My recipe calls for roasting a whole head of fennel, a couple of heads of whole clove garlic, and a large whole onion until tender and slightly charred. While they are roasting I chop basil, parsley and grate fresh parmigiana. Add all these ingredients to a blender and make a paste that is added to the veal, beef, pork mixture along with egg yolks and Panko bread crumbs. Season mixture to taste.
I do not make spheres I make cubes, only need to turn 6 times for an even sear & all surface area is accounted for. And I let them firm up in a 34 degree fridge, & I turn them as they're chilling to get the cube shape, & takes a couple of hours.
That recipe doesn't look too much different than so many out there (including my own), but it would be cool to see measurements since the whole point was to figure out a nice balance of flavor, texture and simplicity. I do like the grated onion concept. Also, fearless use of store-bought bread crumbs for the panade is very classic.
im swedish and i never use egg in meatballs :P graded onoin though yes, 1/2 grated + 1/2 fried in butter per 1kg of meat (wildboar/pig + beef 50/50) . breadcrumbs gets moisturized in beef/game stock until thick paste, 2-3 tabelspoons .per kg meat. salt,+ coarse pepper.. fried with care in butter in cast iron pan, never oven.
I do not make spheres (balls) I make cubes, only need to turn 6 times for an even sear & all surface area is accounted for. And I let them firm up in a 34 degree fridge, & I turn them as they're chilling to get the cube shape, & takes a couple of hours.
I do all the wet ingredients including the herbs and parade together separately then add my meat. I do it in my stand mixer on low until you can’t see any streaks. I have always ended up with tender, light meatballs. No tough ones. I do them in the oven (they do tend to have one flat side) then into the tomato sauce. Once cooked I put them into bags of 4, depending on the size with some sauce and vacuum seal them and freeze them. The sauce in with will always mix into whatever red sauce you use. I really finely shred the onions on my box grater on the second largest side or really chop them fine in my mini chopper and also precook my onions. I use Worcestershire sauce. I throw in a tsp of Dijon mustard. Always parsley, sometimes curly sometimes Italian, never use basil. My parade is 1/2 cup bread crumbs & 1/3/cup milk all to 1/2 and 1/2 beef and pork (2 lbs). Finally to check on flavour I will make a mini meatball and microwave it then I know if I need to add S and P.
@ 3:30 "a better way ?" May I suggest not to use this type of high side saucepan, but a frying pan, which allows to reach to the meatballs, to turn them around, much more comfortably … The con is that there is some splatter around…
I think the best meatball has a bit of ricotta and the tomato sauce actually blended in the meat mixture. That creates a beautiful tender meatball that melts in your mouth.
She talked about controlling seasoning and flavor which is kinda hard to do with chorizo, but it's not a bad idea if that's the kinda flavor that you want. That sausage is kinda overpowering imo
Chris is kind of condescending with Hana... His criticism is usually very helpful and justified but here his wording is rude... Hana is visibly annoyed 10:30
I made this. I made it a few times. The only tolerable way of making this into a round meatball was to chill in the freezer, then deep fry at 350-365 to prevent the flattening after rounding prior to frying
Also, the first recipe wasn’t bad, but I would smooth the mixture against the side of your mixing bowl or smooth it out on a cookie sheet and freeze for 30 min. I bake mine, I hate cleaning grease splatters. Then I make a ball then slightly make a cylinder, compensating how they will flatten with heat.
I like ricotta and grated zucchini in the mix, as well as the panade they are really moist. And not dry. I dont fry, or cook them in sauce. Just bake in the oven, if you go to Alex french guy cooking I use his recipe.
I also find that adding a little bit of pasta water gives the meatballs such a great texture but it’s a little backwards so I make a little overcooked pasta ahead of time just for the starchy water. Probably easier ways to do this but it does bring a light texture that can be hard to achieve.
Looks like a great recipe! I’m surprised that Worcestershire sauce wasn’t part of the trial process as an alternative to the soy sauce and now I might have to try that out myself!
I hate having to sauté onions on a weekday recipe so I mince it to the tiniest mince, or I use the food processor. Processed like that, the onion juice and pulp add to the moisture. And I bake my meatballs at 425 for 10 min, then let them slow cook convect at 300 for 20 min - perfection.
Add a bit guanciale, pancetta or even smoked pork belly, slightly melted in a hot pan. This together with browned, but still glassy onion cubes, let it cool down and mince it all fine. the Or grating the onions, saute´ in a pan and using grated prosciutto di parma, or a combination of above. This is the next level.
I always add soy sauce to meatballs! Not noticeable, but brings umami. I really like her recipe and process, just experimenting with different options and techniques
don't compress, but also compress the air out...got it. lol. also don't over mix it...but then make a pâté out of it by overmixing...so many contradictions.
I want to understand the brain rot behind hearing her say that mixing it would make the meatballs tougher and then her choosing to mix the meatballs because the last batch was too tender and then thinking you had a gotcha moment.. literally the whole point of the video was to adjust the recipe. Hoping someday modern science can solve what’s in your skull cavity.
Enjoyed the video but the recipe isn't for me personally. I don't want "tender" in meatballs generally. I enjoy the hard seared texture more than soft lumps in pasta. Just my preference.
Some stuff you might want to consider, Hana: 1/ pasta goes into the sauce, always (look up "mantecatura"), 2/ adding cheese to the meatballs (parmigiano, pecorino, something like that) would be a nice plus
Just tried this last night and, sadly, did not enjoy. I think I've discovered that I don't like super tender meatballs. I want a nice crust and a bit drier. Followed everything exactly and they came out about the same, but not for me. I did enjoy making the process, though, so there's that. lol
Love this format, and love Chris but felt he was a bit too involved in this video with his input. Would have preferred to have Hana and her interpretations shine & the crew sample/taste
In my life I've noticed that women prefer the thinner spaghetti, ie Angel Hair and men prefer normal spaghetti or thicker versions. I always cook until El Dante & move it to the sauce to finish, this way the sauce will stick & not slide off of the pasta. AND *everyone loves Baked Ziti.*
To be honest, to me this video is a bit like the first batch of meatballs. Bland, lacking depth and flavor. Where is the humor? The energy? The personality? I sincerely think you could make it a bit more exciting to watch, BA. Really cool concept, clicked the video immediately, but was quite dissatisfied… Sorry!
Yeah sou sauce can’t be traditional for Italian meatballs. All these meatball videos, what’s funny is I only use some salt in my meatballs and it tastes great with pasta and tomato sauce.
Hey! This is cultural appropriation. Only a Swede can make real meatballs ;) Use moose meat, no friggin parmesan (not Swedish), no Italian herbs (!) but served with potatoes and lingonberry jam.
See Hana's full recipe here: bonappetit.com/recipe/easy-spaghetti-and-meatballs
My recipe calls for roasting a whole head of fennel, a couple of heads of whole clove garlic, and a large whole onion until tender and slightly charred. While they are roasting I chop basil, parsley and grate fresh parmigiana. Add all these ingredients to a blender and make a paste that is added to the veal, beef, pork mixture along with egg yolks and Panko bread crumbs. Season mixture to taste.
I do not make spheres I make cubes, only need to turn 6 times for an even sear & all surface area is accounted for. And I let them firm up in a 34 degree fridge, & I turn them as they're chilling to get the cube shape, & takes a couple of hours.
That recipe doesn't look too much different than so many out there (including my own), but it would be cool to see measurements since the whole point was to figure out a nice balance of flavor, texture and simplicity. I do like the grated onion concept. Also, fearless use of store-bought bread crumbs for the panade is very classic.
There's a link to the recipe in the description 😊
@@Dyannitas27 That's behind a paywall
Weird! I can see it and I definitely didn't pay for it. 🤔
@@Dyannitas27 Ah, it must have been that they have limited me to x number of free viewings, although I didn't see that kind of message displayed.
Yeah, the link was added after most commented on it not being there.
I do something similar - onion, garlic, herbs in the blender, then added to the meat along with crumbs and egg. Tender and full of flavor.
I very much like this format! Keep it up!
im swedish and i never use egg in meatballs :P graded onoin though yes, 1/2 grated + 1/2 fried in butter per 1kg of meat (wildboar/pig + beef 50/50) . breadcrumbs gets moisturized in beef/game stock until thick paste, 2-3 tabelspoons .per kg meat. salt,+ coarse pepper.. fried with care in butter in cast iron pan, never oven.
Very interesting to have a view into the recipe development process at BA. Thanks!
This reminds me of NYT Cooking's "creating the perfect recipe" videos! I love it!!
Which ones? Can you link me one ? Thanks in advance
I do not make spheres (balls) I make cubes, only need to turn 6 times for an even sear & all surface area is accounted for. And I let them firm up in a 34 degree fridge, & I turn them as they're chilling to get the cube shape, & takes a couple of hours.
I do all the wet ingredients including the herbs and parade together separately then add my meat. I do it in my stand mixer on low until you can’t see any streaks. I have always ended up with tender, light meatballs. No tough ones. I do them in the oven (they do tend to have one flat side) then into the tomato sauce. Once cooked I put them into bags of 4, depending on the size with some sauce and vacuum seal them and freeze them. The sauce in with will always mix into whatever red sauce you use. I really finely shred the onions on my box grater on the second largest side or really chop them fine in my mini chopper and also precook my onions. I use Worcestershire sauce. I throw in a tsp of Dijon mustard. Always parsley, sometimes curly sometimes Italian, never use basil. My parade is 1/2 cup bread crumbs & 1/3/cup milk all to 1/2 and 1/2 beef and pork (2 lbs). Finally to check on flavour I will make a mini meatball and microwave it then I know if I need to add S and P.
@ 3:30 "a better way ?" May I suggest not to use this type of high side saucepan, but a frying pan, which allows to reach to the meatballs, to turn them around, much more comfortably … The con is that there is some splatter around…
thank you Hana! I love this version of spaghetti and meatballs!
It's so fun seeing the process! My mom taught me to use soy sauce in my meatballs (and loaf). It really helps!
I think the best meatball has a bit of ricotta and the tomato sauce actually blended in the meat mixture. That creates a beautiful tender meatball that melts in your mouth.
Instead of using only ground pork, try subsituting some with chorizo sausages.
She talked about controlling seasoning and flavor which is kinda hard to do with chorizo, but it's not a bad idea if that's the kinda flavor that you want. That sausage is kinda overpowering imo
Chris is kind of condescending with Hana... His criticism is usually very helpful and justified but here his wording is rude... Hana is visibly annoyed 10:30
I’m sure she can accept constructed criticism
@@passiveagressive4983 That's the problem, his criticism isn't fully constructive here, not just at the timestamp I mentioned
@@wisterio.musicgeek I get you. But I’m sure she’s made of tougher stuff. 🙏🏾
I made this. I made it a few times. The only tolerable way of making this into a round meatball was to chill in the freezer, then deep fry at 350-365 to prevent the flattening after rounding prior to frying
Yep...will be trying this
Also, the first recipe wasn’t bad, but I would smooth the mixture against the side of your mixing bowl or smooth it out on a cookie sheet and freeze for 30 min. I bake mine, I hate cleaning grease splatters. Then I make a ball then slightly make a cylinder, compensating how they will flatten with heat.
I like ricotta and grated zucchini in the mix, as well as the panade they are really moist. And not dry. I dont fry, or cook them in sauce. Just bake in the oven, if you go to Alex french guy cooking I use his recipe.
I prefer browning a bit more in the oven and adding the red sauce just to the plate. The meatball jacuzzi makes them dryer yet its firmer.
I also find that adding a little bit of pasta water gives the meatballs such a great texture but it’s a little backwards so I make a little overcooked pasta ahead of time just for the starchy water. Probably easier ways to do this but it does bring a light texture that can be hard to achieve.
my mom's side is 100% italian dna.. their recipe uses fresh bread soaked in milk, never dried breadcrumbs, thats the secret
As does the Joy of Cooking. Their Swedish meatball recipe is fire! Absolute Fire!
That’s not a secret. It’s actually very common
I always add soy sauce to my meat balls (I am a Dutch indo ;)) but also, besides a whole bunch of spices, nutmeg!
Soy sauce is great in almost anything! Nutmeg is wonderful in meatballs, as well.
Never heard of nutmeg in a meatball, I'll have to try!
Can't wait to try this!
I like meatball that is firmer (or bouncier, technically speaking). If it doesn't hold its shape under gravity, that's a bad meatball
I'm one of those people who loves mushy food textures - but not when it comes to meatballs! I agree with you completely.
I add ground anchovy to my meatballs. It adds tons of umami, but you can’t tell it’s there.
I did a pureed pork belly and ground venison meatball recently, the combo with some cream saturated croutons gives a wonderful texture
Plain croutons or flavored?
Chris' expression after he learned that she was using a jarred sauce 😑🤣
Looks like a great recipe! I’m surprised that Worcestershire sauce wasn’t part of the trial process as an alternative to the soy sauce and now I might have to try that out myself!
I hate having to sauté onions on a weekday recipe so I mince it to the tiniest mince, or I use the food processor. Processed like that, the onion juice and pulp add to the moisture. And I bake my meatballs at 425 for 10 min, then let them slow cook convect at 300 for 20 min - perfection.
Thanks for sharing this information! 👍✌️❤️
I love spaghetti and meatballs 😍
Add a bit guanciale, pancetta or even smoked pork belly, slightly melted in a hot pan. This together with browned, but still glassy onion cubes, let it cool down and mince it all fine. the Or grating the onions, saute´ in a pan and using grated prosciutto di parma, or a combination of above. This is the next level.
17 cloves of garlic is what I usually put into a single batch of meatballs.
This is the way!
I always add soy sauce to meatballs! Not noticeable, but brings umami. I really like her recipe and process, just experimenting with different options and techniques
I love that soy sauce can bring both umami and salt in one hit. ❤
I use fish sauce, anchovy paste, or soy sauce. or just straight msg, because why not?
My son only likes meatball subs, we did homemade subs last night and I had to learn how to make meatballs.
I will gladly take the meatball challenge with anyone.
Fusion food is the best food. Can't live in a flavor box.
Final looked amazing, but kind of disappointed that they tease a "recipe" without actually giving the recipe. Ugh!
It’s in the show link. Under the title hit “more” and there is a link to the recipe.
Surprising how many people know how to leave a TH-cam comment but don't understand where the video description is.
Best meatball is made with ground turkey or chicken, don't knock until you try it.
Love these videos😊😊😊❤❤❤❤❤
65 meatballs is only like 3 batches...?
Not if you do one at a time
Any of the versions would be my last meal. Love this women.
Where’s BRAD? These are not the meatballs you seek.
Who's Brad?
that plate looks fire wow
Where can we find the final recipe?
Description and/or pinned comment. Pretty easy to find.
don't compress, but also compress the air out...got it. lol. also don't over mix it...but then make a pâté out of it by overmixing...so many contradictions.
I want to understand the brain rot behind hearing her say that mixing it would make the meatballs tougher and then her choosing to mix the meatballs because the last batch was too tender and then thinking you had a gotcha moment.. literally the whole point of the video was to adjust the recipe. Hoping someday modern science can solve what’s in your skull cavity.
@@TheMissthebusright like commented just to throw shade
@@delectableprovisions
Maybe you can buy tinned ones if making them is too hard for you
SOY SAUCE SAUTEED INTO CORN COB IS A GAME CHANGER :) just saying for ya bbq chefs
Hmmm.... replace whole milk with ricotta cheese makes it so much tastier.
My recipe is fairly close to round 2 except I use ricotta instead of milk.
Enjoyed the video but the recipe isn't for me personally. I don't want "tender" in meatballs generally. I enjoy the hard seared texture more than soft lumps in pasta. Just my preference.
Me too. I don’t like them dry or anything, but I do like a hard sear on them.
You could literally put these in a slow cooker with bbq sauce and no one would know they are Italian. Where is the chili flake and garlic?
making perfect bootleg version
Some stuff you might want to consider, Hana: 1/ pasta goes into the sauce, always (look up "mantecatura"), 2/ adding cheese to the meatballs (parmigiano, pecorino, something like that) would be a nice plus
It would be great if they posted a link to the recipe
Check the description.
Chris, this isn't a "fast and easy" recipe, it's a "Best" recipe. Great things take TIME...chill out and back off!
16:03 lol “thicc”
Best meatballs are poached in the soft
Just tried this last night and, sadly, did not enjoy. I think I've discovered that I don't like super tender meatballs. I want a nice crust and a bit drier. Followed everything exactly and they came out about the same, but not for me. I did enjoy making the process, though, so there's that. lol
Love this format, and love Chris but felt he was a bit too involved in this video with his input. Would have preferred to have Hana and her interpretations shine & the crew sample/taste
In my life I've noticed that women prefer the thinner spaghetti, ie Angel Hair and men prefer normal spaghetti or thicker versions. I always cook until El Dante & move it to the sauce to finish, this way the sauce will stick & not slide off of the pasta. AND *everyone loves Baked Ziti.*
Are. you going to link the recipe or....?
Are you going to open your eyes and check the video description or......
Why is Chris being rude to her??
I really don't like this recipe
Please find someone’s Italian grandmother and get her recipe. This is very annoying
This is your 🧠: this is your 🧠 on OCD. 🍖 🥩 ⚽️ 🏀
L take, Swedish meatballs are nr1, you ain't got no lingonberries!
Aka i made 3 meatballs
Chris critiquing Hana's dish is oddly satisfying. I'm gonna go make some meatballs now tho.
To be honest, to me this video is a bit like the first batch of meatballs. Bland, lacking depth and flavor. Where is the humor? The energy? The personality? I sincerely think you could make it a bit more exciting to watch, BA. Really cool concept, clicked the video immediately, but was quite dissatisfied… Sorry!
Instead of making us watch a “test” video with numerous versions, you can just show the final version and actually give the recipe!!
Three words: watch time engagement.
Chris was like a jerk/dictator in this show.
Thick. Not spelt thicc 😂
What if you had an actual Italian tasting the food?… and soy sauce… can’t the best meatball be more traditional?
Yeah sou sauce can’t be traditional for Italian meatballs. All these meatball videos, what’s funny is I only use some salt in my meatballs and it tastes great with pasta and tomato sauce.
Sooooo.... recipe..?
thicc
No one is talking about her putting tomato in non-enameled cast iron
That's where Grandma and Great Grandma got their dietary iron. 😉 (I'm only half joking)
In the Staub? They are enameled, the coating is just black instead of the pale cream usually found in other enameled cast iron.
They use Staub at the test kitchen. It's enameled.
You missed a perfect opportunity to make 69 meatballs. 😋😋😋
shes not Italian /s
I got bored 😴
Too big, stop watching
Hey! This is cultural appropriation. Only a Swede can make real meatballs ;) Use moose meat, no friggin parmesan (not Swedish), no Italian herbs (!) but served with potatoes and lingonberry jam.