Honestly, I don’t care what you are preparing, I learn from you every posting. Every single video. You are my absolute favorite dude. I wish I could hang with you in the kitchen and just get in there. ✌️👍🤘
I feel the same way. Kevin asked for a go fund me a while back and felt bad and gave it all back. Content creators deserve to be paid. You should not feel self conscious about having a patreon etc! If you really don't like that at least give us merch to support you and all your great WORK!! Lastly if the merch isn't tie dye I'll be sad.
Btw Kev, thanks for uploading the shorts as regular RU-vid videos also, that is so crucial for those of us that want to save or bookmark them in our recipes folder to try later, that is one drawback about shorts, not sure why they can't be added to our save list but I have added very many of your recipes and I'm glad to have saved this one for later reference as well! 👍🏻
This video popped up whilst scrolling through RU-vid shorts. I accidentally closed the tab without subscribing or taking note of the title of the video before I had chance to have a crack at your recipe. I have searched for many moons and I’ve finally found the same video, you’re a genius and thank you for sharing your passion with us all. I can’t wait to catch up on all your content.
Thank you for sharing your skills with us! I love the idea of adding bread to meatballs..I tried tonight with leftover homemade bread and buttermilk.. turned out so good!! ❤
just made my own turkey meatballs for dinner tonight, in the oven rn and I had to watch this. never gets old, his food always looks so delicious. and when he started nodding at the end I did too lol always do. much love to you kevmo, you always put a smile on our faces 🫶
Man oh man, my mouth was watering from the beginning to the end!... I'd be the first one to buy your balls and sauce if you happen to package and sell them! 👌👍
Reminds me of an Italian place in New Orleans that served giant meatballs as there signature gimmick along with Italian styled breakfast/brunch options. Definitely a treat
Wowww! Beautiful! I really love how you purreed all the veggies. A couple family members don't care for bits and chunks of veggies in their sauce or meatballs, so yours is a perfect technique that I can't wait to try.❤ Thank you so much for sharing your secrets! ❤
white wine, carrot, and red bell pepper in the sauce gives extra intricacy and sweetness to the sauce if your tomatoes are fresh and not as ripe. Diehard italians will never use sugar to sweeten sauce, but I say it's just another ingredient needed to balance the wonderful taste of fresh tomatoes.
A good tip (i learned from doing stuff like this for a million years) is to grab a bit of your ball mix before you form them up and make a 'tester ball.' Just take a small bit of your seasoned mix and cook it in a pan so you can check for salt/ seasoning before commiting to making the whole batch.
You can also pop a little piece in the microwave if your in a rush, it obviously won’t have as good of a texture as your final product, but that doesn’t matter since you’re only doing it to check the flavor/seasoning
These look delicious! Love the technique of putting the bread and milk in the processor! I've always done it by hand; not a fun job and not nearly as effective! Thank you from a new subscriber!
I know it sounds silly but when recording near steam to avoid the condescension and blurriness, put Barbisol on the camera lens and then wipe it away cleanly it will reduce any moisture build up. I think most shaving creams work, but thats what i use and it works great
Over the last two years I have developed ulcers and I cannot have Red gravy, so, I have been craving Spaghetti and meatballs. Me and my son went to an Italian restaurant and I got meatballs covered with Alfredo sauce. It was good, but not like Red gravy. Your sauce looks awesome!!!!!
I do something very similar but I cook the meatballs for maybe half to time just to get a good color and firm them up and I finish in the sauce to elevate the flavor of the sauce. If make golf ball size balls I put in pot if I make big ones I leave in the high side tray I cooked them in and just poor the sauce in.
Equal parts beef, pork & veal. Seasoned Italian breadcrumbs. Garlic, seasonings, ground parmagiana/reggiano cheese and eggs. Mix all well. Form meatballs and fry in oil. Add to gravy and simmer
Great to see someone not scared to say a handful of salt for flavour. Most chefs call it a pinch of salt cus they're pretending to be healthy, and chuck a handful in anyways. The meatballs looked incredible! 🤤
