!
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!
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!🐑
In addition to this brilliant piece, just want to say I have always enjoyed and appreciated your logical, scientific approach to food. Thank you.
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.
…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!😊
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.
ATK has a slew of fantastic and talented cooks, bot no one tops Dan. He is the best of the best!
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!
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." 🤷♂😏🌩
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!!
Pro tip: Oven also works great when you have a lot of meat to braise, ie. chili, stew, etc.
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 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'll bring some wine 🍷 😊
Okay you're invited.
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.
Once again all of your recipes locked down for $$$$$$$$$.
Gelatin is a terrific "cheat" ingredient. And a modest bit of fish sauce.
My Italian Mom’s meatballs are the BEST❗️ No improvement needed. They are perfection.😁
But, can YOU make them???
@@thaisstone5192
Yes. My mother is now bed bound and has Alzheimer’s. I make them and hand feed them to her. They are my childhood memories.😊
@@sunflowerbaby1853 OK, spill the beans. Recipe PLEASE! 😃
@@CP-od7tr
They are Sicilian meatballs. I’ve been to the original family home in Sicily. Passed down recipe and of course made with real love for nourishing your family. My mother loved to cook everything from scratch. I learned everything from her. I have never eaten a meatball better than hers. Well, she had one sister who really cooked good too. She is from a family of thirteen brothers and sisters.
When and how do i add the gelatin?
I’d like to second that question.
Wow can't wait to make these amazing meatballs!
Let me know when you do!
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
Fantastic video! Thank you!!!
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.
Love this! ❤
I just love this series. ❤
Great one, Dan!
I wish Alton brown would do a segment with Dan.
@AltonBrown yes please
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)
That was my favorite ❤️ book 📚 when I was little, maybe still is, ha!! So Majikal!
Thank you
You could’ve had a V-8
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 love that forecast!!
Looks delicious!
Ohh when my brother makes red sauce or chili he always adds 1/3 bottle of Spicy Hot V8 juice! Adds so much Unami! 😀
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?
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.
Any reservations on using medium ground pork? or would it be better to use a leaner mince?
Wanna know more about meatballs?
-ask Swedes, its called "Kottbullar".
My tip: use milk and cream for the bread mixture.
Loving them. Cannot wait to try. Thanks Dan
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!
All of this is so interesting on its own, from the techniques and science to the passionate personality that drives it. I don’t understand why everyone needs to be a comedian, needs to make everything lighthearted and add distracting stock video . As if you’re trying to grab the attention of a toddler who gets easily distracted. y’all provide great content and should stick to that, let it speak for itself and leave the jokes for the comedians.
Quick! Someone save Dan!!
Thank you, Dan!
So many good tips in this, but the gelatin is such a game changer!
What about freezing them? Before or after cooking in the oven.
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.
The gelatin is also a great trick in meatloaf and bolognese sauce!
say I don't eat pork... fish sauce? Mushrooms? just the parm? MSG? all of the above?
Instant potato flakes work as well as a panade. For me, anyway,
Daaaamn Daniel, that gelatin got that jiggle in it. 😮😂
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
Genuine question, do I do both gelatin and Panade? Or just one or the other?
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 use panko and Italian no milk I use an egg and a little bit of Worcestershire. Then season to taste. ❤
Can chia seeds provide the gelatinous function?
Meatballs are a culinary blind spot for me. Never clicked on a WED video so quickly
I make my meatballs with shredded zucchini instead of a panade. Naturally gluten-free and especially satisfying while also being light.
Dan, what do you think about eggs as a binding agent?
Saw a commercial on the 25th anniversary of ATK. You looked a lot older in the commercial, the others too.
Another secret: Just drop them in the sauce. No browning, no oven, just drop ‘em in. The result is a soft juicy meatball every time.
I prefer to cook the meatballs from raw in the sauce too. You've left all the juices and flavor on the oven trays or in the pans from frying. 🤔
Agreed, but I like the idea of having meatballs in the freezer for lazy days too. So both ideas are winners!
Carb count for recipe available? I have a diabetic in the family
The jello trick is also how you make good soup dumplings.
my man, you talk about gelatin and you don't in any stage tell us when to incorporate it...
With the panade
This is where I was able to find this recipe...hope this helps
colleen-slattery.blogspot.com/2012/03/classic-spaghetti-and-meatballs-for.html
Excellent
Can and should gelatine be added to meatloaf then?
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 🌤.
Hi Dan, silly question. Do you add the Gelatine to the meat or to the meatball mixture? I think I missed a step with my senior brain 👵
Meatloaf mix is relatively inexpensive where I shop and makes great meatballs.
Two Questions:
1. Would it work if I put alcohol in the gelatin instead of soup stock, and what kinds of crazy recipes can I get out of that?
2. I'm allergic to liquid dairy (milk, ice cream, yogurt), but I'm OK with lactose-free coffee creamer and hard cheeses, I'm also allergic to whole wheat (toasted wheat crumb, brown rice, lentils) but I'm OK with pasta, white rice, white bread, so how do I substitute accordingly?
Panade is the key to tender meatballs.
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.
I feel like there was a subtle reference to the Jim Gaffigan COVID UA-cam series "Let's get cooking!" in there. Am I wrong? It was the way he said it 😀
Nice pro tips!
I love meatballs but married to a vegetarian. If I use agar agar (a vegan gelatin substitute derived from algae) with Beyond or Impossible ground, will it have the same benefit as gelatin with real meat? If so, same ratio?
Have the movie here. Ahhh. So cool. 💯👏💪👍🙏🤩
Beef, pork, gelatin, ... and ... wait for it ... Better Than Bouillon worked into the bread stuffing ... then incorporate the bread stuffing into the meatball meat mix. More umami bang ... and the bread soaking up the meat oils in the meatball mix, ... less for any water that the gelatin sucks up from the beef and pork meat. Also less cooking with the meaty-oily savory meatballs.
Be specific please. I have got to try it.
@@nomobties Everybody has their own taste sensation for bouillon saltiness, bouillon meatiness, or oiliness. To the old saying, ... "to each in their own recipe."
Using "Bing," google up Better Than Bouillon recipes. Down the list of 80+ entries (!), you will find a recipe for their Swedish meatballs. They use 2 tablespoons BTB Roasted Beef Base per 5 1/2 pounds beef/pork and 1/2 cup bread crumbs. That might be too-oily or too-salty for some, or not enough for others. With most of these the bouillon is used in the gravy/sauce - versus my method of incorporating BTB into the actual meat mix.
@@nomobties If you are a "Suthenuh" you might want to change out the (northern) BTB Beef base for the (southern) BTB Ham base ... and have more porkiness in the flavoring.
@@johnlord8337 thank you. I have seen this product at the market. I now have a reason to buy it. Mind you I am ok with the saltiness. The oiliness? We’ll see. Thanks again.
I've always baked my meatballs because it is so much easier.
Xanthan gum ? Will it work same as Gelatin?
What about using Italian sausage instead of pork?
Sausage has already been squeezed so it’s less tender.
so no need to bloom the gelatin, just add to mixture I assume?
Question for Dan: Would you alter this for meatballs destined to be in a sandwich? (Meatball Sub)
Did I miss where he actually used gelatin in that recipe? Panko, buttermilk, prosciutto, cheese, meat is all I saw go in.
this is where I found the recipe colleen-slattery.blogspot.com/2012/03/classic-spaghetti-and-meatballs-for.html