I know it sounds insane to say that this was better than 3-star Michelin meal. I do. But this sandwich HITS you guys. Also, don't forget to visit ntn.so/brianlagerstrom to sign up to Notion for FREE!
2 ปีที่แล้ว +12
I'm sure you're right, but I gotta say, I did your chicken al pastor tacos a couple of months ago and I was transported to another world, dude. Seriously one of the best things I've ever eaten
Brian, in a land of Sky Seeking Mountains of Ego-tubers, you are the earth bound stream that quenches our thirst. Big Thanks to you. Big thanks to the village that raised you.
I don’t think it sounds crazy at all. Frankly food has a clear issue with diminishing returns as you go up in price. Often the most expensive things aren’t even that good, but they garner a lot of defense from those that already paid for it, and don’t want to feel foolish. I’d take an average meatball sub over an average Michelin star dinner any day. Even if the Michelin star meal is better, it wouldn’t be by enough of a margin justify the cost.
I'm so glad you posted this recipe. I've been craving one ever since I ordered a mootball feetlong at Subway and couldn't ever show my face there again
Thank you so much for your channel and recipes! Since we discovered you about 6 weeks ago, my wife and I have only eaten out once. You’ve given this retired 20-year veteran of the restaurant industry the joy and passion to get back in the kitchen. You’re the best!
This is bizarre, I've been wondering in the past few days about why some of my favorite meatballs have a slightly acidic taste and have been mulling the idea of adding sour cream and/or lemon juice. This is the first such recipe I've seen include them. The stars have aligned, keep up the great work!
@@sliver3703 Thanks, I did catch that but I guess I should've been more clear. Some people can't tolerate lactose, which buttermilk and sour cream both have. I'm looking for a low or lactose free alternative.
@@-AB- what does this comment even have to do with the acidity of the meatballs? The sour cream/ buttermilk has literally nothing to do with the acidity levels of the meal.
Brian, you have substantially upped the food game for my wife and me!!! We are in your debt!!! I made the rolls a second time for a sausage sub, and they came out wonderfully well -- they rose so high they were touching!! On the subs we put your jardinere (from the Italian beef, if I remember correctly). Tomorrow night it's going to be our second Detroit pizza -- so you have substantially improved our meals!! Thank you, Brian!!
Most people that can't find buttermilk are probably from outside the US and if they're in europe there's a good chance they can find something called kefir which is very similar. Conversely you can also add a bit of vinegar or lemon juice to whole milk and let it sit for 15 to 20 min and get a close approximation to buttermilk.
I can't speak for whole Europe, but here in Germany you can find Buttermilk in every grocery store, even in the smallest shops. It's well know and common here. But yes, Kefir could be a good alternative.
@@peoplepeople21 If you haven't done this yet, the general substitution method is 1 cup buttermilk = 3/4 cup whole milk, 1/4 cup sour cream, which is almost exactly the amount of whole milk / sour cream Bri is calling for in this recipe, so I'd just measure by volume for that.
Have you ever thought about a video listing out your existing bread/dough recipe videos from easiest to hardest? I want to learn to make bread and buns but it’s super intimidating and I don’t know where to start? Which one is more forgiving for beginners? Or should I dive straight into the deep end and figure it out as I go? 😂
For me, I just dove right into the deep end and figured it out from there. Honestly, I'd just do some research on whatever you find really interesting and try it out, if you fail at least you learn something new!
I started right here because all I wanted to do was make a simple pan loaf, which I haven't found anywhere else in his videos. Just skipped all the blt business. I had to make some adjustments because my flour is weaker than his, but it came out ridiculously perfect. th-cam.com/video/iKKKSR1ocBM/w-d-xo.html
I'm so glad you posted this! I made your original meatballs recipe with the intent of turning them into subs, and while it turned out great overall, that meatball recipe was intended for pasta and were obviously much more tender than you'd want for a sub. Really rad it's like you read my mind of a future vid I wanted to see and addressed this + all the other sweet tips you'd wanna know for the perfect meatball sub. Definitely gonna make this soon!
This recipe is AMAZING. We made this last night and are very happy with the outcome. This is the best meatball recipe I've ever made! Well done, sir! Well done!
You are my new favorite chef to watch! ive cooked multiple recipes of yours so far since i went on a binge fest LOL. And they are all amazing and do not disappoint! Keep it up!!
We made your meatball subs on the weekend, and holy moly, these are fabulous. Had leftover meatballs and sauce with some pasta last night and thoroughly enjoyed that meal as well. The tomato sauce in itself is going to be our go-to. Finishing the sauce in the oven really seems to add flavour that isn’t achieved on the stove top. The only thing missing for us was the giardinera (can’t seem to buy that in our neck of the woods in Atlantic Canada) but I found a recipe and plan to pickle my own so we will have it for next time we make these, which will be very soon. Thanks for the recipes!
Great recipes for a great sandwich! I don't know if anyone else caught this, but, Bri, you clearly indicated that you are a professional chef when you called the meatball mixture a "farce," at about 3:19 on the video. I hadn't heard that in years! Merci beaucoup pour les memoires!
I often use a meatball sandwich as the litmus test for a restaurant. If you can't get that right I'm highly suspect of your other offerings. This looks delicious and is absolutely on my list to make at home. Thanks for another great recipe.
I made these meatballs for dinner today and this is hands down the best meatball recipe that I've ever tried, and I've tried a lot of them. it was the best in terms of ease of execution, not having too many ingredients, and of course flavor. meatballs were tender, full of flavor and everything you would want in an italian meatball. I didn't try making the rolls... maybe one day. thanks for sharing the recipe!
one question, I didn't use lemon juice because I didn't have lemons and was too lazy to go back to the store. what is it for? I've never seen lemon juice in a recipe for meatballs.
After i toast my bread and melt my cheese I like to put it all together, wrap it up in aluminum foil and hit it in the oven for a bit. Let it all meld together, warm back up, and if you dont like the bread too toasty, it will soften but still maintain some light crunch and texture.
haha, I like how you always finish your videos with a dance. I strongly believe my husband and son would love this meatball sub. I got to make this and follow exactly the way you make it.
I have a local pizza shop that does incredible meatball subs. They hit the sauce with a bit of oregano (that's not particularly unique) and some nutmeg. That pairing is incredible and the added complexity is just another level. I recently started doing this when I make meatball subs for my lovely wife. After the first time I did it, it's all she wanted to eat for the rest of the week! The addition of giardiniera here looks incredible. I gotta try that.
Made this today for dinner and it was sooooo good! Before making it I thought how good can a meatball sub be, well the answer is pretty darn good! I’ve tried so many of Brian’s recipes and not a single has been a disappointment.
I really appreciate the time you take to make these great videos to share meals that are even better! I was telling my daughter how much I appreciate your food vocabulary as well-definitely elevates the experience as we can more closely imagine what you’re making. Thank you
Just made the meatballs...they seemed to come out wetter than yours which made them a little hard to form. Put them in the fridge for a bit and that helped a little. They cooked up nicely. tried one after they cooled a bit.. very tender, very flavorful. Thanks for another good recipe.
I made the sub rolls today, sans seeds, and they are exactly what I want in a sub roll. These will have a permanent place in my life. Gonna make the balls and sauce tomorrow! Thank you, sir.
Hallo Brian, we made this sub today and it was AMAZING. The buns turned out great and im lookin forward to use the giardiniera for something else too. Thanks dude!
You made me look like a pro again, when I created a big pot of these babies! The sauce is so simple and you're right, once the meatballs have had a chance to simmer slowly in it, it's addictive. Or, so it appears. Hahaha!
Holy cow Bri - that was incredible! I went to the full effort, other than I substituted some slaw I had made for the giardinera. The family went crazy for this recipe. A total winner.
I made this. I trusted completely. I did not think it would be life changing. I’m an above average baker and these rolls were 100% transformative, for someone who bakes. I did do a 24 hour cold ferment cause I couldn’t bake the same day. I have a great meatball recipe which you can now find in my trash bin because this one is so much better. I’d now recommend that the planet earth make everything Brian makes. But if you only do one recipe from start to end, you will have an amazing meal; you will impress and influence; and you will fall in love with cooking if you make this one.
OMG - these meatballs are insane! This is tonight's dinner and I made the balls in advance. OUTSTANDING!! Two weeks later, and I'm making these rolls again - tonight they will hold chicken finger subs.
Hey man. I've been watching since this was weeds and sardines. You've really come a long way, and you're making great content! And you've given me a ton of great cooking ideas!
This is the first time I've seen one of your videos and I found it thoroughly enjoyable! I was impressed with the no-nonsense quick tidbits to explain why to do particular little steps that while informational, did not come across as pretentious. The flow was well-executed and the imagery of the food was spot on and while we viewers get a glimpse of you, you were not just a talking head. I've been craving meatballs for days and pleasantly surprised when this video was suggested (even though I spoke to no one about meatballs whatsoever) and I got to get a little eye and brain candy. Thank you.
It's been super cool to watch Brian's channel grow even in the short time I've been subbed (up 200K+ subscribers since I first saw a video in May, which is insane), and going back to the earliest videos on the channel it's awesome to see the growth in terms of delivery/format as well as more technical pieces like camera work and editing! One of my favorite parts about this channel is that he presents stuff like this while also being a pretty notable chef before leaving the restaurant scene - the fact that he was a sous chef for a James Beard winning spot and also helped launch another well-regarded restaurant gives him a ton of credibility, and the recipes he posts (from bread to 30 minute things to multi-day commitments) absolutely back that up. I've made multiple recipes of his (a few are go-to weeknight meals at this point), and every time I roll one out for friends/family they're floored by how good it is.
I made these rolls last night. I already had made meatballs and sauce and needed some rolls to make meatball subs. Very good buns! I am going to look for more of your bread recipes.
With any breadlike product I always do the finish bowl tucking or folding. Then full pickup and tuck. It does make a rising difference and strength for shaping. All the roll like products come out better.
I am not a cook, by any stretch of the imagination. I just made this recipe (without the GIARDINIERA) and it turned out wonderfully. The bread was the best bread of my life and the sauce was amazing. I think I added more pepper flakes and sugar to my sauce which made it feel, at least to me, layered in flavor. Thank you very much for this video.
For buttermilk I just add a teaspoon of lemon juice to a cup of milk and let it sit 5-10 mins. For mixing meatballs/patties - I just use my stand mixer.
Sandwich looks legit! Not sure if I (or most) are gonna take on the sub roll-what you said (better roll than anything in the store) is true for most of the country but not necessarily if you live in the Philly/New York area. Rolls are good and cheap, unlike good/interesting pizza, which is pretty expensive nowadays and worth making at home.
Yep. Finding decent rolls in Oklahoma is not easy. That's why we make Indian Fry Bread, which is amazing savory or sweet, and great for sandwiches and tacos!
Love your recipes, Bri. I’ve made several of them, including this delicious meatball sandwich. To add to your sandwich content, have you considered exploring Philly’s Italian Roasted Pork sandwich? I’ve tried a few recipes from TH-cam, but would love to see your take on this sandwich.
Made the baguettes, getting ready for the entire project!!! Fablous recipe, worked like a charm!! Sesame seeds were just wonderful, rolls were delicious! Next time might sprinkle the tops with some sea salt, as the rolls really benefitted from some salt. Thanks Brian!!!
OH BRIAN! 😍 I am daydreaming about making this SOOOON!!!!! Thank you for doing it all. Bread, meatballs and sauce! Love your videos. I usually binge! and it is great when we get to see your beautiful partner Lauren. Thank you!
Turned out very well. I used the other bread recipe for the other sub because I really liked it. I did like 75g meatballs and did a pan fried cook because my oven was busy. Will definitely make again.
Idk if this can compete with my method. You get a bag of frozen meatballs, some hot dog buns, and spaghetti sauce. Step one, cook the meatballs. Step two, cook the sauce. Optionally toast the bun (I don’t). Combine. It’s just so easy and so cheap. (Also, me saying this can’t compete with mine was a joke btw)
Your experience with food is unmatched in the TH-cam space, as far as I’ve seen. Between you and a few others, I’ve been able to thoroughly understand cooking techniques, and make any dish, whether they be fully , or partially homemade, taste spectacular. The main takeaway from all of the cooking videos is: For sauces: make sure it’s emulsified when it has a fat and liquid component, with something like a starch or even anything with stabilizers, like cream cheese. I’m a sauce kinda guy and it’s the main thing I spend most of my time on, aside from making sure the dish is seasoned to taste. Sorry this was such a long winded comment, I’m a mix between drunk and grateful for people like you, who make it easier to make homemade shit!
Everyone goes nuts for my meatballs and meaty spaghetti sauce, etc.... only thing I do differently is add fennel and oregano. Just a hint of dried fennel makes it have this bite to it that seems to elevate the flavor to a whole new level. It's also not common or traditional, so it catches everyone off guard for a pleasant surprise. At this point I even put it into my meatloaf and several meat casserole dishes.
To keep things simple, I use the bread I pull from the sub rolls for the meatballs. I haven't baked my own bread for the sub roll yet, so not sure about that but I want to try. I got the same proofing trays from Christmas last year still in the packaging.
You know this guy worked in the industry when they have great cooking gear and uses an NSF victorinox knife instead of a $200+ chef knife for prep. I absolutely love these videos.
Former Chicagoan (now LA) here. This brings me back to my childhood. I guess it's time to step up and start baking these rolls and making them balls. Thanks Bri !!!
Nice meaty balls, Bri. Also, guess who's not getting invited back to a 3 star Michelin restaurant! lol. Seriously, I've done high-end restaurants and they're a heck of an experience, but I don't ever recall having stepped out of one and saying this was the best meal I've ever had. That honour belongs to comfort foods like this. And when it's entirely homemade, and broken down in such a way that anyone can make it, I mean, yeah. Awesome. As always, can't wait to see what you whip up next...
Great looking recipe. The minced Giardiniera rocks. I bought the same bake tray a while back and it helps this novice baker turn out acceptable sandwich rolls.
Brian, us Chicago boys know good food. I have been to a Michelin starred restaurant before as well (not in France) and I would always prefer to eat a meatball sandwich.
I've been watching your videos for a while and this is the first one I've tried to make myself. The meatballs came out so good! Thank you for making such detailed videos for delicious food. :)
I tried this recipe today, it is excellent. I loved the rolls and the meatballs were perfect. I worried that they would be soft/mushy after mixing all the liquid with them. They were actually really firm and held together perfectly. I plan to use the roll recipe for chicken cheese steaks next week. Thanks Brian, another excellent recipe.
Ohhhh, that crunch of that delish roll reminds me of my beloved kaiser rolls from Philly area.Im in central VA for the past 3 years and I can't get a crunchy roll anywhere down here. And the meatballmmmmmmm
Yo Bri, the best thing in my friends mouth in a few years was your homemade mustard and homemade pastrami. Thanks for all the recipes. He had to keep the tub of mustard I brought to his house, in my ceramic cup. LOL and ate it all in a few days. That pastrami is so good. I don't put anythin on it. Just dip it in the ju. I just made the donuts again, fried in coconut oil. That is divine. I preffer them with just powdered sugar. Pro tip. Use a thermometer in the dough while frying to get them exact. Oil temp around 340 is best for coconut oil. But check the oil the whole time too. Poke in the dough and oil constantly. Wait till it puffs then turn. Craggy greatness. I've made your pizza and Ragusa's a ton. Your cheesecake a few times now. OH my that is the best thing in my mouth this year. I used teddy grams and almond four blended with some plain flour. BOMB Philly cheesesteak bread. Keep it going man. Oh and for pizza dough's all of them. I splash in 50 to 100g of ripe sourdough starter, it lives in my fridge most of the time. I'll wake it up every few weeks. The mixed pizza dough ferments in the fridge at least 2 days. Up to a week. YUM
I got my security deposit check back and bought the ingredients and made this today! I doubled the batch of meatballs for later and it was so good. I fucking love your content dude. You have helped me become a much better baker. My family loved it too! 🙂
This was the wrong video to watch in my hospital bed whilst im fasting in preparation for a surgery. It was the right video to produce a smile though :)
![CAMPปลิ้น | รวม Highlight 2024! PART [1/2]](http://i.ytimg.com/vi/6hnvNnvYloU/mqdefault.jpg)
I know it sounds insane to say that this was better than 3-star Michelin meal. I do. But this sandwich HITS you guys. Also, don't forget to visit ntn.so/brianlagerstrom to sign up to Notion for FREE!
I'm sure you're right, but I gotta say, I did your chicken al pastor tacos a couple of months ago and I was transported to another world, dude. Seriously one of the best things I've ever eaten
@ i hear you on that one. I crave them OFTEN.
Brian, in a land of Sky Seeking Mountains of Ego-tubers, you are the earth bound stream that quenches our thirst. Big Thanks to you. Big thanks to the village that raised you.
Kaboom sub drop!
I don’t think it sounds crazy at all.
Frankly food has a clear issue with diminishing returns as you go up in price. Often the most expensive things aren’t even that good, but they garner a lot of defense from those that already paid for it, and don’t want to feel foolish.
I’d take an average meatball sub over an average Michelin star dinner any day.
Even if the Michelin star meal is better, it wouldn’t be by enough of a margin justify the cost.
I'm so glad you posted this recipe. I've been craving one ever since I ordered a mootball feetlong at Subway and couldn't ever show my face there again
Man, you'er prob better off haha thanks for watching
LMFAO ive said football meatlong nore times than i can count
Me toooooooo
I said white football once when I was a teenager. I was high off my ass and the lady cracked up
mootball feetlong
Thank you so much for your channel and recipes! Since we discovered you about 6 weeks ago, my wife and I have only eaten out once. You’ve given this retired 20-year veteran of the restaurant industry the joy and passion to get back in the kitchen. You’re the best!
This is bizarre, I've been wondering in the past few days about why some of my favorite meatballs have a slightly acidic taste and have been mulling the idea of adding sour cream and/or lemon juice. This is the first such recipe I've seen include them. The stars have aligned, keep up the great work!
I hope you try it. Cheers!
@@BrianLagerstrom any substitute you can recommend for those who can't do Sour Cream? Would greek yogurt work?
@@-AB- he literally said you can use buttermilk, and that he was using the sour cream as a substitute
@@sliver3703 Thanks, I did catch that but I guess I should've been more clear. Some people can't tolerate lactose, which buttermilk and sour cream both have. I'm looking for a low or lactose free alternative.
@@-AB- what does this comment even have to do with the acidity of the meatballs? The sour cream/ buttermilk has literally nothing to do with the acidity levels of the meal.
Brian, you have substantially upped the food game for my wife and me!!! We are in your debt!!! I made the rolls a second time for a sausage sub, and they came out wonderfully well -- they rose so high they were touching!! On the subs we put your jardinere (from the Italian beef, if I remember correctly). Tomorrow night it's going to be our second Detroit pizza -- so you have substantially improved our meals!! Thank you, Brian!!
Glad to hear that, Walter!
I’ve made 5 or so recipes of yours and they were all amazing! Can’t wait to make this! 😋
Thanks for the trust. Cheers
every recipe of Brian's has been a hit in my house!
"Let's eat this thing", 100% the best cooking show segment on TH-cam ! Great video Bri !
It's the best tasting moment of any food TH-cam channel, 100%.
I love watching your videos. You make stuff that I can actually make at home and I live in BFE with tiny grocery stores. Thanks Man!
Most people that can't find buttermilk are probably from outside the US and if they're in europe there's a good chance they can find something called kefir which is very similar. Conversely you can also add a bit of vinegar or lemon juice to whole milk and let it sit for 15 to 20 min and get a close approximation to buttermilk.
I can't speak for whole Europe, but here in Germany you can find Buttermilk in every grocery store, even in the smallest shops. It's well know and common here.
But yes, Kefir could be a good alternative.
Would I just use 250g of buttermilk instead for this?
@@peoplepeople21 If you haven't done this yet, the general substitution method is 1 cup buttermilk = 3/4 cup whole milk, 1/4 cup sour cream, which is almost exactly the amount of whole milk / sour cream Bri is calling for in this recipe, so I'd just measure by volume for that.
Man. You make the speed at which this can be done A LOT clearer. I love your recipes. Your potato salad changed my entire opinion on the dish.
Have you ever thought about a video listing out your existing bread/dough recipe videos from easiest to hardest? I want to learn to make bread and buns but it’s super intimidating and I don’t know where to start? Which one is more forgiving for beginners? Or should I dive straight into the deep end and figure it out as I go? 😂
For me, I just dove right into the deep end and figured it out from there.
Honestly, I'd just do some research on whatever you find really interesting and try it out, if you fail at least you learn something new!
I started right here because all I wanted to do was make a simple pan loaf, which I haven't found anywhere else in his videos. Just skipped all the blt business. I had to make some adjustments because my flour is weaker than his, but it came out ridiculously perfect.
th-cam.com/video/iKKKSR1ocBM/w-d-xo.html
Made the bread recipe for a braised beef sandwich and sub sandwich- great recipe and video tutorial! Turned out great! Thank you!
Your videos always make me hungry.
It is. 🤤
I'm so glad you posted this! I made your original meatballs recipe with the intent of turning them into subs, and while it turned out great overall, that meatball recipe was intended for pasta and were obviously much more tender than you'd want for a sub. Really rad it's like you read my mind of a future vid I wanted to see and addressed this + all the other sweet tips you'd wanna know for the perfect meatball sub. Definitely gonna make this soon!
This recipe is AMAZING. We made this last night and are very happy with the outcome. This is the best meatball recipe I've ever made! Well done, sir! Well done!
You're telling me you even made the bread yourself or store bought it?
I can see why you were so happy with the results. That process for the meatballs is something I will definitely try.
You are my new favorite chef to watch! ive cooked multiple recipes of yours so far since i went on a binge fest LOL. And they are all amazing and do not disappoint! Keep it up!!
We made your meatball subs on the weekend, and holy moly, these are fabulous. Had leftover meatballs and sauce with some pasta last night and thoroughly enjoyed that meal as well. The tomato sauce in itself is going to be our go-to. Finishing the sauce in the oven really seems to add flavour that isn’t achieved on the stove top. The only thing missing for us was the giardinera (can’t seem to buy that in our neck of the woods in Atlantic Canada) but I found a recipe and plan to pickle my own so we will have it for next time we make these, which will be very soon. Thanks for the recipes!
Did you make the bread too or store bought it?
Thank you for the overhead shot at 1:22! Super helpful.
Great recipes for a great sandwich! I don't know if anyone else caught this, but, Bri, you clearly indicated that you are a professional chef when you called the meatball mixture a "farce," at about 3:19 on the video. I hadn't heard that in years! Merci beaucoup pour les memoires!
I often use a meatball sandwich as the litmus test for a restaurant. If you can't get that right I'm highly suspect of your other offerings. This looks delicious and is absolutely on my list to make at home. Thanks for another great recipe.
OMG that visual when you pressed it down to glue everything together. That HITS HARD
I made these meatballs for dinner today and this is hands down the best meatball recipe that I've ever tried, and I've tried a lot of them. it was the best in terms of ease of execution, not having too many ingredients, and of course flavor. meatballs were tender, full of flavor and everything you would want in an italian meatball. I didn't try making the rolls... maybe one day. thanks for sharing the recipe!
one question, I didn't use lemon juice because I didn't have lemons and was too lazy to go back to the store. what is it for? I've never seen lemon juice in a recipe for meatballs.
After i toast my bread and melt my cheese I like to put it all together, wrap it up in aluminum foil and hit it in the oven for a bit. Let it all meld together, warm back up, and if you dont like the bread too toasty, it will soften but still maintain some light crunch and texture.
My dude! Exactly what I was looking to make this weekend! You rock. Thanks
The wife and I were just talking about how we were craving a meatball sub, talk about perfect timing!
haha, I like how you always finish your videos with a dance. I strongly believe my husband and son would love this meatball sub. I got to make this and follow exactly the way you make it.
I have a local pizza shop that does incredible meatball subs. They hit the sauce with a bit of oregano (that's not particularly unique) and some nutmeg. That pairing is incredible and the added complexity is just another level.
I recently started doing this when I make meatball subs for my lovely wife. After the first time I did it, it's all she wanted to eat for the rest of the week!
The addition of giardiniera here looks incredible. I gotta try that.
Just made the sub bread! Soooo good! Thanks for the great recipe and step by step instructions!
Made this today for dinner and it was sooooo good! Before making it I thought how good can a meatball sub be, well the answer is pretty darn good! I’ve tried so many of Brian’s recipes and not a single has been a disappointment.
Thanks
I made these meatballs tonight and they were amazing!
I really appreciate the time you take to make these great videos to share meals that are even better! I was telling my daughter how much I appreciate your food vocabulary as well-definitely elevates the experience as we can more closely imagine what you’re making. Thank you
Great video. Direct to the point, efficient and detailed. Not to mention the recipe looks great.
Been craving a meatball sub for a while now. I'll give this a shot. Thanks Brian!
I hope you do. Minus the bread it’s pretty easy
What an outstanding looking sandwich. The camera work is fantastic. I can smell those baked rolls! WOW!!!!!!!
I’m just so glad that I clicked to subscribe to this Chanel today!!!
Love it!!!
Hey thanks for not throwing the food to just make funny noises for the videos/shorts. You show a beautiful respect for the food and I appreciate that.
Just made the meatballs...they seemed to come out wetter than yours which made them a little hard to form. Put them in the fridge for a bit and that helped a little. They cooked up nicely. tried one after they cooled a bit.. very tender, very flavorful. Thanks for another good recipe.
I love a good meatball sub. Thank you Brian!
it is a supremely good food
It is so awesome to see how you and Lorn support each other. #familygoals
just found your pace today my friends are having mini meat ball sliders for New Years!! thanks!!
I made the sub rolls today, sans seeds, and they are exactly what I want in a sub roll. These will have a permanent place in my life. Gonna make the balls and sauce tomorrow! Thank you, sir.
Hallo Brian, we made this sub today and it was AMAZING. The buns turned out great and im lookin forward to use the giardiniera for something else too. Thanks dude!
This looks absolutely amazing! Now I have another use for my home fermented hot giardiniera! Gotta chop it fine like you say
You made me look like a pro again, when I created a big pot of these babies! The sauce is so simple and you're right, once the meatballs have had a chance to simmer slowly in it, it's addictive. Or, so it appears. Hahaha!
Holy cow Bri - that was incredible! I went to the full effort, other than I substituted some slaw I had made for the giardinera. The family went crazy for this recipe. A total winner.
Thanks!
Thank YOU, Laddie
i think out of all the videos its the ones involving making the bread i like the most. the cuban rolls you did turned out pretty good for me
I made this. I trusted completely. I did not think it would be life changing.
I’m an above average baker and these rolls were 100% transformative, for someone who bakes. I did do a 24 hour cold ferment cause I couldn’t bake the same day.
I have a great meatball recipe which you can now find in my trash bin because this one is so much better.
I’d now recommend that the planet earth make everything Brian makes. But if you only do one recipe from start to end, you will have an amazing meal; you will impress and influence; and you will fall in love with cooking if you make this one.
OMG - these meatballs are insane! This is tonight's dinner and I made the balls in advance. OUTSTANDING!! Two weeks later, and I'm making these rolls again - tonight they will hold chicken finger subs.
Hey man. I've been watching since this was weeds and sardines. You've really come a long way, and you're making great content! And you've given me a ton of great cooking ideas!
Thank you!
This is the first time I've seen one of your videos and I found it thoroughly enjoyable! I was impressed with the no-nonsense quick tidbits to explain why to do particular little steps that while informational, did not come across as pretentious. The flow was well-executed and the imagery of the food was spot on and while we viewers get a glimpse of you, you were not just a talking head.
I've been craving meatballs for days and pleasantly surprised when this video was suggested (even though I spoke to no one about meatballs whatsoever) and I got to get a little eye and brain candy. Thank you.
It's been super cool to watch Brian's channel grow even in the short time I've been subbed (up 200K+ subscribers since I first saw a video in May, which is insane), and going back to the earliest videos on the channel it's awesome to see the growth in terms of delivery/format as well as more technical pieces like camera work and editing! One of my favorite parts about this channel is that he presents stuff like this while also being a pretty notable chef before leaving the restaurant scene - the fact that he was a sous chef for a James Beard winning spot and also helped launch another well-regarded restaurant gives him a ton of credibility, and the recipes he posts (from bread to 30 minute things to multi-day commitments) absolutely back that up.
I've made multiple recipes of his (a few are go-to weeknight meals at this point), and every time I roll one out for friends/family they're floored by how good it is.
World class cooking! Bravo!
One of best things is discovered this account. You're great man. Thanks!
Dude…as usual…you’re killin me…. Amazing skills Sir….Well done….
I made these rolls last night. I already had made meatballs and sauce and needed some rolls to make meatball subs. Very good buns! I am going to look for more of your bread recipes.
With any breadlike product I always do the finish bowl tucking or folding. Then full pickup and tuck. It does make a rising difference and strength for shaping. All the roll like products come out better.
I am not a cook, by any stretch of the imagination. I just made this recipe (without the GIARDINIERA) and it turned out wonderfully. The bread was the best bread of my life and the sauce was amazing. I think I added more pepper flakes and sugar to my sauce which made it feel, at least to me, layered in flavor. Thank you very much for this video.
Great video Brian! I will be making this on Saturday! Can't wait for that roast pork with broccoli rabe sandwich! You're gonna kill it! :)
Man I need to get to that one. I’ve never had tho so I need to go to Philly first I think
@@BrianLagerstrom You should! It's a misconception that the cheesesteak is the sandwich of Philly. It's the roast pork with broccoli rabe by a mile!
For buttermilk I just add a teaspoon of lemon juice to a cup of milk and let it sit 5-10 mins. For mixing meatballs/patties - I just use my stand mixer.
Sandwich looks legit! Not sure if I (or most) are gonna take on the sub roll-what you said (better roll than anything in the store) is true for most of the country but not necessarily if you live in the Philly/New York area. Rolls are good and cheap, unlike good/interesting pizza, which is pretty expensive nowadays and worth making at home.
Yeah for sure. I’m sure you can get something great On the east coast.
Yep. Finding decent rolls in Oklahoma is not easy. That's why we make Indian Fry Bread, which is amazing savory or sweet, and great for sandwiches and tacos!
Love your recipes, Bri. I’ve made several of them, including this delicious meatball sandwich.
To add to your sandwich content, have you considered exploring Philly’s Italian Roasted Pork sandwich? I’ve tried a few recipes from TH-cam, but would love to see your take on this sandwich.
There's a lot of good FoodTube out there, but I'm amazed how everything Brain does is next level.
Made the baguettes, getting ready for the entire project!!! Fablous recipe, worked like a charm!! Sesame seeds were just wonderful, rolls were delicious! Next time might sprinkle the tops with some sea salt, as the rolls really benefitted from some salt. Thanks Brian!!!
OH BRIAN! 😍 I am daydreaming about making this SOOOON!!!!! Thank you for doing it all. Bread, meatballs and sauce! Love your videos. I usually binge! and it is great when we get to see your beautiful partner Lauren. Thank you!
Turned out very well. I used the other bread recipe for the other sub because I really liked it. I did like 75g meatballs and did a pan fried cook because my oven was busy. Will definitely make again.
Idk if this can compete with my method. You get a bag of frozen meatballs, some hot dog buns, and spaghetti sauce. Step one, cook the meatballs. Step two, cook the sauce. Optionally toast the bun (I don’t). Combine. It’s just so easy and so cheap.
(Also, me saying this can’t compete with mine was a joke btw)
What's the best frozen meatball?
Same for me but I stepped up to a sub roll, store bought of course.
No cheese? Smh
😁😁😁
@@aftorres0 A not too frozen meatball.
That cross section looked amaze-balls.
Thanks for sharing
That is one beautiful sandwich, Brian!
Can’t wait to give this a shot! Great video!!
Thanks my BRI
Your experience with food is unmatched in the TH-cam space, as far as I’ve seen. Between you and a few others, I’ve been able to thoroughly understand cooking techniques, and make any dish, whether they be fully , or partially homemade, taste spectacular. The main takeaway from all of the cooking videos is: For sauces: make sure it’s emulsified when it has a fat and liquid component, with something like a starch or even anything with stabilizers, like cream cheese. I’m a sauce kinda guy and it’s the main thing I spend most of my time on, aside from making sure the dish is seasoned to taste. Sorry this was such a long winded comment, I’m a mix between drunk and grateful for people like you, who make it easier to make homemade shit!
I'm liking your channel more and more. Your easy baguette recipe has people thinking I know what I'm doing.
Everyone goes nuts for my meatballs and meaty spaghetti sauce, etc.... only thing I do differently is add fennel and oregano. Just a hint of dried fennel makes it have this bite to it that seems to elevate the flavor to a whole new level. It's also not common or traditional, so it catches everyone off guard for a pleasant surprise.
At this point I even put it into my meatloaf and several meat casserole dishes.
fennel????? smh
@@picklesmccoy7796 try it
To keep things simple, I use the bread I pull from the sub rolls for the meatballs. I haven't baked my own bread for the sub roll yet, so not sure about that but I want to try. I got the same proofing trays from Christmas last year still in the packaging.
You know this guy worked in the industry when they have great cooking gear and uses an NSF victorinox knife instead of a $200+ chef knife for prep. I absolutely love these videos.
Former Chicagoan (now LA) here. This brings me back to my childhood. I guess it's time to step up and start baking these rolls and making them balls. Thanks Bri !!!
No one cares where you're from dude lol...doesn't add or take anything away from the authenticity of your comment.
No one cares where you're from dude lol...doesn't add or take anything away from the authenticity of your comment.
This dude is so underrated. Seems the best channels always are.
Made your bun recipe last night.. fantastic!!!
Nice meaty balls, Bri. Also, guess who's not getting invited back to a 3 star Michelin restaurant! lol. Seriously, I've done high-end restaurants and they're a heck of an experience, but I don't ever recall having stepped out of one and saying this was the best meal I've ever had. That honour belongs to comfort foods like this. And when it's entirely homemade, and broken down in such a way that anyone can make it, I mean, yeah. Awesome. As always, can't wait to see what you whip up next...
Great looking recipe. The minced Giardiniera rocks. I bought the same bake tray a while back and it helps this novice baker turn out acceptable sandwich rolls.
Brian you can make butter milk by mixing one cup of milk and 1 tablespoon of white vinegar. Love your channel.
Brian, us Chicago boys know good food. I have been to a Michelin starred restaurant before as well (not in France) and I would always prefer to eat a meatball sandwich.
I've been watching your videos for a while and this is the first one I've tried to make myself. The meatballs came out so good! Thank you for making such detailed videos for delicious food. :)
I tried this recipe today, it is excellent. I loved the rolls and the meatballs were perfect. I worried that they would be soft/mushy after mixing all the liquid with them. They were actually really firm and held together perfectly.
I plan to use the roll recipe for chicken cheese steaks next week.
Thanks Brian, another excellent recipe.
without even watching i know this is one of my favorite videos thank you for this Bri
Looks awesome and delicious. I will be making in this kitchen, thanks Sir Bri 👍🙏😋
I hate overworked meatballs but I trust Brian so I’ll will try this recipe tomorrow
Bread is sorcery. You just Hogwarts the heck out of those rolls. Kudos sir
Just made this and it was the BOMB!!!! Much love Bri!
Ohhhh, that crunch of that delish roll reminds me of my beloved kaiser rolls from Philly area.Im in central VA for the past 3 years and I can't get a crunchy roll anywhere down here. And the meatballmmmmmmm
Yo Bri, the best thing in my friends mouth in a few years was your homemade mustard and homemade pastrami. Thanks for all the recipes.
He had to keep the tub of mustard I brought to his house, in my ceramic cup. LOL and ate it all in a few days.
That pastrami is so good. I don't put anythin on it. Just dip it in the ju.
I just made the donuts again, fried in coconut oil. That is divine. I preffer them with just powdered sugar. Pro tip. Use a thermometer in the dough while frying to get them exact. Oil temp around 340 is best for coconut oil. But check the oil the whole time too. Poke in the dough and oil constantly. Wait till it puffs then turn.
Craggy greatness.
I've made your pizza and Ragusa's a ton.
Your cheesecake a few times now. OH my that is the best thing in my mouth this year. I used teddy grams and almond four blended with some plain flour. BOMB
Philly cheesesteak bread.
Keep it going man.
Oh and for pizza dough's all of them. I splash in 50 to 100g of ripe sourdough starter, it lives in my fridge most of the time. I'll wake it up every few weeks. The mixed pizza dough ferments in the fridge at least 2 days. Up to a week. YUM
I will cut mine on the bias as I do love a sharp corner on my hand food. Beautiful job Bri 🇨🇦👍🙏
I refuse to eat any sammich that _isn’t_ cut on the bias!
Bias is good move BUT for this one you have to cut through center ball to maintain structural integrity.
I whip up my meatball mix in the stand mixer. Comes together in a flash and gives that perfect homogeneous tender texture.
I got my security deposit check back and bought the ingredients and made this today! I doubled the batch of meatballs for later and it was so good. I fucking love your content dude. You have helped me become a much better baker. My family loved it too! 🙂
the lets eat this thing at the end is always amazing
Will definitely be trying this one next time I make dinner. Very excited!!!
You can always add 1 tablespoon of white distilled Vinegar in one cup of milk and stir! you will see how it resemble buttermilk home made
Fantastic rolls! I love this recipe, thank you sir
This was the wrong video to watch in my hospital bed whilst im fasting in preparation for a surgery. It was the right video to produce a smile though :)
How did your surgery go?
As good as it could go :)@@thearmwrestlingmemechannel1434