The only concern with a giant meatball is that when you put it on top of spaghetti, all covered with cheese, you could lose your poor meatball if somebody sneezed. It'd roll off on the table and onto the floor, then your poor meatball could roll out of the door. Just sayin'
Thank you Chef John! I was just watching your Macaroni and Cheese Recipe from 15 years ago - so glad you've continued to make this content for us. You basically taught me to cook and I'm very grateful!
the 15 year old videos are the best because he hadn't yet evolved his up/down/up/down narration style, so you can still hear what he's saying without having to wear headphones cranked up to 11
I appreciate this recipe using granulated onion and garlic. My husband does not like the texture of onions, so I use powders frequently. Now I can say, “Chef John says it’s okay.” Thank you!
But actual onion adds the moisture that the dry powder doesn’t have. (You can grate it instead of dicing.) Sometimes I add a Tb of water… but I guess it all comes out the same with the milk in the parade. Just use enough liquid.
Years ago I made giant meatballs for my husband to take over the road while driving semi-truck. These are awsome! The really cool thing is you can cut them in half and put them on a hoagie roll, and have a meatball sandwich.
I do it all the time extra meatballs mean extra meals,im making a big pot of traditional meatballs as i type,thats why i came on here I love chef john been watching over 5yrs hes the best!!!🍝
Behind you Chef! Don't think me insane, but I made this recipe tonight 100% plant based. Dee-lish! Beyond/Impossible + minced/sauteed Portabellos for the meats, Oat-milk + Italian breadcrumbs, nutritional yeast instead of Parmesan, and a bit of vegan mayo for the egg. Everything held together for the baking nicely and then covered with a little Mutti from the jar and melted vegan Mozz under the broiler. So good. We ate it on whole grain hoagie rolls.
You promised "no slicing and no dicing" but the very first step is to cut off the crust... I feel like I got lied to, chef. That hurt. Love the video though!!!
These were so delicious and easy. I made them with Marcella Hazan’s tomato sauce and linguine, so cook time for the meatballs lined up perfect with the sauce. This is my go to for meatballs now.
Swedish old cuisine, almost. Pannbiff. Not with Oregano, Garlic or Parmesan, that’s not so traditional Scandinavian. But same principle. We serve them with cooked potatoes, onion sauce/gravy and pickled cucumbers.
Dutch, too. Oma would make me meatballs like this served with onion gravy or a bizarre creamed canned fish thing that belongs on toast as a variant of sh*t on a shingle, and spinach stamppot. Remains a regular meal in my house 30 years later.
Replace the tomato sauce with a TON of jus, omit the cheese and you've just made classic Dutch meatballs every grandma has mastered here! Serve on white bread with mustard and pickles.
That’s what I do: I always fork it. That’s the trick to make them tender and not dense. And I always add olive oil & the powdered seasoning ( garlic & onion).
This is just how I make them! So good! To make them keto-friendly, you can add pork rinds instead of bread, and ofc, one can change up the meats combined. Use up a bit of venison, lamb, or turkey.
That's a bigga meatball! Since the pandemic, I've been making a meatball flavored meatloaf. So easy and tastes just as good, actually more moist and juicy the outside forms a nice crust, too!
If you’re so inclined and feeling in a generous mood… Could l possibly persuade you to share with us a truly Genius Idea? 💡 “Meatball Meatloaf” sounds absolutely delicious! 😋 Thank you from the bottom of my elderly Granny heart! ♥️
@@lindathomas6116 The process is exactly the same as making regular meatballs, see CJ's recipe in this video, except form a loaf after mixing everything together. Bake for about 50 to 60 mintues at 350 or as you would a regular meatloaf. I use salt, pepper, fresh garlic, parsley, italiian flavored breadcrumbs soaked in milk, and good quality ground beef.
I always oven-bake my meatballs. I make them in quantity to keep in the freezer, and use a pair of anodized sheet pans lightly coated with cooking spray. It's so much easier than the stove-top method :)
Sweet! I'm always losing my keys to the whole operation. Glad to see you've got them. I had something about your lazy giant meatballs.. but I'll leave that to EVERYONE ELSE.
