SPAGHETTI AND MEATBALLS (3 Tricks For Perfect Meatballs)
249,934
Published 2022-03-31
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RECIPE - makes about 15 meatballs + sauce
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SPAGHETTI DOUGH (using pasta extruder)
▪4 lrg eggs
▪250g or 2c ap flour
▪210g or 1 1/4c semolina flour
▪5g or 1tsp salt
▪20g or 1 1/4Tbsp water
Add eggs, flour, semolina, and salt to mixer with paddle attachment. Mix on low for 60sec until dough begins to hydrate then add in water if needed. When dough is coming together into a mass, switch to dough hook and continue to mix on low for about 2 more mins.
Flip dough onto work surface and continue to knead by hand for about 60 seconds or until it’s formed into a ball. Place in the fridge covered for about 30min.
Grab dough from fridge and pinch off small pieces (about the size of a large walnut). Warm slightly and roll into a ball then drop into extruder (since im using my kitchen aid, the mixer is running on high speed). Cut at desired length then place on a floured tray and dust with flour.
Cook in well salted boiling water for 3-4 min (or per package instructions if using dried pasta).
Reserve some pasta water to finish pasta.
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MEATBALLS
▪250g or 1c buttermilk
▪1 egg
▪150g or about 4.5c bread, cubed (i find that regular white bread works well)
▪125g or 1 1/2c parmesan, grated
▪15g or 1/3c parsley, chopped
▪15g or 2Tbsp garlic, minced
▪18g or 1Tbsp salt
▪3g or 2tsp black pepper
▪15g or 1Tbsp lemon juice
▪Pinch chile flake
▪450g or 1lb 80/20 ground beef
▪450g or 1lb 80/20 ground pork
Add buttermilk, egg, and bread into a bowl and mix to hydrate. Add parm, parsley, garlic, salt, pepper, lemon juice, chile flake, and meats. Mix together until just combined. Try not to over mix.
Divide meat into 15 100-105g pieces, roll into balls, and place on a parchment lined sheet tray.
Bake at 475F/250C for 20 min until beginning to brown. Allow to rest for 10 min. Reduce oven heat to 325F/160C.
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TOMATO SAUCE
▪100g or about 1/2c olive oil
▪150g or 1.5c yellow onion, small diced
▪15g or 2Tbsp garlic, minced
▪Salt
▪Chile flake
▪1 28 oz can whole tomatoes (pureed until broken down)
▪1 28 oz can crushed tomatoes
▪5g or 1 1/4tsp sugar
Heat large pot or dutch oven over medium. Add very long squeeze olive oil, onion, garlic, and generous pinch of salt. Stir to combine and sweat over medium for 10min or until onions are translucent and softened. Add pinch of chile flake, stir. Add in both cans of tomatoes. Stir, reduce heat to medium low, cover and simmer for about 15min.
Taste for seasoning and add salt and 5g sugar if needed. Stir.
Gently lower cooked meatballs into the sauce and stir to coat. Return pot of sauce/meatballs into 325F/160C oven and cook for 20-30min.
When finished, the sauce should be nicely concentrated with browned edges.
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TO FINISH:
Add portion of pasta into a saute pan over low heat with 2 small pads of butter and a spoonful of pasta water. Swirl until combined and emulsify.
Add pasta to plate, top with 2 meatballs, sauce, grated parm, chopped parsley, and a drizzle of nice olive oil.
#spaghettiandmeatballs #meatballs #comfortfood
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CHAPTERS
0:00 The internet's meatball recipe
0:38 Mixing the spag dough
1:52 Mixing and searing the balls
4:21 Making the sauce
5:23 Still working on a new website with Squarespace
6:22 Finishing the sauce and meatballs
7:34 Extruding the spaghetti
9:05 Boiling the spag and plating up
10:52 Let's eat this thing
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All Comments (21)
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You are one of the only people I trust to actually IMPROVE recipes like this.
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One reason this is my favorite cooking site is that I ALWAYS learn something. And even if I already make something well (I make a good meatball) I learn some trick and technique that make my cooking even better. Thanks, Bri!
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I don’t even cook and I love the channel. You’re a natural host and absolutely nailed it from the first video. Awesome beats selection, love that the tools don’t make the trade, you stick by the metric system and cook absolutely everything, chef’s kiss of a channel man!
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Made this last night. BY FAR the greatest spaghetti and meatballs that has ever entered my mouth. This will absolutely become part of my regular recipe rotation.
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I watch a whole lot of chef/recipe YouTubers, but you've genuinely become one of my top favorites. thank you for putting so much time and effort into your work
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Love your videos. Just a quick FYI from a former electrician, electric equipment are typically rated to operate at temperatures that would be very uncomfortable for a person to touch (70 - 125+ C). Also, they all have thermal protection inside so you can keep running your mixer as long as it will keep going. If it shuts off while you're working then you know that you overloaded it and to take it a bit easier once it cools down (usually 30 - 60 minutes).
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These look awesome. That's the exact process of assembling the meatball mix I learned from my grandma (would sometimes use water if they couldn't afford milk). She was born in Italy and raised in NY. She had a mustache and everything-- super legit.
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Easily my favourite cooking channel. The way Bri present everything is so easy to understand, funny and really makes you want to cook. Good job!
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Your recipe instantly reminded me of a classic recipe from my grandma. She pretty much made the same meat-bread mixture, but instead of cooking them in the oven she flipped the (flattened) meatballs in breadcrumbs and fried them in oil, served with mashed potatoes and fried onion rings. thank you for reminding me of that. cheers
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Bri! I found your channel in a late night YouTube recipe search and have made several of your recipes. I appreciate how approachable your cooking is, and this recipe in particular was a major hit for my family, everyone wanted to “eat this thing!”… Keep up the good work.
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Two days ago, I made your meatball and sauce recipe (halved) and both turned out awesome! Watching your videos is both informative and entertaining and I appreciate the time and work you put into them. Thank you for inspiring me to get away from the videos and make some "from scratch" food. Great work!
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Wow. These look absolutely delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
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Hi Brian, new sub here. For being a professional come Youtuber, I have to say I really enjoy your personal style. It's low Ego, heavy on culinary realisms, part showman, part winging it. But you are honest and true to the craft that you're attempting here, that's what makes it compelling. I relate to the specific level of OCD (and at times lack there of.. one piece of something is bound to miss the pan/bowl) you put on this, and cheers to your wife L. as I'm certain she's helping too. Looking fwd to many more videos.
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Holy goodness. I have been perfecting my meatball sauce game for quite a long time but this blew it by miles. It was so soft and juicy and the flavors are out of this world.
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Brian - thanks for this. When i saw it was pasta and meatballs i thought “oh, another recipe video for THAT” but this was great - different approaches and a more unique take compared to the many others i have seen! Thanks!!!
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You are, by far and away, my favorite cook here on YouTube. Your recipes are easy to follow and they taste GOOD. Seriously, I have yet to have a bad recipe from you. Your penne vodka gets requested by my friends all the time
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I enjoy seeing you put together an "almost" perfect meat-ball. "Almost" perfect because the next time we make this recipe, we get another opportunity at attempting perfection! The big flavor difference here is the fresh parsley. garlic, onions, milk and bread. I like a little fresh chopped oregano, not too much, balanced. Most people never get a taste of the fresh stuff. Like fresh thyme, it taste very different than the dry stuff. Keep sharing your amazing recipes! Rock on Brian!
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This recipe was absolutely superior to anything I have ever had before. So easy to follow and quick to do, prime cooking right here!
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That looks insanely delicious. I honestly don't understand how you made such a simple classic dish look so awesome, but wow do I want to eat that
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I must confess that the last 6 or 7 videos I’ve saved recently are ALL yours, Bri. This one has especially got my gastric juices rumbling and I can’t wait to try it. Thanks for such fantastic, succinct recipes loaded with practical tips. And unit conversions to boot! You rock!!
