How the World Makes Meatballs | Sweden, Afghanistan, India, Mexico, China
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We are going to travel the world today, one meatball at a time. Today we are learning about meatballs from Afghanistan, China, Sweden, India and Mexico. If you do not see the meatball you wanted to see, there will be a part 2! Have no fear!
The artist featured is Henry Baker:
www.,henrybakerartwork.etsy.com
henrybakerartwork
A HUGE thank you to Simon, Aleeza, Steph, Hitesh and Sarai for sharing their stories and recipes with us all!
Swedish Meatballs: therecipecritic.com/the-best-...
Afghani Maushawa: www.cooked.com/uk/Tess-Mallos...
Lion's Head Meatball: • "Red Braised Lions Hea... by @SoupedUpRecipes
Gobi Manchurian: • Veg Manchurian Gravy |... based off this by @getcurried
Mexican Caldo:
Caldo de Albóndigas
For the Meatballs
▢ 1/2 lb ground beef
▢ 1/2 lb ground pork
▢ 1/2 cup (loosely packed) finely chopped yerbabuena (sub. With spearmint or mint)
▢ 1/2 cup white rice
▢ 1 tspn salt
▢ 1 tspn smoked paprika
▢ 1/2 tspn black pepper
▢ 1 tspn garlic powder
▢ 1 tspn cumin
▢ 1 canned chipotle, minced
▢ dash of cayenne pepper
▢ 1/4 cup of AP flour
▢ 2 green tomatillos finely diced
▢ 1 garlic clove finely minced
▢ 1 egg
For the Broth
▢ 1 tbsp olive oil
▢ 1/4 onion rough chopped
▢ 1 garlic clove minced
▢ 4 tomatoes rough chopped
▢ Family’s secret not-so-secret ingredient: 1 tbsp of Juquilita Red Mole Paste
▢ 1 tbsp tomato paste
▢ 8 cup beef or chicken broth or 2 cubes of Knor bullion
▢ Salt and pepper to taste
▢ 1/2 tspn dried Oregano
▢ 2 bay leaves
Optional Vegetables
▢ 1 carrot diced
▢ 1 potato peeled and diced
▢ 1 calabacita diced (or zucchini)
▢ 4-6 frozen corn on the cob
Optional Garnish
▢ cilantro chopped
▢ Juice of 1 lime
▢ Avocado
▢ sliced radish
▢ canned chipotle
Directions
1. Combine all of the ingredients for the meatballs, stir well to combine, cover and refrigerate until ready to use.
2. Heat 1 tablespoons of olive oil to medium heat. Add the onions and season lightly with salt and pepper, sauté for 3 minutes. Add the garlic, tomatoes and cook for 1 more minute. Add the tomato paste, Red Mole Paste and cook for 1 minute. Deglaze with broth. Bring up to a boil.
3. While the soup comes to a boil, remove the meatball mix from refrigerator and form meatballs about the 1” to 1 1/2" in diameter (think the size of a golf ball or slightly smaller). When soup is boiling, reduce heat just slightly and carefully drop in the meatballs one by one. Gently stir, reduce heat to a simmer and cook for 30 to 35 minutes.
4. If you’re adding vegetables cook for 5 minutes. Add the carrots and potatoes then stir gently to combine being careful to not break the meatballs. Cover and let cook for 30 minutes. Add the zucchini the last 10 to 15 minutes of cooking time. Taste for salt. Garnish soup with lime wedges, radish, avocado, chipotle and fresh cilantro. Serve with warm corn tortillas.
00:00 Intro
00:19 Artist in Residence
01:04 Making Afghani Maushawa
03:20 Eating Maushawa
05:29 Making Chinese Lion's Head Meatballs
07:13 Eating Lion's Head Meatball
09:36 Making Swedish Meatballs
11:33 Eating Swedish Meatballs
12:53 Hello Fresh: Vegetarian Zucchini Feta Meatballs
14:10 Tasting Zucchini Feta Meatballs
15:03 Making Gobi Manchurian
16:56 Eating Gobi Manchurian
19:08 Making Mexican Caldo de Albondigas
21:31 Eating Caldo de Albondigas
23:26 Which other Meatball Recipes should I do?
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Beryl Shereshewsky
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I didn't expect to cry watching a video about meatballs, but here we are!! Thank you SO much for allowing me the space to share Afghan food, I'm so happy you liked it!! 💛
Thank you for sharing! It looks delicious, the cinnamon is a very interesting touch🤍
Thank ou Aleeza!!!
Afghani food is my favorite. There I a restaurant near where I grew up that is run by 5 Afghani brothers. We've been going since I was a very small child, and they treat us like family. They made a big deal when I brought my husband and then my children to eat at their restaurant. I miss it so much! I learned a deep love of muslin people from these lovely men. Thank you for sharing your food with us!
I cried too. Lol
@@adedow1333 omg that got my crying more. How lovely ❤
When she said she doesn't know if she would ever get to visit her home, instant tears ...
Ya bro! 😔 The news only give me chills can't even imagine what the localities their are actually going through. May God bless them 🙏
Same. From pictures I have seen online of the mountains and rivers there, it is absolutely beautiful. I know it doesn't mean much, but I hope someday those displaced can safely return home.
Her half took the peace from her other half 🤔 hmm
I was devastated also to hear and just think of all who may never get to see their home land
Dude same. 😭
The first girl saying she might never get to see her homeland is heartbreaking. Most of us at least have the option of finding out where were from but its literally not safe for her, thats mindblowing.
True...
Pakistani r quite happy about taliban
.... so she is half happy
@@theghostofsunflower2760 what a nasty thing to say
I am from India. In India we make kheer (rice pudding). What I have noticed is rice pudding exists in every culture so I would love to see different versions of it from around the world.
Thank you for your words about Afghanistan, Beryl.
Thank you for showing humanity through something as "simple" as cooking a dish from somewhere else.
I wish only the very best for the Afghan people and I pray you will be safe.
I have an Afghani coworker, and you couldn’t meet a more warm and generous person. All 3 of her kids and her grandkids live here, but I know her heart is breaking for the rest of her countrymen.
I know right. Many would just use the culture and food and not talk about the things going around. Like we romanticize Kashmir so much, go as tourists, rave about the Pashmina but no one reaply talks about what's going on.
@@MiraasbyMariyamDawood Yes, that's it exactly.
Afghani food is my favorite! Kindest and best people you could meet anywhere!
Beryl is the bomb diggity - I couldn't agree more with you, Keru.
Beryl - In a world where so much darkness surrounds us, you show incredible love and audacity to believe in the light that runs wild within you. It shows up in everything. Thank you for spreading your joy.
Yes yes yes yes ❤❤❤❤❤❤
@@BerylShereshewsky 🥰
Kate audacity is quite rude and offensive word you should instead use brave
@@ajinkyajoshi5513 Disagree. Audacity means a willingness to take bold risks.
beryl, the community you've created around your channel is literally one of the best and most wholesome communities I've seen on youtube. love your content :D
Aw yayyy 💜
This channel is about so much more than food: it's about family and culture and community and what it is to be human. I feel really privileged to be invited into people's lives and share the recipes and experiences that mean so much to them. What you said about Afghanistan was a gentle reminder to people about everything your channel encapsulates, Beryl. And thank you for even showing Australia, and many other countries, in a true light. I love that you show the cultural heritage of Chinese Australians, Lebanese Australians etc. Our countries are about so much more than the traditional white people's lives that flood our airwaves. So thank you.
I almost want to ask about how she selects a dish that has several different ways to prepare (for example meatloaf). I also want to raid her fridge for leftovers.
Thank you for sharing my Abulelita Elena’s dish. She would be so happy to see you try it💕
Edit: oh no!! I’m sorry you cut your finger :(
@Yulee Be Me sure, I’ll send it to you. It’s super easy and you can change and remove things since it’s a very forgiving soup.
oh my gosh, can you believe it but all is ok! it wasnt so terrible, LOVED the meatballs!!!!
Thank you for sharing your Abuleita's meatball soup recipe. I actually teared up a bit coz I lost my Diya(that's what I call my grandma) a few months ago. I miss her a lot. I still can't get around to making her special recipes but I hope to learn them one day. Your words were really like a warm hug to me(◍•ᴗ•◍)❤
Is rice got cooked in meat balls in soup?
@@prakritichaudhuri3671 I’m so sorry for your loss. Sending many more virtual hugs your way🥰
I wish I could share something from Afghan roots that I have. My grandfather was an Afghani Sikh and he used to share the stories of his childhood there. He is no more with us and I might never have the opportunity to see his place of birth and see the places he told us about very fondly. As an Indian my heart goes out to those in Afghanistan and especially the people in Panjshir. 💖
If no one in your family has yet, I would recommend writing his stories down or dictating them onto a recording device. Over time people will forget details.
Sikhs r not treated grt their
Are the afghan sikhs pashtun or punjabi ? Are the cuisines different ?
@@iaw7406 Afghan Sikhs are Punjabi..they are over there even before the Islamic invasions.. along with Marwari community, they practically were traders in the silk route..
After the invasion the once time again when the Sikhs, hindus settle there was during sikh empire so more influx of sikh people in Afghanistan
Hey Beryl just a tip. Never hold your hand after having a knife accident directly to the tap because if the cut was deep, you could end up loosing a lot of blood. So first always apply preasure to stop the bleeding.
Even if she didn't see this comment, a minimum of 43 people did. Thank you.
From the paramedic that taught me emergency fist aid - "losing a lot of blood" is measured in cups - so probably not in this case - a little blood is good to wash out a cut.
@@derekmills5394 It is hard to measure how much flow is going down the drain. My mom, who worked in a blood bank, wouldn’t let you go more than thirty seconds without applying pressure unless the cut was really filthy, and not even then if it was deep enough for stitches.
@@rabidsamfan With all due respect to your mother, there s a world of difference between the training for a phlebotomist and an ambulance paramedic.
We're talking about a minor cut to an extremity, not major trauma.
i completely disagree. you cannot lose a lot of blood by a cut like this unless you are already very ill. please please wash it out. itll prevent (anearobic) bacteria to stay in your body as they are flushed out with the blood possibly preventing infection. preventing infection is much more valuable than keeping those extra few ml of blood. remember if you donate blood you donate 500 ml without any impact on your health (if you are healthy that is ofc). its a different situation if theres severe bleeding like after amputation..
I cry or sob every night thinking about the people of Afghanistan. I really agree the culture can be lost when you just look at the headlines. Thank you for shining a light on their culture at this time.
Why are you crying?
Knife safety tips from my time as a chef -
1) make sure your knives are really sharp. This involves having them professionally sharpened (if you aren't comfortable using a stone yourself - and please please please don't use those random devices you stick the knife into) and maintaining the edge with a steel every time you use them.
2) Always always place a damp cloth or towel under your cutting board to keep the board stationary.
3) Bend your fingers away from the knife's edge when cutting at all times! This involves a fair bit of tension on the knuckles and should be an active posture for your hand. You can train yourself to have this automatically.
4) Avoid distractions and focus your eyes on the blade. Don't look up or away!
5) Take your time if you're doing a new technique or chopping a slippery vegetable. Speed is nice but chopping with a bandaged finger is much slower.
But you'll probably still cut yourself sometimes. That's just the reality, and it sucks. Have a first aid kit in your kitchen, and buy a box of gloves to protect any future wounds from food juices (acid/salt/sugar/spices in cuts is the worst).
Great tips. Also the sharper the knife the cleaner the cut if you do end up cutting yourself which is a tiny bonus haha
@@Rose-jz6sx What you said. I sliced my palm open trying to cut a ham, but the knife was so sharp, I didn't even bleed. The emergency room was able to stitch me up so well, I can barely see the scar. My brother blames the knife's sharpness on me getting cut, but I know that if I had to get cut, I was better off.
It took me three months to really figure out how to keep my fingers curled back and still cut the food. But I haven’t cut myself since, knock wood.
Food has a way of bringing us home no matter were we may find our selves.
Very true :)
Beryl: *Cuts her finger
Rajat: "Again?!"
😂
I fall in love with every video person because they look so proud and happy to present their dish. Best part of this channel. Also, stop making me cry everyone!
Ikr..
Blaming my misty eyes on Beryl cutting onions
Any thoughts of doing "local ice cream flavours"....I bet it would be an interesting episode 😆
Especially if she tries a salty licorice one 😂
(Seriously though, it's really tasty!)
@@pinianna haha..... hope we all could look forward to her ice cream episodes....back in my country Malaysia we have ice creams with local flavours.... particularly local fruits and some of Nestle products
YES. Like tiger tiger from Canada, or Black Raspberry from New England. And I've heard some stories about Moon Mist flavour from Nova Scotia...
@@premananthini1626 I love Pulut Hitam ice cream ahaha
@@Grace-se9os now we have onde onde ice cream too 😄
I’m an Indonesian who has an Mexican-American Mom in California is very happy to see Albondegas soup that reminds me a lot of home and every time I’m not feeling well my Mom will cook albondegas soup! It also reminds me of Bakso, a meatball dish from Indonesia that you also should try for the next episode of meatballs around the world!!
bak means meat in Hokkian, so means grind (Hokkian is a regional Chinese language, not national mandarin). I believed Indonesian bakso brought by Hakka Chinese immigrants but acculturated and modified into one of the staple Indonesian dishes.
I about cried when I saw you were making Gobi Manchurian! I lived in Malaysia for about 3 months and it was there I tried Gobi Manchurian! It was always one of my favorite dishes and it was something I always have looked for but never found anywhere else. I also never realized it was an Indian/ Chinese fusion but it now makes sense as Malaysia has a massive Chinese population! I am going to make it this week and I can't wait 😍
The fusion Gobi Manchurian was created in India in local Chinese restaurants . It is a very recent addition in some places in Malaysia.
I'm from Malaysia and I've never heard of this. Gotta go look for it now...
Chinese still don't know this cuisine exist. There's a Chinese population in Kolkata in Tangra side so Kolkata (INDIA) started this cuisine and believe me chilli fish to veg manchurians is fav in all over India.
@@stephtyee3484 Try looking for it at 'Anjappar' restaurant in Bangsar area in KL :)
@@COOLSABYA2 Not in local chínese resturant but at an IPL cricket club outlet in mumbai.
At the Indian restaurant I usually go to has gobhi Manchurian. The only difference is that its literally just fried cauliflower florets in the Manchurian sauce. Its delicious and my fave. I think the meatball version Beryl did looks just as delicious and i would like to try it
Yes! That's how it's done at the restaurant I go to! It's SO delicious.
Well, For complete Indian meatballs...Malai Kofta, Lauki kofta, Aloo khoya paneer kofta, Kele ka kofta, Moongdaal or other lentils kofta, besan kofta, mix veg kofta, bihari chana/khesari daal kachri curry & many more mouthwatering options r there...!
I’d love to see a mashed potato episode - I think it would be cool to see you try an eel pie and mash with liquor, plus the history behind the dish is SO London 🥰
I'm down for potatoes from around the world
All of the dishes had something I liked about them my favourites were Afghanistan, Indian and Mexican meatballs. Awww Mexican lady with her baby looked like such a lovely person/mummy. Like Beryl I got emotional watching this, I don't know why, it was an ever enjoyable video.
Awww! Thank you!!!🥺
@@thatmexicanteacher1227 I know a good person when I see one. 😀
Me too, it was genuine love and it was beautiful
@@Fliprrr thank you! You both are so nice🥺💕
The girl holding the baby is the absolute sweetest!!
ETA- she almost made me cry too, Beryl lol
The Gobi Manchurian looked so good, my bf and I ordered some for dinner. It was the amazing! Thank you for introducing us to these recipes! We are planning to try making a few!
Gobi Manchurian is a favorite across India! Meatball without the meat! 🌏
Gobi Manchurian was least expected 🤣
Thank you for your kindest words and sentiments for the people of this world. I'm holding back tears at work, I'm so touched. What you say is purely true & it's this rhetoric that we need more of in efforts to come together as one. I really appreciate your work. You're a major inspiration & a wonderful role model. Major cheers, friend
Could you do a "full day of eating in (insert country here)?" I'm always curious about what people eat in a full day in other countries. Like, is breakfast as big of a thing in China as it is here in the US?
Mmmmm and Turkish breakfast 🤤 and Dominican breakfast!
Great idea 💡
I am Chinese, and I can assure you that breakfast is a really big thing
Love that you led this episode with an Afghani recipe. So inclusive for the people coming here now with the current situation. 💜
As a Quebecer, I can tell you that the classic poutine is just the tip of the iceberg. There are so many variations. So far, butter chicken poutine, italian poutine (with bolognese instead of gravy), and lobster poutine (with bechamel sauce) where I live, in the Atlantic provinces, are my favorites.
Wow. I've had lobster poutine in London but I didn't know it was a legit thing :O
YUM to all of these. I have had a Shepherds Pie poutine in Canmore, Alberta!
I’m Indian but while studying abroad I made a lots of afghan friends and trust me I’m so in love with the food that they cook. I may turn to half Indian and half afghan soon. You must try more afghan dishes
I was moved to tears by your share re: Afghanistan. I thoroughly agree, “When is food not just food?”
Can you do a video on middle eastern food? Specially countries that have been heavily effected like Iraq, Syria, Palestine, Yemen, Lebanon. I think so many people have such a negative view of Arabs and I'd appreciate something positive about us that could make people think more positively.
She has a full episode for Syrian food 🥰😍
Arab food is amazing! I've met so many lovely people from this region! I feel privileged to know so many Muslims and other Arabs!
Lebanese food is SO good!
If she is going to do another meatball episode, kibbeh. It would work. :)
I always cry when you feature dishes from places going through immense challenges (afghanistan, ukraine). They aren't just recipes that can be prepared in minutes. They are the result of hundreds if not thousands of years of history. The way you honor people by trying to make their dishes with such intention and attention to the details is incredible.
I'd really LOVE to see a fundraiser episode about Afghan cuisine!
Yes!
Was actually kinda surprised to see albóndigas on here hehe It was definitely one of my absolute favorite dishes growing up. My mom would always make me add more vegetables and broth to my bowl because I would fill it with the albóndigas haha She was right about how different people make it differently. Every Mexican household seems to have their version, and our version excludes the tomatillo and chipotle, so that was interesting to see. We also...I know it sounds strange...but we often will put a tiny bit of mayonnaise either into our plate, or onto a flour tortilla that we spread it on and roll up to dip into the soup and eat along with it.
The flour tortilla is new to me haha, in my house we exclude the same things and we use cilantro, I've tried it with yerbabuena as well but nothing like my grandma's version
Yes, that’s why I love Albóndigas so much. They are so forgiving to make and have so many versions throughout Mexico. My mom also said the same thing “Everyone has their own way of making them special”
Omg you’re the only one I’ve heard besides my abuelita and my family that puts mayonnaise in it!! We also put it always in our sopita de fideo, it’s really good
I grew up with my grandma and mom (from Durango)making a really simple dish where the meatballs were loose and the rice would come off in the broth super delicious. My mother in law (from Michoacán) put carrots, zucchini and sometimes potatoes in it. They also use yerbabuena. So cool to see all the variations.
@@alison.6853 my tío also add mayo to his sopa de fideo! I always thought it was strange but I guess I might have to try it. :)
Oooh that zucchini one looks so good.
Btw try adding grated cabbage and carrots to the manchurian balls. There's something magical about fried cabbage. Shoutout to Hitesh for the relatable memories. Manchurian after school :)
I hope you don't get offended by how we Indians adapted Chinese Cuisine.
@@tusharhbk I'm Indian so no, not offended😁
Yes Gobi Manchuri 😂 as some people call it is a nostalgic dish! My friends and I used to get some always after tuition classes. Its very popular in Bangalore also I guess.
Yeah I agree cabbage and carrots make manchurian yummier!!
Yes, fried cabbage is the best! I always add cabbage to my stir frys
This was such a brilliant idea to air fry the manchurian!! Never thought they would turn out good in the air fryer !!!
Also totally agree with you indo Chinese is super amazing !! Everyone should definitely try it at least once
My husband and I are currently going through all your “around the world” videos and taking note of the recipes we want to try. We’re currently in the middle of a move, but when we’re settled we plan to start trying some. I think we’ll start with the Maushawa. It looks delicious!
We've just started doing the same!
I’ve made my great great grandmother’s Swedish meatballs for so many years, first with my mother and my sister and now that my mom has passed, with my husband. It’s a meal that we have to make so many more servings than just for one meal. We will eat them the next day, and maybe even more. The recipe that you prepared is not very different from my great grandmother’s, who came over to the US on a boat in early 1900’s. We don’t have the cream sauce with it but I can’t wait to try it!!! Thank you for sharing something Swedish. I hope you will add more in the future.
How can a video about meatballs be so emotional?? Amazing words at the start and end about the Afghan and Mexican food, and then in the middle were Swedish meatballs that make me so nostalgic for when I lived there! (Although we always just bought them frozen in a packet, haha...) Thank you to everyone who contributed to this video, I loved it
Mexican Meatballs (Caldo de Albondigas) is one of my favorite dishes growing up. Unfortunately, I’m in South Korea so I can’t have my mom make me some but I’ll learn
Awesome! If you need any help or tips I would be more than happy to help :)
@@thatmexicanteacher1227 Thank you, I usually ask my mom for her recipes. I already did one called Carne en su Jugo. It was a battle of course but I managed lol.
@@daniels4923 Carne en su Jugo is bomb. I remember making my grandmother’s recipe the first time and I messed up but I learned from that and it came out better the second time😊
@@thatmexicanteacher1227 My first time making it turned out good actually. I was just struggling but it worked out haha.
One Christmas I made eight types of meatballs with their own sauces. Russian with pomagranate, Vietnamese with Chili Lime, Thai chicken with peanut, Falafel with tsaziki, Spanish with tomato, moroccan with curry, turkish kofte w tsaziki, and Hungarian with red pepper sauce. I still have all the recipes!
The emotion for the Afghani dish broke my veteran heart. Thank you for the cathartic release.
Wow… the woman presenting the Caldo de Albondigas has the most calming, beautiful presence. Just lovely. 💜
My Swedish mother used to make köttbullar at least once a month, and often once a week during colder months. She was a fantastic cook, but these simple meatballs were my favorite, and always remind me of her.
I do not understand how you can despise a culture if you love their food. I think that is one of the reasons I like your channel. Such respect for others and their food
I'm Swedish, but I just LOVE the lions heads meatball!
Also, those Swedish meatballs looked lovely :)
But they weren't swedish tho. They had garlic n stuff
@@resorband I get you, but my grandma had a bit of garlic in the meatballs and she was very Swedish:)
@@apefu still not the traditional recipe. The recipe calls for the same ingredients except garlic, parsley and mustard. Shred the onion roughly and fry it in butter, later adding it to the beef and pork. Soak the bread crumbs in milk and then combine it all until you reach a paste like consistency. Niklas ekstedt made a really good recipe on it.
@@resorband For looks sake I'd also say colorit and whole boiled skinless potatoes, also råröda lingon instead of the jam
Would love to see a video showing the dishes you incorporated in your daily cooking from these videos.
I never thought as a vegan I would love a Meatball episode so much. From giving the world a way to value and appreciate Afghan cuisine and its people to sincere, deliberate participants with love in their words. Your ability to infuse many eating styles and methods into your content from a genuinely loving place is one of the reasons I subscribe and Gorge myself with your channel regularly! Also Sarai!!! So sweet, so lovely, I felt her hug and sincerity. Great episode!! 🥰
me too, although I might get beyond beef or something and try some of these as they sounded delicious.
Replace meatball with some tofu balls mixed with a binder like corn flour/ chickpea flour/ plain flour and bamm you got a vegan version 😀
Thank you! 🥺 I will definitely have to try making some albóndigas with beyond beef. I think it’s possible with a little extra binders
I plan on remaking them with impossible beef :)
I am from kashmir india and our food is very diff but we also have a meat ball dish . Lamb Meat is beaten so much and added with all the spices and then boiled and then cooked with curry its my favourite its a very popular dish for marriage ceremonies
From north-east germany: "Königsberger Klopse"
Big pork meatballs cooked in a broth served with white gravy with capers and sometimes sardines and boiled potatoes.
_Yasss_ India and China may never be friendly, but Indo-Chinese cuisine is a match made for each other 🤤
But very spicy and not that good for health
As someone who lives in Québec, I can confirm there is so much more than just classic poutine. We even have a poutine week to celebrate this and all the restaurants who participate, make some really interesting looking poutines in all shapes, sizes and inspirations.
did anyone else feltnthat Beryl was emotional speaking about Afghanistan. The way she spoke showed respect the Afghani people,the culture. my respect to Beryl
I might have meatball dish that a lot of people dont' know about. In Belgium we have a dish called 'Frikadellen met krieken', which means 'Meatballs with cherries'. It's a dish where meatballs are served with sour cherries in a sweet cherry juice. It's often eaten with bread so you can clean your plate and none of the sauce goes to waste. The savory meatball goes so well with the warm and sweet fruit.
It was very touching to hear Aleeza talking about Afghanistan and for you to expand on that. From the beginning, your channel has broken down barriers and encouraged us to see the humanity all cultures share. I love being a part of this global community. Thank you, Beryl, for connecting us.
There are not so many German recipes I'm proud of. But "Königsberger Klopse" is one of them. They are meatballs in a sweet-and-sour sauce out of roux and lemon juice. It's so delicious!
Swedish Meatballs are on mine and my husbands dinner rotation. First time I made them I made 40 meatballs and we had to freeze the left overs! One of my faves!
When you bit into the lion’s head meatball the look on your face was like you were doing something so naughty 😂 but in all seriousness you are helping to show how food breaks down the boundaries and barriers that the fear and ignorance puts up between us all. You are doing super important work here!
What you said about Afghanistan is so true, Beryl. It’s very easy to see just the tragedy and forget about the real people who live there with real memories, feelings, aspirations.
I think we’re won’t to do that with any place that’s a headline for tragic reasons.
It really made me think. I’ll try a veggie version of the mashava, it looks like a huge in a bowl💚
thank you for taking the time to represent and respect Afghanistan, in a difficult time, people like you truly make the world a better place, thank you Beryl. 💖
I am absolutely obsessed with Gobi Manchurian and Gobi 65! I don't grind the Gobi but use the florets. I prefer the dry version to the gravy version. So yum!
aww and hearing the lady with the mashawa talk about not seeing her homeland instant tears and the food looked amazing 😊
I love what the last contributor said about recipes connecting us. My Dad's parents (Sicilian immigrants) passed before he was married...so we never met them and have only a few relatives here in the states. He did however save her recipe cards and taught my Mom the family recipes...and then both of them taught me...so when I make them it feels like I at least know a little part of my noni. And of course Italian American style meatballs are one of those dishes.
I was so happy to see you make the Swedish meatballs. It truly is something everyone grows up with here in Sweden. It’s the best
Oh yes, my grandma’s Swedish meatballs…such a comfort food. She would can them in the broth that she simmered them, and then later, when you opened the jar, you could drain the meatballs, saving the broth, brown them to caramelize them, and them add the “broth” back into the pan to thicken it for the gravy. I was glad to hear that nutmeg and allspice were mentioned in the recipe because my grandma always added it. Oh, so good!
Interesting method of preserving them. Will definitely try that next time
Love this video!!! I grew up with a Calabrian "meatball" called polpette di melengiana. Aka eggplant meatballs.. I now make them for my children all summer long. I'm teaching my 14yr old son how to make them so he can carry on the recipe
To any Afghani's, I hope that you get your country back. Wishful thinking, but I hope the Afghan history and heritage doesn't get lost because of violence and persecution.
Native Hindu and Zoroastrian culture of Afghanistan was already decimated by Islamic conquest and persecution. This is just more of the same, terribly sad, but we must name the monster that is Islamism.
Hi Beryl! I'm so happy to see you cook 狮子头，a dish from my hometown, Yangzhou. Thank you for introducing other cultures' cuisines to me and this time, reintroducing my own. :)
There are actually two varieties of Lion's Head meatballs in Yangzhou cuisine, 红烧狮子头（meatballs braised in brown sauce, where the meatballs are made with soy sauce and then fried, like the ones in your video) and 清炖狮子头 (meatballs served in a clear broth, where the meatballs are more of a pale color with no soy sauce, and no frying is involved). Your way of making the dish is a classic Shanghai-style 狮子头。All of them are super good!
But there's a very important detail I feel like I need to mention here: Chefs in our local restaurants NEVER mince the meat, they dice it. Cutting the meat into tiny cubes (0.5cm or so) can help retain the contrast in texture between fatty and lean pork, so that when you bite into the meatball, the taste is much more multi-dimensional.
Apart from bamboo shoots, you could also try lotus roots, firm/silken tofu (my mom's go-to option), 山药 (Chinese yams) or 荸荠 (Chinese water chestnut) . Enjoy cooking Chinese :)
LOL did you not see her knife skills.
Would you mind sharing the recipe for the version with the clear broth? I'd like to try this dish but I'm allergic to soy. TIA!
An we stop and acknowledge the sweet girl with the Mexican dish had such a beautiful message and represents why family and food is everything
I loved when u said IKEA.. enjoyed the humor. I am a vegetarian.. but I enjoyed seeing u savour those meat balls.
this is exactly what i need first thing in the morning, yasssssss
Oh I wish I had known you were doing this! I am Panamanian, living in the USA. But in Panama we have meatballs as a Street food during our many many different festivals ( Panamanians love a good party and a reason to wear polleras )
Have you done a street food episode? I would love to share some of our cuisine
This is such a wholesome channel!
About Afghanisthan - thanks for bringing this dish to us. You are right. It's not just about food. It's about the culture, a way of life, someone's childhood, or someone's entire life.
Maybe they lost their country and their land. Hope they continue to live in the hearts of many people like us through their food, stories, and people. Here's to getting closer to knowing the beautiful Afghan souls through food and your channel.
Love you and your shows, the information about the lives and the countries involved!❤
I'd like to suggest Königsberger Klopse - the famous regional speciality of old East Prussia, still eaten as comfort food in Germany today. The traditional recipe uses veal mince with minced anchovy and capers worked into the meatballs, which are then poached in proper spiced meat broth that then gets turned into a roux-based white sauce with yet more capers, an egg yolk (don't omit!) lemon juice and cream.
Lots of German grannies swear on their own variation with more modest ingredients (due to random shortages of various ingredients especially over the last century - different minced meat, water instead of broth, no capers because people are idiots...), but the original, traditional recipe delivers a remarkably tasty dish that is quite unique.
Meatballs and pasta is one of my favorites. Thank you for sharing I cant wait to try these new options to my dinners :)
Loved this video!! I teared up with the last recipe!! Can't wait for the next one!!
Awesome vid! Thank you!
Already crying before 9am lol so excited for this episode, i love meatballs.
Was just sitting here trying to figure out what to make for dinner.. Meatballs it is!
That was a great video! I really enjoyed the watch and want to try some of these! Thanks Beryl!!
Beryl is truly such a kind and lovely person. 💕 Thank you for your channel and genuine interest in sharing these stories and delicious dishes.
I've always wondered if any of the dishes that you've tried on your channel make it into your daily menu planning? Loved this episode!
N this is y i love this girl so much. She has such a open n beautiful heart 💜.
Army?⟬⟭💜
I learn a lot from your videos. Thanks for the great content and entertaining delivery. Love the parts with the people that submitted the recipe ideas.
Your videos are one of my highlights of the week. I love the way you bring so many people from different cultures together with food.
Beryl thank you so much for these videos!! I am in Australia and the idea of travel is so far fetched right now. Even currently I am in a 2 week isolation so cannot even leave the house. Your videos, and those you share, are always full of such positivity and warmth. I am so keen to always try the recipies, and even further explore all the cultures shared! It is so eye opening. Thank you to everyone involved! (And also I think I will do a knife course also...!)
Perfect timing. I have lamb in the refrigerator and I've been craving meatballs.
I can wait for the next Meatball recipes! This video made my mouth water!
I'm really late this time, but what a heartwarming video.
Great content as usual, can't wait for part 2
The sauce that you made for potatoes & swedish meatballs is literally my new ranch dressing
I’ve been watching your videos for months now and I love them ALL. But this particular episode is my favorite. It was so moving and touching. I agree, food has the power to connect us and create bridges between cultures. Again, so moving. So inspiring. I want to try them all and now I’m seriously considering getting an air fryer. Hope your cut heals fast!
Love these videos and the little insights in to other cultures - truly wonderful - like a 'warm hug'.
Beryl, I love your channel so freaking much and I'm so glad I recently discovered it! Much love!
Swedish meatballs are a quintessential part of the meatball series! Couldn’t not add them, too 😁
Thanks Beryl, I love all of your videos. Your videos are just so different than the content most people are putting out. I love how you do the cooking during the voice over from the contributor. I really appreciate how you show your mistakes as well as victories in the kitchen. It makes it more real.
As for your kitchen accident, get yo thumb out of the way! My sister does the same thing and I swear she's going to cut the tip of her thumb off one of these days!
Awesome video!! You made me cry, thank you for sharing all of these wonderful, amazing people and their recipes!
I subscribed because I really loved Beryl in GBS but I love this format even more! All the guests’ presentations are fantastic and to see the kitchen struggle gives me even more incentive to try the recipes after I can see how it’s done AND what to watch out for. I got a “virtually cut free” kitchen glove to protect my hand while using my knife and grater skills and so far my hand is virtually cut free after trying a few of Beryl’s foreign (to me) recipes. I will be eating meatballs for weeks now, how fun! Thank you to everyone who contributed and thank you Beryl for all of your bloodshed, sweat and tears.