Just commenting for the Algorithm. More people needs to see the greatness of Chef Frank. Also, they should be here by the time Frank raise his own wheat for the bread crumbs.
Awesome to have a clearly skilled chef teaching these wonderful basics without pomp and circumstance. Just great cooking instructions and education. Well done!
I work as the head chef at a popular steakhouse and do catering for said business.. i suddenly have to Itailian feast for a wedding. It was in the books for 2 years because of Covid. This was planned 2 chefs before me Your vid helped me so much... Thank you!
It would be great to see you co-host Worst Cooks in America with Chef Anne. Seems like you would not only be an excellent, knowledgeable teacher, but a fun addition to that show.
@@tomoe251 same here man, same here.... So glad that i found his channel from epicurious, none of the other "pro" chefs were even near as good as Frank imo
My dearest "meatball memory" is from my childhood, when my granny used to make them for us kids. Because I live in Finland, those were served with brown sauce instead of tomato sauce. She cooked them on an old trusty cast iron pan with a scary amount of butter.. :D :D but they were fantastic. Even if I have been vegetarian more than half of my life, I still miss those meatball days sometimes. I love to watch these videos, I do cook meat dishes (I do taste when I cook, I'm not that fussy ;) for my loved ones, and this is a great way to learn from a real pro :) Thank you Frank - thank you for a great video (as always) and bringing back good memories :)
Thank you for the heart :) I really do appreciate it :) When I make meatballs here, I tend to use leftover boiled potato (grated or fork-mashed) instead of panade. I don't really know if it is a "chef-approved" method (you tell me 😁) but I think it makes the meatballs softer, a bit same way as potato makes bread and dinner rolls soft too. :) But then again - I am a baker, not a cook 😁 Please, have a fantastic Thanksgiving day Frank!! :)
Thank you, chef Frank for your videos. That’s amazing when I see how you process the food. There are so many videos in the social networks with over 1 mil views but people only pretend to be chefs (they used salt and PEPPER to season their pasta AFTER cooking, when they strained it, the others cured salmon with vinegar). Users watch those videos and even don’t know that’s wrong. Actually, this is the first cooking channel where is a REAL chef is cooking food. I love it! Please upload more videos, I watch all of them.
NO Sugar. Thank you for backing us up on that. Tomato sauce does not need sugar. My family recipe used dry bay leaves in the sauce. And you cook it for hours. Dad used to sometimes sink a bunch of peeled carrots (4” cuts. Sliced in half) to also cook in the sauce and you get sweeter sauce plus a vegetable side dish at the same time.
Good old cooking! This is also great for us chefs that work long hours, we can batch at home and find it later in the freezer when we don't feel like cooking after 18 hours of shift!
I love that Frank is mentioning that it is the American way and the difference to Italian meatballs. One of the reasons i appreciate him, not the only reason though.
I'm a home cook and I just love your videos, your technique is just amazing and I can steal a lot of your tips and tricks, family is always please any time I do one of your recipes. So I'm just binging all of your videos, thanks
Caribbean’s wash the can out with water too but it’s usually because we were going to add water anyway and you might as well get all the juices/seasoning/flavours from the bowl /can to get the maximum flavour from whatever you’re making
OMG Frank that is EXACTLY how we do ours! That ice cream scoop idea is fantastic. BTW, we just had ours last night and I have to say they are better than we have gotten at Italian restaurants. Great flavor. Thank you for sharing.
My tomato sauces or ragus are always cooking for several hours, so I find that adding raw crushed and minced garlic in the sauce instead of frying it at the begin actually gives the sauce a more garlic taste to it - and they get cooked so they aren't raw and you don't have bites of garlic in your servings.
We almost have the same recipe from out grandma, very well done. On my recipe though we dnt add much salt but we add more cheese to it. We also add onions to the meat mixture as well.
Try doing the taste test by microwaving a small amount of the meat! Takes like 30 seconds and it's like tasting the worst possible version of the meatball, so if you can make that taste good, you know it'll taste amazing when it's browned and sauced up.
I’m a chef, been cooking for for about 9 years in the industry, only a few as a chef, would love to meet you though, you are a big inspiration to me chef frank, and I still use your egg cracking ugh two eggs in the hand from a video I saw with you in it, use it to impress people all the time!
I had some lard in my fridge that I needed to use so I cooked them in it a la Franks grandma....it was bomb. Soooo good. If, like me, you have left over lard you got for one recipe a year ago, use it in this recipe!
I found a recipe so similar to this, it takes hours to cook but OMG the house smells so good, and the taste...👩🍳😘! I wish I'd learned it from my Italian grandfather but I'm glad to see it based in Italian roots, thanks to Frank!! 😋 Sadly, I don't make it often because it's hard to find ground veal where I live.
A lot like one of my former Mothers-in-law who taught me to cook Italian, old school. She was acknowledged to be the best cook in the family. Her daughter was not a good cook; her talents were in other areas 😀. Good vid, content, editing, etc. keep ‘em coming.
Hi Frank, Did you happen to leave Epicurious? I haven't seen you in the past videos, I was wondering what is up. If you don't mind saying, that is alright as well, but a response is greatly appreciated! Take Care
Condè Nast is the parent corp. They own ba, Epicurious, and many other subsidiary corporations. There was an implosion, many accusations of racism, sexism, paying their stars/cooks $30,000 while living in NYC, etc. Google it on NY Times news channel, CNN, and most major News Chanmels. You're welcome.
Meatballs are good, but meatloaf burgers are divine! Same mixture, but flatten out into "bun size" and cook dry. Make a separate sauce (similar to Frank's) or tomatoe ketchup and brown sugar ,hint of mustard. Add the sauce after flipping the patties the final time. Serve with bread (no bun) or mashed potatoes and a green vegetable. The egg, bread and cheese (in the meatballs) adds a depth of texture, aroma and flavor to the meat that is delicious (like egg wash on bread).
I was really shocked that you didn't start with raw tomatoes lol. I love your videos :) Every time you start talking about the black pepper it makes me chuckle. I don't have any in my kitchen as I prefer white pepper. I am curious as to why there's no wine in your sauce. I think adding a healthy splash of wine really improves the final product when it comes to tomato sauce.
Fun fact when mentioning bread crumbs and stretching the meat. A lot of companies that make food(ketchup for example) use sawdust in their foods. Its a dirt cheap way to make more of the product. D:
Where do you find veal? Here in Kali - seems like I can't so I just add more beef. Sometimes I grind my own chuck roast. Also, I use white wine (Chard.) in place of one of the cans of water and then I do add another can of water. Just my twist.
Frank, I grew up making this with beef only - we bought beef by the hind quarter- and I choose not to eat veal. What does making this into a beef/pork mix do ? Would ground chicken help? I hate to think what’s in the chicken - skin & fat. Also a little neighborhood bar & restaurant cooked good tasting Italian. Cook said her secret was to put a piece of mint leaf in the center of each meatball. How would that taste? I’m more basil & thyme in everything, especially eggs.
I absolutely love meatballs! I have a recipe from an nice Italian lady. That being said, I don't eat pork. Could I use ground chicken or turkey instead?
Hi chef! Theoretically, one could caramelise the meatballs by deepfrying right? It would prevent the balls from flattening out on one side and it'd be a more uniform caramelisation no? Besides not having fond from searing instead of deep frying, what other culinary downsides are there? Isn't the caramelisation from deep frying better as well since the oil can reach a higher temp?
Finally, someone brings something intelligent to the table (besides FIRST... lol). Thanks... appreciate your intellectual comment, from somewhere near Seattle.
I fry them in the pan to impart flavor to the oil and leave little bits called fond. You could deep fry them but it misses the point of developing layers of flavor.
For every can of tomato soup I put in my chili or filling for my taco lasagna, I add a can of water. I also cook out the tomato paste.. Tomato paste is a more concentrated tomato flavour.. Add your tomato paste early in the cooking process with your spices, garlic , and onions. Browning and sauteing tomato paste allows you to get more flavour out of it.
I’m curious about why you are using tomato soup for chili. It seems like a weird ingredient. I don’t know what taco lasagna is, but it seems weird to add soup to a filling too.
Chef I've been making meatballs (5-10lbs) for holidays using the scoop is really a life saver. But I normally use half the eggs with 80/20 never found them to be dry. Is it dumb luck?
I think that I would add parsley 'cause is essential in meatballs. Why did you put garlic in the sauce? I was taught from my grandma that you put ornion or you put garlic, I too think their flavor fight a little when they are used combined (even overcooked). I enjoyed though, thanks
Viewer request: Can Chef Frank do a video explaining how to convert from US to EU measurements (imperial to metric). I found that if you’re in the EU and you buy a US book everything is in Imperial it’s all cups and all these are the measurements then if you’re in the US everything is in grams and if you’re in the US you don’t always know what a gram is.
Hey Frank, great video again, keep up the good work! I have a question for you :) I have a cast iron pan, and I love it, but I want to be able to cook acid, like tomato in it, without destroying it's seasoning. So I'm in the process of choosing my first dutch oven/round cast iron casserole, and my question is should it be enameled on the inside? Is yours enameled, it doesn't look it is. Thanks in advance!
@@ProtoCookswithChefFrank Thanks for the swift reply! Hope you don't mind I have a follow up question. Is there any substantial difference in light vs dark inside coating, and which one should I choose? Thanks!
that meat packet you made i didn't see you take the plastic wrapping off before cutting it in 1/2 then eating it , lol hmmm the plastic needs a bit more salt
I love that these videos let us see Frank the home cook, as well as professional Chef Frank.
Just commenting for the Algorithm. More people needs to see the greatness of Chef Frank.
Also, they should be here by the time Frank raise his own wheat for the bread crumbs.
Awesome to have a clearly skilled chef teaching these wonderful basics without pomp and circumstance. Just great cooking instructions and education. Well done!
Thank you so much
I work as the head chef at a popular steakhouse and do catering for said business.. i suddenly have to Itailian feast for a wedding. It was in the books for 2 years because of Covid. This was planned 2 chefs before me
Your vid helped me so much... Thank you!
It would be great to see you co-host Worst Cooks in America with Chef Anne. Seems like you would not only be an excellent, knowledgeable teacher, but a fun addition to that show.
Frank is like the godfather of epicurious
I just binged on the pro v home chef series on the epicurious channel, lol. I am so glad I found this channel too!
@@tomoe251 same here man, same here.... So glad that i found his channel from epicurious, none of the other "pro" chefs were even near as good as Frank imo
@@KJ-kn8pgi think he's the most charismatic for sure
My dearest "meatball memory" is from my childhood, when my granny used to make them for us kids. Because I live in Finland, those were served with brown sauce instead of tomato sauce. She cooked them on an old trusty cast iron pan with a scary amount of butter.. :D :D but they were fantastic. Even if I have been vegetarian more than half of my life, I still miss those meatball days sometimes.
I love to watch these videos, I do cook meat dishes (I do taste when I cook, I'm not that fussy ;) for my loved ones, and this is a great way to learn from a real pro :)
Thank you Frank - thank you for a great video (as always) and bringing back good memories :)
Thank you for the heart :) I really do appreciate it :)
When I make meatballs here, I tend to use leftover boiled potato (grated or fork-mashed) instead of panade. I don't really know if it is a "chef-approved" method (you tell me 😁) but I think it makes the meatballs softer, a bit same way as potato makes bread and dinner rolls soft too. :) But then again - I am a baker, not a cook 😁
Please, have a fantastic Thanksgiving day Frank!! :)
Thank you, chef Frank for your videos. That’s amazing when I see how you process the food. There are so many videos in the social networks with over 1 mil views but people only pretend to be chefs (they used salt and PEPPER to season their pasta AFTER cooking, when they strained it, the others cured salmon with vinegar). Users watch those videos and even don’t know that’s wrong.
Actually, this is the first cooking channel where is a REAL chef is cooking food. I love it! Please upload more videos, I watch all of them.
Thanks. I will.
Frank! The country is torn apart but your meatballs are exactly what the doctor ordered! Bless your heart!
Everyone: What is the electoral count?
Me: Oh! Chef Frank posted a new video: MEATBALLS😁
NO Sugar. Thank you for backing us up on that. Tomato sauce does not need sugar.
My family recipe used dry bay leaves in the sauce. And you cook it for hours. Dad used to sometimes sink a bunch of peeled carrots (4” cuts. Sliced in half) to also cook in the sauce and you get sweeter sauce plus a vegetable side dish at the same time.
Well, a pinch of sugar in tomato juice, tomato sauce, etc, often seems to prevent my acid reflux... just my observation.
You got me drooling on this one Chef Frank!
I didnt know you had your own yt channel. Well I know what I am watching...
Good old cooking! This is also great for us chefs that work long hours, we can batch at home and find it later in the freezer when we don't feel like cooking after 18 hours of shift!
Indeed ^_^
I love that Frank is mentioning that it is the American way and the difference to Italian meatballs. One of the reasons i appreciate him, not the only reason though.
I'm a home cook and I just love your videos, your technique is just amazing and I can steal a lot of your tips and tricks, family is always please any time I do one of your recipes. So I'm just binging all of your videos, thanks
Not a single dislike on this video. Theres a reason, because it is impossible to not like chef frank
Caribbean’s wash the can out with water too but it’s usually because we were going to add water anyway and you might as well get all the juices/seasoning/flavours from the bowl /can to get the maximum flavour from whatever you’re making
I love the ice cream scoop idea.
An old kitchen hack. Been around for decades.
OMG Frank that is EXACTLY how we do ours! That ice cream scoop idea is fantastic. BTW, we just had ours last night and I have to say they are better than we have gotten at Italian restaurants. Great flavor. Thank you for sharing.
All you need now is spaghetti and garlic bread on the side, then it's dinner!!! Yum Yum ♥♥♥♥♥
My tomato sauces or ragus are always cooking for several hours, so I find that adding raw crushed and minced garlic in the sauce instead of frying it at the begin actually gives the sauce a more garlic taste to it - and they get cooked so they aren't raw and you don't have bites of garlic in your servings.
I love the fact that your videos make me feel validated... such a nice feeling 😌.... on that note, i think you've picked out dinner for me again 😋
We almost have the same recipe from out grandma, very well done. On my recipe though we dnt add much salt but we add more cheese to it. We also add onions to the meat mixture as well.
Try doing the taste test by microwaving a small amount of the meat! Takes like 30 seconds and it's like tasting the worst possible version of the meatball, so if you can make that taste good, you know it'll taste amazing when it's browned and sauced up.
i find myself coming back to this recipe. such an underrated channel. good job frank
Thanks. That means a lot. I’m glad you enjoy it.
Chef frank asserting his dominance by cracking eggs one handed
I’m a chef, been cooking for for about 9 years in the industry, only a few as a chef, would love to meet you though, you are a big inspiration to me chef frank, and I still use your egg cracking ugh two eggs in the hand from a video I saw with you in it, use it to impress people all the time!
I like to put fresh sage in my tomato sauce. I make the meatballs pretty much the same way, right down to the pecorino.
I had some lard in my fridge that I needed to use so I cooked them in it a la Franks grandma....it was bomb. Soooo good. If, like me, you have left over lard you got for one recipe a year ago, use it in this recipe!
No dislikes everyone loves you Frank!
Here from your Instagram. I found you through Epicurious. Love your stuff
Everybody found him through Epicurious..
Funnily enough, I was requested to make meat balls for my family 2 minutes before I saw this... Pretty great coincidence!
I found a recipe so similar to this, it takes hours to cook but OMG the house smells so good, and the taste...👩🍳😘!
I wish I'd learned it from my Italian grandfather but I'm glad to see it based in Italian roots, thanks to Frank!! 😋
Sadly, I don't make it often because it's hard to find ground veal where I live.
Just beautiful little babies indeed Frank! Well done sir!
A lot like one of my former Mothers-in-law who taught me to cook Italian, old school. She was acknowledged to be the best cook in the family. Her daughter was not a good cook; her talents were in other areas 😀. Good vid, content, editing, etc. keep ‘em coming.
my parents used rice as the main stretcher to make porcupine meatballs
A reminder that Italian chefs gave the thumbs up to Frank's Spaghetti and Meatballs recipe.
Frank on epicurious: me when i around my Friends
Frank on his channel: me when in around my mom
What is that huge pot you're using? Doesn't look like the one in description.
It’s an old pot. I found something as close as I could to it for the description.
It's a dutch oven :D
My family washes the cans and jars with wine...,I never considered water! Lol
My 13 yr old son told me about your cooking competition...and today I found your youtube channel....
Finally! A fellow pecorino fan! I grew up with it, but unfortunately, it's hard to find now. People like their bland Kraft parm too much lol.
just think about his kids getting fresh proffesional food every day
Yep they're lucky lol. His son cooks too because of his Papa :P
best meatball I ever eaten
You deserve more appreciation than we give you.
My recipe is Fresh Parsley, Egg yolk, salt, pepper, garlic, olive oil, and of course bread crumbs and if I have it I'll add cheese.
Hi Frank,
Did you happen to leave Epicurious? I haven't seen you in the past videos, I was wondering what is up. If you don't mind saying, that is alright as well, but a response is greatly appreciated!
Take Care
Condè Nast is the parent corp. They own ba, Epicurious, and many other subsidiary corporations.
There was an implosion, many accusations of racism, sexism, paying their stars/cooks $30,000 while living in NYC, etc.
Google it on NY Times news channel, CNN, and most major News Chanmels.
You're welcome.
He's still there. Did an episode recently
On the next episode of Detective Frank: whatever happened to the missing meatball? Spoiler: the taster was tasty
Meatballs are good, but meatloaf burgers are divine! Same mixture, but flatten out into "bun size" and cook dry. Make a separate sauce (similar to Frank's) or tomatoe ketchup and brown sugar ,hint of mustard. Add the sauce after flipping the patties the final time. Serve with bread (no bun) or mashed potatoes and a green vegetable. The egg, bread and cheese (in the meatballs) adds a depth of texture, aroma and flavor to the meat that is delicious (like egg wash on bread).
Hi Frank! Did you raise the meat too?
The hard thing was finding an animal that produces beef, veal, and pork at the same time.
@@tiacho2893 no task is impossible for chef frank
@@tiacho2893 Nah he has his own farm ya know :P raises his own cows, pigs and chickens ;)
Thank you! :)
I was really shocked that you didn't start with raw tomatoes lol. I love your videos :) Every time you start talking about the black pepper it makes me chuckle. I don't have any in my kitchen as I prefer white pepper. I am curious as to why there's no wine in your sauce. I think adding a healthy splash of wine really improves the final product when it comes to tomato sauce.
You are such a valuable source of information. Thank you for continuing to share with the world! :)
Fun fact when mentioning bread crumbs and stretching the meat.
A lot of companies that make food(ketchup for example) use sawdust in their foods. Its a dirt cheap way to make more of the product. D:
Niiice tip, tasting the seasoning.
I just adore your work, met you on Epicurious, but I am so glad I found your own chanel.
Thanks for coming
I used the way you make them and it was delicious!
Look at you, no dislike... #MyMan!
I always taste test the raw version. Have been doing that since my childhood when my mum was making them cause she doesn’t like them raw.
"Maybe it needs more cheese"
Well, of course it does.
Cracking eggs with one hands. FANCY TECHNIQUE!
Great Video
Where do you find veal? Here in Kali - seems like I can't so I just add more beef. Sometimes I grind my own chuck roast. Also, I use white wine (Chard.) in place of one of the cans of water and then I do add another can of water. Just my twist.
Frank, I grew up making this with beef only - we bought beef by the hind quarter- and I choose not to eat veal. What does making this into a beef/pork mix do ? Would ground chicken help? I hate to think what’s in the chicken - skin & fat.
Also a little neighborhood bar & restaurant cooked good tasting Italian. Cook said her secret was to put a piece of mint leaf in the center of each meatball. How would that taste? I’m more basil & thyme in everything, especially eggs.
Easy, simple, tasty.
I absolutely love meatballs! I have a recipe from an nice Italian lady. That being said, I don't eat pork. Could I use ground chicken or turkey instead?
You substitute pork with lamb. That's what italians use in lasagna for example when they want to add fattyness to the beef.
Yes you can!
Definitely gonna do this
So good!
Hi chef! Theoretically, one could caramelise the meatballs by deepfrying right? It would prevent the balls from flattening out on one side and it'd be a more uniform caramelisation no? Besides not having fond from searing instead of deep frying, what other culinary downsides are there? Isn't the caramelisation from deep frying better as well since the oil can reach a higher temp?
Finally, someone brings something intelligent to the table (besides FIRST... lol).
Thanks... appreciate your intellectual comment, from somewhere near Seattle.
I fry them in the pan to impart flavor to the oil and leave little bits called fond. You could deep fry them but it misses the point of developing layers of flavor.
The classical, the complex, yet detailed.
Meatballs, Coming hot from Perú.
Greetings.
For every can of tomato soup I put in my chili or filling for my taco lasagna, I add a can of water. I also cook out the tomato paste.. Tomato paste is a more concentrated tomato flavour.. Add your tomato paste early in the cooking process with your spices, garlic , and onions. Browning and sauteing tomato paste allows you to get more flavour out of it.
I’m curious about why you are using tomato soup for chili. It seems like a weird ingredient. I don’t know what taco lasagna is, but it seems weird to add soup to a filling too.
I think if you're making food or even ordering out you should always make or get enough for leftovers. leftovers are great and easy meals fore later
Chef I've been making meatballs (5-10lbs) for holidays using the scoop is really a life saver. But I normally use half the eggs with 80/20 never found them to be dry. Is it dumb luck?
Thanks for this video Frank, will try these for sure :)
This look great. For those who don't eat pork is using ground duck for its flavor and fatty content a suitable substitute?
Any suggestions on how to make this recipe keto-friendly?
Skip the breadcrumbs add More cheese
I've had to learn to make meatballs for work( nanny). Every single time I fry a bit up to taste it.
Looks absolutely delicious. I’m not a fan of using Veal because of ethics. So I would just substitute it with something else, but this looks so good
Just use more pork or beef. If you want a more gamey flavor add lamb.
I wanna see Chef Frank cook his professional meals in a restaurant
I think that I would add parsley 'cause is essential in meatballs. Why did you put garlic in the sauce? I was taught from my grandma that you put ornion or you put garlic, I too think their flavor fight a little when they are used combined (even overcooked). I enjoyed though, thanks
Love your videos Frank! What are your professional opinion on Panko vs regular breadcrumbs for meatballs?
I use regular for meatballs.I use panko when I want texture on fried items.
Your gran used lard mine used bacon grease
You had me at meatballs
Viewer request: Can Chef Frank do a video explaining how to convert from US to EU measurements (imperial to metric). I found that if you’re in the EU and you buy a US book everything is in Imperial it’s all cups and all these are the measurements then if you’re in the US everything is in grams and if you’re in the US you don’t always know what a gram is.
Too late, I already learned this from your video on Epicurious :)
OMG when he said he was gonna taste it I thought he meant RAW.
Is that a La Colombe Coffee apron??
It is not.
I want "I control the salt" t-shirts.
"I think when you fry them in a pan, they get a nice, caramelized outside..."
Which is why I broil mine :D
I'm usually going for speed. Broiling is faster.
If I can't find any commercial grade plastic, would steaming it be a good alternative in doing the taste testing?
Not really. Just cook in a pan without color
@@ProtoCookswithChefFrank Thank you very much!
How about deep frying the meatballs? Would that work?
for a moment I thought he was going to taste raw meatball mixture
My grandma would taste the meat raw. Every time I tell someone that they're always like "😦"
Hey Frank, great video again, keep up the good work!
I have a question for you :)
I have a cast iron pan, and I love it, but I want to be able to cook acid, like tomato in it, without destroying it's seasoning.
So I'm in the process of choosing my first dutch oven/round cast iron casserole, and my question is should it be enameled on the inside? Is yours enameled, it doesn't look it is.
Thanks in advance!
Enameled is best. Mine is enameled. It’s just black.
@@ProtoCookswithChefFrank Thanks for the swift reply! Hope you don't mind I have a follow up question. Is there any substantial difference in light vs dark inside coating, and which one should I choose? Thanks!
I haven’t found much of a difference. I have both and like them both.
Hey Chef Frank, are you worried about the rubber gloves effecting the flavor? Or what kind of gloves do you use?
Not at all. I use latex gloves. Nitrile gloves are great as well
What about deep frying meatballs for an even browning Frank?
My cheese preference is fresh grated aged asiago instead of pecorino.
I’ll have to try that.
that meat packet you made i didn't see you take the plastic wrapping off before cutting it in 1/2 then eating it , lol hmmm the plastic needs a bit more salt
Tried and true methods, leaned something with that sausage trick rather than cooking one on a pan.