Butter is the first thing I take out of the fridge when I'm cooking now. Even when it's not going in the dish. Emotional support butter always has my back.
Yes. I live in a cool climate and keep butter out on the counter. It doesn't last long enough to go off and yes, it's perfect emotional support material. Wonderful recipe. Ill be making this next Sunday for sure. Thank you Chef!!!!
@@redhousepress umm yeà, I have since gotten a kitten who has managed to get my butter and eat it!!! So, it now stays in the microwave cause 1) he hasn't figured out how to get to the microwave and 2) he can't paw open the door. Only took 3 sticks of butter to learn my kitten is a butterholic lol
I've worked with a lot of French chefs. They are not easy to get along with. They strive for perfection and the people that suffer are the staff that work with them. Jean Pierre is an exception to the rule. He's meticulous as you can see but that doesnt detract from his friendliness and amicability.
Agreed......... love Jean Pierre, his well explained, easy going style, his onyon and beurre! Only problem is a head chef has to rule his kitchen so no room for niceties in the heat of the battle. Worked many years as a waiter in big hotels and always amazed at how a good head chef keeps everything rolling along nicely. Did work six months in a small 80 seat restaurant where the head chef was crazy.... screaming and shouting at his staff and the waiting staff. Closed the kitchen at 10.00pm sharp so absolutely no service after that. Wasn't the first time that I would end up doing some pan work at the table for "late customers "
A neighbor of mine was a long time chef, born in France raised in North Africa. He was looking for another job because he had had enough. Flat out told me he would no.longer work for any French a-holes. I busted out laughing at this unexpected and very blunt statement.
Chef always says he doesn't want to make the video too long. I wish they were. His channel is one of the few that I can watch the videos start to finish without jumping forward.
Usually I have to sub some ingredients but this time I had everything. My inlaws asked where I learned to cook and of course I said Chef Jean Pierre on TH-cam. Thanks Chef, after 41 years my inlaws finally enjoy my cooking.
1 hour & already 1.5K upvotes says it all. Chef Jean Pierre is incredible! Everyone thought I was a really good cook until I began relearning to cook from following his videos. Now they're just blown away. Thank you Chef!!
I made this tonight. I made a low-key Christmas dinner for my wife and me. The homemade breadcrumbs and grinding the meat myself was a game-changer. Thanks, Chef.
You have renewed my interest in cooking after almost 50 years of cooking at home. Very much enjoying many of your recipes . S, Wales UK thank you and Jack.
Having grown up in an Italian/French household like yourself chef, I can imagine that this meal was a weekend (mine was Sunday, the pastas and meats would change but still) staple. My sis ALWAYS followed Ma’s recipes to the letter, where I’d be more adventurous and change things up trying new ideas. Then the true test would be to have Ma sample it and watch her face as she’d try it. Sure there’s been a few flops over the decades, but that’s how we learn right? Anyway I’ve basically made this same recipe my whole life and agree that the slight heat is a welcome taste especially if you are one to sprinkle some crushed red pepper onto your food at the table. I just give fair warning for guests but my family knows if the chili shaker isn’t on the table, I’ve already taken care of that heat in the meatballs or sauce😉 This recipe is tried and true my friend, I’m glad one of us has shared it, because we Italians tend to guard and pass down our favorites to family only vs share them with the world lol, so thank you… I guess we all ARE family here so… 🤌🏼 mangiare! Buon Appetito!
Same here Momma was French, born in Dijon, Papa was Sicilian. His Papa came from Castelammare del Gulfo and started a seafood restaurant on Fisherman's Wharf in San Francisco. Every Sunday, there was pasta 'gravy' on the stove🇮🇹🍝
I could make whatever in a kitchen......but I attend to do it with "a twist" of my own. Thats what Michelin restaurants are doing every day - take something classic and twist it, so that it become a new dish lll That doesnt mean that you can add chocolate to a pizza.....but it is actually possible to make a three cource menu "lasagna style"......
@@kimberleyjane2338 I agree. I've tried to say it his way but I guess I'm not rolling my Rs just right light the French do. I just love him and his recipes. He makes them look so simple and delicious. ❤❤❤
Chef, you will be happy to learn that I made these meat balls for 60 people, and they went nuts for them! A lot of work, but it was worth it. I substituted whole wheat bread in the prep, and then substituted crushed tomatoes for your combination (whole tomatoes + puree + tomato paste), and got very good consistency in the sauce. I also added mushrooms to the sauce. We served them, two on a bed of polenta on a small plate, with a small fresh basil leaf garnish. Many said these were the best meat balls they had ever eaten, and I agree with them. Thank you!
Hey Chef JP, discovered your videos a couple of weeks ago and have now binged through most of them. Your awesome personality coupled with the amazing dishes you make makes this channel truly something special!
You are an amazing CHEF! I have been cooking for 47 years and I learn something new with every video and the love of what you are doing pours through like Niagara Falls. You are a wonder of God. Thank you for teaching me, I really appreciate it.
It's always a great day when I get a chef Jean video. The excitement that comes through from you really perks up the day. God bless and have a wonderful day. :-)
i don't doubt this chef is capable, so are most cooks here on google. i just wanted to point out that this recipe is american, there will be no italian restaurants that serve this dish. Dishes like this and things like spaghetti bolognese are adapted by italians to please tourists but are never eaten by real italians. regarding his nationality he's french cause it's the place of his birth even if his parents would be inuit he would be french. i made that comment not for the chef but for most people here that give comments and say things like i'm italian cause my grandparents were. it's something europeans hate most and is the biggest giveaway that you're an american tourist when you visit a country and shout out to everybody that you understand their way of living cause one of your great grandparents came from there :)
I’m still laughing at the idea of butter being Chef’s emotional support animal!🤣 Thank you for your warmth, sweet smile, and those sexy French Rs, Chef JP 😘
This is one of the best cooking 'shows' on youtube and easily beats most of those on legacy tv channels. Chef Jean's warm personality and excellent low key production make it a joy to watch. This was an especially entertaining one.
So I made a bowl of “ budder “ put it on the counter , watched it for awhile , inspired me to make the Chef’s spaghetti and meatballs ! Wow !! Been making family Italian dishes all my life - we loved this meatball recipe ( made it exactly like the Chef , huh I think - but don’t worry about it ! ) thank you Chef !
Chef, I want to say THANK YOU! I decided to give this a go today, and all I can say is WOW. I got my meez-ahn-plahs ready, and when it was time to start cooking, everything went together amazingly. The sauce is simmering as I type, and has just a few more minutes to go. I just tasted it, and the flavor is out of this world. I have made several dishes you have presented, and they have all been amazing. Thank you for sharing your wisdom with us all, and thank you for taking the “written in stone” idea of cooking, and throwing it out the window, allowing us to have fun, and be adventurous.
@@ChefJeanPierre I throw my balls in rolling boil water for 3-4 minutes at most. I don't like standing around browning balls that long. I'm sure yours taste better though. 😏 you certainly got my stomach talking to me😉
No matter how bad my mood is, when I see a video of JP I immediately feel better! I love his way, the enthusiasm and joy of cooking. I could already learn so much like these incredible scrambled eggs for example....Thank you so much Chef! I hope there are many more videos!
The editing keeps getting better and better! Chef is already entertaining, but adding the captions and sound effects take your videos to another level! Thanks Chef and crew for the great content every week!
Chef, I made this yesterday for my girlfriend and my brother and we were all blown away by how incredible your recipe is! Thank you for helping me share great times with people I love.
Chef, your enthusiasm for cooking comes out in every video. Love watching them. One of the few that I view at normal speed because I don't want to miss a thing. Thank you so much. Cheers!
I've always combined Italian sausage and ground beef. I've not used fresh breadcrumbs or buttermilk. I have to try this. I always love your videos. You are such a natural teacher. I hope you do a "tour" of some sort. If you don't, I understand. I APPRECIATE what you are doing. Much love ❤️.
Having tried so many recipes, I never thought any would actually make a REAL difference, in flavour and texture. This does. I made this with the approximate ingredients I happened to have, still a MAJOR deal.
Chef, every single time I see you take a bite I smile. It just reminds me of why I love cooking so much, The joy and satisfaction I feel when I've just spent a lot of time on a dish and I finally get the first bite, or I get to see someone else try it. The feeling is like nothing else. Never change Chef, you have the best job in the world.
Breadcrumbs: Makes 2 cups 4 slices Country White Bread crusts removed 2 tablespoons Sundried Tomatoes roughly chopped ¼ cup Italian Parsley Leaves Meatballs: Makes about 24 Balls depending on their size 2 tablespoons Basil or Garlic Extra Virgin Olive Oil 1 or 2 large Onions chopped, should have about 1 ½ to 2 cups raw onion 1 lbs. lean Ground Beef 80/20 1 lbs. Spicy Ground Italian Sausage 2 cups Fresh Breadcrumbs 1 tablespoon Garlic chopped ½ cup Parmesan Cheese grated plus more to serve 1 large Egg 2 tablespoons Parsley chopped 1 tsp Salt ½ tsp Black Pepper ¼ cup Buttermilk Marinara Sauce: 1 tablespoon Basil or Garlic Extra Virgin Olive Oil 1 cup Caramelized Onion (see Meatball Recipe) 1 tablespoon Garlic chopped 1 tablespoon Fresh Thyme or Oregano chopped 1/4 cup Tomato Pasta 2 cups Tomato Puree 15/20 Leaves of Basil cut into a fine chiffonade 3 cans 28 Ounces each Peeled Tomatoes or a #10 Can (The Chef discard about 2 cups of the tomato water in the cans) INSTRUCTIONS
For the Breadcrumbs: Using a food processor chop all ingredients until well blended. For the Meatballs: Sauté the onion until light golden brown and reserve ½ of them for the sauce. In a large enough bowl, mix all the ingredients until well blended. Do not overmix. Make the balls as the Chef did in the video. Refrigerate the balls for at least 30 minutes in the fridge. It will be easier for you to form them into nice balls. In a sauté pan heat about 2 tablespoons olive oil and when hot add the balls and roll them in the pan until nicely golden brown on all sides. Do not add too much at the same time. This would make hard to get them golden brown. Add them to the sauce and cook them slowly for about 45 minutes to one hour. For the Marinara Sauce: In a Dutch oven or a large pot, add some olive oil and when hot add the onion. Add all the other ingredients like the Chef did in the video.
Not only does everything you make look delicious, chef, but everything you make looks possible. You make the highest quality food that home cooks can feel comfortable making. Thank you!
I am going to have a go at ,making the meatballs etc as I have never known how to do this as it looks tasty. Can you teach how to make steam puddings as the bought ones are not very nice had to stop buying them.thank you,enjoyed watching you as always when family has settled down.Thank you.❤
Love your recipe; My sauce is a little looser - my preference. Will make and as always, appreciate you and your show. Never retire!!!! Best of everything!!! Jan
It looks absolutely delicious.... I always add 1/2 teaspoon of sugar to my sauce, in order to cut the acidity..of the tomatoes and I love Oregano. and Basil fresh! Also, my mother would always add a slice of apple and 1 fresh carrot.... Her sauce was delicious! Thank you Chef you are very entertaining as well! God Bless your good work! Love Ya!
Always learning from Chef. Chopply = chopping roughly. Bread crumbs last for 17 years in the freezer 🥶...just like chicken 🐔 stock and beef 🍖 stock. It's AMAZING, my friends! 😉🧑🍳 We love you, Chef! ❤️
What a great channel and guy. The fact he has the "God Bless America" sign in his kitchen makes me proud. Salute Chef! The rest of you, have a nice day and my best wishes.
Utterly perfect recipe. I use my homemade sauce with tomatoes from my garden, and I do use bread crumbs and also a few slices of fresh bread cut into cubes (which makes the meatballs perfect and they melt in your mouth). Jean-Pierre and Nigella both add milk but I've always added just a tablespoon of Coffee Mate ---What you say? Yes, some people add a bit of sugar but my mom used the coffee Mate and it's unbelievable! I make my meatballs much smaller so you get a meatball with every bite, but it's the same recipe with a few tweaks.
This is not only the best spaghetti recipe and presentation I have ever seen (or imagined tasting), but a work of art! I thank your mom for being the GREAT chef, mom, and woman she was!
When Chef was a little boy, his friends picked a buttercup and held it under his chin. When they saw the yellow glow on his skin, they declared “Jean-Pierre, you love butter!” and it’s been that way ever since. 😂❤🎉
Whenever I see Chef Jean-Pierre at work, I feel like I'm watching the real Chef Gusteau from Ratatouille. A pure, genuine masterchef, enthusiastic and full of passion. I take my hat off to you (and your crew!), sir. Thanks for sharing your whisdom. 😊😁
I know I ate lunch just a couple of hours ago so am not hungry. But my mouth just started to water as I’m watching you plate and taste. From a VIDEO for crying out loud! That is a reaction I’ve never experienced Chef. Thank you for the humor, the how-to and …. the recipe😀
I made this tonight chef. It turned out very well. The balls were so moist. Everyone loved the meal. Thanks for being such an awesome dude. My favorite TH-cam chef.
OMG I love this man! His passion for cooking is both entertaining and inspiring. So glad I found this channel and gem of a chef. All of his recipes are perfection!
Everyone should make this meatball recipe, it’s absolutely delicious verby! My family loves it. You are the best Jean - Pierre! We all enjoy your personality 🥳
What memories this brings back to me, only it was my father who made the sauce. Every Sunday he would bring out the pots for sauce and spaghetti. After a couple hours friends of mine would begin calling, asking if they could come over to visit me. It took a few weeks of this to realize...they were coming over for his spaghetti! I always wondered why he didn't cover the sauce while it was cooking---thanks for answering that for me.
I love how easy and amazing this looks! Also, your mom was a genius, chef! Putting the pasta from the water directly into a pan with some butter and seasoning is so simple and yet such a master stroke. I'm going to do that every time I cook spaghetti from now on!
One of the many things that makes JP great is how he explains all the permutations and the possible pitfalls rather than just guiding you through what he thinks is the happy path and leaving you with nothing if you stray from it. That's a real teacher right there.
This is excellent! I was skeptical about using the spicy sausage, but the result is not too spicy. I made them exactly as described in this video and they are now my all time favorite meatballs. For marinara, I made a big batch as described in his marinara video, using 4 28 ounce cans of San Marzano tomatoes. That is the way to make marinara, a big batch and then freeze the extra in quart plastic containers.
Let me tell you.. while the food is great.. it's your enthusiasm that keeps me watching. I LOVE food.. and your enthusiasm for your craft is infectious. I also think nothing in your kitchen lasts 17 years... more like.. 17 mins because it's so delicious.
Absolutely delicious, even without being used with pasta. The breadcrumbs and Parmesan inside the meatballs is such a nice touch, and the constancy of the sauce is so delicate and velvety. The little bit of spice coming through gives it that element of surprise! Thank you so much for sharing this recipe, Chef. 😊
Your genuineness, reasoning and true love for food and cooking and on top of that real urge that you have on getting your wisdom across is unbelievably incredible! Appreciate you so much ! Wish you the best.
This was the best meatballs and sauce I have made and I have used many famous recipes, my only change is I use Jovial spaghetti which satisfies my wheat free diet. Thank you for yet again another masterpiece Chef, you are awesome.
Hi Chef Jean-Pierre! That looks so good, I'm definitely saving to my folder and trying it later. My Mom never made meatballs, she always liked to just brown the hamburger and add it to the sauce so you would get meat in every bite. She would then combine the noodles and sauce to serve, so you would have plenty of sauce for the noodles. She always added canned mushrooms, too. So, that's how I've always made it. I am going to try it your way. Yes, you are our nut! ;-) I always forget to thank Jack for the awesome filming and editing. He's wonderful! Thank you so much for sharing!
from your other video I started making my own bread crumbs like you do, and I'll never buy them again in the can - truly like you always say, good ingredients will make good food. Speaking of that, since watching your videos I've never used that junk bottle of wine you get as a gift sometimes that I'll never drink, if you won't drink it why would you put it in your recipe its not going to taste any better lol. You were absolutely right, so now when I cook with wine I enjoy the dish more and it makes a huge difference - plus have to make sure you save yourself a glass......chef privilege I call it lol. we love your videos, can't wait for more
Chef Jean-Pierre: Sir, I am totally impressed with these Meatballs! From the creation of the humble Breadcrumbs to the cutting of the moist completion -- amazing 👍
I think Chef Jean-Pierre always have one brick of butter in his pocket wherever he goes. :) Edit: I wrote this message at beginning of video and sure enough Chef confirmed my calams later on .. unbelievable. :)
I want to make every meal that he makes a video of because they look so delicious. Of course the fact that he enjoys himself so much and is having fun makes the videos themselves very enjoyable.
This was the best spaghetti meatball dish I have ever had. It is just not the same as any low-end restaurant or pizza parlor. God bless you, Chef! I have many more friends and guests than ever! All because of you. Even my Chinese-American (now) wife, who never eats much beef or cheese, LOVES all your dishes. If there is trouble, I make one of your recipes, and she forgets why she was upset. :) She likes them all, especially the seafood recipes. Yay Chef!
Thank you, Chef. This is my first time making spaghetti and meatballs and these are the best I have ever had. Already at serving they tasted like my Mom and Grandmother's did, on the second day when I liked it most.
I have tried this recipe this weekend and it is excellent, the meatballs could not be any better than this, the sun dried tomatoes work well. I added which I always do add something to any recipe, some finely diced carrots, only because I had some. I needed to use them up and they add some extra sweetness and texture to the meatballs. I recommend this recipe to everyone I will be using this from now on thanks, I love your channel I forgot to say also the spicy/hot Italian sausage is the deciding factor that makes these meatballs awesome, and I learned not putting the lid on keeps the color red and vibrant my sauces always look dark red and that's because I always put the lid on
A Big THANK YOU Chef. I'm 64 and those are the best meatballs I've ever had. Followed your recipe from the mise-en-place to the presentation with three slight deviations namely: I had a package of mushrooms left over in the fridge which I first caramelized and some kalamatas, both of which were added to the sauce. What can I say, I'm a fungi and love olives. Lastly and for the topping, I did not have any Tuscan herbed olive oil but did use some black truffle olive oil in lieu of. Please forgive my sins.
@@ChefJeanPierre I've also made the two variations of your meatloaves. Wow! Not my grandma's meatloaf that's for sure. Both were served with roasted Brussels Sprouts, Jasmin rice and mushroom sauce. Everyone was blown away...twice.
Total master class Jean….we are going to cook this soon…looks amazing and so perfectly put together….your commentary and action are just simply the best…so funny
Thank you Jean-Pierre. My family and I absolutely love your recipes! They also get a kick when I try an impression of you while I work in the kitchen (..although I’m terrible and sound more like a ‘special needs’ person;)
This recipe is delicious. Chef Jean-Pierre doesn't disappoint. I'm not a fan of marinara sauce but this was so tasty and good. Bravo Chef Jean-Pierre. Keep them coming svp.
A French Chef, living in Florida, teaching me how to cook Italian! I'm gonna try your recipes chef, can't wait.
Just remember, he’s half Italian. His mom taught him well!😊
Best. Cooking. Channel. On. TH-cam.
I agree. His recipes are GREAT, TASTES FANTASTIC.
It’s a great start
Butter is the first thing I take out of the fridge when I'm cooking now. Even when it's not going in the dish. Emotional support butter always has my back.
Lol, is that why I always keep my butter out???
Yes. I live in a cool climate and keep butter out on the counter. It doesn't last long enough to go off and yes, it's perfect emotional support material. Wonderful recipe. Ill be making this next Sunday for sure. Thank you Chef!!!!
@@redhousepress umm yeà, I have since gotten a kitten who has managed to get my butter and eat it!!! So, it now stays in the microwave cause 1) he hasn't figured out how to get to the microwave and 2) he can't paw open the door. Only took 3 sticks of butter to learn my kitten is a butterholic lol
@@lisabishop133 lol....yep. kitties love butta. They leave little sandpaper tongue tracks..dead givaway.
Agree 🥰
I love to see people who are excited about food and cooking
I've worked with a lot of French chefs. They are not easy to get along with. They strive for perfection and the people that suffer are the staff that work with them. Jean Pierre is an exception to the rule. He's meticulous as you can see but that doesnt detract from his friendliness and amicability.
He's half Italian, that's why.
Agreed......... love Jean Pierre, his well explained, easy going style, his onyon and beurre!
Only problem is a head chef has to rule his kitchen so no room for niceties in the heat of the battle. Worked many years as a waiter in big hotels and always amazed at how a good head chef keeps everything rolling along nicely. Did work six months in a small 80 seat restaurant where the head chef was crazy.... screaming and shouting at his staff and the waiting staff. Closed the kitchen at 10.00pm sharp so absolutely no service after that. Wasn't the first time that I would end up doing some pan work at the table for "late customers "
Cool story bro
A neighbor of mine was a
long time chef, born in France raised in North Africa. He was looking for another job because he had had enough. Flat out told me he would no.longer work for any French a-holes. I busted out laughing at this unexpected and very blunt statement.
french chefs are best when they are not met
Chef always says he doesn't want to make the video too long. I wish they were. His channel is one of the few that I can watch the videos start to finish without jumping forward.
Usually I have to sub some ingredients but this time I had everything. My inlaws asked where I learned to cook and of course I said Chef Jean Pierre on TH-cam. Thanks Chef, after 41 years my inlaws finally enjoy my cooking.
Good feeling I bet!
Nothing better than watching a Chef Jean-Pierre video than getting a notification that he just loved one of your comments!
👍👍👍😊❤️
@@ChefJeanPierre So, the micropohe got "blooped". Lovely cooking Pot!
“It just feels good to look at the butter.” I literally LAUGHED OUT LOUD at that!
Well, he's right!!
Emotional support!😂
LOOKA DA BUTTA
Me too😂
Then I saw his time magazine "eat butter" picture on the wall too. Lol.
I could listen to this guy all day. He's funny and filled with wisdom at the same time.
1 hour & already 1.5K upvotes says it all. Chef Jean Pierre is incredible! Everyone thought I was a really good cook until I began relearning to cook from following his videos. Now they're just blown away. Thank you Chef!!
wonderful!
The like button is useless without the dislike button.
Calm down
@@doroparker1702 you certainly do. Lol
OMG my mouth is watering
I made this tonight. I made a low-key Christmas dinner for my wife and me. The homemade breadcrumbs and grinding the meat myself was a game-changer. Thanks, Chef.
👍👍👍😊
Bellissimo 😘
Yum! 😋
You have renewed my interest in cooking after almost 50 years of cooking at home. Very much enjoying many of your recipes . S, Wales UK thank you and Jack.
Having grown up in an Italian/French household like yourself chef, I can imagine that this meal was a weekend (mine was Sunday, the pastas and meats would change but still) staple. My sis ALWAYS followed Ma’s recipes to the letter, where I’d be more adventurous and change things up trying new ideas. Then the true test would be to have Ma sample it and watch her face as she’d try it. Sure there’s been a few flops over the decades, but that’s how we learn right? Anyway I’ve basically made this same recipe my whole life and agree that the slight heat is a welcome taste especially if you are one to sprinkle some crushed red pepper onto your food at the table. I just give fair warning for guests but my family knows if the chili shaker isn’t on the table, I’ve already taken care of that heat in the meatballs or sauce😉 This recipe is tried and true my friend, I’m glad one of us has shared it, because we Italians tend to guard and pass down our favorites to family only vs share them with the world lol, so thank you…
I guess we all ARE family here so… 🤌🏼 mangiare!
Buon Appetito!
I'm used to onion and garlic in the meatballs too ...other than that, very similar to my Italian Granny's
Same here Momma was French, born in Dijon, Papa was Sicilian. His Papa came from Castelammare del Gulfo and started a seafood restaurant on Fisherman's Wharf in San Francisco. Every Sunday, there was pasta 'gravy' on the stove🇮🇹🍝
I could make whatever in a kitchen......but I attend to do it with "a twist" of my own.
Thats what Michelin restaurants are doing every day - take something classic and twist it, so that it become a new dish lll
That doesnt mean that you can add chocolate to a pizza.....but it is actually possible to make a three cource menu "lasagna style"......
@@mobility63 The Lighthouse? I ate there many times as a kid in the Bay Area.
@@MoonShotMan Yes! Borruso's Lighthouse #5
This is the happiest cooking video I’ve ever seen. Dude loves his craft! Instant sub!
Just the way the Chef pronounces "butter," you can tell how much he loves it. The finished dish looks absolutely delicious.
Yep and when he says " Dont Woorry lol. So cute
@@kimberleyjane2338 I agree. I've tried to say it his way but I guess I'm not rolling my Rs just right light the French do. I just love him and his recipes. He makes them look so simple and delicious. ❤❤❤
*like
like the French pronunciation... buerre
Or, On Yun for onion. 😄
Wow I just love this person ❤❤❤ How heartedly he has made this dish. I love the old persons ❤❤❤
Who is old???😂
@@ChefJeanPierre Hahaha I don't know there might be some people 😆😆
Northwest Culinary Grad.. 2022. . I can obviously say I am loving Chef's recipes.. I always enjoyed cooking.. I love it..❤❤❤
He is authentic.. his spontaneity, messing around, forgetting the pepper and removing the basil to put it back was my fav😀
I love how much chef loves his job. So enthused to show his finished product. So great.
All I heard was the welcome and I'm already salivating and hungry as heck! Now to watcht the video and as you say, enjoy his enthusiasm.
Chef, you will be happy to learn that I made these meat balls for 60 people, and they went nuts for them! A lot of work, but it was worth it. I substituted whole wheat bread in the prep, and then substituted crushed tomatoes for your combination (whole tomatoes + puree + tomato paste), and got very good consistency in the sauce. I also added mushrooms to the sauce. We served them, two on a bed of polenta on a small plate, with a small fresh basil leaf garnish. Many said these were the best meat balls they had ever eaten, and I agree with them. Thank you!
I have to say that I love almost every recipe of yours, but your talking while cooking puts a smile on my face 😊❤
I want to talk like that when I make mine or it’s not gonna come out right
Chef Jean-Pierre is the only chef on youtube I completely 100% trust. I know his recipes are authentic and real.
Hey Chef JP, discovered your videos a couple of weeks ago and have now binged through most of them. Your awesome personality coupled with the amazing dishes you make makes this channel truly something special!
hey Andy! how is Zihuatanejo?
Waiting for you, Red
@@andydufresne5944 :)
You are an amazing CHEF! I have been cooking for 47 years and I learn something new with every video and the love of what you are doing pours through like Niagara Falls. You are a wonder of God. Thank you for teaching me, I really appreciate it.
🙏🙏🙏❤️
It's always a great day when I get a chef Jean video. The excitement that comes through from you really perks up the day. God bless and have a wonderful day. :-)
I agree, it’s a great day. He makes me smile.😊
He makes my heart smile
i don't doubt this chef is capable, so are most cooks here on google.
i just wanted to point out that this recipe is american, there will be no italian restaurants that serve this dish. Dishes like this and things like spaghetti bolognese are adapted by italians to please tourists but are never eaten by real italians. regarding his nationality he's french cause it's the place of his birth even if his parents would be inuit he would be french. i made that comment not for the chef but for most people here that give comments and say things like i'm italian cause my grandparents were. it's something europeans hate most and is the biggest giveaway that you're an american tourist when you visit a country and shout out to everybody that you understand their way of living cause one of your great grandparents came from there :)
I’m still laughing at the idea of butter being Chef’s emotional support animal!🤣 Thank you for your warmth, sweet smile, and those sexy French Rs, Chef JP 😘
@@funkytown5858 my grandson used to say, “you make my heart happy”.
This is one of the best cooking 'shows' on youtube and easily beats most of those on legacy tv channels. Chef Jean's warm personality and excellent low key production make it a joy to watch. This was an especially entertaining one.
So I made a bowl of “ budder “ put it on the counter , watched it for awhile , inspired me to make the Chef’s spaghetti and meatballs ! Wow !! Been making family Italian dishes all my life - we loved this meatball recipe ( made it exactly like the Chef , huh I think - but don’t worry about it ! ) thank you Chef !
It's all about presentation, and no one does it better than you, Chef Jean-Pierre. Who would have known that spaghetti could look so fancy!
Jean Pierre you are amazing,I love your personality, you are a good chef, wish you the BEST!!!
Chef, I want to say THANK YOU! I decided to give this a go today, and all I can say is WOW. I got my meez-ahn-plahs ready, and when it was time to start cooking, everything went together amazingly. The sauce is simmering as I type, and has just a few more minutes to go. I just tasted it, and the flavor is out of this world. I have made several dishes you have presented, and they have all been amazing. Thank you for sharing your wisdom with us all, and thank you for taking the “written in stone” idea of cooking, and throwing it out the window, allowing us to have fun, and be adventurous.
Thank you Bob! 😊
@@ChefJeanPierre I throw my balls in rolling boil water for 3-4 minutes at most. I don't like standing around browning balls that long. I'm sure yours taste better though. 😏 you certainly got my stomach talking to me😉
This guy is a fun riot. I love him already.
Wow!!!! You took a classic and made it even more CLASSIC!!!!
I cooked in kitchens for 30 years and I find your lessons wonderful. Many small, secret tips and advice from a Master Chef.
🙏🙏🙏😊
No matter how bad my mood is, when I see a video of JP I immediately feel better! I love his way, the enthusiasm and joy of cooking.
I could already learn so much like these incredible scrambled eggs for example....Thank you so much Chef! I hope there are many more videos!
Anyone who loves his job as much as Jean-Pierre is truly blessed. And so are we since he's sharing his love for food to all of us. Never stop!
The way you recreate a Classic dish and give it your “Je ne sais quoi” is simply magic Chef 💕💕 much love from New Zealand xx
best meatballs EVER! I have had so many compliments! Everyone asks what my secret recipe is and I say visit Chef Jean Pierrre!
Never done meatballs this way. May never do them any other way again. Bravo yet again Chef. You are a treasure.
I miss my mumma when watching you brings so much memories growing up
She was from north Italy
Udine
New to your channel ❤️ thankyou ❤️
🙏🙏🙏😊
@@ChefJeanPierre
Oh j’ai hâte d’essayer cette recette Chef, merci beaucoup et votre humour rend ce plat encore plus délicieux 😋
The editing keeps getting better and better! Chef is already entertaining, but adding the captions and sound effects take your videos to another level! Thanks Chef and crew for the great content every week!
Yes indeed! Well done Jack with the vids, editing, captions, etc. Top class!! I bet you get eat the fabulous food when the camera is off...
Chef, I made this yesterday for my girlfriend and my brother and we were all blown away by how incredible your recipe is! Thank you for helping me share great times with people I love.
🙏😊
Chef, your enthusiasm for cooking comes out in every video. Love watching them. One of the few that I view at normal speed because I don't want to miss a thing. Thank you so much. Cheers!
I've always combined Italian sausage and ground beef. I've not used fresh breadcrumbs or buttermilk. I have to try this. I always love your videos. You are such a natural teacher. I hope you do a "tour" of some sort. If you don't, I understand. I APPRECIATE what you are doing. Much love ❤️.
At least come to winter park 😹
Having tried so many recipes, I never thought any would actually make a REAL difference, in flavour and texture. This does. I made this with the approximate ingredients I happened to have, still a MAJOR deal.
I love your recipes. It's 11pm, I have the flu but I still want to go downstairs to the kitchen and try making this, it looks spectacular
Chef, every single time I see you take a bite I smile. It just reminds me of why I love cooking so much, The joy and satisfaction I feel when I've just spent a lot of time on a dish and I finally get the first bite, or I get to see someone else try it. The feeling is like nothing else. Never change Chef, you have the best job in the world.
I love his enthusiasm for cooking! 😊 Also, the way he executes when it comes to plating is perfection! 👏🏾
At my house we say, “measure carefully!” whenever we are hurling in unmeasured ingredients, thanks to you 😘
INGREDIENTS
Breadcrumbs:
Makes 2 cups
4 slices Country White Bread crusts removed
2 tablespoons Sundried Tomatoes roughly chopped
¼ cup Italian Parsley Leaves
Meatballs:
Makes about 24 Balls depending on their size
2 tablespoons Basil or Garlic Extra Virgin Olive Oil
1 or 2 large Onions chopped, should have about 1 ½ to 2 cups raw onion
1 lbs. lean Ground Beef 80/20
1 lbs. Spicy Ground Italian Sausage
2 cups Fresh Breadcrumbs
1 tablespoon Garlic chopped
½ cup Parmesan Cheese grated plus more to serve
1 large Egg
2 tablespoons Parsley chopped
1 tsp Salt
½ tsp Black Pepper
¼ cup Buttermilk
Marinara Sauce:
1 tablespoon Basil or Garlic Extra Virgin Olive Oil
1 cup Caramelized Onion (see Meatball Recipe)
1 tablespoon Garlic chopped
1 tablespoon Fresh Thyme or Oregano chopped
1/4 cup Tomato Pasta
2 cups Tomato Puree
15/20 Leaves of Basil cut into a fine chiffonade
3 cans 28 Ounces each Peeled Tomatoes or a #10 Can (The Chef discard about 2 cups of the tomato water in the cans)
INSTRUCTIONS
For the Breadcrumbs:
Using a food processor chop all ingredients until well blended.
For the Meatballs:
Sauté the onion until light golden brown and reserve ½ of them for the sauce.
In a large enough bowl, mix all the ingredients until well blended. Do not overmix.
Make the balls as the Chef did in the video.
Refrigerate the balls for at least 30 minutes in the fridge. It will be easier for you to form them into nice balls.
In a sauté pan heat about 2 tablespoons olive oil and when hot add the balls and roll them in the pan until nicely golden brown on all sides. Do not add too much at the same time. This would make hard to get them golden brown.
Add them to the sauce and cook them slowly for about 45 minutes to one hour.
For the Marinara Sauce:
In a Dutch oven or a large pot, add some olive oil and when hot add the onion.
Add all the other ingredients like the Chef did in the video.
The breadcrumbs should soak in the milk first together.....i used to do his way...until I learned this way which makes them super soft.
Not only does everything you make look delicious, chef, but everything you make looks possible. You make the highest quality food that home cooks can feel comfortable making. Thank you!
I am going to have a go at ,making the meatballs etc as I have never known how to do this as it looks tasty. Can you teach how to make steam puddings as the bought ones are not very nice had to stop buying them.thank you,enjoyed watching you as always when family has settled down.Thank you.❤
Love your recipe; My sauce is a little looser - my preference. Will make and as always, appreciate you and your show. Never retire!!!! Best of everything!!! Jan
It looks absolutely delicious.... I always add 1/2 teaspoon of sugar to my sauce, in order to cut the acidity..of the tomatoes and I love Oregano. and Basil fresh! Also, my mother would always add a slice of apple and 1 fresh carrot.... Her sauce was delicious! Thank you Chef you are very entertaining as well! God Bless your good work! Love Ya!
Don't add sugar, just add one or two rubbed in carrots and open the lid so acidity will escape.
buy better tomatoes, you dont need all that stuff
Always learning from Chef. Chopply = chopping roughly. Bread crumbs last for 17 years in the freezer 🥶...just like chicken 🐔 stock and beef 🍖 stock. It's AMAZING, my friends! 😉🧑🍳
We love you, Chef! ❤️
Thank you 🙏
What a great channel and guy. The fact he has the "God Bless America" sign in his kitchen makes me proud. Salute Chef! The rest of you, have a nice day and my best wishes.
🙏🙏🙏👍
Utterly perfect recipe. I use my homemade sauce with tomatoes from my garden, and I do use bread crumbs and also a few slices of fresh bread cut into cubes (which makes the meatballs perfect and they melt in your mouth). Jean-Pierre and Nigella both add milk but I've always added just a tablespoon of Coffee Mate ---What you say? Yes, some people add a bit of sugar but my mom used the coffee Mate and it's unbelievable! I make my meatballs much smaller so you get a meatball with every bite, but it's the same recipe with a few tweaks.
This is not only the best spaghetti recipe and presentation I have ever seen (or imagined tasting), but a work of art! I thank your mom for being the GREAT chef, mom, and woman she was!
Chef, I don't know if I told you this before but I love you man! You have taught us so much, you are a nut but you are our nut! Thank you!
Just spent 20 minutes with you and I feel better. Thanks for what you do as always !
I tweaked a bit but essential recipe is same. Used this for my meat sauce for my lasagna. My restaurant reviews are insane. Its a top recipe for sure.
When Chef was a little boy, his friends picked a buttercup and held it under his chin. When they saw the yellow glow on his skin, they declared “Jean-Pierre, you love butter!” and it’s been that way ever since. 😂❤🎉
Oh gosh! I remember doing that too!
Whenever I see Chef Jean-Pierre at work, I feel like I'm watching the real Chef Gusteau from Ratatouille. A pure, genuine masterchef, enthusiastic and full of passion. I take my hat off to you (and your crew!), sir. Thanks for sharing your whisdom. 😊😁
Thank you! 😊❤️
I know I ate lunch just a couple of hours ago so am not hungry. But my mouth just started to water as I’m watching you plate and taste. From a VIDEO for crying out loud! That is a reaction I’ve never experienced Chef. Thank you for the humor, the how-to and …. the recipe😀
I made this tonight chef. It turned out very well. The balls were so moist. Everyone loved the meal. Thanks for being such an awesome dude. My favorite TH-cam chef.
OMG I love this man! His passion for cooking is both entertaining and inspiring. So glad I found this channel and gem of a chef. All of his recipes are perfection!
Thank you 🙏
I completely agree. Forget about washed up food tv Chef Jean-Pierre RULES!
Everyone should make this meatball recipe, it’s absolutely delicious verby! My family loves it. You are the best Jean - Pierre! We all enjoy your personality 🥳
Thank you 🙏
What memories this brings back to me, only it was my father who made the sauce. Every Sunday he would bring out the pots for sauce and spaghetti. After a couple hours friends of mine would begin calling, asking if they could come over to visit me. It took a few weeks of this to realize...they were coming over for his spaghetti!
I always wondered why he didn't cover the sauce while it was cooking---thanks for answering that for me.
Tomato are usually quite acid and their acidity is in their water. So when you cook them you should never cover them to let the acidity evaporate ! 😊
I made about 6 of your recipes, ALL winners. your marinara sauce is now my family's favorite we no longer buy from the store. keep up the good work!
I love how easy and amazing this looks! Also, your mom was a genius, chef! Putting the pasta from the water directly into a pan with some butter and seasoning is so simple and yet such a master stroke. I'm going to do that every time I cook spaghetti from now on!
Bravo!!!
Merci Beaucoup Chef. My sauce and meatball recipe that I have been making for years got an adjustment for the better. Never stop learning🍷👌
Thanks Chef Jean-Pierre. The man who loves butter and making us all love it.
One of the many things that makes JP great is how he explains all the permutations and the possible pitfalls rather than just guiding you through what he thinks is the happy path and leaving you with nothing if you stray from it. That's a real teacher right there.
🙏🙏🙏❤️
This is excellent! I was skeptical about using the spicy sausage, but the result is not too spicy. I made them exactly as described in this video and they are now my all time favorite meatballs. For marinara, I made a big batch as described in his marinara video, using 4 28 ounce cans of San Marzano tomatoes. That is the way to make marinara, a big batch and then freeze the extra in quart plastic containers.
Let me tell you.. while the food is great.. it's your enthusiasm that keeps me watching. I LOVE food.. and your enthusiasm for your craft is infectious. I also think nothing in your kitchen lasts 17 years... more like.. 17 mins because it's so delicious.
Absolutely delicious, even without being used with pasta. The breadcrumbs and Parmesan inside the meatballs is such a nice touch, and the constancy of the sauce is so delicate and velvety. The little bit of spice coming through gives it that element of surprise! Thank you so much for sharing this recipe, Chef. 😊
Your genuineness, reasoning and true love for food and cooking and on top of that real urge that you have on getting your wisdom across is unbelievably incredible! Appreciate you so much ! Wish you the best.
Timeless classic that you never see anymore thanks for the video stay safe my friend
This was the best meatballs and sauce I have made and I have used many famous recipes, my only change is I use Jovial spaghetti which satisfies my wheat free diet. Thank you for yet again another masterpiece Chef, you are awesome.
Excellent day for an Italian night
The fresh basil in this recipe is BOMB! But I put about a half teaspoon of dried basil in afterword just to kick it up a notch. You da man, Chef JP!
Hi Chef Jean-Pierre! That looks so good, I'm definitely saving to my folder and trying it later. My Mom never made meatballs, she always liked to just brown the hamburger and add it to the sauce so you would get meat in every bite. She would then combine the noodles and sauce to serve, so you would have plenty of sauce for the noodles. She always added canned mushrooms, too. So, that's how I've always made it. I am going to try it your way. Yes, you are our nut! ;-) I always forget to thank Jack for the awesome filming and editing. He's wonderful! Thank you so much for sharing!
from your other video I started making my own bread crumbs like you do, and I'll never buy them again in the can - truly like you always say, good ingredients will make good food. Speaking of that, since watching your videos I've never used that junk bottle of wine you get as a gift sometimes that I'll never drink, if you won't drink it why would you put it in your recipe its not going to taste any better lol. You were absolutely right, so now when I cook with wine I enjoy the dish more and it makes a huge difference - plus have to make sure you save yourself a glass......chef privilege I call it lol. we love your videos, can't wait for more
Chef Jean-Pierre: Sir, I am totally impressed with these Meatballs! From the creation of the humble Breadcrumbs to the cutting of the moist completion -- amazing 👍
I started sauce w/ 2 chopped strips of bacon. Delicious
I think Chef Jean-Pierre always have one brick of butter in his pocket wherever he goes. :)
Edit: I wrote this message at beginning of video and sure enough Chef confirmed my calams later on .. unbelievable. :)
So glad I checked this channel, thank you chef.
Chef, you make it look so easy and attention to detail is tremendous👍🇬🇧
The Chef is the Best....
Always Shows More than the regular Cooking Shows.. 👍
Which is Way more Real...!!!
I want to make every meal that he makes a video of because they look so delicious. Of course the fact that he enjoys himself so much and is having fun makes the videos themselves very enjoyable.
This was the best spaghetti meatball dish I have ever had. It is just not the same as any low-end restaurant or pizza parlor. God bless you, Chef! I have many more friends and guests than ever! All because of you. Even my Chinese-American (now) wife, who never eats much beef or cheese, LOVES all your dishes. If there is trouble, I make one of your recipes, and she forgets why she was upset. :) She likes them all, especially the seafood recipes. Yay Chef!
Can I ask how many cans of tomatoes you used?
I’m in Australia and most of our tins are 400g.
😢
@@bwinkle2915
Thank you, Chef. This is my first time making spaghetti and meatballs and these are the best I have ever had. Already at serving they tasted like my Mom and Grandmother's did, on the second day when I liked it most.
👏👏👏😊
So true; it seems to be better the second day💖💖💖
I guess I'm making spaghetti and meatballs tonight. Thanks chef
A thing of beauty! Spaghetti and Meatballs is my all-time favorite. Thanks for making it, Chef!
Great show.. what I do and how my grandmother used to do it to make the meatballs moist I add fresh mozzarella to the meatball mixture..
Wow he is the best! Best Chef I have seen in a long time!
Ahhh perfecto!! My mother's family is French, and my husband is Italian, so happy to find you, a perfect marriage of flavor :)
I have tried this recipe this weekend and it is excellent, the meatballs could not be any better than this, the sun dried tomatoes work well. I added which I always do add something to any recipe, some finely diced carrots, only because I had some. I needed to use them up and they add some extra sweetness and texture to the meatballs. I recommend this recipe to everyone I will be using this from now on thanks, I love your channel I forgot to say also the spicy/hot Italian sausage is the deciding factor that makes these meatballs awesome, and I learned not putting the lid on keeps the color red and vibrant my sauces always look dark red and that's because I always put the lid on
I learn so much every episode! You are my go to TH-cam show every lunch hour. Thanks, chef!
A Big THANK YOU Chef. I'm 64 and those are the best meatballs I've ever had.
Followed your recipe from the mise-en-place to the presentation with three slight deviations namely: I had a package of mushrooms left over in the fridge which I first caramelized and some kalamatas, both of which were added to the sauce. What can I say, I'm a fungi and love olives. Lastly and for the topping, I did not have any Tuscan herbed olive oil but did use some black truffle olive oil in lieu of. Please forgive my sins.
Great idea about the truffle oil!😊
@@ChefJeanPierre I've also made the two variations of your meatloaves. Wow!
Not my grandma's meatloaf that's for sure.
Both were served with roasted Brussels Sprouts, Jasmin rice and mushroom sauce.
Everyone was blown away...twice.
Total master class Jean….we are going to cook this soon…looks amazing and so perfectly put together….your commentary and action are just simply the best…so funny
Thank you Jean-Pierre. My family and I absolutely love your recipes!
They also get a kick when I try an impression of you while I work in the kitchen (..although I’m terrible and sound more like a ‘special needs’ person;)
This recipe is delicious. Chef Jean-Pierre doesn't disappoint. I'm not a fan of marinara sauce but this was so tasty and good. Bravo Chef Jean-Pierre. Keep them coming svp.