WHY We’ve All Been Eating MEATBALL Sandwiches WRONG (Cuzzetiello)
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- Опубліковано 29 сер 2024
- Turns out we’ve all been making it wrong and I never knew until I found the Naples street food Cuzzetiello, the original meatball sub, and it's a stroke of genius.
RECIPE:
Cuzzetiello: The Genius Original Meatball Sandwich from Naples
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This has got to be one of the best, no bullshit cooking shows on this entire platform! Bravo, dude. Bravo
Yes, hes awesome!
He uses like a fistful of salt. I know the salt guidelines are bollocks, but that much salt kinda ruins the taste IMO.
I don't know who can afford to use that much olive oil though. That's insanity.
@@Trigger200284 I wouldn't use Olive Oil to fry, too easy to burn it and ruin the flavor/smoke out the kitchen. No shame in using Canola or Vegetable oil
@@thenonexistinghero then don't use as much salt in yours.
Been doing this my whole life. Learned it from my mom. Only thing I changed while making it myself is I turn the hollowed bread into garlic bread. Just when you think a meatball sub can't get any better. Enjoy.
That sounds great!!!
@@carolyn7298Thanks for going all these years without telling us about it. Wtf 😂
i worked in a pizza shop that had hoagie bun garlic bread, i would make all kinds of subs on garlic bread. blew the owners sons mind. meatball and Italian were the best. 🍻
This is how I was introduced to meatball subs as a kid. Hollowing out the bread is truly the best way.
How difficult is it to cut the baguette in half to make it longer and taking out the inner bread? Is there a trick to taking out the inner bread when longer?
@GregSzarama Metal tongs work well. The silicon tipped ones don't dig into the bread as well but they work in a pinch.
I do this all the time. The only thing I do differently is to add cheese as I fill the bread.
You just have to watch so you don't make the hole too big so the bread is too thin. It works with Italian beef too.
I was thinking, cheese in that bad boy in stages would be perfect. 👍
Yes! That’s what I thought as well! Sprinkle some cheese as you go so every bite has some parm deliciousness.
Italian beef is genius
For real, gotta add some mozzarella or provolone alongside this, and it would be the perfect sandwich.
He didn't put enough cheese
I LITERALLY have a batch of dough rising and meat thawing in the fridge to make meatball subs for dinner, then you posted this video. What a wild coincidence!
I used to get meatball subs from a food truck in Tinton Falls, NJ, where they would chop up the meatballs on a flat top with cheese, kind of similar to the way a cheesesteak is prepared. Still the best meatball sub I've ever had.
I like half pork, half ground turkey meatballs, yum!
Google is always watching.
That sound friggin great. I will have to do this soon.
Thanks for this, I'm a "sandwich nut" and always looking for new techniques.....this one is so OBVIOUS, and yet it has escaped me for 50 years of my life. :)
"I've been feeling lazy for months." Affirmative!
Genius! Literally the only reason I don't eat more meatball subs is because they fall out and make a mess. How simple yet elusive an idea :)
I like that you used the bread you pulled out in your meatballs! True chef, nothing goes to waste! Looks Amazing, thanks for the video! 😮
in Brazil we do a version of sloppy joes using the end of buns like that. We have a bread called "french bread" here, which has nothing French in it, but it is like a short 6" baguette, we hollow these out and fill with ground beef in tomato sauce.
I remember this from when I was a kid. It really is the perfect way to eat a meatball sub, as you so perfectly demonstrate.
Love that your ingredients for meatballs are almost exactly like my Neapolitan family’s recipe. We don’t measure much but ingredients are the same. Nothing weird like so many others…no oregano 🤢, no rosemary 🤮, no garbage spices to give you acida! We may add a bit of fresh parsley to round them out but you’ve nailed it. Your sauce is perfect, simple, quick and pure! Bravo. I roll my eyes and laugh to myself every time I see somebody paying $8.99 for 20 ounces of garbage supposedly “Italian” sauce in the grocery store. How ridiculous. Italian food is simple. Simple whole ingredients combined to be delicious! Keep up the good work. Love you and your content!
Brilliant. So simple, yet such a solution.
simple is best...
I feel like I just had my world turned upside down, but in a good way! This just makes so much sense!
GENIUS!! All great things come from Italy!!
Uh, Mexico
Well, as a previous owner of an Alfasud….it was also great!
I have been a student of yours for years , you’re the best and thank you for making me look good for so long
Clever, makes perfect sense! Thanks Steve for the recipe as well!👍❤️
Growing up, the only way that the local sub shop served Meatball subs was coring out the roll, sprinkling a mixture of a couple of Italian cheeses inside, then stuffing with homemade meatballs and capping the end with the bread plug removed.
This dates back 50 years or more. The neighborhood I grew up in had Italian, Greek, German, and Polish specialty shops, as well as first class bakeries. You didn't go to grocery store for lunch meats, sausages, bratwursts or cheese, as these shops had the best of the best.
There’s a place in San Diego called Divine Pastabilities that does their meatball subs this way. They also do any type of pasta with any combination of protein you like in it as well. They call it Torpasta. I’ve been going there since the mid 2000’s. They have shirts that say I ❤ carbs.
Website says that they are now 'Permanently Closed'. :(
@@russ3137 oh man, that’s a bummer! I had no idea.
This makes so much sense! Love it!
Beautifully made boss. Beautifully made!
Secret: Adding some baking soda into the meatball will give you better browning and tenderize the meat. Just not enough that you'll taste it or it is disgusting. Adam Ragusea did a video on this recently, I recommend checking it out.
I will definitely have to check that video out - no matter how many recipes I’ve tried my meatballs always come out so dense 🫣- so to try something new - thanks for the tip to check out♥️
Wow! A Total Gamechanger.
This is how lm making meatball subs going forward.
I’m trying to figure out how to incorporate Mozz into this, any thoughts?
@@jamesstein5087 Yes... add mozzarella into the bread tube.
One of the best cooking channels on the site. Vibe I get is like a friend or neighbor explaining food and cooking to me, to where everything makes sense and I need little convincing of the choices you make while prepping and cooking. Great approach to the vids
Thursday's dinner, DONE! Thanks, Steve XO getting the fresh bread tomorrow 🥰
Brilliant!! Thanks Steve
This channel never disapoints with content!
MIND BLOWN!!!!
I've always thought about this and you've pulled it off! Great job!
This is so simple, it’s irritating. Great stuff as always - keep killing it!
I worked at a couple sub sandwich shops when I was younger & we did it a little differently, slicing the hoagie bun not all the way through, then hollowing out the top bun to make space for the meatballs & sauce, with some cheese first to prevent the sauce from soaking through, then cheese again on the opposite bun. Both shops I worked at happened to use provolone. Just thought I’d share - this way you showed looks very cool & I want one of those food mills now!
Another fun one, thank you!
1:22 - "And I've been feeling lazy for months." 🤣🤣🤣 Love the honesty,
Love your content! Thanks For this ❤❤❤❤❤
Well done sir! Thank you for sharing this video!
my buddy Josh and I used to do this back in the day (2004/5) when we worked at Subway.
Perfect! Great video, always love you approach
could you please come up with a nice summer cucumber salad?
looks amazing!!!! I am always looking for fun recipes to try while I have the summer off. also, love the long form content!
GENIUS IDEA 💡
In Las Vegas there are two pizzerias that make something similar in make combinations.
Twisted Pizza - Pizza Cone
Amano Pizza - FatBaby
Bravo, if you cook the meatballs directly in the tomato sauce without frying them, they will taste more delicate.
Indeed... it just takes a lot longer that way, cooking raw meatballs in the sauce.
Some like the flavor of the maillard reaction
I have a completely different way to eat my meatball sandwich. (Especially one I get from a restaurant) I remove the meatballs and set them aside I then take the bread all nice and sauced with lots of mozzarella and bake it in the oven until the bread is nice and crunchy and eat the bread and meatballs separately.Usually the meatballs last as they are my favorite part.
This is not an Italian innovation. It’s just a variation on a French hotdog.
"French hot dogs " are really bad though. I have lived in France for 15 years and I love hot dogs but that spike hot dog machine is terrible. You get a massive bite of Dijon that accumulates in the bottom of the baguette.
Your mom is a French hotdog
I had a French Hot Dog the last time I was in Montreal. Even though it had a tomato based sauce, I loved it. Back in the States, putting Ketchup on a dog is sacrilege.
We have a 123 year old Italian bakery in my city, all of their products made the same way since the beginning, in the same location with the same ovens. They sell "meatballs in a heel", just like this, it's amazing. Whenever I make meatballs and sauce, I always get a couple loaves and make them at home.
I’m from New York Bronx native born and raised even though I’ve lived in various places my mom would actually got that out. Use the butt and actually make her scrambled eggs and her omelette style and stuff you know scrambled up boom boom boom throw it in there like that, and we will eat it like that so once you said you was gonna do a meatball palm and you held it in your hand I already knew what it was. Love your cooking show by the way, I’m actually thinking of taking up to become a chef as a hobby. I love cooking you guys rock
No Waste! Love how they use the top and bottom quarter of the loaf for meatball subs, then hollow it out and use that in the filling! The center is my favorite part for garlic bread and sandwiches, so this works out perfectly!
My life has just changed - yet again thanks to you -- I love your channel --- thank you!!
What works for the middle section is to cut the top and drop the meatballs in. V-cut or hollow if needed. You almost eat it like a hotdog. It stays relatively clean and it's a good way to use the non-butt ends and it's a good way to add cheese on top if you want Mozzarella or something.
I'm definitely going to try this. I like the tip in the meatball seasoning, adding the eggs first by themselves. I am one of those people that has always added them along with other ingredients.
i dont usually comment on food videos but i learned a lot from this one ! fabulous !!! thanks for all your effort and willingness to share how awesome and intelligent you are.
When I was young, Mom used to talk about a fast food item called a (and I'm not sure the spelling) "WhatNick" that is a chili cheese dog served in a baguette end. She started making them at home and it was one of my favorite things while growing up.
THANK YOU FOR ALL YOUR RECIPI'S
Born & Raised in New Orleans, LA... Po-Boy central
My Mother loved a sloppy roast beef and that started me on the path of hollowing out french bread, as a child.
I would use hot dog buns too, in the same way Subway did back when they didn't cut the bread all the way through.
Frying meatballs is definitely the way to go. My mom always fried them in a cast iron pan and I was never able to enjoy baked meatballs because the pan fried give them such a wonderful external texture
Not a meatball sub without cheese that little bit of Parm doesn’t cut it
Yep, I would do this but add a chunk of mozzarella with every three meatballs or so.
@@kag427provolone!
The “cheese” Americans put on subs is not real cheese. Just sayin
@@dekoener485 Americans eat more than one type of cheese. Cheese especially in Northeastern delis are Provolone, Muenster, Pepper Jack, Monterey Jack, Gruyere, Gouda, etc.
@@davidb5205 Sure. But the crap they put on subs and burgers like McDo and Subway do is artificial cheese.
The only useful information I learned from UA-cam all weekend
Something you can do for extra flavor is fry some Italian basil leaves in the leftover oil from the meatballs to stuff into the sandwich. It gives a subtle crunch and a huge burst of freshness to the meal.
That's the way I remember meatball subs were made they weren't made slit on the side to bread but the inside of bread was taken out meatball put in sauce in another meatball more sauce and other meatball and then you would stuff the bread back in that's how they were made back in the seventies and that's how my mom used to make them.
You know how Vietnamese beef stew sometimes can be eaten with French bread instead? I used to dig out the innards of the bread then stuff the stew bits into the bread, dipping it into the soup for every bite. This is definitely the way to go for saucy filled sandwiches!
I know there's a sandwich franchise called "Bread Zeppelin" that does exactly this. It's more like salad based, cold sandwiches, but the same concept. I haven't been to one on a long time, but I see they're still kicking. So much easier to eat a sandwich when it's a big pita pocket rather than 2 slices of bread
This looks sooo good!! I’m for sure making this for my family some day!
Still and always the best. Thank you.
There was a place that did meatball subs like this at Milldenhall AFB in England 35 or 40 years ago. It really is the best way to do meatball subs.
Lakenheath had one too. I've never seen a sandwich that way since. (Well... until now.) I've thought about trying to make them that way myself but never got around to it. I loved those meatball sandwiches.
@@KnotheadRuss It may have been Lakenheath. I was pretty young.
This is a game-changer for me! This method will be the only way I make meatball 'subs' at home for now on.
I've been following out the bread and stuffing since I was 10. My family use to crack jokes about me eating food weird. I had to explain the importantce of my good not falling out of the bread.
It's also nice to layer things inside for a sandwich too.
There is a small restaurant in Milton, Pa. USA that sells their meatball subs in bread the same way. I don't think they make their meatballs the same but they do use the but of the bread rolls. They will then plug the end with bread for takeouts.
By tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking, beef loses less liquid, browns faster and tastes better.
I actually make ours by gutting the bread. Something i learned a long time ago. Great video.
There was a spot in Long Beach, California years ago my dad used to take us too. They would hollow out the bread at one end and then stuff it with meatball, sauce, and cheese over and over until it's stuffed full. Then they would plug the hole with some of the bread that was taken out and then toasted in the oven. Best meatball sandwich I ever had.
I had my first meatball grinder in 1960 at the Arrow Restaurant in Westport Ct. It was made this way. A hollowed out half grinder with 4 or 5 delicious Nona Nistico's Meatballs ( one too many but never enough ). I could barley walk out of the place.
Definitely on my list to make this week. Its on my grocery list. My mouth is watering!
There was a place called Torpasta in San Diego that made their sandwiches just like this, they even had special toasting rods they used to toast the inside of the hollowed roll.
5:45 My only suggestion on this video is using an oil with a slightly higher smoke point like grapeseed if you are cooking on medium high heat. That indicates a range of 375-400°F (190-205°C). Unless you are using a high quality EVOO, you are risking off notes at minimum. If you want the olive oil flavor, virgin pressings or extra light oils typically have higher smoke points at lower cost.
Awesome video. I've used so many of your recipes because you make it very easy to look like a stud in the kitchen and make great food thanks bro
Can't wait to try this
I've been doing this with cheesesteaks for years. Hollowing out a loaf is absolutely the way to prep an otherwise messy sub.
Mom made homemade spagetti & meatballs. If any meatballs were left, and there were (she made a whole pot) she would put them on a bowl, and into the refrigerator. They made great sandwiches. Just slice one up hot or cold. Add it to a hogie roll and pour some warm leftover spagetti sauce, and chow down.
Been doing that since I was a kid my uncle made it this way. We have a Italian shop 3 minute walk from me so I'm a bit spoiled. Great job
Just wanted to drop you a line to say that I love the channel and keep the videos coming! Now.. take care of yourself, and go feed yourself!
I’ve been doing this for years. Hate getting my hands dirty but I love a meatball parm. This works with everything by the way. Sausage and peppers, even breakfast sandwiches. It’s a easier neater way to eat.
I'm glad I caught this. Making meatball subs tonight. Thanks 😊
When I make my sauce and meatballs (only a few times a year) it's usually about 80+ meatballs....and I ALWAYS make meatball sammiches.....but this is a game-changer!!! Thanks!
Brilliant use of the heels of the bread AND it looks delicious
My first ‘job’ was in 1970 at a deli / ice cream shop and we did a sandwich like this. Everyone loved it. It was called a ‘Grinder’… don’t know why. But it was sure good.
Candlestick Park in SF used to have a "San Francisco Sourdog" that was very similar, a large sausage of your choice in the butt end of a sourdough baguette. they were simple but amazing
This is brilliant. You ROCK!
This video just elevated my game
This is perfect! My meatballs won’t fall out and the bread to ball ratio is perfect. Liked immediately, already subscribed.
Awesome Idea! Thanks for sharing your meatball recipe
Fantastic idea.
Phenomenal, very well done! Italy 🇮🇹 is the best source for the correct way to do our heritage cuisine. I will add some fresh mozz, a bit of balsamic and some red crush pepper to that great bread. Bon appetite.
G&R deli in the Bronx sells meatball heros like this
There was a place in San Diego called Torpasta, this is how they served any kind of pasta or salad in scooped out bread
In São Paulo we have something kind of similar, it's called buraco quente (warm hole) and it's basically minced meat in sauce put inside a fresh roll so as to not drip. You can put cheese and stuff, but the basic version is just this non-drippy meaty basic sandwich.
I've never used ground veal in my meatballs. Going to try this recipe tomorrow; thanks a lot!
yea so this is the biggest why didn't we think of that moment of my cooking life right here, thx
This sandwich is an AMAZING and BEAUTIFUL meal ! Thank you so much, Steve !
I will 100% be making this for the family this weekend!
Thanks for the great idea! I put fresh mozzarella layered in with the meatballs. Perfection.