Mixing Every Meat Into One Meatball...
ฝัง
- เผยแพร่เมื่อ 16 พ.ค. 2024
- What happens when you mix a load of different meats into a single meatball? Homemade meatballs are usually made with a combo of beef, pork or veal... but I thought i'd turn it up a notch!
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Homemade Sausages with my Mum • Homemade UK Sausage Re...
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00:00 Intro - the perfect meatball?
00:23 Lets meet the meats
00:46 The rules
01:41 Mince Making machine
02:00 Merging the chunkier ones
02:49 Mixing it up
03:52 Mega mince
04:56 Mince prep for binding
05:44 Shaping them
06:45 Out of the oven
07:25 What's inside?
07:53 Reaction / Taste
#barrylewis #meatballs #meatball - แนวปฏิบัติและการใช้ชีวิต
This video only came about as I wanted to make some homemade raw dog food and bought that machine lol If you'd like to see the sausage making video with my Mum you can find it here th-cam.com/video/nXocPvGlTjw/w-d-xo.html The every bean chilli does sound really fun to try ... I think my search for beans would be.... broad ;) Also I could do a follow up of this making all the meats into meatballs and comparing, I only bought small portions of some of them, but that could be fun. Cheers, B
Happy Birthday!
Sorry will definitely pass on most of those meats for meatballs. Keep that mixture for the dogs.
Turtley, man.
How about making a smash burger or loco moco with the leftover meat? Thanks!
Top tip for the mincing machine. Freeze all the bits first and the half freeze the meat to make everything easier and no over heating
my top tip is to make sure there is no bone in the meat, stripped the gears on my mixer when a bone jammed the mincer
Also cut into strips rather than cubes to make it easier for the auger. On the second mince add some ice.
just watch some Ordinary Sausage videos for meat grinder... ah... tips
I feel like leaving out salt and pepper kinda doesn't let the meats truly shine, as salt does a great job pulling flavors forward and help taste everything more. Also i have the same probe thermometer lol
It's definitely the crab making it taste sweet 😊
Good shout!
@@mrbarrylewis could also be the kangaroo. or the combination of both.
I only ever ate crab one time a few years ago and I was projective vomiting soon after and felt nauseous and stuff, I think im allergic to it even though im not to mussels or prawns or fish, i've never had lobster either though.
@@celticbarry9877the crab you ate was probably just spoiled or contaminated and caused food poisoning. Mild allergy usually turns your skin itchy and red. And severe allergy you will have rash/hives and difficulty breathing.
I came here to say this 😅
You might enjoy ham balls, its a Iowa staple.
It uses leftover ground ham and ground pork, to make the meatballs. The smokey of the ham mixed with the sweet sauce is always a crowd pleaser.
I can add the recipe to my comment if wanted.
Edit: ok, 😀 recipe is posted in the comments
yes please!!!
@@murlock666 here you go 🙂
Ham balls:
1 lb ground pork
1 lb ground (cooked) ham (leftover or i use a brand that comes already ground)
2 eggs
2/3 Cup crushed shredded wheat (I've also used crushed butter crackers)
Sauce:
1 1/2 Cups packed brown sugar
2/3 Cup water
1/3 Cup white Vinegar
3/4 tsp ground mustard
Preheat oven to 350 degrees.
Mix all ham ball ingradients together. Shape into balls and place in a greased 13 inch x 9 inch pan. They don't bake yet, sit the pan to the side for a moment.
Meanwhile, combine the sauce ingredients in a saucepan. Bring to boil over medium heat, then simmer for 4 minutes. Pour over uncooked hamballs and now bake for an hour. Eat and enjoy.
I usually stick these in a slow-cooker after baking, they don't seem to overcook when I do that. Midwest (I'm from Iowa) Potlucks seem to love these and multiple times I'm asked to make these. I love serving it with creamy mac and cheese and green bean casserole
Mixing every fruit into a smoothie
Sounds horrible, thanks
@@alunoodalmheiri7028fruits have chemicals in them dont mix them toghther
I feel like Durian would overpower everything
Very interesting although I think not adding salt was a bit of a strange choice. It's not like salt adds a different flavor, the entire point of it is to enhance the flavors of the food you put it on.
The one meatball to rule them all!
Potential video title option lol
Here I was thinking you were going to try all those meats separately… You’d think I’d never watched a single Barry Lewis video 😁
Suggestion Barry: A meatball sub with these with a BBQ glaze! ,😋😋😋😋
no, no, a BARRY-Q glaze 😉
😂Mrs Barry why am I eating this
Trues story lol she really didn't want to but nice to show another opinion when I can
@@mrbarrylewis Will have to bribe her nexttime with some millionaires shortbread 🤣
A few years ago for Christmas I did lamb, duck, turkey and beef. Reserved some of each of the juices for later, but made a gravy out of a combined stock. Not all in equal quantities since some were more flavourful than others, and it turned out pretty amazing! Hardest part was getting the fond off each of the pans and combining them into one WHILE also making the roux...4 burners on the stove, plus the BBQ and it's burner...
Barry, you are so daring. What in the world are you thinking? But this is too clever. The book Cloudy With A Chance of Meatballs {author Judi Barrett) is one of our family favorites.
I knew this sounded fun when you mentioned it on the stream the other day! Love how varied you went on the meats used in them, the end result looked delicious!
Just like the ones they made at school.
This is so dope! Cool video man
Barry, as a former chef, the crab is adding the sweetness to the meatballs.
As a former chef, have you ever had kangaroo meat ?
@@daggermouth4695 yes
@@MyLazyLizards I'd say it was that and the crab adding sweetness wouldn't you agree?
@@daggermouth4695 I would compare roo to venison or elk not as a sweet component to his meatball.
Fun video to watch! Surprised you didn't just make it into a meat loaf. Anyway, I'm hungry for meat balls in a red sauce now!
This looks good. A great idea mate
You omitted Elk, Antelope, and Moose...so good.
Her hesitation to take a bite tells all about her being a guinea pig to your experiments :P lmao but this was funny. I've seen a few channels try to multiple meat things but this was funny with the seafood added. I think cooking them halfway in the oven alone and then the rest of the way in the sauce might have been more effective but you'd probably lose the distinctive taste of each part you added.
Those meatballs looked delicious & thanks Barry 😋👍🧆
Song sounds like happy birthday song. You and Mrs B make my day. Thank you and keep it up and the every bean chili has to happen
Normally you don't want to over work your ground meats when making meatballs but in this case it was necessary to blend the meats.
Cloudy With a Chance of Meatballs is one of my favorite animated films.
Woah. 😮 A+ for effort dude!
The concept seems to be absolutely amazing :D I am just interested in the factual taste :D
There used to be (until about 3 years ago) a seafood restaurant in Boston with no name (for legal purposes it became "the no-name restaurant") that was the best seafood restaurant in the US. It was literally located on a pier, the fishing boats would pull up to the kitchen. They had an absolutely incredible fish chowder (think like a soupy stew with a cream base) made with the scraps from the fish they'd serve, so it'd have a bit of everything.
8:44 that would probably be the Crab Barry
I know you are more set on a carnivore starting point, but the idea that came to me was "every root vegetable mash". How about it? Or maybe "every cheese pizza"?
It would be a huge Pizza - the UK alone makes 800+ different types of cheese, (I've managed to try about 250 - pitiful) and more pop up each day. Get out of the UK, and the numbers spiral ever upwards, at a near exponential rate. Places not usually associated with cheese manufacture, like Japan, are starting to create artisan cheeses of their own. A Pizza base of a few hectares size would do it. 👌👌👌😆😆😆
Mashed veg are lovely. Mashed Swede and Carrot, makes a superb top for Shepherds/Cottage pie.
NASTY !!!!!!!
A tip for grinders. Freeze the auger and plates prior to use, stick your meat in the freezer, but not long enough to go completely solid and incorporate some dry ice on your second pass if you're going for a really fine farce like pâté, terrine, galatine, knockwurst or hot dogs.
Great fun video and they looked good. Love these random videos.
Cheers!
Great video. Just out of curiosity where is Tom. Haven’t seen him in the videos for a while. I enjoyed him filming for and with you so hopefully he makes a return .
I was about to ask the same thing
I was wondering that, too. Barry doesn't do that nervous giggle when Tom is filming.
I was wondering the same thing
The meat grinder suddenly made me want to listen to 'The Wall' by Pink Floyd. Random, I know, but if you've seen the video it'll make sense
😂
I think Mrs B deserves a video of all her favourite foods for being your Guinea pig! 😂
Guinea pig! Now there's something that was deffo not going in!
@@mrbarrylewis 🤣🤣🤣
I like Mrs B's idea of the bean chilli
If you grind meat it's best to cube it up and than half(ish) freeze it before you grind it. The meat will not smear out and it's better for the grinder. Also for foodsafety it's better to keep it cool.
You should also put all the metal parts of the grinder in the freezer.
Looks delicious mate
All I gather from this video is that with prepared food it can be very hard to know exactly what you're eating, especially when covered in sauces, herbs and other food around
This is making me rethink of many things I eat
14 meat sausage!! Mr. Sausage collaboration!!
Last time I tried kangaroo meat it was rather sweet, could be your culprit.
The crab, duck, and crocodile added sweetness.
I know this one’s been done before (as I’ve seen a guinness world record of it 😅) but I’d be interested to see your take on a pizza with as many cheeses as you can get your hands on!
that is a cool idea, maybe not world record but deffo a lot of cheeses, expect puns
@@mrbarrylewis Definitely a great opportunity for puns haha
bung it all into a curry and see whIch meats work with the spices and if you can identify the individual meats
Where’s the Pigeon & Quail Barry ?
Not for me lol!
Maybe he's saving those for all egg omelets? 😄
Or Squirrel? That's really nice.
And rabbit?
Liked straight away. Just for the video title! Can't wait.
Already liked the video! It's always an amazing time with Barry❤❤❤❤❤
Crab is likely giving it the sweetness.
My mom makes homemade turkey and beef meatballs. They are delicious and always come out juicy.
Awesome idea barry! Mixing it up is always great ! Looks delicious 🎉🎉🎉🎉🎉
Speaking of meatball,you should try sout east asian meatball too,it's called bekso or bakso or baso i think,it's also made from emat but waay different than common meatballs we used to see.
The mother of all meatballs 🤣
Our Barry the Mad Scientist of Food Prep and the Longsuffering Mrs B., who has to dance with the monster and hope it doesn't stomp her feet. Actually when the chinese make their Super Stock they use all available meats fish and veg (excepting things like cabbage which might overwhelm) I've only begin the video but I predict it will be an umami bomb, in a good way. Some adjustment may be necessary in the tasting.
So they were nice light and meaty. I loved this excursion into the world of the unknown. I too have always wondered what would happen if combining several meats. now we know. Hugs to all the Lewis clan and a big woof to Boston. Jim Oaxaca
Where's the elk? My grandparents used to hunt and they'd bring home elk steaks & burger. There's a Welsh dish called Stargazy Pie that I think you should make. I saw it on Poldark & thought it looked interesting. I just love your channel & your family!!
Finally the ultimate M E A T ball.
Great Idea Mrs. B
You’ve goat to try it at least once.
deffo I have not done goat curry on the channel yet either
Where is Tom? He wasn't in your last video as well. 🤔 Hope he is okay.
I think the sweetness came from the crab because it is sweet
Ratite eggs (such as ostrich) will not self-emulsify like a chicken, duck or goose eggs. You have to add in some other emulsifier and/or enzymatically break down the whites then hit it with an immersion blender to scramble them. They also have a lot more of a rubbery texture when cooked. It wouldn't have gone well for the meatballs.
Ohh, with that meat you could have made a literal "Everything burger" :)
"Have we got any shoes lying around the house? Get a shoe in there!" etc
Even if it turned out delicious, I hope Boston received a consolation prize and got to try a bite of a plain one!
Nonetheless, great video as always :)
Boston got very well fed yep
You could make the Ultimate Surf & Turf Meatball if you did every meat and every fish
An everybean chilli is a great idea 👍
No tagliatelle was harmed in the making of this video, although some penne were very slightly miffed. Your next challenge is to make a spicy meatball.
My only observation is that crab ‘meat’ isn’t meat, so I don’t think it should be in there, although I know you do love it, but I think probably also lost amongst those strong flavours, probably better in a sarnie or with salad. But, great vlog as always
Kind of a bit of a punny joke just that crab is called crab meat etc also wanted to throw a red herring in there (well, not an actual red herring lol)
@@mrbarrylewis 😂 maybe do a seafood one too ? Or for those meat haters a veggie one !
Absolutely brilliant! Did you think that they were better than average, or did they really just taste like a standard (slightly sweet) meatball?
I can only guess how much you spent on making them 😆
Reminds me of the time I made a 8 meat loaf, you stepped it up nice.
Nice!
Idea for the other half: meatloaf or “hunters pie” aka a Shepard’s pie using the mix.
Call them mystery meat meatballs
as a vegetarian watching I'd love to see a tofu out of every bean or maybe a veggie burger out of every bean lol very similar format to this but veg!
You could try some seafood ones, using, say, Monkfish tails, Lobster, Crayfish, Brown Shrimp (totally different animal to Prawn - and tastier) Squid, Mussels, Cockles, and Scallops. Seasoned with Dill, Black Pepper, and a hint of Lemon zest and Fennel. They could be bulked up with some reconstituted Nori, perhaps. Served with black (Squid Ink) pasta, in a sauce based on Vichyssoise soup, and with Marsh Samphire to garnish. The only downside is that it would be horrendously expensive to make - and if it was nasty, I don't think Boston would enjoy it. 😆😆😆
I need the veggie salad one. Just please be generous about your use of the word “veggie.” Tomato may technically be a fruit but it’s a staple in most salads, could even include other non-veggie salad ingredients like apple.
A bonus that could potentially be fun is also mixing together a bunch of salad dressing on the side. Wouldn’t put it on the whole thing but just something to try at the end.
The sweetness is probably from the crab. Great video!
Haha! Word for word I was about to comment the exact same thing! 😅😂 Great minds think alike, as they say
@@patrickhannon4217 ❤️💯
At first I didn't think I could name 14 meats... but I was surprised to find I've eaten everything you've listed!
that grinder sounds like it needs a new transmission from a 2010 Toyota
Special guest Beanus for the every bean chili?
Or a downmarket version, using Cod, Kippers, Scampi (Langoustine), Haddock, Clams and Whelks. Serve with chips and ketchup.
Barry, the sweetness is probably from the kangaroo and crab.
The crab meat will be giving the sweetness to it.
Probably the sweet taste is crab. What a fun one! Thanks
It could have been fun to layer the meatball with a different meat or a two meat blend per each distinct layer.
I've eaten croc before, that was a tad sweet.
What happened to the studio you were building to record all the cooking videos?
As a farmers daughter, I draw a line with "Veal"... won't tell you why....but it will tug at the heartstrings...and if I say why... No can not say why....but will remove the meat.......
Veal is just calves, right?
The problem is, the male off-spring are killed immediately at birth otherwise. No farm in the UK uses crate methods anymore as it was outlawed in 2007, and our welfare standards are double that of the EU currently. So ideally, don't eat beef at all, but if you are going to, choose British.
@@Liliththelizard yep and they do not eat anything but milk and hay.....6 weeks old is when they are killed off.
I agree, the crab makes it sweetet.
Try mixing the cheese from various animals. Sheep, goat, cow, camel, dog (maybe not dog!) Mind you, I feel Camelbert might be a thing.
I've never felt so grateful that plant-based meatballs exist
The egg makes the texture quite dense. Better without in my opinion. Not needed to bind. Just mince the meat more finely.
You should have used cricket flour instead of regular flour for extra meat.
Every Pasta Lasagna - A normal lasagna, but every layer is made from a different kind of pasta.
Croc has a unique taste
I use beef and pork, But Elk meat is so amazing for meatballs.
Crab and alligator are sweet
The every-bean chili sounds good at first blush but runs the risk of ending up like every-flavor jellybeans. Just saying.
How about Every Grain Bread? Ooh, Every Grain Beer?
Eating our way through the animal kingdom! I'm all in.
Dog, Horse 15,16😂😂
Every Meat Meatball reminds me of that one episode of Regular Show with the Every Meat Burrito. As well as Guga’s Every Meat Burger, which was bad. Now only if Ordinary Sausage would make a Every Meat Sausage.
The crossover of the decade
Every flavor homemade ice cream sundae. Interpret it how you like. The challenge will be in making that many different ice creams.
This kinda reminds me of the time we learned there was horse meat in Ikeas meatballs xD
looks good. where did you get some of the meats
The EVERY BEAN HOTPOT sounds like it should be good, but ... probably isnt 😅