Chicken Meatballs & Mushroom Gravy
ฝัง
- เผยแพร่เมื่อ 8 ก.ค. 2024
- Chef Tom fires up the Clementino Wood Fired Oven for his scratch made Chicken Meatballs and Mushroom Gravy. Served on a bed of Yukon Gold Potato Puree, this is some seriously tasty winter warming comfort food!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
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** TIME STAMPS **
00:00 Intro
00:31 Breaking Down the Chicken
01:37 Making the Meatballs
04:19 Firing Up the Oven
05:05 Knifework
06:20 Cooking the Meatballs
08:41 Making the Mushroom Gravy
12:41 Putting it All Together
14:01 Let's Have a Taste
15:09 Outro
3:53 - "Dang I'm good."
Dude, HELL YEAH YOU ARE.
I heard, dang I got it!
This is another meal that warms the heart and soul - Great Job as always Chef Tom 👍👍👍
Looks so cozy, comfort and so delish!
Just made it! Was amazing and the family loved it
Happy New Year Chef Tom! I resolve to not become envious while watching you taste your finished dish...
Wow Tom!! I just did this recipe this weekend, f----ing amazing! I used a beef stock instead of a vegetable stock, absolutely wonderful! Thank you for all your great recipes. You the man!!
These meatballs look terrific! Added recipe to my very long list of Chef Tom’s suggestive cooks!! Great job!!
Looks absolutely awesome! Great job chef Tom.
One of the best looking dishes you’ve ever done! Solid work!👊🏾
Looks amazing Chef Tom!!
Can't wait to try this recipe! looks amazing.
Love your adversity with creational creations! Everybody Bangs the spoon at least seven times! Excellent production skills too I might add Chef Tom.
Thanks for watching!
You're an inspiration chef Tom
If that brings a smile to your face I can only imagine how fantastic it would taste to us common folk!!! Looks delicious!
Two smiles while watching. When you grabbed the perfect 2 oz ball of meat from the bowl (Dang I'm Good) and then the smile when you took the first bite. Nice job as always Chef Tom...
This is an amazing recipe Tom, loved it, much love from India
Best cooking channel on TH-cam
Great job chef
Thanks for watching!
This dude is a savage in a good way. Appreciate these recipes.
Thanks for watching!
I made this for the wife and I two weeks ago. Huge hit! Thanks for the new recipes! Always appreciate the dedication and passion you put into food!
That's great!! Thanks for watching!
That smile when you tasted - told you all you needed to know!
Thanks for watching!
great job as always Chef Tom - makes we want to go get a oven and give this a try
Thanks for watching!
basically Swedish meatballs, but with chicken. looks amazing! Good Content Chef Tom!
Love the added feta, reminds me of the chicken burgers- great add
Dude, you are SO good at this. Very inspiring
Thanks for watching!
Really nice meatballs, one of our favourites
Nice cook, gonna try. Never liked ground chicken, but doing that with the thighs. U made that look outstanding
Just cooked this on my Outback gas bbq. Okay - sacrilege (but I used a foil woodchip package), but let me tell you Chef Tom it was still an epic meal. Missed out the cream at the end but the gravy was delicious. Big trouble was the chicken meatballs tended to break up (it was a new skillet pan, and maybe I had it too hot) but it was still first class. Thanks again from a rainy UK. Keep up the excellent work.
This recipe is amazing, I made it, and it had so much flavor!
Thanks for watching!
Drooling!
That look on your face when you took that first bite.... Priceless
Home run Chef Tom.
Some set ups this guy has. And very smooooth..
Hello Chef Tom , this look so delicious . can you please make a smoked kaju nut recipe
That’s the kind of food that makes your belly warm and makes you want to take a nap. Lol.
you are too skilled
Oooh yum! 😋
Chef Tom back at it with the 🔥🔥🔥. I am just sad the holidays are over and I don’t have an excuse to make “over the top special” dishes every day 😞
I keep having dreams that Chef Tom adopt’s me, a 43 year old man, and lets me taste test behind the camera.
Then finally make a Brunswick Stew.
Winner winner chicken meatball dinner, yummo
Hello Chef Tom. I am wondering if you would do a Chile Verde recipe using the pellet smoker. Thank you for the weekly recipes.
This looks amazing, i'll definitely be giving it a try.
Hate to see your vids when I'm hungry. It's all looking so fantastic.
OMG...you're killing me!!😍
F-ing Chef Tom for the win again! That looks nothing short of comfort food, and will have to give this one a try.
You hit another Home Run Chef T
Mate, that looks delicious! 🔥😋
Thanks for watching!
Stunning👌
Dude !!!!!!!! 🤤🤤🤤🤤🤤
I'm not a shroom fan but i think I will give this one a try. Thanks
Thanks for watching!
Where do you get that beautiful veggie stock?
🔥🔥🔥🔥🔥🔥🔥🔥
Real talk bro 💯 Tru
This looks absolutely amazing!!! Would this be a possibility on your Yoder or a pellet grill as well?
Yes! To cook it on the YS640, set it up for direct grilling and shoot for 400-500 degrees. When we were cooking on the Clementino we were at 500-600 for the meatballs and 400-500 for the gravy. Good Luck!
3:53 when you pull out that ✨perfect✨ amount when weighing stuff out😎
Nothing I can say that's not already been said. But Damn, those look amazing! Nice work buddy! I'm going to do those this weekend!
Thanks for watching!
OMG, can we be neighbors ?! Your food its amazing!
Damn, looks amazing. New recipe for the ooni!
daaaaaaang...i hate shrooms but i'd tear that up
recipe idea! smoked scotch eggs made with like a beef/sausage mix ... maybe incorporate some bacon somehow ;)
Chef Tom, where do you go for your recipe inspirations?
@@jm1178 and ur mom follows the 7th fleet!
Cheese!! That’s the only thing missing for me! Looks delicious
Feta is cheese?:)
@@gustavrahm5369 I must have been taking a drink during that part...lol
Dont like to be negative as i love your channel! But whats the advantage over that very small oven vs, pellet grill?
This recipe screams I’ll pay to eat this in a restaurant! Haha. That was ALOT of work Tom. Very entertaining to watch though👊🏼
You're good..
Move over swedish meatballs. Damn that looks bomb!
Great job. Is that a ooni? If so what model? Thanks
This is the Clementi Clementino! It’s an amazing wood-fired oven!
www.atbbq.com/outdoor-kitchens/cooking/pizza-ovens/clementi-clementino-60x40-pizza-ovens.html
I think yukon gold puree is fancy talk for mashed potatoes! 😂
Can't find a direct link for Chef Tom. I don't have the pizza oven, but I do have a ys640. What would be the temps for cooking a dish like this. My guess is 350 until the internal temp comes up to check.
To cook it on the YS640, set it up for direct grilling and shoot for 400-500 degrees. When we were cooking on the Clementino we were at 500-600 for the meatballs and 400-500 for the gravy. Good Luck!
Can I do this is my trusted weber kettle?
Sure, just get the grill up to grilling temperature and go for it! Good Luck
I better do this before I can't afford chicken any longer either. Got any bug and yard weed recipes?
Chef Tom, loving the Trail Dust. My new go to seasoning. How about some wild game recipes please.
Where's chef Britt been? It's been a while...should have her come out and work the pit...would love to see more of her perspective!
She has stepped away for the foreseeable future. She is awesome, though!
Yukon gold puree lol isn't that mashed potatoes lol looks good man
use a cast iron pan without handles. pizzas are rotated during the cook.
What do you figure the temp of your oven was, Chef?
We were in the 500-600 degree range.
@@allthingsbbq As an ATBBQ Uuni owner, I thank you. BTW more uuni recipes!
We were a little lower when we did the mushroom gravy, closer to 400-500 degrees.
Looks amazing, unfortunately the link to the recipe is not working,.
Sorry about that! www.atbbq.com/thesauce/recipes/chicken-meatballs-mushroom-gravy/
Привет из России👍👍👍
I’m in
I often hear/read you shouldn’t “overwork” the meat when making meatballs or burgers.
Does the paddle in the standmixer risk doing that?
I learnt that with the paddle it only works the meat in 1 direction which in turn stretches the proteins and gives it that tacky texture.. actually learnt that from being taught to make dumplings.. it’s why pork etc in them has a bounce or bite without a feeling of mince ..
Dude this is amazing, but who has your tech? That's some money.
Yukon gold purée known in America as mashed potatoes lol
corn
Are there any added issues with salmonella when preparing chicken this way?
Somehow I don’t think I can trust what you say is “just a little heat,” Chef Tom. lol
If you have the patience you can also use a knife to make "ground" meat.
👨🍳😛
Hope you are ok...no video from you since a long time
Chef Tom releases videos every week. Here is a link to our channel to check out all of the recent videos: th-cam.com/channels/SeKtP7bqePrJqi99UX2NSQ.html (follow the link and then select the "videos" tab)
Make some hotdogs please Tom
I could eat 18,000 of those meatballs bro.
aaaand, I'm spent.
Grits woulda been a good choice.
Wouldn't it be better with lard. Extra virgin olive oil seems a bit off-putting in a burger to me..
Football food
"You gonna deglaze that fu*king pan? Ohhh your using shallots?....f*ck the shallots wont overpower the chickens natural flavours* #cremefraiche
What a douche!