Don't cook if your speaking-style becomes perfunctory & serious. Part of the enjoyment of your program is your unique style of speaking ! We love it ! AND your culinary skills !
In order to see new to me Chef John content I have to go back 14 years. This was pre “damp hands make smooth balls” but he still managed to make a “balling” joke. 10/10.
I made these last weekend, and now im making these again. They are absolutely amazing, and my family loves them. This is the best meatball recipe I have used Chef John. Thanks homie appreciate you.
Boy oh boy John, you have come a LONG WAY since this! Very close but we Italians also add extra virgin olive oil, fresh basil (4 - 6 large leaves chopped) Pinole nuts slightly pan roasted and chopped, and lots of small chunks of hard Italian bread that’s either been soaked in olive oil and or cold water and squeezed out... that’s from a 130 year old past down authentic Italian recipe from a small town just north of Naples.
Would love it if Chef John would upload an updated version of this. It's so delicious and deserves 1080p! haha. Thank you, chef! Absolutely incredible flavor/texture!
I made these meatballs last night, used my tomato sauce (also has hamburger and sausage) to make meatball subs. Simply outstanding, best meatball sub I've ever had. Thank you for the recipe. Cheers
Exactly the recipe I was looking for! Since first finding 'Food Wishes' a while back Chef John has become my go-to guy for specific instructions and new ideas, though as I'm used to his more polished style it was interesting to revisit the roots and compare the evolution of the vids. This recipe is so good it might warrant a revisit in the Chef's more modern, practiced style.
Reminded me of when I was a little boy in NY. The only difference I did was to grill them on my Weber Charcoal grill. Awesome! Awesome! Chef John, you are THE MAN!
oh my goodness!! i just made these JUST how you say and they were PERFECT. simple and delicious...I will NEVER EVER fry a meatball again.... I'm so glad I found your channel. I don't see myself ever being disappointed with one of your recipes.
I made this recipe 2 nights ago exactly the way you say and it is the single best recipe for meatballs I have ever had! This my meatball recipe for now on! THANKS ALOT!
I was planning a special dinner for someone and had never made meatballs before. This turned out better than I could have imagined. So delicious!! Thank you for the video and I will be coming back to you in the future!
It's true, ,he does sound subdued, even coy I'd add. But we love him. And cayenne pepper ! My friends watch him religiously, to find recipes. Thank you so much Chef John !
Wow, even back then he added a pinch of cayenne. Also, you can use your hands to mix everything together initially - the small amount of heat transfer will be of no consequence after the mixture is refrigerated.
i'm italian, i'm a cooker and i can tell you that this receipe is almost the original italian one! really good! i've never tried milk and breadcrumbs together, but whe do put them in the dough of meatballs! good receipe! :D
Once again chef john provides an excellent recipe! 😬 I made five portions of this with two inch diameter meat balls and extended my cooking time to 30 minutes which left them perfectly cooked and juicy.
John I love your attitude and personality. It really seems you are passionate about your food, as I am too. "Don't wanna use Garlic, then go make cereal" HAHA
Wow...the early days of foodwishes....you actually sound younger! My grandmother, from the Sila region of Calabria, had a very simple proportion for meatballs. equal parts ground beef, ground pork butt, white bread soaked in water and mashed with hands, parmesan cheese (usually a little extra) and a little parsley (about two handfuls chopped. salt and pepper. Fried in oil. A few were used for the sauce along with the burnt bits and oil to season the sauce. The other half was reserved to be eaten dry....my favorite way actually.
Should you choose to follow this recipe *to the letter*, you will be rewarded with amazing meatballs. Don't take any shortcuts. Nurture those onions, let the bread crumbs and milk make love. Crush the garlic cloves with love. Chef John, you are the BEST! ❤️
I'm making these right now, but I think I went slightly bigger sized balls. I got 21 decent sized ones. I'll just simmer them a bit longer if need be. I can't wait to eat.
Today was the first time I've made these and they are the best meatballs I've ever tasted. Having made John's Swedish meatballs (which are heavenly), I used a cookie scoop as in that recipe for this one.
Reviewing this because I'm making these meatballs for the first time in a while. My favorite Chef John burn "If you're not going to use the garlic go make something else. Cereal, maybe."
Feb 18 is Chinese New Year! Year of the Pig! I have already made my meatballs ready for cooking. I stuffed quail eggs in my meatballs, or coated the quail eggs with the meat mixture (however you view it). I'm sure your version tastes better. I am just experimenting stuff, not really an experienced cook. :)
I just cooked this tonight and it turned out excellent. Out of all the videos, your's was the most easy to understand. I do have a question though. When my meatballs were baking in the oven, the fat started dripping out. Do you pour the fat out and put back in the oven for faster cooking?
wow old school chef John,however you are my go to guy for any recipe,ive made the mash potatoes (no one comes close) the beef stew (crock pot) floured chicken wings,and a bunch more,i havent fricked up yet.my meatballs suck balls thats why im here.i will be making these tonight,i can already tell you my problem was the dry bread crumbs without the milk and fried them like rocks
This in contrast to the brand-new, no chopping meatball which came today too. It's the fact that the chef sounds so subdued; that the zingers weren't zinging, that marked the difference to me.
Ooh prehistoric food wishes!
even older now lol!
@@poshdelux That's how time works lol
@@peterrigs7673 I miss the "Chef John from foooooooooooood wishes dot com wiiiiiiiiith..."
@@Your.Uncle.AngMoh
14 years on. What a boring delivery.
@@oltedders He’s certainly improved his delivery over time!! The cayenne was still there tho :)
Showed up in my feed in 2024. Fun to see how the production has changed.
its will be fine, relax, its only food. Make it and enjoy!
I went back in time and found you 12 years ago!!!
Meat balls
Don't cook if your speaking-style becomes perfunctory & serious. Part of the enjoyment of your program is your unique style of speaking ! We love it ! AND your culinary skills !
"If your not going to use the garlic, don't bother making these. Go make something else, maybe cereal."
LMAO!!! :)
;'D I know!!! I love Chef John to death, but he did throw in some condescending comments in his earlier videos! ;'D
Amazingbritishmysteries
If someone invites me over for dinner and they don't like garlic, I'm busy, I've got library books I've got to bring back.
This was before he learned to talk like a rollercoaster... Or sing "enjoy"...
Sounds like Garfield the cat.
😂😂😂
In order to see new to me Chef John content I have to go back 14 years. This was pre “damp hands make smooth balls” but he still managed to make a “balling” joke. 10/10.
Nice to see that he mellowed out a little over the years 😆
I followed this recipe fairly closely, substituting red chili flakes for cayenne and pecorino romano for parmesan. The end product was A+
made these on 7/12/2015 and these are the best meatballs I have ever tasted make them folks you will not regret it,, this is one fine recipe!!!
That is hilariously specific! 7/12/2015. This recipe must have blown your mind hahaha
What time of day did you make them? And you forgot to mention the weather condition and moon cycle.
I made these last weekend, and now im making these again. They are absolutely amazing, and my family loves them. This is the best meatball recipe I have used Chef John. Thanks homie appreciate you.
Boy oh boy John, you have come a LONG WAY since this! Very close but we Italians also add extra virgin olive oil, fresh basil (4 - 6 large leaves chopped) Pinole nuts slightly pan roasted and chopped, and lots of small chunks of hard Italian bread that’s either been soaked in olive oil and or cold water and squeezed out... that’s from a 130 year old past down authentic Italian recipe from a small town just north of Naples.
Chef, I made these meatballs yesterday, and WOW! They're so delicious and tender. This is my new go-to recipe. Thanks!
Chef John was gangsta as hell back in the day!
We still out here with the heavy handed Parsley!
I made the meatballs this week and they were absolutely DELICIOUS!!! thanks John :-)
man seeing this video I can tell you this guy has had a major impact on my culinary home kitchen
Going to cook this in 2024! Chef John is an historically significant culinary figure!
Would love it if Chef John would upload an updated version of this. It's so delicious and deserves 1080p! haha. Thank you, chef! Absolutely incredible flavor/texture!
I made these meatballs last night, used my tomato sauce (also has hamburger and sausage) to make meatball subs. Simply outstanding, best meatball sub I've ever had. Thank you for the recipe. Cheers
"If you're not going to use the garlic, don't bother making these"
Nice.
Exactly the recipe I was looking for! Since first finding 'Food Wishes' a while back Chef John has become my go-to guy for specific instructions and new ideas, though as I'm used to his more polished style it was interesting to revisit the roots and compare the evolution of the vids. This recipe is so good it might warrant a revisit in the Chef's more modern, practiced style.
OG recipe! the mic and camera weren't there, my g chef john was.
How your presentation has changed over the years! I love it
Oh man. I love your work Chef Jon. This is like a reference video at this point. Beautiful.
Best meatball on the planet!! They are soo tender and full of flavor. Amazing recipe Chef John! Thanks for sharing!
Came here in 2017 and totally satisfied with what I've seen.
Watching this in 2019...you’ve come a long way, baby - but the Chef John humor was present from the start, and shines through the grainy vid.
Reminded me of when I was a little boy in NY. The only difference I did was to grill them on my Weber Charcoal grill. Awesome! Awesome! Chef John, you are THE MAN!
I made these tonight, thank you!
I love all of Chef John's videos. They are delicious & interesting to view.
17 years ago! And I'm watching it today!
oh my goodness!! i just made these JUST how you say and they were PERFECT. simple and delicious...I will NEVER EVER fry a meatball again.... I'm so glad I found your channel. I don't see myself ever being disappointed with one of your recipes.
Anyone else would love am updated version of meatballs? I would love it!
My meatballs are still running the initial 1.0 launch version but it's extremely stable and tastes delicious so I won't upgrade quite yet
Why update if they're already perfect??
Hi John.
Making these right now for my family and my Birthday.. Thanks so much for your great recipe!
This is before the classic theme music, what a gem
I made this recipe 2 nights ago exactly the way you say and it is the single best recipe for meatballs I have ever had! This my meatball recipe for now on! THANKS ALOT!
Chef John: “...and when you’re done balling...”
Me: “...and shot calling!”
Fun to see these old school food wishes
Thank you for your channel, I really enjoy how simple yet delicious dishes!
Loved the DMX reference & the meatballs;)
I was planning a special dinner for someone and had never made meatballs before. This turned out better than I could have imagined. So delicious!! Thank you for the video and I will be coming back to you in the future!
I think this video is from the "pre-freakishly small wooden spoon" era ...
Bite your tongue. The FSWS has been around since before time began.
Suzanne Baruch,
Gospel truth.
You can see the spoon when he mixes the pork and beef
Awwwww that’s cool to see Chef John’s vintage video when he started 😊.
It's true, ,he does sound subdued, even coy I'd add. But we love him. And cayenne pepper ! My friends watch him religiously, to find recipes. Thank you so much Chef John !
Wow, even back then he added a pinch of cayenne. Also, you can use your hands to mix everything together initially - the small amount of heat transfer will be of no consequence after the mixture is refrigerated.
Just made these - delicious! Thank you Chef John! 👨🏻🍳👌
My wife made this tonight and they were simply amazing!!!! Thanks Chef John.
i'm italian, i'm a cooker and i can tell you that this receipe is almost the original italian one! really good! i've never tried milk and breadcrumbs together, but whe do put them in the dough of meatballs! good receipe! :D
Liked always Enjoy!❤️
Chef John didn’t know it at the time, but he became the shit later on with his persistence. All of us have the potential.
these are awesome!!!! the whole family loved them. thank you so much.
Once again chef john provides an excellent recipe! 😬
I made five portions of this with two inch diameter meat balls and extended my cooking time to 30 minutes which left them perfectly cooked and juicy.
John I love your attitude and personality. It really seems you are passionate about your food, as I am too. "Don't wanna use Garlic, then go make cereal" HAHA
I love this recipe, have made it a few times. You should reupload it!
Chef, my family really loved your recipe for Ricotta Meatballs, they were very light & tender just like u said they would be. Thanks!
A 13 year old appearance by the FSWS? The legend grows....
Just finished making this and love it. Thankyou from NZ.
Oh my goodness Chef John, no PUNS! 😳 Although, your Meatballs looks absolutely delicious!
The recipe looks as good as what he's doing nowadays, but I have to say his videos have gotten a lot better! ;->
The recipe is amazing, made it tonight and every meatball is like a flavour bomb of goodness
Ground dinosaur meat and pterodactyl eggs. Yummy! He sounds so sincere and earnest.
I feel the same way about garlic! "go make cereal" ha love it! :)
Chef John, you should really revisit this one. Because I would love to see how your recipe has changed over the years.
Hes come a long way. Straightforward in the day. Still likes tons of parsley though
Wow...the early days of foodwishes....you actually sound younger!
My grandmother, from the Sila region of Calabria, had a very simple proportion for meatballs. equal parts ground beef, ground pork butt, white bread soaked in water and mashed with hands, parmesan cheese (usually a little extra) and a little parsley (about two handfuls chopped. salt and pepper. Fried in oil. A few were used for the sauce along with the burnt bits and oil to season the sauce. The other half was reserved to be eaten dry....my favorite way actually.
these are the exact ingredients I add when making meatballs also. Going shopping tomorrow. cant wait to make some balls !!!
If you're not going to use the garlic, don't bother making these. Why do I love you so much chef John?
please note: some channels monetize their videos for income by allowing advertisements.
Thank you, Chef for making these videos. Great job.
there are 8 million ways to make meatballs... there is no such thing as "the best" That was my point.
“If your not gonna use the garlic, don’t bother making these.” YES LMAO
Should you choose to follow this recipe *to the letter*, you will be rewarded with amazing meatballs. Don't take any shortcuts. Nurture those onions, let the bread crumbs and milk make love. Crush the garlic cloves with love. Chef John, you are the BEST! ❤️
Excellent recipe, I really like it. Easy to follow, and it gets results.
I'm making these right now, but I think I went slightly bigger sized balls. I got 21 decent sized ones. I'll just simmer them a bit longer if need be. I can't wait to eat.
Just what I needed on Throw Back Thursday.
Right on John, you think like an engineer in the kitchen a bit OCD like me. Can't wait to try your recipe.
"come on! forget about it" LOL. Looks DELICIOUS!!!
Fantastic meatballs!
Chef John, you have the best recipe on youtube. Can't wait to try the others.
Today was the first time I've made these and they are the best meatballs I've ever tasted. Having made John's Swedish meatballs (which are heavenly), I used a cookie scoop as in that recipe for this one.
Wow 2007! Chef John was fresh out of diapers.
Thx for the recipe CJ!
Great Video. I like the breadcrumb and milk paste idea
Thanks, I used elements of your recipe to make a Thanksgiving dinner for myself!
Reviewing this because I'm making these meatballs for the first time in a while. My favorite Chef John burn "If you're not going to use the garlic go make something else. Cereal, maybe."
These are delicious! Even better right out of the oven as opposed to simmering in sauce.
Thanks Chef John!
Take care in these trying business times with YT...
Best meatballs ever! Thank you Chef. Wish I could find the written recipe for this, any suggestions?
Feb 18 is Chinese New Year! Year of the Pig! I have already made my meatballs ready for cooking. I stuffed quail eggs in my meatballs, or coated the quail eggs with the meat mixture (however you view it). I'm sure your version tastes better. I am just experimenting stuff, not really an experienced cook. :)
I was wondering if you could update some of these older videos.
those look absolutely amazing
Making these right now! :)
1000 B.C food wishes
you got me... full bio on the site, check it out.
I just cooked this tonight and it turned out excellent. Out of all the videos, your's was the most easy to understand. I do have a question though. When my meatballs were baking in the oven, the fat started dripping out. Do you pour the fat out and put back in the oven for faster cooking?
wow old school chef John,however you are my go to guy for any recipe,ive made the mash potatoes (no one comes close) the beef stew (crock pot) floured chicken wings,and a bunch more,i havent fricked up yet.my meatballs suck balls thats why im here.i will be making these tonight,i can already tell you my problem was the dry bread crumbs without the milk and fried them like rocks
Love this recipe and I would like to freeze some next time I make it. Do I cook in the oven and then freeze or just freeze after forming the balls?
I am watching this is 2020!
great recipe
This in contrast to the brand-new, no chopping meatball which came today too. It's the fact that the chef sounds so subdued; that the zingers weren't zinging, that marked the difference to me.
And as always.... enjoy!
This must've been one of the first videos you ever made. :P
Looks good, I won't be able to use the parsley my family doesn't like that flavor but the Italian seasoning I hope will work.