Ive been learning to cook from this wonderful man for so long his intro is nostalgic and the sound makes me feel at home, even if i am already there.

I've been a long time subscriber and I must say I am so proud of you. Your channel has taken off beautifully and you still maintained your authenticity, great camera work, and corny jokes. Don't go Hollywood on us- We love this channel the way it is. Keep going!

Looks great! A local restaurant has made chicken meatballs using mortadella. They were SO good.

I was buying ground chicken and doing a version of this but after this video, I will get whole thighs and make this in the food processor. That addition of pork fat will be amazing. Thank you chef!

These were absolutely phenomenal! I would normally never think a "Chicken" meatball would be this good, how wrong I was. You'd be hard pressed to tell the difference between these and meatballs and ones made with beef. The only reason i even looked at this video, was because it was from Chef John. Thank you Chef John for another awesome recipe.

I want to make these Asian inspired with water chestnuts, ginger, cilantro and a little soy sauce. I might add a little pork belly too.

honestly... i use ground pork now a days. or a 60/40 pork/beef mix. so i will def try out these my mother will love them.

I’m not an air fryer fan, but when I put meatballs in the freezer, 5 minutes at 350 F in a preheated air fryer is awesome. I find a stash of meatballs in the freezer a boone - a sub for the football kid or the swimmer after practice, a 3-ball serving with dipping sauce for my lunch, rushed dinner for everyone, or cocktail snacks for me and the Drummer when dinner is late. These look great!!!

Speaking of credit where credit is due, I want to give a shout out to the tomato sauce! If what you used there was your “all-purpose” sauce that you posted a video for 12 years ago, let me urge everyone to make this sauce without haste! Once you have Chef John, you won’t go back. This past Friday, I had company over for dinner and I cooked. I made manicotti using recipes for the tomato sauce and the ricotta cheese by Chef John. I’ve made the ricotta before so I knew it would turn out rich and creamy - and it did. I’d never made the tomato sauce before, though. When I first tasted it, I almost literally cried. I was so good, it was a world away from any jarred sauce. It shouldn’t be called tomato sauce, it should be called tomato elixir. It’s that good. My friend is a pretty picky eater and she pronounced the manicotti delicious. I thought so, too. I couldn’t believe it turned out so well. The recipe made so much that I have two large containers left in the freezer. I think it may be time to make these meatballs!

Sounds really good- I will give these a try soon. 🥰

Thank you Chef John 😋 Take care

Chef John… thank you. I have been unable to eat red meat for over 6 years now and no alternative meatball has satisfied my craving until I tried this recipe! I used Panchetta as the pork fat and they were INCREDIBLE! Thank you for helping us find amazing new ways to make classics! I always feel creative when I follow/tweak your recipes! Thank you for sharing your passion!

Looks so delicious. ❤

Thanks Chef,this looks like a keeper.

Love it!!

wow. This looks delicious, thank you for sharing! 😍😊

They look delicious! 😋😋😋😋😋

Outstanding as always.

Can't wait to try, I can tell it is going to be great!!

Oh, yum! Could you imagine this as a meatloaf? 😋

a therapeutic watch, thanks chef.

I make a very similar chicken meatball, but my shortcut that takes care of the pork fat, fennel, cayenne (and adds basil and oregano) and some of the salt is to use a half of a hot Italian sausage finely chopped into the mix.

Excellent joy Chef!

Looks delicious! Can you do a video on how you made the polenta please!

I don't know if Chef John actually reads these comments but I do have two questions for him. 1) Could you use chicken schmaltz instead of pork fat/bacon fat? I was wondering if it would just run out of the meatball. 2) Would you ever consider using this inside of a ravioli for the purpose of creating a slight different flavour? Thank you in advance.

Thank you Chef John every recipe that I have cooked of yours has been amazing and my wife loves you for it,because I am the man with the pan.

This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍

You cooked that really nicely, Chief! That looks really delicious. I have never been to the USA and will probably not be able to visit it in this life. But I know that pasta with meatballs is very popular there. I will definitely try it. 👍

Thank u thank u for introducing me to chicken meatballs 🙏🏾 omg they turned out amazing 🤩 I had bacon grease in the fridge so I just used that idk 🤷🏽‍♀️ this ish right here is amazing! I also made ur tomato sauce with shrimp paste lol 😆 came out amazing nonetheless 😅

Thank you!

These look yummy!

Chef John hits a home run with a foul ball.

Hello I’m the NEW student 😂 Chef John I found you thru your Fondant Potato Recipe❤ thank you for sharing your recipe! cheers to all y’all from Texas 🤠 ❤ ✌️

just made it GREAT!!!

Wow very yummy 😋 recipe 😋

You could make these into patties, serving any number of ways

Dang, his foil lining skills are on point here!

I’ve made your mushroom meatballs a few times absolutely delicious… I wish you would do more seafood recipes chef John it’s been a long time 😞

Super recipe

Meatball sub with toasted pepperoni melted cheese thin sliced red onion, little bit of black olives and pickled jalapenos and sprinkles of parmesan

That 🍗 meatball looks really good, healthy & delicious😋 & 💛 all your videos mate👍

I made a pot of Marcella Hazan's 3 ingredient tomato sauce and used the leftover onion for the meatball mix. Gorgeous.

@ Chef John, I don't eat port, would Beef or Lamb suet work here for added fat?

I love you for many things but the Big Chicken reference was a new one

I'm doing it!

Yes I completely agree this was my first and still favorite cooking channel. I refer to chef John as “my guy” on you tube. I cheat all the time when I make my ground chicken and pork Asian meatball soup. Oh and if I had a cooking channel on You tube I’d share my albondigas recipe but I don’t so oh well 😀

Looking forward to plopping those things in a white sauce!

Okay I have my meatballs in the freezer now and they smelled delicious raw omg I thought the saying about wet hands and balls was hilarious 🤣 we’re going to have a great dinner tonight 😅

Love you, John...I've been moving on to chicken and turkey variations of certain food items, I have a pouch of turkey pepperoni, and I can't tell a difference. I don't know how that works in a world of ridiculed meat eaters, but I try to forget this since I believe all animals have feelings. God, I don't know why I'm here..this looks amazing btw. I'm 46 years old, and have eaten meat my whole life..I hope I'm not shamed for my comment. ❤️

I love that tiny plate perfect for a single meatball.

I used to make this but with pesto instead of tomato sauce 😀

Estuve salivando todo el tiempo. Mañana almuerzo albóndigas de pollo. Gracias.

What do you think of perhaps using schmaltz instead of pork fat, for those who don't eat pork for one reason or another?

Do you have any tips for a new cooking channel looking to find his niche? I love your content! You inspire me to keep pushing. I’m about 2 months old and I hope to achieve your status in the future brotha. Thank you for teaching us!

I thought these were only good in fairy tales Meat meant for something else but not for this. Taste was out to get me That's the way it seemed. Disappointment haunted all of my dreams Then I saw these balls, now I'm a believer!

Chef John, I just had a traditional garbage plate in Rochester. My food wish is a garbage-plate-inspired party dip for March Madness.

Yum.

Nice..Looks good Chef!.. Can i use lamb fat as well instead of pork fat and white vinegar..And the tomatosaus is just tomatoes ??? TFS! ♡

NICE

I saw a pulse, pulse, pulse, pulse, spin 😮 😛. Def gonna try this one 👍

Strangely enough, two nights ago I made almost exactly the same meatballs for Sunday sauce using 70% ground turkey, 25% Mexican spicy beef chorizo, and around 5% panko, chili flakes, and a few dry herbs and spices. They were super juicy and tasted like not-turkey. Then today I saw this video. I guess I also did the impossible.

I made them but i rolled them in panko and parmesan to make chicken parmesan balls perfect

Now that's a spicy meatball!

I finally said screw it & I bought a 14 cup food processor after years of wanting one, so this is only a sign that I made the right call

Wow

Thank you... we buy meatballs from Ikea and my husband needs Chicken. I'm going to try these they have to be way better. They look awesome!

KZfaq put your lentil flatbread recipe right after this and I thought, "Huh. Could be made to work. Maybe hit it with a raita."

Haha, I've been adding lard to cheap turkey to make good tasting meatballs myself :p

It is easier to cut chicken when slightly frozen (or not totally defrosted).

what brand is your chefs knife?

You keep coming with hit after hit.

Can you make a chicken ball recipe without pork? That'll be very helpful!

Finally......life has new meaning....to me......

science question: why not 'panade' the breadcrumbs, a la prison loaf? asking bc your prison loaf is _gorgeous_ juicy. (prison loaf isn't as "beef forward" as other recipes BUT it's more than ground chicken.)

Using this as a filling for голубці Дякую!

Chef John you spoiled me with your mushroom meatball recipe they are so so good. I may try these I’m not sure.

This guy talks like he’s reading a bed time story

I grate my chicken. So great, but has to be cooked first!

HAHAHAHAHAHAHAHA IPA Beer reference......3 deep and loved it.

would folding in a little tomato paste to the meat mix be a good idea?

I need a kosher version of this

"Big Chicken" was a criminal kingpin / drug dealer on Hawaii Five-0 in the late 60's, played by Gavin McLeod. It was funny seeing Captain Steubing talking hip and tough.

These look amazing, but if anybody wants a quick version, just run some skinless chicken breast through your meat grinder (Kitchen Aid attachment works fine), and pan fry the meatballs until done/browned -- they're easy, tasty, inexpensive, and go with anything.

Chef did the fennel bring it all together?

“…What is a gun? “ ~Matt Walsh

What are the meatballs served on in the picture? Something yellow--grits, polenta, or?

Is the wise man Eddie Guerrero? 😅

Is beef fat ok as a substitute if you don't eat pork?

Boneless skinless chicken + pork fat + freezing before grinding + Italian sausage seasoning. Who's getting flashbacks? 😏

I've never heard the term "a little something something" before. Is it similar to a lil sumn sumn?

just had chicken meat balls for dinner!

Mmmmmmhhhhhh....!

didnt joshua make this trick like a couple day ago

What can I use other than bacon fat, for those who don't eat pork of any kind?

Are there any substitutes to the pork fat?

Anyone else thing that chef John’s cadiologist has been telling him that he must lower his cholesterol?

You sound like maybe you're not feeling 100 percent. If so, I hope you feel better soon.

Can anyone tell which food processor he is using and what size? THX!

Chef John, very nice recipe, these are even better using wild rabbit meat, trust me

“The best” chicken meatballs is less than reassuring.