Discover the secrets to achieving the ultimate meatballs with Dan’s game-changing ingredients and techniques, including roasting on a wire rack and using powdered gelatin for extra juiciness.
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0:00 – Cloudy with a Chance of Meatballs
0:24 – Your Meatballs are Great
0:58 – Best Meatball Mix
2:37 – Why You Should Use a Panade
3:49 – What to Add to Your Meatball Mix
4:36 – Best Way to Cook Meatballs
5:28 – Braising Meatballs in Marinara
6:53 – Tasting Spaghetti and Meatballs
7:27 – Credits
47 Comments
It’s impossible to get the recipes on their website. Really annoying.
Hey Dan, do you have any recommendations for a gluten free breadcrumb substitute? My gf has celiac and I'm always looking for ways to jazz up the small batch i make for her when i do Sunday sauce
so no need to bloom the gelatin, just add to mixture I assume?
This recipe is from November/ December 2010 for those who have their old magazines. They make it so hard to find the recipe!
Can chia seeds provide the gelatinous function?
Can meatloaf gain the same advantage of juiciness? I mean, I don't want a meat jello form, just a juicier loaf.
…he tells you, & shows you!
Ground beef 2 parts to one part ground pork.
The gelatin is 5 to one so 1 – 2 packets of unflavored gelatin sprinkled over the meat mixture.
The panade is 1/2 cup panko & almost equal parts buttermilk.
The other ingredients prosciutto & Parm you can tell from what he shows in the video.
I can’t wait to try this!😊
Daaaamn Daniel, that gelatin got that jiggle in it. 😮😂
Did I miss when you add the gelatin?
This is where I found a printed recipe for this Classic Spaghetti and Meatballs from 2012
http://colleen-slattery.blogspot.com/2012/03/classic-spaghetti-and-meatballs-for.html
So that's what prevents the myacyn to leave in that gooey form on a meatloaf?
Pork in meatballs is downright disgusting
Thanks for putting the actual recipe behind a paywall, Dan. Much appreciated.
Hiding the recipe behind an email/pay wall is SO sinister, you guys. SMH…
Hi Dan, silly question. Do you add the Gelatine to the meat or to the meatball mixture? I think I missed a step with my senior brain 👵
Genuine question, do I do both gelatin and Panade? Or just one or the other?
Where or when did u add the gelatin? Was it in the liquid in the panade or straight into the meat mixture as a powder.
I love that forecast!!
Great one, Dan!
2 ¼ cups (about 6 ounces) panko bread crumbs
1 ½ cups buttermilk (see note)
3 large eggs, lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto, chopped fine
3 ounces Parmesan cheese, grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 ½ teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
Table salt and ground black pepper
Sauce
3 tablespoons extra-virgin olive oil
1 ½ cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
½ teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
Fantastic video! Thank you!!!
My mom's meatballs were the best! I'd swear they were tennis ball or even baseball size! There was more that the 6 of us to eat, there were plenty of leftovers! She likely par cooked them on the stove by frying. I don't really know I never got the recipe before she passed away. Also, I don't really know, because as a kid I was outside playing. But she finished them in her doctored Spaghetti sauce! These were huge. I am guessing tennis ball size. These also made a good meatball sandwich! I'd bet she attempted to copy a restaurant's sauce that was in her hometown run by an Italian family. We would eat there any time we visited her mother. Their meatballs were big too.
OMG, you are so cruel, but thanks for the recipe😅
Pro tip: Oven also works great when you have a lot of meat to braise, ie. chili, stew, etc.
Dan please give us measurements. I love ur videos and science tho.
Blah blah blah. It’s in Pinterest. That’s free.
Don’t watch when you’re hungry…
0:52 Unfortunately meatballs for twelve is going to leave one guy out in that painting😂
In addition to this brilliant piece, just want to say I have always enjoyed and appreciated your logical, scientific approach to food. Thank you.
For those of you who have been collecting ATK recipes for years, the name of this recipe is Classic Spaghetti and Meatballs, and was originally published in the Nov./Dec issue of Cooks Illustrated. To make this recipe to serve 4, just cut the ingredients by 3, as this recipe was originally developed to serve 12. I love the idea about substituting buttermilk by using 1 cup of yogurt mixed with 1 cup of milk., as good buttermilk can be difficult to find in stores.
Dan.. put the measurements on the screen while you are talking, mate
Thank you
There are so many recipes of meatballs, I love them all, I will try this one with gelatin, never done before. Thanks for sharing
I've always baked my meatballs because it is so much easier.
MSG sounds like a way of doing this a bit cheaper… 😊
Took all day… ;-(
say I don't eat pork… fish sauce? Mushrooms? just the parm? MSG? all of the above?
I want to be Dan’s best friend
All of this is so interesting on its own, from the techniques and science to the passionate personality that drives it. I don’t understand why everyone needs to be a comedian, needs to make everything lighthearted and add distracting stock video . As if you’re trying to grab the attention of a toddler who gets easily distracted. y’all provide great content and should stick to that, let it speak for itself and leave the jokes for the comedians.
Need a pork free version for the trillion non-swine eaters. Thnx.
Two Questions:
1. Would it work if I put alcohol in the gelatin instead of soup stock, and what kinds of crazy recipes can I get out of that?
2. I'm allergic to liquid dairy (milk, ice cream, yogurt), but I'm OK with lactose-free coffee creamer and hard cheeses, I'm also allergic to whole wheat (toasted wheat crumb, brown rice, lentils) but I'm OK with pasta, white rice, white bread, so how do I substitute accordingly?
Secret ingredient is MSG FUIYOH!!!!
5:56 how is the tomato juice going to reduce and tighten if the lid is on for the entire hour?
"your" NOT "you're" (you're = you are)
Lose the oregano. No no no on oregano in sauce. Gets bitter! Use pecorino Romano for salty tang. One egg per pound of meat is the standard. Otherwise looking good!
Any reservations on using medium ground pork? or would it be better to use a leaner mince?
Carb count for recipe available? I have a diabetic in the family