Giant Lazy Meatballs - Food Wishes
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Date: 2024-09-26
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Comments and reviews: 20
tom_something
Using powders for the garlic and onion also ensures that there's not going to be that raw-ness that you get when those ingredients are only briefly heated to 165F. With fresh, you get to choose between overcooked meat or garlic and onion that is way too bite-y. Sweating or sauteing the aromatics before mixing solves this, as would simmering the meatballs in sauce on low heat, but that completely eliminates the lazy element here so it does not apply to this concept. Powder is absolutely the move.
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Using powders for the garlic and onion also ensures that there's not going to be that raw-ness that you get when those ingredients are only briefly heated to 165F. With fresh, you get to choose between overcooked meat or garlic and onion that is way too bite-y. Sweating or sauteing the aromatics before mixing solves this, as would simmering the meatballs in sauce on low heat, but that completely eliminates the lazy element here so it does not apply to this concept. Powder is absolutely the move.
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escargotomy
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.
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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.
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scotto9591
I have not thought about that awful song from the third or fourth grade. on top of spaghetti, all covered with cheese.
I guess everybody in our age group knows that song. I wonder who else knows the song!
I grew up in Alabama. We all knew the song.
How about you
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I have not thought about that awful song from the third or fourth grade. on top of spaghetti, all covered with cheese.
I guess everybody in our age group knows that song. I wonder who else knows the song!
I grew up in Alabama. We all knew the song.
How about you
reply
StiggyZardust
Chef John! there's a restaurant in Trier, Germany called Kartoffel Kiste that has what are essentially similarly giant meatballs, coated in potato (they call them meat-filled potatoballs, then covered in cheese gratin. Inspiration for a future video
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Chef John! there's a restaurant in Trier, Germany called Kartoffel Kiste that has what are essentially similarly giant meatballs, coated in potato (they call them meat-filled potatoballs, then covered in cheese gratin. Inspiration for a future video
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johnclifton8074
I keep all my dried herbs in the freezer. They stay good for a long time.
I have a jar of dried Tabasco peppers that have been in there for 12 years and they are just as hot or maybe even hotter as when i dried and crushed them.
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I keep all my dried herbs in the freezer. They stay good for a long time.
I have a jar of dried Tabasco peppers that have been in there for 12 years and they are just as hot or maybe even hotter as when i dried and crushed them.
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leeneia
This recipe appeals to me. I like chopping and mixing, but I dislike shaping food into repetitious little balls - either meatballs or cookies. And I find baking the meatballs in the oven more appealing than frying them.
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This recipe appeals to me. I like chopping and mixing, but I dislike shaping food into repetitious little balls - either meatballs or cookies. And I find baking the meatballs in the oven more appealing than frying them.
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Fibonacci64
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.
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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.
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Mr1Spring
Hi John, can you make video's with food products that is NOT Ultra Processed That bread you used is extremely bad for your health. You can also look at yt video's about ultra processed people (Royal Institute e. g)
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Hi John, can you make video's with food products that is NOT Ultra Processed That bread you used is extremely bad for your health. You can also look at yt video's about ultra processed people (Royal Institute e. g)
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danskhansen
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: )
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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: )
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bradpeck1901
Oh yea! CJ the culinary OG with the meaty and sweaty paws is always at his best when makin manfood and dis look like da bomb. I am gonna try those balls this evening. I love that man from san fran.
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Oh yea! CJ the culinary OG with the meaty and sweaty paws is always at his best when makin manfood and dis look like da bomb. I am gonna try those balls this evening. I love that man from san fran.
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hisbothy
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.
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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.
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davidcarbone3385
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!
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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!
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dianasmith9504
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!
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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!
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kjmk31
We weren’t allowed to eat from the pot because my Romanian mother said you’ll eat your luck. She was always coming up with the craziest superstitions and it was adorable. She is 96 years old.
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We weren’t allowed to eat from the pot because my Romanian mother said you’ll eat your luck. She was always coming up with the craziest superstitions and it was adorable. She is 96 years old.
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kaywatson6505
Growing up I thought biggy meatballs were the way they're supposed to be. A half one for each kid and a whole one for each grown up. Always make extras for seconds and next sandwiches.
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Growing up I thought biggy meatballs were the way they're supposed to be. A half one for each kid and a whole one for each grown up. Always make extras for seconds and next sandwiches.
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iWishmaster
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.
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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.
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loricircuit6903
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.
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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.
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flashcardz3150
honestly, couldn't you just form it into a log and it'd just be a meatloaf instead Then you could bake it the same way and top it the same way and eat it the same way.
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honestly, couldn't you just form it into a log and it'd just be a meatloaf instead Then you could bake it the same way and top it the same way and eat it the same way.
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vrghr
>>In the business, this is called a 'slurry'.
This ol' wuff always thought a breadmilk(dairy) mixture was called a panade. Please help educate Vrghr. What's the difference
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>>In the business, this is called a 'slurry'.
This ol' wuff always thought a breadmilk(dairy) mixture was called a panade. Please help educate Vrghr. What's the difference
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thebaconbrotato
So, you use 2 forks to blend the meat to keep from warming it up, then you sick it in the fridge for an hour, which would cancel any warming you get from your hands.
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So, you use 2 forks to blend the meat to keep from warming it up, then you sick it in the fridge for an hour, which would cancel any warming you get from your hands.
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