THE BEST SPAGHETTI AND MEATBALLS I'VE EVER MADE (EVERYTHING FROM SCRATCH!) | SAM THE COOKING GUY
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- Опубліковано 5 чер 2024
- Homemade pasta from scratch, meatballs from scratch, sauce from scratch...not to mention the absolutely insane garlic bread, as if the some of the best Spaghetti and Meatballs wasn't enough!
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00:00 Intro
1:25 Making Garlic Confit
1:45 Building Meat Mixture
3:32 Checking Garlic
3:46 Forming Meatballs
4:07 Frying Meatballs
5:49 Making Sauce
7:23 Straining Garlic
8:13 Adding Meatballs to Sauce
8:42 Making Pasta Dough
13:42 Mushing & Finishing Garlic
14:35 Building Garlic Bread
14:59 Making Spaghetti
18:06 Heating Sauce & Boiling Pasta
18:31 Combining & Serving
19:19 First Bite
20:25 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Розваги
Sam just wanted to drop you a quick note . My husband had a double lung transplant 1year ago . He initially spent a lot of time in the ICU then on the chest ward . Finally got him home after 6 months . Since then he has had constant complications. Fungal infections , bacterial infections ad clits in the lungs . Eating has been very difficult for him , he has been tube fed and now he drinks meal replacements . So he dreams of when he can eat all the things he loves again. He has been watching every single on of your videos . It really helps keep his spirits up .
So thanks from fans from Canada . Ps visiting one of your restaurants is now on our bucket list .❤
Ah bless both of you. Hopefully he's getting better by now. I agree, Sam is great entertainment as well as an educator. You both take care. 🌴 Aloha!
Sam the cooking guy? more like Sam the wingman, im about to use a recipe to cook my date dinner! wish me luck!
Good luck buddy hope it goes well you got this!!!
Good luck dude!
We need an update if it worked 😂
@@Tombola8610 100%
Good luck man!
I’ve made your meatballs ever since your last spaghetti and meatballs video. My kids ask for them all the time!! Thanks for the clout level raise in my family!
Same here, though he didn't add parsley this time :) I usually make a bunch at a time, they freeze great and best of all - they make me look pretty damn good in a kitchen!
Same! I have never made my meatballs without ricotta ever since. Every time I make them for friends or family, they are blown away at that secret ingredient.
he sounds exactly like coalteastwood the gamer review
Use Grated carrot instead of sugar to cut the acid
I cook daily, which involves lots of cutting... I bought a "cut proof glove" for my left hand off Amazon, about 10 bucks, machine washable... No loss of dexterity, no trips to the ER..... Love your content, take care guys.
Looks great! Personal preference when it comes to fresh pasta like that. I prefer it rolled out to 5 instead of 7 on the kitchen aid. The slightly thicker noodle has a better bite to it and is less prone to falling apart in a heavier sauce. Only time I ever roll past 5 is if I’m making ravioli or home made wonton wrappers.
In my mind, I'd do the confit garlic first, and then use that garlic-infused oil for cooking the meatballs + onions for that little bit extra. ;)
A heads-up, don't use a strainer. Scoop the pasta out of the pot. If you pour the pot into a strainer, you'll get a bunch of goopy flour from the bottom of the pot all over your perfect noodles. Well done, Sam.
Another tip: sprinkle some flour on your pasta roller attachment and it'll stick less.
Just picked a Bushel of San Marzano Tomatoes from the garden this morning. Going to be making and canning sauce later today. Looking forward to making some sauce for spaghetti over the winter.
I love these long form videos, especially with from-scratch recipes!
My son and I made all this last night for family Sunday dinner and it's awesome!! Two things we did differently, we used our pasta maker and since we couldn't find ground pork we used sweet Italian sausage, no casing with the beef etc. Sauce was awesome, homemade pasta rules and the garlic confit bread was to die for! Thanks Sam for an amazing Sunday dinner this week!! ❤
Can't wait to try this out! I really appreciate your message at the end about pushing yourself and trying new things.
My mouth is watering! Thanks! Nothing beats fresh pasta. Beautiful
I'm very excited to test this out! I really like the advice you gave at the end about trying new things and pushing yourself.
I do my spaghett and meatballs just like this. Only made the pasta once though. I do the sauce the EXACT same way (peeled Centos crushed in the hand for the win!). It's definitely fall enough to do this soon. Thanks guys!
It all looks so amazing!! ❤ thanks guys!
Man your new editing and production has really come a long way and it’s amazing! 🎉Also, making that spaghetti meal tomorrow afternoon!
Agreed! for a while they were stuck on this wierd slowmow with odd colour filters. But they have really upped their game now.
Maybe a bit too saturated. Really trying to accentuate the redness of that sauce. Love his videos all around though.
Made the sauce today with different meatballs and it was truly enjoyable. I will try it with the meatballs in the recipe soon!
Absolute great shots from under the roller !!
Makes a welcome change of perspective !! More please !!
You and your team rock !!
That looks SO delicious! Thanks Sam for the recipe and the techniques to create great meals.
I’ll be making the garlic confit and garlic bread for my family dinner tomorrow. Super excited to test these out!
My family was OBSESSED with the garlic bread! Everyone was asking for the recipe. They all started browsing your website to see what else they could try
For those wondering, you can take soft/fresh Italian bread. Cut the crust off. Place in the freezer overnight. Then use a cheese grater to crumble the bread and pan fry with butter.
Why use bread crumbs at all ???
They were originally used to stretch the meat, and serve no real purpose.
I never use them as they contribute nothing.
I made this for the crew at work and they loved it. Thanks!
That looks fantastic. The garlic bread had my mouth watering.
My favorite meal of all is home made spaghetti, nice recipe, quick n simple. Thanks!
I'm very impressed with the whole process ❤
Classic from scratch! Thanks team Sam! Love your videos!!
Definitely going to make this on pay day. Thanks Sam, Max & Chance
Thanks Sam, I’ve been watching your vids for a few months now, also had a pasta maker in the cupboard for a few years. This video gave me the confidence to make your dish and use the pasta maker for the first time. The recipe came out awesome and the whole family absolutely loved it. Thank you so much Sam the Man
Excellent video and the music is beautiful! Thanks as always Sam!
Thanks Sam ! Love it & am making it today! ❤️🤗
Great FN Job! Looks amazing! One of the best dishes yet! Keep cooking great dishes! Love what you do with the Boys, so fun to watch.
This is the best cooking show on UA-cam! No competition! Love you guys
If u want to see some real Italian cooking... go to "not another cooking show "
Yeah... This is the bomb. Homemade pasta is the best. What makes your videos special for me.... is the fact that you have your kids involved. That puts everything you do OVER THE TOP!
Looks delish! I can’t wait to try this.
Love the all home made recipes!
These lengthy films are great, especially the ones with homemade recipes!
Thanks Sam! Rainy evening in Oregon, made this for my wife and mother in law. They both loved it. Wife said they were the best meatballs she's ever had! Though I did go with jar marinara and pkg spaghetti, it was fantastic!
I love it Sam, I make homemade pasta 2-3 times a week. Can't wait to make that garlic confit 😊
This may be one of the most beautiful videos on UA-cam. I can't wait to try this. Would you recommend adding fresh basil in the sauce?
Great production dudes.
Super simple.
The garlic confit reminded me of one of my family's favorite feasts. In a pot place equal parts olive oil and clarified butter(about two quarts total)--just make sure there is at least two inches of liquid in the pot. Add one tin of oil-packed anchovies. Add about twenty cloves of peeled garlic. Simmer on the burner for twenty minutes then transfer to a hot plate in the center of a table. On the table have plates/platters of various cheeses, sliced meats, vegetables like peppers, celery, scallions, mushrooms; scallops, shrimp (40/61). Slices of thick cut Italian bread. Each diner gets a plate, and a fork. Pass the plates and platters and each diner takes what they want. Then just put whatever you want in a bite-sized bundle on your fork and cook it in that bubbling hot bath of garlic love for 30 seconds or so. Using a slice of bread as a "catcher", remove your fork and let the oil drip onto the bread. DO NOT immediately eat it. It will be hot as hell. Take the cooked food off the fork and let it rest while you make another forkful of food to cook. When it is cooled, be ready to eat it and become happy. After a while, the bread will be soaked with the oil mixture and it can be eaten. Oh, and this meal is eaten standing up. Not only is that good for you, it is a safety factor because a lot of forks going in and out of boiling oil is understandably hazardous. This is best eaten on a cool evening. Oh, and when everyone is stuffed, remove those garlics--they are brown and chewy and sticky-- and eat them. They are like garlic gumdrops. Finally, make sure you have a LOT of red wine--not the best wine, but a serviceable red that a peasant would be proud to serve. This is based on an Italian dish called "Bagna Cauda" which means "hot bath." Trust me, it is a meal that brings out the best in friends and family. Unforgettable.
EverythingLook scrumptious so fresh ! Going to make it 4 sure!
I’ve been on a personal quest to create the perfect meatball, and after viewing this video and making them today, I feel it is as close to perfection as you can get them. No doubt the ricotta is the secret weapon as well as a 50/50 split on the beef and pork. I gotta tell ya Sam, you continue to bring the best content with both simplicity and humor. A great combo!
Awesome...more comfort food, please and thank you.
I'm exactly with you on cracking an egg into a small bowl for "inspection" first!
Thank you for the recipe. I can't wait to try it!
Unless you are cooking them individually on the stove top, it's easy enough to just make another if it's bad. But no you don't want to get a bloody or spoiled egg in your noodles either. You can't always tell by looking either, plus some scents can also penetrate the egg as well so remember to give it a smell.
What is that bloody spot, and what does it do ?
I'm trying to remember if I ever noticed one or not.
Is the egg bad if you see that ?
@@henryottis295It's safe to eat, along with the rest of the 'cooked' egg. A blood spot egg is considered grade B eggs.🤷♂️. Anyone else know why peeps avoid them?
Max!!! Sick editing at the end there!! Fantastic work
I think chili when cooler weather hits. That being said, that was some proper spaghetti and meatballs. I love that you put a crisp on the meatballs before finishing in the sauce. 100% proper italian comfort food.
Thanks Sam, made this for dinner this evening, came out great. Will try the garlic bread too next time.
I've been making your original recipe for "The Best Spaghetti and Meatballs I've Ever Made" and it's been a complete game changer. The ONLY thing I changed from that recipe was the meat mixure. Instead of Ground Beef, Pork, and Veal.....I replaced the Veal with Ground Lamb. And OMG was that ever a success! The slight gamey flavor the lamb adds makes them unique from all other meatballs anyone has tried and they all love it!
I'm going to try some of the stuff here, but that meat mixue from your original recipe will NEVER change......it's simply that fabulous!
Awesome recipe. Thanks for sharing this.
The KitchenAid mixer is on my punch list, but is the pasta attachment theirs as well or someone else's? It all looks great. Your kneading brings back memories of me doing the same but not for pasta, but for our fig cookie, strufoli, and some other Christmas pastry doughs.
It’s a kitchenaid attachment. Great for lasagna too. Just make the sheets. 🤌😋you can get them individually, or in a 3-piece set. I, honestly, mostly use the plain sheet roller. You can gently flour and roll up the sheet, then cut it however thick you want it.
I like to add in a bit of red wine to the sauce and evap it off. Just gives it that little extra flavor highlight. I might give a try at making my own pasts. You made it look easier than I thought it is.
Love your channel. I am watching them all now. You and your boys were a good find.
Plus, wine allows additional flavor compounds to be extracted from the tomatoes. These are flavors that are only released in the presence of alcohol.
When you see a blood spot on the yolk it IS NOT A BAD EGG. It just means that the hen had a hard time laying that little thing for you!
You know it ! 👋👍🙏👀🐓🍁🇨🇦🇭🇷🔔💥
False
@@anthonyabeyta7655
@@anthonyabeyta7655
Blood spots are uncommon but can be found in both store-bought and farm-fresh eggs. Eggs with blood spots are safe to eat, but you can scrape the spot off and discard it if you prefer.
That is some straight up cooking right there.
Cheers.
JT
If it’s got confit garlic….it’s gonna be awesome!! Loved it in the French bread pizza thing too!
I don’t/won’t cook but enjoy watching you doing it. Very entertaining.
Why not try it?
Great Video Sam, Max and Chancey! Would love a STCG 7" Nakiri Knife! Keep up the GREAT work!
Challenges are what make life interesting; overcoming them is what makeslife meaningful.
When I saw garlic bread in the still shot, I had to watch the video. Garlic bread looks amazing and I’m going to make the garlic oil.
I'm sitting here practically drooling. keep it up, guys.
Just a thought. Here in Mexico we use Mexican oregano which has flower heads, seeds, and stems. Normally, we put a Tbs. or so, in the palm of our hands, and grind the oregano into a powder before adding it to a dish. My husband, and I decided that it would be so much easier to put the oregano into a small sieve, and mash it with our thumb, and get rid of the horrible little stems. They don’t soften with cooking, and are a terrible mouth feel.
I can’t stop cooking your recipes. This recipe blows any spaghetti and meatball meal away. I ran out of time so store bought spaghetti 😢 was used. The meatballs are to die for and then add them to the sauce, OMFG!!!! The garlic confit was unbelievable. This guy has his shit together. Follow the recipes, don’t add a damn thing, ENJOY!!!!!!!
My favourite dish of all time.... Always need as much garlic bread as possible
When Sam goes to Hospital, does he go to the Mayo Clinic?
The line is "A horse, a horse! My kingdom for a horse!" from Shakespeare’s Richard III. Basically wanting some small thing for a huge sum. Of course, he goes on to die on the battlefield after....and pasta can look like a bloody mess....so it fits?
Oh and the large, green beetles you see this time of year are called Fig Eater Beetles. Related to scarabs and very harmless. Just very, very clumsy when they fly. They also like sweet smelling things.
When I cook meatballs, I cook a lot and then freeze them. The wife prefers the homemade flavor and texture over the Costco frozen ones, so here I am. This is perfect for the onsetting cold season!
I made the confit garlic bread, really tasty. I roasted the garlic bud in the oven, with some olive oil, covered in tin foil; rather than boil the garlic cloves. A must try for sure.
Nice… very, very nice. Now let’s show something using that garlic infused oil because you and I both know just how good that stuff is! Even mixed with a little grated parmesan and chopped oregano and basil on a crostini. But this was awesome, great job, Sam!
nice camera angles during the pasta making Max! 🍅 🍝
Sam if you deep fry the meatballs the whole exterior gets crust. For bigger meatballs you do the same finish in the oven or in the sauce for a more flavorful sauce. I've been cooking for 14 yrs professionly, I enjoy your channel and thought I'd give you a small trick. I had a friend who cooked for the sopranos set and that's what he did works great hope it helps
Sounds good.
I used to cook my meatballs completely in the sauce, until I realized what was coming out of them.....
All the gush.
Frying or baking rids them of that basically, and then finishing them in the sauce completes them.
Sam, there's acidity in your tomatoes because of the seeds, run your tomatoes through a sieve to get rid of them and your sauce won't be acidic. I learned this tip from an old Italian Grandma who cooked the sauce for an awesome Italian Restaurant called Mama and Me's in Kansas City.
I was the HVAC guy who would come work while the Grandma (Mama) was making the sauce for the Restaurant. Her daughter the owner used to get very upset with her mother for telling me these secrets. The Grandma loved me as I took her words of wisdom as gospel.
I held her in high regard, respected her, and always headed her advice.
If you want chunky Spaghetti sauce cut the Tomato meat away before you run them through the sieve. The chunky parts don't have the seeds.
Love your show and I watch all of your videos! Keep on keeping on Sam!
GOOD ingredients make GREAT food !!
That looks really good, and was very simple from scratch.
Great video, I like using the Atlas Manual Pasta maker, I think it gives you better control. i will try using 3 eggs on my next mix. Enjoy you videos.
I like adding a nice splash of a good red wine in my sauce, adds a great flavor, and depending on the wine, will sweeten the sauce a little
I no longer use sugar to lessen the tartness of some tomatoes or sauce. I'll use a couple pinches, up to an 1/8th tsp of baking soda depending on tartness and it will completely transform the sauce. And as it elminates the tartness, it increases the sweetness. It's a win/win.
Wow that looks so delicious, and I like your shirt Sam, as always thank you all! 👍😊
You guys rock. Looks soooo delicious!!!!
Nice to hear the beat the beat again at the intro
Looks delish! My way for 40 years now is to use brown sugar (never white!), and add a splash of Cab Sauvignon to the sauce. Also, dont forget the basil. Try it!...no regrets.
Lots of great tips. Looks great. Thanks
With enough hard work and dedication, anything is possible.
Sam, watching you cook makes me happy, when I'm cooking I'm happy, does that make me the mostest happierest happy person who loves to cook and watch you?? I will try your spagetti dish, I usually do Italian sausage hot and mild meatballs and make layers with cheese on each layer it fills a Dutch oven bake 375 30 lid on 15 lid off. Megga cheese on top. I'd love to see you make this your way. I might explode with happiness. Cheers!
This was a good one, more of this please
I always have some of the everyday spaghetti sauce around. Even my picky granddaughter loves it.
Meatballs - why not take out the garlic cloves, then put the meatballs in the garlic flavored oil to brown?
Well that's because
Always wanted to do pasta from scratch now I will
i personally deep fry my meatballs for 3 minutes at 375 and it gives them a prefect browning all around then add them to the sauce to finish and i don't have a kitchen aid mixer i have an hand crank pasta maker but i when making spaghetti only take it to number 5 or so because the thicker noodle works better
Thank you so much for posting the recipe on the website. And…Max still needs to get those microphones!
Oh man this smells so good… want to make it straight away
Looks amazing, cant wait to make 😍
Doing what you like is freedom. Liking what you do is happiness.
Wow. I remember I used to watch your videos years ago and just randomly came across your page again nice to come across them again!! I remember that garlic bread steak sandwich you made I ate that all the time🤣🤣🤣
The sorta quote is from Richard III (Shakespeare). “A horse, a horse, my kingdom for a horse!”
Richard III, Act 5, scene 4, line 13. OMG this dish looks amazing. Now I'm REALLY salivating!
Round spaghetti is an extruded pasta, this looks great though. Also, when looking for dried pasta, find the whites ones, usually means higher quality. Yellow is lower quality, but go with what you like. Sauce looked great, and smaller meatballs is the way to go. A little milk will make the meatballs softer, but the ricotta works very well. Love your show.
Can't wait to try this one. We just got a kitchenaid. Love your chicken fettuccini! Best ever! My boys say it's better than the olive garden.
Looks FANTASTIC Shakespearian play "A horse, a horse, my kingdom for a horse"
Ricotta and panko make such a difference!
Your tomato sauce is killer. Loved it on the baked ziti pasta video too