Bless you.

May he Rest In Peace. Now go buy a saladMaster

@@qwickiegaming8597 My budget is ON HOLD! ;) I have to master my own salads right now!

Aw so sorry.... this whole year has been a nightmare for everyone

God Bless you, dear!

Sounds like you’ve been there and done that, Steve!!!!

I think the reason why is that it creates a more moist and tender version

Hey there, thinking about trying this way of making these do you think they can hold up in a soup? Thanks

@@peggydunaway4825 yes as long as you gently stir the soup

I’ve never been married so I have no idea

As a widower, I can relate. We loved cooking together. Cooking for one was... Anyway, he was Omni, I was lacto-ovo vegetarian. My current husband is Omni, and I'm now Vegan. While my late husband had talent, my current husband... not so much. So, I wow him with plant based substitutions, reaching for all of the taste, none of the guilt, with a better nutrition profile. He's gained 60# since we married. I've maintained. He eats whatever during the day, Vegan or lacto-ovo at home. I invite you to look into plant based for your health concerns, sans judgement. My mom's an Omni; still love her. For ideas and Science of this all, I recommend the KZfaqrs Brian Turner, Simnett Nutrition, and Mic the Vegan. For documentaries, "The Game Changers," about Vegan athletes, and, "Forks Over Knives." There are many others. You're invited to try our food, and I wish you nothing but health and long life.

Plus to add to her repertoire of goodness, she had leftovers to freeze, she's a busy mom so this is welcomed for likewise b z mom's & small families.

I hope you tried them!!

We ALL are!!!! lol :)

I’m glad I read through comments. I don’t eat red meat and was wondering if turkey would work. So, you followed the recipe and the only thing you did different was refrigerated the meatballs?

@@marybethbagin4565 I don’t eat red meat either. This recipe works just fine with ground turkey. The only thing I did differently is I refrigerated the entire bowl of the meatball mixture before rolling the individual meatballs and placing them in the sauce. Worked perfectly. So good. Highly recommend.

@@JagInJersey I eat a lot of ground turkey. Turkey meatloaf, burgers, sausage patties, sloppy joes. It’s all good. I’m thawing ground turkey and will be making this recipe on Sunday. Thank you for your response!

How my dad made them too. Phenomenal meatballs loved by many Italians. And he was as Irish as you can get. Just a great cook. I miss him. 😞

My Polish/Austrian grandmother never browned either and dropped in! I cooked with her and wrote down the recipe in the 90s, unfortunately, I lost the recipe! :( Second best is Cooks Country and Americas Test Kitchen, as everything they do is "Keeper Recipes"!! :)

Interns!

In Italy, "spaghetti and meatballs" is an oxymoron. The two just don't go together there. We Americans may not know what's authentic Italian, but we know what we like. It's like veal parmigiana and chicken parmigiana; they're not Italian, but they're delicious.

I've read a few comments from Italians on other videos who (mostly jokingly) say that anything outside of their hometown wouldn't be considered authentic Italian. There seems to be a certain tribal/regional pride in the cuisine.

@@seikibrian8641 I ordered spaghetti when I was in Italy, and I was served lasagna!

@@heidid5275 Now that's just weird. Spaghetti is typically a side dish (or a small separate course) in Italy, but they do have it.

@@skypants2 True, lots of Italians say that ricotta doesn't belong in lasagne and that it should only be beschamel. I've been hearing that claim for years. But some Southern Italians will tell you they never heard of beschamel and always used ricotta. And I've read that some people in Italy do eat spaghetti and meatballs these days. A couple of videos of Italian cooks making the dish exist on KZfaq.

My Sicilian family never fried their meatballs. Learned it from my grandmother that way.

I have Lecruset, Staub and Lodge and the relatively inexpensive Lodge does as well as rhe ,ore expensive brands, IMHO. I am not a professional cook, but I have been cooking for 60+ years and still p

Got interrupted. Sorry. I still prefer my regular cast iron.

I have returned my ordinary pots and pans to nonstick by treating them all like cast iron, minus some oventime for pans with plastic or wooden handles. My aluminum pizza pan is black as coal, and non-stick, because I oil it every time. My cast iron... Meh. I use it from time to time for cornbread, but it really isn't such a big deal. My glass bakeware does the same thing, without all the fuss.

The caramelisation is adding a layer of flavour, and I doubt these would fall apart if browned first. Meanwhile, I encourage and invite you to experiment with plant based faux meats. No judgement from me, just hoping to excite true foodies to explore everything that's out here now. Sure, I do it to replace cruelty with plants, but if it tastes as good or better, there are no losers, while some animals gain time, hoping to see the sun once before they are killed. Or more than once. Maybe daily. Maybe playing in a field, as we eat plant based, without missing the taste of... their lost innocence and happiness. You're invited, any time. Even one plant protein meal means you'll be sparing at least one animal a gruesome end.

Herne Webber - you aren’t encouraging anyone when you preach like this, on a completely unrelated comment.

@@injunsun Just because you can't hear the plants scream, doesn't mean a plant-based diet is any kinder. If we all just ate people, imagine the number of animals we'd save.

@@sociopathmercenary Actually, as plants haven't got nerves, and I'm consuming far fewer by not passing them through another animal first, it is less cruel, obviously. As for eating humans, only if it's consensual, such as, ahem, in bed. Or if it's tRump, we can tourniquet off his parts, starting with his feet, and feed them to him bit by bit, raw, until he's just a fat, disgusting torso with a head. Gets a bit trickier after that. Shades of "Hannibal," feeding Ray Liotta's character his own brain.

I prefer the texture of them browned. These look too much like small meatloaf. Good recipe, but I would brown them first - and spice them a lot more... ok... good start of a recipe ha ha 😎

Good point 👍

Ikr!?! That kind of got me too.. I'm so confused lol.

Actually, she never said saltines "have less moisture than panko," although it was implied. Your quotation is a false one. What she said was "So usually we use fresh bread crumbs or panko bread crumbs, but today we're going to be using saltines; and the main reason we're using saltines is because we found that there's less moisture in the saltines, and it made the meatballs less gummy." What she probably meant was that saltines have less moisture than fresh bread crumbs.

Dairy and plant milks are mostly water, but with proteins that shrink to bind. If there's already water in another ingredient, such as differing amounts between crumb sources, that can mean less protein to bind, more water to make gummy, via cooking starches. Hope this helps. And I encourage plant based subs for the ground dead cattle, and the cow mammary secretions.

Lol

@@seikibrian8641 But she did say : Today we're going to be using saltines...

Great question. There are only 2 of us, so...

Portion it into serving sizes and freeze it in ziplock bags. Keeps very well.

Yes!

Just freeze on a thin platter, cookie sheet before bagging and these are now ready to pull out a few for an easy dinner for 1 or 2 ❤️🇨🇦❤️

@@Calgary27 thank you! Just what I needed.

I wonder if that's a thing in American "Swedish" meatballs? As a new Vegan, I'm excited to transform old standards into new, cruelty free versions, without losing the authentic taste. I've got sour cream replacements, as well as easy Vegan buttermilk (mjolk, in Swedish). (P.S. You don't want mjolk on your muesli! You want lett mjolk, which is ordinary dairy milk. Or these days, plant milks that are often better than dairy.) To make faux buttermilk/mjolk, I use either Kroger Simple Truth Organic plain soy milk, or Silk almond/cashew (with pea protein) milk, with a Tbsp of vinegar added for every cup needed. With a cup = to 16 Tbsp, that's easy. There are also cultured versions, adding active cultures and twang to your thang. While Swedes don't usually add mushrooms to their recipes, I like them in that dish. Thoughts? Ideas?

@@injunsun : Yeah but what are you going to do about replacing pork (or other meats) for your meatballs? Textured soy protein/tofu?🤢 Why not just limit your meat intake instead of coming off as another vegan snob? Some dishes have NO replacements. How often do you actually plan on eating Swedish meatballs? If you truly want to life your life "cruelty-free", I suggest living in a bubble. Is saffron, cruelty-free? Think about it!

@@tempestfury8324 What am I going to do? You clearly have no idea the variety of faux meats available, as well as easily made at home, sometimes with tofu, wheat gluten, chickpea flour, etc.. As for why not just limit my meat, rather than "appear as Vegan snob?" That's four things, actually. 1) I don't want to be responsible for suffering and death of animals. 2) I enjoy the taste of meat. 3) I am married to an Omni, so satisfying his desires is part of a healthy relationship. 4) I am Vegan, yet not a snob. I invite people to enjoy what I eat, while not shitting on their plates. I engage with people as having been where they are, and am only competing with myself from yesterday, not trying to shame you for not being where I am at. As I always tell people who start getting salty, like you, "I'm quite sure you probably do good things on your Path that I don't." So while I don't cajole others, neither do I just give in and give up to your hegemony, because I choose my own Path. I am not Vegan to be part of a vainglorious cult. I do it for the animals, my health, resource use and waste, to reduce pollution, and to expand the food available to other humans, to reduce global starvation, and reduce lost habitat for human farm use. See, my reasons are 100% policy, 0% trying to irritate people like you, who expect me to be a "snob," while you're literally being one to me, looking down from your position of social norm, from amongst the herd. As for how often I would have Swedish meatballs? Now that I know how to properly simulate their texture, probably more often than the normally once a year that I do. As far as, "Is saffron cruelty free?" The simple answer is, yes. They are the stamens of a crocus flower. While I do attempt to aim for the Hindu principle of Ahimsa, anyone worth at least half a fart understands that there is no such thing as a perfect person. We can only attempt to eliminate the cruelty that is available within our reach. I am quite cognisant of the fact that some of the products that are in use around me or by me actually do involve some cruelty, such as tallow being used in the vulcanization of tire rubber. I am just one person. I am doing what I can. I also I'm neither ashamed, nor overweeningly proud of what I have not done, don't do, or won't do. But at least I'm not looking at someone else trying to do something good in their life, and taking a big steaming dump in public on their Path. Have a good day.

@@injunsun I apologize for my snarkiness. However, you are missing the point. Saffron is cruelty-free for the plants but not the humans that pick the stamens. You are supposedly taking the "high ground" with not eating animals as you deem it cruel. Okay fine. But it's the same logic as driving electric cars to "save the planet". Recycling, for example, is one of the biggest scams in modern history that everyone fell for. Gluten-free fads were another thing people fell for (not unlike the anti-MSG crowd) when only about 1% of the population has celiac disease. What about "cruelty-free" tennis shoes, or iPhones, or clothing, or whatever products that are made in sweatshops? If you're going to take the moral high ground, shouldn't you go all in? Perhaps animals are more important to you than humans.