How to Make Meatballs with Dan Holzman, co-founder of The Meatball Shop
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- Опубліковано 28 січ 2013
- Join chef and co-founder of The Meatball Shop, Dan Holzman, to learn how he makes meatballs in this free lesson. Watch the entire class on Skillshare! skl.sh/yt-meatballshop
This the first part of a two part class on making meet balls with chef Dan Holzman. Make delicious beef meatballs for 4-6 people.
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I watched this video about 6 years ago and have followed his techniques and ratios since then and now make meatballs that people love. This video was a game changer. So thank you!
We love to hear this! Thank you for sharing 💚
This video changed my meatball game forever. I make these at least 3 times a months now.
I followed this recipe almost perfectly and just had the best meatball sub of my life lol thank you
This is the gold standard, I've used this the last 3 times I've made meatballs, works great.
Great Video Dan, I think you do a great job, explaining everything with some handy hints, like adding Ricotta cheese, and adding the hamburger amount to make bread Crumbs. I like the hint, of cracking the egg on a flat surface also! You also have a sense of humour, which made me Smile! Thanks Dan! Marjie from Brisbane Australia.
such an underrated video for the amount of knowledge shared here. Dan Holzman has many videos that any chef should check out.
First video of his that I've watched. I'll certainly check out some other ones.
UA-cam is trash not to recomend this video
Thank you Dan Holzman for your great explanation of the art of the meatball. Made this for Christmas... Fabulous--everyone loved them--adults and kids-- and it was my first time making meatballs.. I guess it is now a Christmas tradition..I bring the meatballs. I love well thought out receipes and I love that you are teaching people to cook.
Thanks for such a wonderful and informative video.
I used your proportions recipe and made what I think are the best tasting meatballs I have ever made. That says a lot about your recipe and guidance. Thanks again!
I also subscribed.
I have searched and watched a lot, but this is the best meat instruction video I have seen. Thank you so much for sharing.
That was amazing. I just cooked like you said and couldn't get enough of it. Thanks a lot man
Crazy how so many people comment that he's talking too much! Are you people really that lazy to just listen and appreciate the knowledge this man is kindly sharing??
THANK YOU FOR THIS! I was trying to find a way to "explain" why we use the ingredients in meatballs to my aspiring 7 yr old chef and this was perfect! Also, I have always fried them (which is why I never made them very often) so this roasting technique will be used from now on! I loved that the recipe was pretty straight forward. It was not far off from my grandmothers, I like the addition of ricotta instead of milk! But thank you for your way of explaining the importance of the ingredients! This was so helpful!
Ricotta in meatballs is going to change my life...I can already tell. Thanks for your dedication to finding the perfect ingredients.
It's been six years, was your life changed by this recipe?
I always had trouble making meatballs come out right. This changed that. They now are perfect. Thank you Dan
I have always wanted to do a homemade meatball. Been looking for a great recipe thank you.
Just made these and they are BOMB!!! And so easy as well 👍🏾
Best meatballs I've ever had down in Williamsburg, thank you so much for the recipe (I live in florida).
8:42 awesome life hack!! I love to watch great knife skills...Thanks!
Thanks for upload and explaining things very well.
Dan, great video. Why UA-cam recommended to me 8+ years after you made it I don't know. Great explanations for a home cook on why meatballs are made a certain way. Also thanks for giving the basic ingredient amounts in a scalable form. You are also orating some pretty good hidden comedy in your demonstration that keeps it interesting. Thanks for great vid.
I made a 2/1 beef/pork three pound batch and the meatballs came out awesome. Yellow disher size was perfect and your cook time was perfect. Thanks again.
this guy is full of really useful information, digging this series
babybeluga
Thanks for the Ideas Sir Dan!!
After watching numerous (how to make meatballs videos) this has been one of the most informative and helpful that I've come across, so glad I finally found this one before I start on the meatballs today!
Just as when scooping ice cream, if you dip that scoop in water occasionally the meat will come out easier. Give it a quick shake after the dip. Thanks for sharing so many tips, great video!
I always pan fry to get the "crust" and then let it slowly cook through in the homemade pasta sauce in the last 45 minutes- brings a subtle complexity to both the sauce and meatballs :)
awesome n clear explanation my friend. thanks
This Guy is REALLY GOOD !!! He explains Every Step to making a great meatball and Adds some good additional cooking tips. I have book marked this video, so I can refer to it. Great Informative Video Dan :)
This is the best video out there on how to make meatballs... Bravo! Laszlo Montreal Photog.
You really really look like you know what you’re doing!!! Thank you very much.
This is so dope! Something I can cook for my kids
Excellent recipe and tips!🇨🇦
I agree it's a perfect blend for a great meatball...Again, I agree it's a great beginner food to make for those learning or struggling with recipes
Thank you very much for this great video...God bless you..
Great tips, thank you!
Great knife skills!!!!
To avoid over mixing I first mix moistened bread crumbs and seasonings with beaten eggs then incorporate with meat
I thought he was just some dude until he picked up the knife.
Then I realized he is a chef.
That's what I noticed as well, fast chopping. And you don't get that fast without allot of practice. Been following your meatball shop since a program I saw several years back, that featured nothing but meatballs all over the USA. Meatball Shop's are the best.
Great video, thank you!
Amazing tips thankU thankU
Great video! Thanks
You should be on the food network! Great freaking tutorial!!! :)
Great job! Thank you very much! Realise this is old but any reason for no garlic or onion powder?
Love the shell on shell interaction demo! lol
just made these again right now. Never fails awesome simple recepie
Glad you like them! 🥘
Love ur meatball testimonials
Awesome , great video . Two snaps and a circle
Buying a meat grinder and grinding my own meat was a game changer. It only takes a few minutes and tastes exponentially better than the preground stuff from the supermarket.
Great content, explanation, even greater meatballs.
like the ideas of experienced cooking
I had to scroll through 5 mins of meatball recipes to find your video again. Gotta write down your recipe after this
Great video.
My Hubby had Coeliac disease so I learned to make meatballs with a mix of potato fiber and full fat cream.
Swedish meatballs are a lot smaller so I just roll a nice big lump into a ~1.5 to 2cm thick log and pinch of 3 pieces the same thickness and roll them (My grandma taught me to roll meatballs 3 at a time) and dump em into a oven tray and put em in the oven.
looks good..
Thanks for final note it remind me of my teacher in culinary.😉
I am going to try the ricotta as well,sounds like an idea.
Where can I get that grinder hat?
funny and informative great stuff!
How long on the appetizer size balls!?
is that parchment paper that you are putting the meatballs on? Alos is it necessat to use the parchment paper?
Would stick to the tray otherwise, but rubbing the tray down with butter oil or any fat would work aswell
People are damn rude in this comments section.
Thank you for upping my meatball game, Dan!
And you are Saint Hitler?
Ignorance is bliss!!
Very good job man nice
Dude I just made these and holy SHIT they are good
The tip eggshell attracts eggshell piece 👌Thanx
Vigorous and quick. That’s my motto....when it comes to meatballs 😂😂😂😂
I like this guy.
+aleksander holm Me too. A very informative video. I actually feel like I learned something new. Definitely going to try his recipe.
Excellent I make mine the same
very professional and easy to learn, giving lots of useful and impt information, only problem is he speaks too fast. lucky i get to go back and listen to his golden ratio and perfect baking timing
Hey Dan, would you mind telling me the Brand name of your red cutting board ? Thanks. Laszlo Montreal Photog.
👍 Great DAN!!!
Tried this to the letter. In my opinion these meatballs roasted in the oven were not as good as when I brown them in a frying pan and then cook them in a tomato sauce for about an hour and a half. I used Laura Vitalie's method and they were significantly better IMHO.
+Boneshaker I agree. They're good, and they're easy, but you don't get that slightly crispy carmelization that you do when you brown them in olive oil.
Kosher salt for some reason has many angles to it that cover so many angles to the dish your preparing. BUT, if anyone knows other interesting salts, I'd love to hear about it. I got a gift salt a week ago, I forgot the name, but it's pink in color! Pretty good, though. Kinda reminds me of salt flats that flamingos feed at for brine shrimp, but there isn't any shrimp flavor, it just looks like it was from a place like that.
Would you roast the meatballs then freeze them? Or freeze them first?
Roast then freeze
How can i get the recipe please.
Can you freeze meatballs & if so, should you freeze them cooked or raw?
Fry or bake them, then freeze. Just drop them straight from the freezer into your sauce and cook for 30-45 minutes. Makes a nice mid week treat for supper.
Either way, but I prefer freezing raw. I roll them, place them of a sheet pan and put it in the freezer. After they start to freeze, I put them in a big zip lock bag. If you cook them first, it's faster to just reheat them, but I think reheating and already cooking product is less flavorful that cooking them fresh.
Add a little very finely grated lemon zest to the mixture - next level (same with meat sauce or ragut).
Love the cutting skills at 5.53
Hey... this is exactly how I make my meatballs except I use parmesan cheese, some garlic and I use a 1 oz ice cream scoop (black handle, it's the only scoop I have that I got free from the restaurant supply store) and roasted @400 F for 15 minutes. I'll have to try ricotta cheese next time. The yellow disher/scoop is not 2 oz (it's 1 5/8 oz, says so on the handle).
The numbers on ice cream scoops is a volume measurement, not a weight measurement.
Beef, Pork & Veal I use!!
How much ricotta? Healthy dollop is 1/2 cup? 3/4 cup? Whole cup?
How much is "a healthy dollup" of ricotta? Was that half a cup? A cup?
16:07
Thank you
You’re the life of your own party. Great line.
I LOL with you 11 years later.
Where and what is the name of his restaurant?
BrandonsKR3W A MEATBALL SHOP,NYC
oh Thanks
He starts making the meatballs at 04:22 You're welcome.
Tojazzer unbelievable it took that frickin long
Too much talking.
This is how final bosses set up shop.
Alton Brown served up the egg cracking tip in season 1 of good eats!
great video, made meatballs today and i did an indian flavor type meatball. with (curry powder, gram masala, coriander , turmeric) but then i went crazy and added (smoke paprika, fresh sage, fresh rosemary, fresh thyme, granulated garlic and onion, fresh parmesan) and of course salt and pepper. I DO WHAT I WANT. 😂😂😂💪🏾👌🏾 IT TASTE GREAT
mi dispiace pero non cia niente che vedere con le meat balls italiane. Te lo dice Carmine del ristorante di Quito in Ecuador
god level
What i do is cut string cheese into small coin like morsels, roll them up in the meatballs, usually they melt and damn, they make the difference.
Wow thanks for the info i had 50 people over and they thought it was the best. I normally fry first but i didnt 17 minutes perfect . Tks
Yup. If I did what you did with that knife my meatballs would have my finger tips as added flavor.
I think Hannibal Lecter would love your hat. He'd never wear it, but he'd like it.
17:09 "..a bit of garlic" 8]
It's important for all of us to delicate with our balls if we expect them to be the best.
No grated cheese , like romano?
16:21 --- Though, if one properly and carefully measured all of the ingredients they were using to season the meatballs, or sauce, or whatever, and always used the *same amounts*, this shouldn't even be necessary. Seems to me that this is only necessary if one is careless or always eyeballs the amount of ingredients they add. They make measuring devices/tools and scales for a reason.
You're obviously not a chef/cook. We taste everything before its served to make sure the product is spot on. Go back under your troll bridge.
You should say you use your tiny meatball to test taste the batch before you put the batch in the oven.
I am on a low carb, low gluton diet. Bread substitute?
Watermelon.
@@dirtysaint5324 melons fruits and berries
No garlic, Parmesan/Romano? Are these Swedish meatballs?