SPAGHETTI AND MEATBALLS (3 Tricks For Perfect Meatballs)
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Head to squarespace.com/LAGERSTROM to save 10% off your first purchase of a website or domain using code LAGERSTROM. Today we’re taking a deep dive into spaghetti and meatballs completely from scratch.
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RECIPE - makes about 15 meatballs + sauce
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SPAGHETTI DOUGH (using pasta extruder)
▪4 lrg eggs
▪250g or 2c ap flour
▪210g or 1 1/4c semolina flour
▪5g or 1tsp salt
▪20g or 1 1/4Tbsp water
Add eggs, flour, semolina, and salt to mixer with paddle attachment. Mix on low for 60sec until dough begins to hydrate then add in water if needed. When dough is coming together into a mass, switch to dough hook and continue to mix on low for about 2 more mins.
Flip dough onto work surface and continue to knead by hand for about 60 seconds or until it’s formed into a ball. Place in the fridge covered for about 30min.
Grab dough from fridge and pinch off small pieces (about the size of a large walnut). Warm slightly and roll into a ball then drop into extruder (since im using my kitchen aid, the mixer is running on high speed). Cut at desired length then place on a floured tray and dust with flour.
Cook in well salted boiling water for 3-4 min (or per package instructions if using dried pasta).
Reserve some pasta water to finish pasta.
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MEATBALLS
▪250g or 1c buttermilk
▪1 egg
▪150g or about 4.5c bread, cubed (i find that regular white bread works well)
▪125g or 1 1/2c parmesan, grated
▪15g or 1/3c parsley, chopped
▪15g or 2Tbsp garlic, minced
▪18g or 1Tbsp salt
▪3g or 2tsp black pepper
▪15g or 1Tbsp lemon juice
▪Pinch chile flake
▪450g or 1lb 80/20 ground beef
▪450g or 1lb 80/20 ground pork
Add buttermilk, egg, and bread into a bowl and mix to hydrate. Add parm, parsley, garlic, salt, pepper, lemon juice, chile flake, and meats. Mix together until just combined. Try not to over mix.
Divide meat into 15 100-105g pieces, roll into balls, and place on a parchment lined sheet tray.
Bake at 475F/250C for 20 min until beginning to brown. Allow to rest for 10 min. Reduce oven heat to 325F/160C.
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TOMATO SAUCE
▪100g or about 1/2c olive oil
▪150g or 1.5c yellow onion, small diced
▪15g or 2Tbsp garlic, minced
▪Salt
▪Chile flake
▪1 28 oz can whole tomatoes (pureed until broken down)
▪1 28 oz can crushed tomatoes
▪5g or 1 1/4tsp sugar
Heat large pot or dutch oven over medium. Add very long squeeze olive oil, onion, garlic, and generous pinch of salt. Stir to combine and sweat over medium for 10min or until onions are translucent and softened. Add pinch of chile flake, stir. Add in both cans of tomatoes. Stir, reduce heat to medium low, cover and simmer for about 15min.
Taste for seasoning and add salt and 5g sugar if needed. Stir.
Gently lower cooked meatballs into the sauce and stir to coat. Return pot of sauce/meatballs into 325F/160C oven and cook for 20-30min.
When finished, the sauce should be nicely concentrated with browned edges.
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TO FINISH:
Add portion of pasta into a saute pan over low heat with 2 small pads of butter and a spoonful of pasta water. Swirl until combined and emulsify.
Add pasta to plate, top with 2 meatballs, sauce, grated parm, chopped parsley, and a drizzle of nice olive oil.
#spaghettiandmeatballs #meatballs #comfortfood
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CHAPTERS
0:00 The internet's meatball recipe
0:38 Mixing the spag dough
1:52 Mixing and searing the balls
4:21 Making the sauce
5:23 Still working on a new website with Squarespace
6:22 Finishing the sauce and meatballs
7:34 Extruding the spaghetti
9:05 Boiling the spag and plating up
10:52 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - แนวปฏิบัติและการใช้ชีวิต
I don’t even cook and I love the channel. You’re a natural host and absolutely nailed it from the first video. Awesome beats selection, love that the tools don’t make the trade, you stick by the metric system and cook absolutely everything, chef’s kiss of a channel man!
what a review! Thanks DFB!
It’s a great channel but it’s too advanced for average people. if you don’t cook watch Laura in the Kitchen. Her recipes are simple and designed for people who have no skills.
Ironically I can’t stand his early videos, he would use an unflattering up close camera angle that made me uncomfortable, but his improvement have made this one of my favorite channels
@@ramencurry6672 you have a low opinion of the average person
Me too. I watch just for entertainment.
One reason this is my favorite cooking site is that I ALWAYS learn something. And even if I already make something well (I make a good meatball) I learn some trick and technique that make my cooking even better. Thanks, Bri!
Made this last night. BY FAR the greatest spaghetti and meatballs that has ever entered my mouth. This will absolutely become part of my regular recipe rotation.
Thanks for trying face meat you cooool
You are one of the only people I trust to actually IMPROVE recipes like this.
I watch a whole lot of chef/recipe TH-camrs, but you've genuinely become one of my top favorites. thank you for putting so much time and effort into your work
Wow, thank you!
These look awesome. That's the exact process of assembling the meatball mix I learned from my grandma (would sometimes use water if they couldn't afford milk). She was born in Italy and raised in NY. She had a mustache and everything-- super legit.
Suuuper legit
Love your videos. Just a quick FYI from a former electrician, electric equipment are typically rated to operate at temperatures that would be very uncomfortable for a person to touch (70 - 125+ C). Also, they all have thermal protection inside so you can keep running your mixer as long as it will keep going. If it shuts off while you're working then you know that you overloaded it and to take it a bit easier once it cools down (usually 30 - 60 minutes).
Easily my favourite cooking channel. The way Bri present everything is so easy to understand, funny and really makes you want to cook. Good job!
Waiting for italians to storm in comments saying "its prohibited to not mix pasta with the sauce before serving"
Bri! I found your channel in a late night TH-cam recipe search and have made several of your recipes. I appreciate how approachable your cooking is, and this recipe in particular was a major hit for my family, everyone wanted to “eat this thing!”… Keep up the good work.
Brian’s editing is so on point. I love this channel. Great vid!
Two days ago, I made your meatball and sauce recipe (halved) and both turned out awesome! Watching your videos is both informative and entertaining and I appreciate the time and work you put into them. Thank you for inspiring me to get away from the videos and make some "from scratch" food. Great work!
That looks insanely delicious. I honestly don't understand how you made such a simple classic dish look so awesome, but wow do I want to eat that
Your recipe instantly reminded me of a classic recipe from my grandma. She pretty much made the same meat-bread mixture, but instead of cooking them in the oven she flipped the (flattened) meatballs in breadcrumbs and fried them in oil, served with mashed potatoes and fried onion rings. thank you for reminding me of that. cheers
The best recipe I found on youtube. Love all your recipes!
You’re the best! Love your recipes and watching you cook it really inspiring and always fun. Thanks so much!
Brian - thanks for this. When i saw it was pasta and meatballs i thought “oh, another recipe video for THAT” but this was great - different approaches and a more unique take compared to the many others i have seen! Thanks!!!
This recipe was absolutely superior to anything I have ever had before. So easy to follow and quick to do, prime cooking right here!
I just cooked it and it’s amazing! Thank you for the recipe, Brian
i made this for dinner and it was delicious. thank you brian.
Great recipe! Made for dinner tonight and was delicious 😋
Thanks Bri!
Awesome recipe I want to make them! Thank you Brian.
I'm new to your channel but I have been enjoying every moment of it. Your videos are so informative!
I must confess that the last 6 or 7 videos I’ve saved recently are ALL yours, Bri. This one has especially got my gastric juices rumbling and I can’t wait to try it. Thanks for such fantastic, succinct recipes loaded with practical tips. And unit conversions to boot! You rock!!
Just came across your channel. Making these tonight! So far so good! Thx!!
I love that tip about braising the balls and sauce in the oven together. I'm definitely going to have to try it sometime :D
You are, by far and away, my favorite cook here on TH-cam. Your recipes are easy to follow and they taste GOOD. Seriously, I have yet to have a bad recipe from you. Your penne vodka gets requested by my friends all the time
Wow. These look absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Awesome! Trying this tomorrow!
Dude, love your cooking style almost as much as I love your hair!
Thank you for the classy, entertaining culinary education!
I’m making these meatballs right now. I’m very excited and hopeful. I’ll follow up on the outcome. Thx Bri
This looks fantastic! I can’t wait to try it 🤤
Great recipe. I made mine a bit smaller at 60g but still turned out fantastic. Best meatballs I've had. Thanks Bri
Holy goodness. I have been perfecting my meatball sauce game for quite a long time but this blew it by miles. It was so soft and juicy and the flavors are out of this world.
Love your channel Brian. You are entertaining & practical. I have really amp up my pizza crust skills
great vid Bri
Thanks for the recipe and video! I recently used an Americas Test Kitchen drop meatball/sauce recipe that was pretty great. Can’t wait to cook this one up this weekend. Thanks Bri!
Looking so good Bri. Can’t wait to get into kitchen and give this a try.
I hope you do!
Great recipe! My mother had a phase of wanting to make homemade meatballs, but they never turned out quite satisfactory to her, so I'll send her over.
I'm glad to finally see you using some new gear for tax reasons, feels good to know you're getting something out of your great videos!
I never thought of a meatball recipe can seems so delicious! Thanks for this recipe !
Love this one Brian !👏❤️
Wow, a new way of spaghetti and meatballs for me. Thank you!
Good stuff! This channel is great!
Omg! Meatballs are insanely delicious!!! Best I’ve ever had. Thank you Brian. I’ll keep this recipe forever!!!
Another banger video! Can't wait to try this one out at home. I love that you added some white sugar, sugar to tomato sauce was the one and only cooking tip I ever got from my mother. And a star wars reference to boot, instant classic
Perfect recipe, and the best meatballs I have ever eaten. The little ones loved them too! Thank you for all of the great recipes, B! Also, I would buy a shirt for sure✌️
It looks really good!
Looks amazing 😋
I love that you call white bread, "barely food". I'm going to try this as soon as I buy some of the "barely food". 🤣🤣🤣 Love your channel! Every recipe I've made has been stellar! I look forward to every episode.
I cook professionally and don't usually watch cooking videos on TH-cam. You're one of the few exceptions. I like what you're doing
I really appreciate that, thank you Mark.
Comforting 🍝and delicious 🤤 thanks Brian
I enjoy seeing you put together an "almost" perfect meat-ball. "Almost" perfect because the next time we make this recipe, we get another opportunity at attempting perfection! The big flavor difference here is the fresh parsley. garlic, onions, milk and bread. I like a little fresh chopped oregano, not too much, balanced. Most people never get a taste of the fresh stuff. Like fresh thyme, it taste very different than the dry stuff.
Keep sharing your amazing recipes! Rock on Brian!
I love making meatballs. These look way better than mine…can’t wait to make these! Thanks Chef Brian! 👍🏻😍
Hi Brian, new sub here. For being a professional come TH-camr, I have to say I really enjoy your personal style. It's low Ego, heavy on culinary realisms, part showman, part winging it. But you are honest and true to the craft that you're attempting here, that's what makes it compelling. I relate to the specific level of OCD (and at times lack there of.. one piece of something is bound to miss the pan/bowl) you put on this, and cheers to your wife L. as I'm certain she's helping too. Looking fwd to many more videos.
Love the video Brian. Spaghetti and meatballs are a go-to in my house. Gonna have to try this recipe. Still can't wait for that Philly roast pork and broccoli rabe sammich!
Nice work Bri !
i love the adjectives you use to describe everything (texture, taste etc)
Thanks for the comment Ian! Hopefully the verbiage isn't too repetitive, ahah only os many options for food.
“Weeds & Sardines” shirts!
This channel is pretty amazing AND the recipes are super accurate! Thank you!!
Really nice recipe 👍
I really enjoy your videos.
ooooh I'm gonna use this balls and sauce recipe next time I make meatball subs!! thanks for yet another amazing recipe Bri!
That sounds yummy! Never really thought of putting them in a sub before 🤗
Making this tonight!
Boom! Another great lesson!
Thanks BILL!
I was never a fan of spaghetti and meatballs...until I found this recipe. It is absolutely tremendous. Great job!
Hands down my favorite cooking channel on TH-cam and holy shit do those meatballs look amazing! Definitely going to be trying those out soon.
Looks nice !
This might be the best spaghetti and meatballs recipe I have ever had!
I made this a couple of weeks ago. Best spaghetti and meatballs I have ever had, ever!
I just made this with boxed pasta and can confirm it's pretty amazing! I bet it's mind blowing with fresh pasta lol. Thanks Brian
Finally a good meatball recipe. Hard agree with how you started the video haha. The techniques in here are game changers and I'm so looking forward to making this!
Bri wow! I made this tonight and was blown away! This is restaurant quality for sure. I’m pretty good in the kitchen but never made something this classic Italian. I let the sauce and meatballs sit in the oven for at least an hour to take it even further. Probably could go even longer right? Bravo!
As soon as I saw this video I had to make it! Just made it tonight and oh my… it was fantastic! Husband thought it was restaurant quality and it’s definitely a keeper!
I am always a bit perplexed by the use of fresh pasta and more particularly by the fact that people seem to think it is better than dry pasta. I only use fresh pasta to make lasagna or ravioli. Otherwise, I use dried ones because I like my pasta al dente (which is by definition impossible to get with fresh ones). I just buy good quality dry pasta (dried slowly and extruded with a bronze extruder allowing a kind of grainy texture). It doubles the price but dry pasta are cheap (500g of good quality dry spaghetti is something like 2 to 2€50 instead of 1€ for basic spaghetti).
Agreed. Although I love fresh Pappardelle with a Bolognese
I made this recipe tonight for me and wife and it was amazing. It turned out awesome even though it was my first time making meatballs and sauce not out of the jar.
Looks delicious ! That's next on my meal plan
Nice! Good luck I hope you dig it
Woahhh, Brian. Just made this last night and this recipe is delicious. I added fresh basil into the tomato sauce & let the meatballs simmer in the sauce for ~5 hours on 250F. Baked some fresh french bread (which i didn't let cool, oops) to have along with the spaghetti. Thank you! So simple, so easy, so good.
Perfect timing! I was just going to try and make pasta from scratch right now! I may even make elk meat spheres.
I want elk meat
Manifest it. I lost fifteen pounds in a week to get mine.
Balance to the force 🤘🏻
I love this channel 🔥🔥🔥🔥🔥
I always come into these videos knowing I make a decent version and leave it knowing I can defo up my game 🤣 spag bol or meatballs upgraded thanks again Bri!!!!
I've been looking for a meatball sub recipe and I might just adapt this into one.
I love spaghetti, dude. I cannot wait to try this
Damn that looks good. I hope to try it one day.
My Italian family has been making an inherited recipe for spaghetti and meatballs for generations and I think I’m gonna have to try this and maybe hybridize the two.
Love all your videos. My four year old does as well. We were on vacation this week and I asked what he wanted to watch, thinking he would say a cartoon. "I want to watch Brian." At first I didn't know what he was talking about. Then he said, "You know. The Brian that you and dad watch that teaches us stuff."
Ok, so I JUST finished making, and eating these…INCREDIBLE! I was always sort of indifferent towards spaghetti & meatballs, now I realize it’s because I’ve been eating terrible meatballs for years. These were perfect, juicy, and so flavorful. Followed the recipe down to the gram. Thanks a million Mr. Lagerstrom. Can’t wait for leftovers tomorrow!
ETA: sadly I couldn’t try out the fresh pasta since I don’t have any of the gear, but with just regular dried spaghetti was 👌
SQUIZZZZZZ. Looks amazing as always, I just made meatsauce and pasta earlier in the week but I used Cascatelli from The Sporkful. I'll have to try your recipe next time. Thanks!!!
I made these tonight for my daughter’s 11th birthday; it was a hit! I didn’t make the pasta, and I added anchovy paste, capers, and kalamata olives to the sauce. Otherwise, I followed the recipe exactly. Thanks for sharing an amazing dish, Bri!
I made these meatballs and they were absolutely delicious!
Just made this tonight, I subbed the pork for mild Italian sausage ( no fennel ) and I used San Marzanos for the sauce, very good.
Just made this meatball which I never make because my wife’s meatballs are tops. By the way she loved them. Also can’t stop using the Calabrian chiles in the sauce. I’m addicted. Thanks keep them coming!
They look perfect! Bri, try putting them in the fridge for about an hour and then they will hold a round shape!
This is classic, I always like to see a different take on things. Does anyone know if an extruder gives a different result than a pasta roller?
These look delicious, can't wait to try them out, we've made your pesto from your white pizza recipe twice recently and love it. Do you have a hoagie roll recipe that would pair well with these meatballs?
These were his anddelicious, I'm in Philly...one of the best I've made th-cam.com/video/OAPWq6LrYlE/w-d-xo.html
Bri, excited for your soft moist balls, per description.
Huge props for not putting onions in the balls! Win.
I’m also a kitchenaid extruder boy and I use a TH-cam PastaGrannies style dough that’s just semolina and water, that’s it. Starts shaggy and gets smooth. Hand knead and let rest under plastic at room temp. It’s a dryish, but silky smooth ball of dough that extrudes nicely and has an awesome bite in the finished product.
Please give the semolina and water (sans egg) pasta a try! ✌️🙂🍝
Hey Bri (as suggested in your video) . Betty Crock-a Showed generations of Americans what not to do. To be fair 'her' international cookbook in the 70's had some of my favorite recipes. Austrians taught me to put milk or cream in all my meatballs concoctions. Italians showed me to use sugar in sauce but I prefer a slice of apple or pear. The extra step of concentrating the sauce in the oven was pure inspiration. I enjoy watching you cook, I see a lot of French Methode in your execution. Bravo. Your pal in Oaxaca JIM
I made these meat balls for dinner and they turned out so delicious! Tender and flavorful! Thank you for pulling me out of the dry meatball league!
Bri-Bri, have have just produced my holy grail. Spag and meatballs is the hill I will die on. Making this over the weekend, can't wait!
Yeah, dry meatballs aren't any good. Thanks for the tips on how to solve this!! As usual, another fantastic video. I never miss one of your uploads, keep'm coming!
awesome.