I spray the bottom bun with cooking spray and put butter on the top bun. Then I put garlic salt on both and throw them under the broiler. When the bottom bun with the cooking spray gets golden brown I put on the meatballs, sauce, and cheese. Then It’s back under the broiler and the top bun with the butter gets grown brown at the same time the cheese gets golden brown. I use a hoagie roll I just said bun to make it easier to understand.
similar to the sous vide meatballs you have to slow cook the meatballs in a full pot of sauce. That gets the most flavor into the meatballs and makes them super tender.
Hey Guga, love the videos. How about a cured meats episode? Your take on salami, sausage, pepperoni and sopressata? Maybe add wagu fat or your homemade MSG?
Hey Guga, I know it may sound weird but try subbing breadcrumbs for stale bread (soak it in water or milk and then keep on pressing and massaging it with your hand 'till it becomes almost like a paste). If you do this and make it a 50/50 ratio with the mixed meat and add the same ingredient it'll become excellent. Ah! And don't forget to deepfry them until you've achieved a mohogany bark (don't overcook it, it's extremely easy to make 'em dry) and a crunchy crust. I've learned this secret from my mum, it's almost luke a tradition in my family. Hope you'll like it too.
50% Beef, 25% Ground Veal, 25% Ground Pork. Season the way you like and enjoy. Great combo for a meatloaf and burgers too. Maybe incorporate some bone marrow to juice it up a bit
I've done some experiments with the raw storebought meatballs (The ones that are pre-made, but are still raw meat) and found they Sous vide pretty well if you use the Ziploc bag method of vacuum sealing as it puts less immediate pressure. It also helps to still be mostly round if you chill them so they're slightly frozen.
This is great! I'm going to try sous vide. As a tip, if you want some extra flavor in the meatball, mix some tomato paste into the meatball itself. Cooking in the sauce sounds good, and lots of people do it, but the sauce only flavors the very outside of the meatball, it doesn't soak in. Oh, and instead of breadcrumbs, mix bread and milk as the filler, and put all of your seasoning and cheese in that, then add the beef/pork at the end.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
The sauce - swap out the sugar for dark brown sugar... don't use any salt... Use anchovy paste instead. Get the molasses hint from the sugar and the umami hit from the anchovies
who would have thought that sous vide makes meatballs better? I wouldn't. It's such a traditional thing over here, that I didn't even consider making them sous-vide. btw - clever trick to sear them before sealing them in.
Ever since I found both of your channels, I can’t get enough. These are my new favorite cooking channels on TH-cam. You and Babish should do some sort of collaboration.
It is amazing what you can do with ground meats. I had an amazing Eastern European ground meat kabob the other day that was made from a ground beef/chicken mix. And my wife does a stuffed pepper using a beef/pork/lamb mix that doesn't get too greasy because of the mix of lean and fatty meats.
if you use 1 part pork and 1 part veal and 1 part beef with the exact everything else it will be just as juicy and a lot more tender ... another thing you could use is panko breadcrumbs .. the convenience and in my opinion better flavour is worth the extra steps
The best? For the best, pre-sear the meatballs (I recommend doing so by pan frying) and then throw into a slow cooker with the sauce for a few hours to cook through. The meatballs will flavor the sauce, the sauce will season the meatballs, and the slow cooker can keep a family sized batch warm for hours; perfect if your family will be enjoying the subs, but can't all eat at the same time... Try it some time. You will be glad you did.
Thanks for all the great content Guga. On the one hand I love showing off your videos and content to spread the love for your great and inspirational cooking. On the other hand I kinda want you to stay super low key so Picanha prices don't rise 🤣
Guga, I love your videos, and I'm a subscriber (over 12 months!). I'm also a Voice Actor. I'm begging ya -- try doing your voiceovers more like you talk to the camera. The way you talk in the VoiceOver makes every single sentence sound exactly the same. You go up in tone... then you end down. EVERY TIME. If you think about it musically, you start the sentence in the middle, then you go up an octave, and always end on the exact same note. When you talk live on camera, you never do that! I'm not trying to criticize, but your natural conversational voice is perfect. You're trying too hard to sound smooth in the dubbing. Hope you don't me pointing it out! Love ya Guga & crew!
I am allergic to tomato! I use to be able to eat it but now it really messes me up! Guga do you have any ideas for a substitute for this recipe?? Been salivating over this video the whole time!
*Need some help!* My kitchen always gets heaps of smoke cooking steaks; as the extractor fans do nothing. How long and at what temperature should I *reverse sear* my steaks? Is there a chart which shows the temperature and time for each level of thickness? The steaks I get aren’t thick, they’re about 300g Porterhouses and are less than an inch.
On the other channel with your twin, lol. I wonder if you could go through different way to help keep the moisture in your meats using the oven/broiler/air fryer.
2 things, 1 I wonder how they would have turned out if you had put some marinara in the bag with them while cooking? 2 what about using the water displacement method to remove air from the bag for the sous vide and then searing?
I've told Subway for decades, they should make their meatballs into a 6" meat log or patty. It would speed up their assembly & the balls wouldn't go rolling while eating.
Another way to cook them guga is right in the sauce which is what I do, give them a sear first and then pop them in the sauce for 30 mins to an hour depending on size!
I don't eat pork but lamb really makes a great ground meat mixture with beef. I also like plain lamb ground meat but I guess mixing into the beef is more efficient since sheep don't have so much meat. Sheep have a great fat, though.
“The last thing we need is balls running around “guga 2021
Was about to comment the same thing... dammit
South park season 14 Episode 3
@@nutbuster67 LOL
That's what she said.
a man of culture xD
Hey Guga, now you know you should cook a 50% Wagyu 50% Ibérico pork meatball right?
Glad someone thought of that!
if you make wagyu meatballs the fat just melts and it will taste like normal meatballs with a bit more flavor.
Ohhh man 😅😂
@@WintechX Iberico Pluma, on the other hand, makes for perfect meatballs, so maybe Iberico with standard ground beef would do. I still want to see it.
@@WintechX maybe american or australian wagyu
“THOSE ARE HUGE BALLS BRO!!!”-Guga 2021
😂
At the 7:17 marc!
Guga out of context
Tasty balls
@@stikk3943 why.
"We liked that specific meatball which was pork and meat together."
Spoken like a true man of culture.
“I told you those balls were heavy bro” - Guga 2021
At the 7:48 marc!
My wife tells me this all the time 😉😉👍🏻
Making these tomorrow. I have everything for it including the flame thrower and a sous vide.
You should make a video of yourself making it and upload it to youtube and call your channel "Gugsouvee"
We will need a report tomorrow soldier :O
Make sure to tell us how it went fam. Let us live vicariously through you 😭
Ora andamos muy pinches preguntones
Sure am proud of ya Joker.
I spray the bottom bun with cooking spray and put butter on the top bun. Then I put garlic salt on both and throw them under the broiler. When the bottom bun with the cooking spray gets golden brown I put on the meatballs, sauce, and cheese. Then It’s back under the broiler and the top bun with the butter gets grown brown at the same time the cheese gets golden brown. I use a hoagie roll I just said bun to make it easier to understand.
similar to the sous vide meatballs you have to slow cook the meatballs in a full pot of sauce. That gets the most flavor into the meatballs and makes them super tender.
Yes what he made was called a round hamburger On a hoagie bun. Not a meatball. And the last thing you want to do is make tomato sauce in five minutes.
Guga inspires my weekend culinary adventures. My wife used to say I wasn’t cooking enough at home. Now, she’s like, “quit cooking so much food!”
Hey Guga, love the videos. How about a cured meats episode? Your take on salami, sausage, pepperoni and sopressata? Maybe add wagu fat or your homemade MSG?
For a second I thought that said "cursed meats" lol
Great idea
@@fders938 dry age A5 alligator meat would be an awesome cursed meats video
Hey Guga, I know it may sound weird but try subbing breadcrumbs for stale bread (soak it in water or milk and then keep on pressing and massaging it with your hand 'till it becomes almost like a paste). If you do this and make it a 50/50 ratio with the mixed meat and add the same ingredient it'll become excellent. Ah! And don't forget to deepfry them until you've achieved a mohogany bark (don't overcook it, it's extremely easy to make 'em dry) and a crunchy crust. I've learned this secret from my mum, it's almost luke a tradition in my family. Hope you'll like it too.
Guga is the only TH-camr who scoops out the excess bread. That’s the way my godfather taught me to do it. BRAVO!
Challenge: Maumau vs Angel cooking same steak, but their own side dish. Make it happen! Most watched Guga vid of 2021, guaranteed.
When I make meatballs, I also add some gratted zucchini inside for extra moisture :). Works like a charm!
50% Beef, 25% Ground Veal, 25% Ground Pork. Season the way you like and enjoy. Great combo for a meatloaf and burgers too. Maybe incorporate some bone marrow to juice it up a bit
my nana always cooked meatbals in a simmering sauce, basically like sous vide
I've done some experiments with the raw storebought meatballs (The ones that are pre-made, but are still raw meat) and found they Sous vide pretty well if you use the Ziploc bag method of vacuum sealing as it puts less immediate pressure. It also helps to still be mostly round if you chill them so they're slightly frozen.
Gosh, the char on the flamethrower meatballs looks so delicious.
This is great! I'm going to try sous vide. As a tip, if you want some extra flavor in the meatball, mix some tomato paste into the meatball itself. Cooking in the sauce sounds good, and lots of people do it, but the sauce only flavors the very outside of the meatball, it doesn't soak in. Oh, and instead of breadcrumbs, mix bread and milk as the filler, and put all of your seasoning and cheese in that, then add the beef/pork at the end.
Try zesting some carrot and orange rind into your marinara instead of sugar. Cuts the acid and adds more depth to the flavour
Add some ground veal to the pork and beef. I go 1/4 pork, 1/4 veal, 1/2 beef. Even more succulent meatball.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Angel starting to look like he bout to fight Van Damme in a B-Grade Kung fu movie.
The sauce - swap out the sugar for dark brown sugar... don't use any salt... Use anchovy paste instead.
Get the molasses hint from the sugar and the umami hit from the anchovies
who would have thought that sous vide makes meatballs better? I wouldn't. It's such a traditional thing over here, that I didn't even consider making them sous-vide. btw - clever trick to sear them before sealing them in.
Angel looking like Jon Snow with that haircut 😂😂
We czechs have our version of this recipe, I recommend cooking the meatballs in the tomato sauce. It gives them awesome flavour!
Ever since I found both of your channels, I can’t get enough. These are my new favorite cooking channels on TH-cam. You and Babish should do some sort of collaboration.
It is amazing what you can do with ground meats. I had an amazing Eastern European ground meat kabob the other day that was made from a ground beef/chicken mix. And my wife does a stuffed pepper using a beef/pork/lamb mix that doesn't get too greasy because of the mix of lean and fatty meats.
Bro I did not expect to hear Guga crack these types of jokes
Hope everyone has a good day!
My man, that looks freaking delicious. Definately will try to make this for sure
One simply cannot make a meatball video without at least one ball joke 🤣🤣 I love it!!!!
Id love a guga and babish Collab everything you make looks amazing
4:49 that's some love for us ty for this one
Interesting, I really didn't think it would make that much of a difference
if you use 1 part pork and 1 part veal and 1 part beef with the exact everything else it will be just as juicy and a lot more tender ... another thing you could use is panko breadcrumbs .. the convenience and in my opinion better flavour is worth the extra steps
Fr the music has me vibing throughout this entire thing and now I want a meatball sub damn it
Great comparison! - Thanks! - I need to get me a flame thrower! :) (for cooking). - lol
Ordered a sous vide an a sear thing lol 😂 I’m going to cook some good food hopefully i already had a vacuum sealer so I’m ready lol
This is the first time I see a "Watch this" of Guga that used a different music, not the usual one.
Made these tonight. Was a big hit with the fam. Thx Guga.
Looks so appetizing! 😍😍😍
The best? For the best, pre-sear the meatballs (I recommend doing so by pan frying) and then throw into a slow cooker with the sauce for a few hours to cook through. The meatballs will flavor the sauce, the sauce will season the meatballs, and the slow cooker can keep a family sized batch warm for hours; perfect if your family will be enjoying the subs, but can't all eat at the same time...
Try it some time. You will be glad you did.
Given the season , I would like to see a turkey variant without cranberry sauce and stuffing options
Thanks for all the great content Guga. On the one hand I love showing off your videos and content to spread the love for your great and inspirational cooking. On the other hand I kinda want you to stay super low key so Picanha prices don't rise 🤣
7:19 thanks Guga I needed that
I prefer a more Italian style meatball with fennel or anise but the 50-50 blend is definitely the way to go
Guga, I love your videos, and I'm a subscriber (over 12 months!). I'm also a Voice Actor.
I'm begging ya -- try doing your voiceovers more like you talk to the camera. The way you talk in the VoiceOver makes every single sentence sound exactly the same. You go up in tone... then you end down. EVERY TIME. If you think about it musically, you start the sentence in the middle, then you go up an octave, and always end on the exact same note.
When you talk live on camera, you never do that! I'm not trying to criticize, but your natural conversational voice is perfect. You're trying too hard to sound smooth in the dubbing.
Hope you don't me pointing it out! Love ya Guga & crew!
"Now I knoooowww..."
Me: Let me stop you right there because those look delicious
if you want to vacpack meat its better to freeze them first. then they will stay in shape.
I'm here due to Oscar's La Capital, you are so good man, continue doing what we love thanks :)
7:48 ayooooo guga wildin
Love the Guga crew, you make me hungry every time 😋
I am allergic to tomato! I use to be able to eat it but now it really messes me up! Guga do you have any ideas for a substitute for this recipe?? Been salivating over this video the whole time!
Looks amazing guga!
8:10 That's some good quality bals 🤣🏆
This video making me mad hungry in class… 🤤
1ST
Angel always has good instincts on what you did and subtle changes......dudes the Sherlock Holmes of food tasting.
love that you are changing your songs up man
I've always really enjoyed making meatballs with a third beef, a third pork, and a third either veal or leg of lamb.
@ScottishSlav(formerly Ed of the Dead) instant death
You used to be able to buy a "meatloaf mix" in NYC-area supermarkets that was equal amounts of ground beef, pork, and veal.
*Need some help!* My kitchen always gets heaps of smoke cooking steaks; as the extractor fans do nothing. How long and at what temperature should I *reverse sear* my steaks? Is there a chart which shows the temperature and time for each level of thickness? The steaks I get aren’t thick, they’re about 300g Porterhouses and are less than an inch.
Temperature = Doneness
Time = Tenderness
@@convincedquaker Looking for medium to medium-rare; and the meat I get is probably 0.75 inch height.
Guga, traditional meatballs are 33% beef pork and veal. So you know. :)
I saw from a Swedish granny, take 1:1 milk and breadcrumbs, let sit for 20min then add to meat. Really makes a difference.
Amazing video once again guga love your videos they get me through the day
You could add the tomato paste first, to sauté. Might sweeten the deal, they say.
On the other channel with your twin, lol. I wonder if you could go through different way to help keep the moisture in your meats using the oven/broiler/air fryer.
Maybe you try to do german Zwiebelrostbraten mit Spätzle
Where is the Guga cookbook?
ângel for me always is the star of the show. hes just soo funny
Coming back to this video (as I'm making meatballs for dinner) is a bit nuts when looking at the weight Guga has lost. Bravo sir
The last thing we need is balls running around😂😂😂
Worse: The balls jokes were on point 😂
We usually add Italian sausage for flavor, and spinach for moisture.
GUGA!!! You should do a series of cooking different types of foods on a blackstone griddle.
The way Angel was pointing😂😂😂🤣
Between the 100% beef and 50/50 mix, what’s your ratio of fat to lean? That will also make a huge difference when making meatballs.
80/20 I bet
Just a casual reminder that the meatball sub implies the existence of a meatball dom.
8:02 YO WHAT IS MY MANS DOIN
could u do a video about all of the best steak methods that u have tried on one steak
Good idea cooking a bit of meat to taste. So simple. I always just eyeball the salt and hope it's enough (or not too much 😅).
2 things, 1 I wonder how they would have turned out if you had put some marinara in the bag with them while cooking? 2 what about using the water displacement method to remove air from the bag for the sous vide and then searing?
Hey Guga did you hear from Flambadou grilling with burning dropping porkfett?
Greetings from Germany to everyone stay healthy and fit to enjoy 😊
very interesting that although the oven version looked better, the sous vide was juicier.
"That's tasty balls!" at the 8:02 marc. 🤣
I've told Subway for decades, they should make their meatballs into a 6" meat log or patty. It would speed up their assembly & the balls wouldn't go rolling while eating.
This is definitely better than subways meatball sub!
You could have frozen the meat balls before you vacuum seal them as well.
Another way to cook them guga is right in the sauce which is what I do, give them a sear first and then pop them in the sauce for 30 mins to an hour depending on size!
You should do an “A5 Japanese Wagyu seasoned with only adobo”
the ball jokes.. i laughed ahahha
Yep! Mixing beef with pork ALWAYS works better. Guga, you should do another experiment - this time mix the beef with sausage (Italian AND Polish)
I don't eat pork but lamb really makes a great ground meat mixture with beef. I also like plain lamb ground meat but I guess mixing into the beef is more efficient since sheep don't have so much meat. Sheep have a great fat, though.
This looks super easy to make. I feel better since you didnt make your own bread!
FYI if you use more parm-cheese as a binder, you don’t need egg.
Do you add egg in a burger patty? Try it.
the existence of meatball sub implies the existence of meatball dom
Dude great idea! 50/50 mix this may be life altering!
This looks amazing!!
Bake the meatballs, then sous vide with the sauce in the bag might be the game changer.
Did you test sousvide with the sauce in the bag with the meatballs?
I think GUGA is the only person ever to flamethrow a sandwich