You’re my favourite meatball Kenji

Thanks for the kind words Kenji, much love

Sorry boss - can’t get that done today. Kenji just dropped “meatballs.”

I love Kenji pulling out a can opener and immediately putting it away

Low-key best explanation I’ve ever heard of why veal is super useful in ground meat mixes but also why we use veal for terrines etc…

I've seen multiple meatball recipes online that call for mixing pork and beef but the thing about Kenji is he actually explains *why*. That's one of the things that makes him the best!

"So that you don't have to watch me slowly handle my balls." Me: trying to to be mature and failing miserably.😂

Thank you for the speed-up, I did not want to watch you slowly handle your balls LOL

Actually smiled and laughed about the quick cut to hand washing after the recent exchanges posted online. Well played sir. :)

Kenji! Can you tell us a little more about using overcooked rice + thai curry paste in a meatball? This sounds so unique to me and I'd love to hear some context!

Talking of putting in pint nuts and currents in meatballs - I quite recently got the cookbook Persiana and the kofte recipe has both those ingredients and wow was it divine

Everything about you and your channel is great. I just love the way you explain everything, and the fact that you're one of the most (if not the most) knowledgeable chefs around makes it even better that you're making this available to us for free on YT. I look forward to every video, I've been watching for a few years and it never gets boring. Of course I have both of your books at home :)

Just made these and they turned out fantastic. You never miss, Kenji. My wife and I are very grateful for your knowledge. And the ball jokes.

Made these last night for the fam and got RAVING reviews, best recipe and simplest I have used! Excellent taste, Thanks for the inspiration!

I love Raos. I hope they can keep the quality up with the Campbell’s purchase.

Hey so glad to have these. Thank Kenji!

I love that I can have you on in the background while I'm cooking and know exactly what's going on cuz of the sounds you make! ❤

Kenji, sir, thanks for all great content. Thanks to you i enjoy cooking and inner works of cooking

Of all the techniques, skills and knowledge Kenji is showing in his videos, the one that impresses me the most, is how he's able to grate parmesan without coating the entire countertop as well as the food!

These videos make me so happy! Thank you, Kenji.

Before this video was over I already placed a grocery order for the stuff to make this. Thanks for sharing your time with us!

I like to make my meatballs complex by adding imaginary ingredients

Appreciate the uploads mate feels nice to watch your vids

I've done the gelatin technique before based on Kenji's recipes and it's next level. Totally worth going and buying gelatin when you shop for your meatball ingredients!!

Great practical advice, K.

kenjis videos are so valuable and informative i'd literally pay for them.

Definitely making this! A Sunday sauce recipe would be a dream too

Not sure I'd like to make meatballs, but can't not watch Kenji's videos. Now, I want to make meatballs

Kenji really treating us with back to back game-changers for our cooking perspective

So interesting about the addition of gelatin! Will definitely be doing that from now on. Thanks for another excellent video Kenji. I love your mix of great recipes, fascinating food science and, of course, your lovely personality shining the on every video. 👏🏼👏🏼👏🏼👏🏼👏🏼

I listen to your productions while I am cooking. Your voice has a very calming tone. Your explanations are complete. I even listen to your recipes while I am cooking something different than your video topic. Often times, I can still use your advice to something different because you speak on a global level.

I love that you have to ensure you show washing your hands - it's a great reminder of how many times you end up washing your hands while you cook!

My hubs is middle eastern and raisins is something they pair a lot with rice and things like roasted slivered almonds and pinenuts to add with some dishes. Gives a very nice different pop of sweetness when you’re eating something meaty and savory.

Always nice to see a new video from you!

Thanks Kenji. I’m going to give this a try!

Dudeman. Your videos make me happy. Thanks!

The powered gelatin is brilliant. Great idea!

I add gelatin to my chili to give it a richer mouth feel.

Love what you do Kenji!

i was literally just yesterday looking at your recipe in your book! guess im making these for dinner later this week haha

Kenji, Thank you for the idea of adding gelatin to foods. I've tried it and it's a game changer! Again Thank you so much Brother!!

I love your content. Its not just recipes, youre a natural teacher and you have a wealth of knowledge. A real geeks geek.

It's the salt you add to the meat that really helps extract proteins. 1.8% is pretty excellent in a meatball. You're getting salt from the breadcrumbs too and not just the cheese. I used to make meatballs on R&D at a large manufacturer. The only thing I might advise is getting that meat extra cold before you mix. The texture will be better. Great video!

I waited 8 minutes and 44 seconds for you to find that hunk of Parmesan. The suspense was killing me!

First time ever making meatballs that weren't tough! You saved spaghetti and meatball night at my house forever! Thank you

Kenji is the only adult I know who can continuously say "balls" without losing the plot...

There's a restaurant near me that serves "spaghetti and meatball" where the meatball is the size of a softball!

Love the gelatin tip!

Thanks, Kenji! This was great :)

I have tried the convection roasting method, and I have tried the pan method. Roasting does not give enough browning, and the pan-searing usually makes my meatballs like rounded disks. I have taken to deep-frying them. It is the fastest way, gives the best browning, keeps their shape perfectly, and they are the most tender and juicy meatballs I have ever made. Also, oven braise in the sauce for at least 45-60 mins to allow proper flavor interchange (mostly because when I deep fry them they are not yet fully cooked when they go into the sauce).

I was looking forward to the garlic meets can opener technique.

We need a double-entendre counter on this episode!

I have used this method for making Swedish meatballs too, divine.

looks so good

Made these today and they turned out delicous! Such a fast recipe when using a premade tomato sauce!

Ive used the velvetting with alkaline solution technique meatloaf also works to prodocue incredibly soft meatballs, also improved browning. Extra juicy and tender. 1/4 to 1/2 tsp per pound of meat mixed with 1-2 tablespoons of water.

I was so glad when you found and removed the chunk of parm. I saw it fall in and thought "oh no someone's gonna take that to the dome later on"

My nonna has a little trick when frying the meatballs. She fries them with a bunch of sliced onion and then throws it all right into the sauce. It’s delicious 🤤 This looks like a great recipe, I’m definitely going to try it out!

Nicely done, sir!

Now i kinda wanna see a recipe for classic italian meatballs too!

I'm so glad you're back

Alex French Guy has a great tip in his meatball video whete he squeezes the moisture out of a couple tablespoons of grated zucchini and adds it to the meat mixture. The dry zuchini acts as a natural sponge for moisture and juices, they come out the most delicious and juicy metballs I've ever had. Never going back, amd if you don't have zuchini, onion works too, (although perhaps not QUITE as well). I don't typically have gelatin handy, plus I like the natural method of a vegetable essentially doing the same work

Kenji living on the edge the way he's using that micro-plane grater bare handed there. That thing is by far the most dangerous utensil in my kitchen. I got special gloves just to use it because I was tired of bits of finger coming off

The simplicity of this video title is art.

Kenji every time he’s thinking meatball: “Meatloaf”

Great as always Kenji. Quick question, is there any discernible difference, texture or otherwise, between using regular breadcrumbs vs the panko?

I always add a duxelle made from button mushrooms to my meatbals great ummami and savorines

My Italian mother was horrified to learn I just heat up a jar of Rao's more often than not these days but I'm glad to know I'm in good company. It's surprisingly good!

I just tried the gelatin tonight in a meatloaf and it worked like a charm. I’m keeping that in my back pocket from now on.

Got inspired after watching this, so I opened up my copy of the Food Lab and made the tomato sauce and meatballs. WOW! the meatballs were so delicious and moist. Another Kenji recipe added to my repertoire :)

The video title of all time

I forget not to watch your vid's around dinner time...great stuff!

My dad's Thanksgiving stuffing recipe was basically a panade with eggs, onions, garlic, and Bell's added. He'd take a whole loaf and just squeeze it out in a huge salad bowl of water, and throw it right in the bird. Didn't even use any chicken/turkey stock and it didn't need it because it got the flavor roasting in the bird, and the high water content kept it from drying out. Whenever I see someone make a classic stuffing with stale cubes or torn chunks I shrug, because while they look good, I'm nostalgic for the uniform version that comes out with a firm custard texture.

Thanks for the repeating the oohing and ahhing. Don't think we could have gone without it!

I was planning to make meatballs tonight anyway, perfect timing

Bring back the snap! We live for it

This gelatine story, this food science in the video is what keeps me coming back. Thank you for this advanced lesson of cookery.

Oohh, ahh! Delicious.

I make a simple country loaf and they go stale/moldy overnight, so I cut the leftovers into slices and dry them on a rack. in a couple of days I run them in my food processor for homemade bread crumbs which I keep in a canning jar to stay bone dry. They last forever. I take 1/3 cup of breadcrumbs and add several spices like onion powder, garlic powder, salt-pepper, dry oregano, dry thyme. and 1/8 cup finely micro-planned parmesan cheese. I mix it up and use this to bread 1 chicken breast cut in cutlets dipped in beaten egg, Delicious and no weird chemical/oils.

So pretty! Red and green and don't forget the white.

Looks like I might have just come across one of my favorite recipes!😋😋😋😋😋😋😋😋

"Ooo" "Aah" indeed! Looks VERY yum

A meatball sub made by J. Kenji Lopez-Alt sounds like something I need to put on my bucket list.

I’m just glad no chunks of onion were in them. :-) I mostly make Alton Brown’s Swedish meatball recipe, but just use onion powder instead of real onions (and also cut back on the allspice a bit). I find coarsely cut onions make meatballs/meatloaf more likely to fall apart, so I prefer either finely minced onions or onion powder better for adding that flavor.

This looks phenomenal! For those of us who are not pork eaters, could you recommend a good alternative combination of meats?

Big fan of the sandal tan. Meatballs look good, too.

looks great:)

I got really excited when Kenji grabbed the can opener, thinking I was about to see a really cool lifehack for garlic...

Your videos help me fall asleep (compliment)

Reasons I love Kenji: So if you want to do it different, or make it taste different...Just do it, I am not your dad. This is how I am doing it. I would of liked to have this specific thing, but no shot I am going to the store for a video. My sauce? Raos, from Costco, comes in a two pack. Throw some herbs in that thing.

Looks delicious kenji . How bout a sandwich series? Everyone loves a delicious sandwich ❤ Those meatballs sure would make a great sandwich on some good french (my personal favorite bread) bread or Italian

Ooo, ahhh 😅 Great A/V food JKLA! Looking forward to cooler months and hot meals 🔥

i freakin love kenji!

This was great. But one note! Any time you make meatballs or any Italian dish you should have an episode of the sopranos playing and it can’t be an episode past season 5 it needs to be 1-4 the hits!!! For flavor profiles

Babe wake up, a new Kenji vid just dropped.

A panade is definitely one of those game changers that you wouldn't believe until you try it.

When you soak an old piece of bread and wring it out for this recipe do you throw it in the food processor or is it easy to shred by hand? How long do you usually soak the bread for?

OMG I have the same kitchen towel as Kenji

Thoughts on splatter guards? I can't do tomato sauce without one

I was wondering how you were going to smash garlic with a can opener lol. Great video