The Meatball Sub That’s Better Than a Michelin 3-Star Meal?
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- Опубликовано: 31 май 2024
- This Meatball Sub is the best thing I've eaten all year. That includes the 3 Michelin star $850 meal I ate in France. Visit ntn.so/brianlagerstrom to sign up to Notion for free!
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-RECIPE-
Makes 5 sandwiches + 1 extra roll
SUB ROLLS
▪380g or 1 5/8c water 86F/30C
▪12g or 3tsp instant yeast
▪20g or 1 3/4Tbsp granulated sugar
▪525g or 4 1/4c bread flour
▪12g or 2tsp salt
▪Untoasted white sesame seeds
Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min.
Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min.
Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min.
Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray)
Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min.
Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door.
--
MEATBALLS
▪200g 3/4c + 1Tbsp whole milk
▪50g or 1/4c sour cream
▪1 egg
▪150g white bread (about 6 slices), cut into cubes
▪1lb/.5kg 80/20 ground beef
▪1lb/.5kg 80/20 ground pork
▪125g or 1 1/4c grated parm
▪15g or 1/4c fresh parsley, chopped
▪15g or 4-5 cloves garlic, minced
▪Pinch chile flakes
▪3g or 1.5tsp ground black pepper
▪18g or 1Tbsp salt
▪15g lemon juice (juice ½ lemon)
Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min.
--
SAUCE
▪Olive oil
▪White onion, small diced
▪15g (4-5 cloves) garlic
▪Salt
▪Chile flakes
▪28oz can tomato puree
▪28oz can crushed tomatoes
▪sugar
Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min.
--
PUTTING IT ALL TOGETHER
▪Full fat mozzarella, sliced (2 per sandwich)
▪Giardinara, chopped finely (recipe below)
Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min.
To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec).
Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun.
--
GIARDINIERA (makes 1qt/ltr)
▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
▪75g or 1/2 c serrano (or another hot pepper of choice)
▪400g or 1 3/4c white distilled vinegar
▪200g or 3/4c water
▪24g or 1 1/2 tbsp salt
▪300g or 1 1/3c light olive oil
▪150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
--
#meatballsub #meatballs #sandwiches
CHAPTERS
0:00 Intro
0:19 Mixing the bread
1:40 Meatballs
3:49 Bread: shaping
5:58 Baking the balls and starting the sauce
7:09 Organizing my videos with Notion (ad)
8:19 Finishing the balls and sauce
10:03 Baking the rolls
11:03 Assembly
13:08 Let’s eat this thing
**DISCLAIMER: links in this description may be affiliate links. If you buy these products via my links I'll receive a small commission at no added cost to you. 
Хобби
I know it sounds insane to say that this was better than 3-star Michelin meal. I do. But this sandwich HITS you guys. Also, don't forget to visit ntn.so/brianlagerstrom to sign up to Notion for FREE!
I'm sure you're right, but I gotta say, I did your chicken al pastor tacos a couple of months ago and I was transported to another world, dude. Seriously one of the best things I've ever eaten
@ i hear you on that one. I crave them OFTEN.
Brian, in a land of Sky Seeking Mountains of Ego-tubers, you are the earth bound stream that quenches our thirst. Big Thanks to you. Big thanks to the village that raised you.
Kaboom sub drop!
I don’t think it sounds crazy at all.
Frankly food has a clear issue with diminishing returns as you go up in price. Often the most expensive things aren’t even that good, but they garner a lot of defense from those that already paid for it, and don’t want to feel foolish.
I’d take an average meatball sub over an average Michelin star dinner any day.
Even if the Michelin star meal is better, it wouldn’t be by enough of a margin justify the cost.
I'm so glad you posted this recipe. I've been craving one ever since I ordered a mootball feetlong at Subway and couldn't ever show my face there again
Man, you'er prob better off haha thanks for watching
LMFAO ive said football meatlong nore times than i can count
Me toooooooo
I said white football once when I was a teenager. I was high off my ass and the lady cracked up
mootball feetlong
Thank you so much for your channel and recipes! Since we discovered you about 6 weeks ago, my wife and I have only eaten out once. You’ve given this retired 20-year veteran of the restaurant industry the joy and passion to get back in the kitchen. You’re the best!
This is bizarre, I've been wondering in the past few days about why some of my favorite meatballs have a slightly acidic taste and have been mulling the idea of adding sour cream and/or lemon juice. This is the first such recipe I've seen include them. The stars have aligned, keep up the great work!
I hope you try it. Cheers!
@@BrianLagerstrom any substitute you can recommend for those who can't do Sour Cream? Would greek yogurt work?
@@-AB- he literally said you can use buttermilk, and that he was using the sour cream as a substitute
@@sliver3703 Thanks, I did catch that but I guess I should've been more clear. Some people can't tolerate lactose, which buttermilk and sour cream both have. I'm looking for a low or lactose free alternative.
@@-AB- what does this comment even have to do with the acidity of the meatballs? The sour cream/ buttermilk has literally nothing to do with the acidity levels of the meal.
Brian, you have substantially upped the food game for my wife and me!!! We are in your debt!!! I made the rolls a second time for a sausage sub, and they came out wonderfully well -- they rose so high they were touching!! On the subs we put your jardinere (from the Italian beef, if I remember correctly). Tomorrow night it's going to be our second Detroit pizza -- so you have substantially improved our meals!! Thank you, Brian!!
Glad to hear that, Walter!
Most people that can't find buttermilk are probably from outside the US and if they're in europe there's a good chance they can find something called kefir which is very similar. Conversely you can also add a bit of vinegar or lemon juice to whole milk and let it sit for 15 to 20 min and get a close approximation to buttermilk.
I can't speak for whole Europe, but here in Germany you can find Buttermilk in every grocery store, even in the smallest shops. It's well know and common here.
But yes, Kefir could be a good alternative.
Would I just use 250g of buttermilk instead for this?
@@peoplepeople21 If you haven't done this yet, the general substitution method is 1 cup buttermilk = 3/4 cup whole milk, 1/4 cup sour cream, which is almost exactly the amount of whole milk / sour cream Bri is calling for in this recipe, so I'd just measure by volume for that.
After i toast my bread and melt my cheese I like to put it all together, wrap it up in aluminum foil and hit it in the oven for a bit. Let it all meld together, warm back up, and if you dont like the bread too toasty, it will soften but still maintain some light crunch and texture.
The wife and I were just talking about how we were craving a meatball sub, talk about perfect timing!
"Let's eat this thing", 100% the best cooking show segment on RUclips ! Great video Bri !
It's the best tasting moment of any food RUclips channel, 100%.
I’ve made 5 or so recipes of yours and they were all amazing! Can’t wait to make this! 😋
Thanks for the trust. Cheers
every recipe of Brian's has been a hit in my house!
I really appreciate the time you take to make these great videos to share meals that are even better! I was telling my daughter how much I appreciate your food vocabulary as well-definitely elevates the experience as we can more closely imagine what you’re making. Thank you
I love watching your videos. You make stuff that I can actually make at home and I live in BFE with tiny grocery stores. Thanks Man!
Have you ever thought about a video listing out your existing bread/dough recipe videos from easiest to hardest? I want to learn to make bread and buns but it’s super intimidating and I don’t know where to start? Which one is more forgiving for beginners? Or should I dive straight into the deep end and figure it out as I go? 😂
For me, I just dove right into the deep end and figured it out from there.
Honestly, I'd just do some research on whatever you find really interesting and try it out, if you fail at least you learn something new!
I started right here because all I wanted to do was make a simple pan loaf, which I haven't found anywhere else in his videos. Just skipped all the blt business. I had to make some adjustments because my flour is weaker than his, but it came out ridiculously perfect.
ruclips.net/video/iKKKSR1ocBM/видео.html
I can see why you were so happy with the results. That process for the meatballs is something I will definitely try.
Idk if this can compete with my method. You get a bag of frozen meatballs, some hot dog buns, and spaghetti sauce. Step one, cook the meatballs. Step two, cook the sauce. Optionally toast the bun (I don’t). Combine. It’s just so easy and so cheap.
(Also, me saying this can’t compete with mine was a joke btw)
What's the best frozen meatball?
Same for me but I stepped up to a sub roll, store bought of course.
No cheese? Smh
😁😁😁
@@aftorres0 A not too frozen meatball.
Man. You make the speed at which this can be done A LOT clearer. I love your recipes. Your potato salad changed my entire opinion on the dish.
You are my new favorite chef to watch! ive cooked multiple recipes of yours so far since i went on a binge fest LOL. And they are all amazing and do not disappoint! Keep it up!!
I'm so glad you posted this! I made your original meatballs recipe with the intent of turning them into subs, and while it turned out great overall, that meatball recipe was intended for pasta and were obviously much more tender than you'd want for a sub. Really rad it's like you read my mind of a future vid I wanted to see and addressed this + all the other sweet tips you'd wanna know for the perfect meatball sub. Definitely gonna make this soon!
Just made the meatballs...they seemed to come out wetter than yours which made them a little hard to form. Put them in the fridge for a bit and that helped a little. They cooked up nicely. tried one after they cooled a bit.. very tender, very flavorful. Thanks for another good recipe.
My dude! Exactly what I was looking to make this weekend! You rock. Thanks
One of best things is discovered this account. You're great man. Thanks!
I've been watching your videos for a while and this is the first one I've tried to make myself. The meatballs came out so good! Thank you for making such detailed videos for delicious food. :)
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days. After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
OMG that visual when you pressed it down to glue everything together. That HITS HARD
Great video. Direct to the point, efficient and detailed. Not to mention the recipe looks great.
I have a local pizza shop that does incredible meatball subs. They hit the sauce with a bit of oregano (that's not particularly unique) and some nutmeg. That pairing is incredible and the added complexity is just another level.
I recently started doing this when I make meatball subs for my lovely wife. After the first time I did it, it's all she wanted to eat for the rest of the week!
The addition of giardiniera here looks incredible. I gotta try that.
Made the bread recipe for a braised beef sandwich and sub sandwich- great recipe and video tutorial! Turned out great! Thank you!
Looks fantastic. I need to quit watching these at 2am.
Just made the sub bread! Soooo good! Thanks for the great recipe and step by step instructions!
OH BRIAN! 😍 I am daydreaming about making this SOOOON!!!!! Thank you for doing it all. Bread, meatballs and sauce! Love your videos. I usually binge! and it is great when we get to see your beautiful partner Lauren. Thank you!
You made me look like a pro again, when I created a big pot of these babies! The sauce is so simple and you're right, once the meatballs have had a chance to simmer slowly in it, it's addictive. Or, so it appears. Hahaha!
OMG - these meatballs are insane! This is tonight's dinner and I made the balls in advance. OUTSTANDING!! Two weeks later, and I'm making these rolls again - tonight they will hold chicken finger subs.
Will definitely be trying this one next time I make dinner. Very excited!!!
without even watching i know this is one of my favorite videos thank you for this Bri
That cross section looked amaze-balls.
Thanks for sharing
just found your pace today my friends are having mini meat ball sliders for New Years!! thanks!!
Thank you for the overhead shot at 1:22! Super helpful.
Made this today for dinner and it was sooooo good! Before making it I thought how good can a meatball sub be, well the answer is pretty darn good! I’ve tried so many of Brian’s recipes and not a single has been a disappointment.
haha, I like how you always finish your videos with a dance. I strongly believe my husband and son would love this meatball sub. I got to make this and follow exactly the way you make it.
What an outstanding looking sandwich. The camera work is fantastic. I can smell those baked rolls! WOW!!!!!!!
Looks awesome and delicious. I will be making in this kitchen, thanks Sir Bri 👍🙏😋
I’m just so glad that I clicked to subscribe to this Chanel today!!!
Love it!!!
I made these meatballs for dinner today and this is hands down the best meatball recipe that I've ever tried, and I've tried a lot of them. it was the best in terms of ease of execution, not having too many ingredients, and of course flavor. meatballs were tender, full of flavor and everything you would want in an italian meatball. I didn't try making the rolls... maybe one day. thanks for sharing the recipe!
one question, I didn't use lemon juice because I didn't have lemons and was too lazy to go back to the store. what is it for? I've never seen lemon juice in a recipe for meatballs.
Holy cow Bri - that was incredible! I went to the full effort, other than I substituted some slaw I had made for the giardinera. The family went crazy for this recipe. A total winner.
Just made this and it was the BOMB!!!! Much love Bri!
Looks amazing! Great video. Can’t wait to make this. Thanks
Turned out very well. I used the other bread recipe for the other sub because I really liked it. I did like 75g meatballs and did a pan fried cook because my oven was busy. Will definitely make again.
I made the sub rolls today, sans seeds, and they are exactly what I want in a sub roll. These will have a permanent place in my life. Gonna make the balls and sauce tomorrow! Thank you, sir.
I'm liking your channel more and more. Your easy baguette recipe has people thinking I know what I'm doing.
This looks absolutely amazing! Now I have another use for my home fermented hot giardiniera! Gotta chop it fine like you say
i think out of all the videos its the ones involving making the bread i like the most. the cuban rolls you did turned out pretty good for me
Fantastic rolls! I love this recipe, thank you sir
I made this. I trusted completely. I did not think it would be life changing.
I’m an above average baker and these rolls were 100% transformative, for someone who bakes. I did do a 24 hour cold ferment cause I couldn’t bake the same day.
I have a great meatball recipe which you can now find in my trash bin because this one is so much better.
I’d now recommend that the planet earth make everything Brian makes. But if you only do one recipe from start to end, you will have an amazing meal; you will impress and influence; and you will fall in love with cooking if you make this one.
Your experience with food is unmatched in the RUclips space, as far as I’ve seen. Between you and a few others, I’ve been able to thoroughly understand cooking techniques, and make any dish, whether they be fully , or partially homemade, taste spectacular. The main takeaway from all of the cooking videos is: For sauces: make sure it’s emulsified when it has a fat and liquid component, with something like a starch or even anything with stabilizers, like cream cheese. I’m a sauce kinda guy and it’s the main thing I spend most of my time on, aside from making sure the dish is seasoned to taste. Sorry this was such a long winded comment, I’m a mix between drunk and grateful for people like you, who make it easier to make homemade shit!
Thank you for the inspirations!
Hallo Brian, we made this sub today and it was AMAZING. The buns turned out great and im lookin forward to use the giardiniera for something else too. Thanks dude!
I often use a meatball sandwich as the litmus test for a restaurant. If you can't get that right I'm highly suspect of your other offerings. This looks delicious and is absolutely on my list to make at home. Thanks for another great recipe.
This is the first time I've seen one of your videos and I found it thoroughly enjoyable! I was impressed with the no-nonsense quick tidbits to explain why to do particular little steps that while informational, did not come across as pretentious. The flow was well-executed and the imagery of the food was spot on and while we viewers get a glimpse of you, you were not just a talking head.
I've been craving meatballs for days and pleasantly surprised when this video was suggested (even though I spoke to no one about meatballs whatsoever) and I got to get a little eye and brain candy. Thank you.
It's been super cool to watch Brian's channel grow even in the short time I've been subbed (up 200K+ subscribers since I first saw a video in May, which is insane), and going back to the earliest videos on the channel it's awesome to see the growth in terms of delivery/format as well as more technical pieces like camera work and editing! One of my favorite parts about this channel is that he presents stuff like this while also being a pretty notable chef before leaving the restaurant scene - the fact that he was a sous chef for a James Beard winning spot and also helped launch another well-regarded restaurant gives him a ton of credibility, and the recipes he posts (from bread to 30 minute things to multi-day commitments) absolutely back that up.
I've made multiple recipes of his (a few are go-to weeknight meals at this point), and every time I roll one out for friends/family they're floored by how good it is.
World class cooking! Bravo!
It is so awesome to see how you and Lorn support each other. #familygoals
With any breadlike product I always do the finish bowl tucking or folding. Then full pickup and tuck. It does make a rising difference and strength for shaping. All the roll like products come out better.
Made your bun recipe last night.. fantastic!!!
I made these rolls last night. I already had made meatballs and sauce and needed some rolls to make meatball subs. Very good buns! I am going to look for more of your bread recipes.
Dude…as usual…you’re killin me…. Amazing skills Sir….Well done….
Another Great Video! Thanks, Brian. I am totally making this as I just got a giant bag of sesame seeds from the Asain store. Cheers!
Great looking recipe. The minced Giardiniera rocks. I bought the same bake tray a while back and it helps this novice baker turn out acceptable sandwich rolls.
This recipe is AMAZING. We made this last night and are very happy with the outcome. This is the best meatball recipe I've ever made! Well done, sir! Well done!
You're telling me you even made the bread yourself or store bought it?
the lets eat this thing at the end is always amazing
For buttermilk I just add a teaspoon of lemon juice to a cup of milk and let it sit 5-10 mins. For mixing meatballs/patties - I just use my stand mixer.
looks fantastic! thank you.
Can’t wait to give this a shot! Great video!!
Thanks my BRI
Dude, your channel is awesome. Keep on Keepin on
You know this guy worked in the industry when they have great cooking gear and uses an NSF victorinox knife instead of a $200+ chef knife for prep. I absolutely love these videos.
I whip up my meatball mix in the stand mixer. Comes together in a flash and gives that perfect homogeneous tender texture.
Stay frosty, Bri
Bread is sorcery. You just Hogwarts the heck out of those rolls. Kudos sir
Been craving a meatball sub for a while now. I'll give this a shot. Thanks Brian!
I hope you do. Minus the bread it’s pretty easy
I am not a cook, by any stretch of the imagination. I just made this recipe (without the GIARDINIERA) and it turned out wonderfully. The bread was the best bread of my life and the sauce was amazing. I think I added more pepper flakes and sugar to my sauce which made it feel, at least to me, layered in flavor. Thank you very much for this video.
Your bread shaping technique is awesome. The more you know.
Hey thanks for not throwing the food to just make funny noises for the videos/shorts. You show a beautiful respect for the food and I appreciate that.
To keep things simple, I use the bread I pull from the sub rolls for the meatballs. I haven't baked my own bread for the sub roll yet, so not sure about that but I want to try. I got the same proofing trays from Christmas last year still in the packaging.
DELICIOUS!! Brian your tips for the sesame buns are FABULOUS!! Your tips so detailed, I cannot wait to make this Meatball Heavenly Sub for Monday night Football!!! Thank you!!!
Love your recipes, Bri. I’ve made several of them, including this delicious meatball sandwich.
To add to your sandwich content, have you considered exploring Philly’s Italian Roasted Pork sandwich? I’ve tried a few recipes from RUclips, but would love to see your take on this sandwich.
Simply awesome Brian
Yaaaaasssssss!!!!!! Making this tomorrow but gonna try to cook it all in my Gozney Dome. Hope it works out!!
Hey man. I've been watching since this was weeds and sardines. You've really come a long way, and you're making great content! And you've given me a ton of great cooking ideas!
Thank you!
Made the baguettes, getting ready for the entire project!!! Fablous recipe, worked like a charm!! Sesame seeds were just wonderful, rolls were delicious! Next time might sprinkle the tops with some sea salt, as the rolls really benefitted from some salt. Thanks Brian!!!
We made your meatball subs on the weekend, and holy moly, these are fabulous. Had leftover meatballs and sauce with some pasta last night and thoroughly enjoyed that meal as well. The tomato sauce in itself is going to be our go-to. Finishing the sauce in the oven really seems to add flavour that isn’t achieved on the stove top. The only thing missing for us was the giardinera (can’t seem to buy that in our neck of the woods in Atlantic Canada) but I found a recipe and plan to pickle my own so we will have it for next time we make these, which will be very soon. Thanks for the recipes!
Did you make the bread too or store bought it?
Great video Brian!
Brian, us Chicago boys know good food. I have been to a Michelin starred restaurant before as well (not in France) and I would always prefer to eat a meatball sandwich.
I tried this recipe today, it is excellent. I loved the rolls and the meatballs were perfect. I worried that they would be soft/mushy after mixing all the liquid with them. They were actually really firm and held together perfectly.
I plan to use the roll recipe for chicken cheese steaks next week.
Thanks Brian, another excellent recipe.
Everyone goes nuts for my meatballs and meaty spaghetti sauce, etc.... only thing I do differently is add fennel and oregano. Just a hint of dried fennel makes it have this bite to it that seems to elevate the flavor to a whole new level. It's also not common or traditional, so it catches everyone off guard for a pleasant surprise.
At this point I even put it into my meatloaf and several meat casserole dishes.
fennel????? smh
@@picklesmccoy7796 try it
That is one beautiful sandwich, Brian!
Your videos always make me hungry.
It is. 🤤
So descriptively delicious!
Nice job. Will try soon.
that look at 13:12 of "OK i guess we're doing this now" is hilarious
Nice work!
I hate overworked meatballs but I trust Brian so I’ll will try this recipe tomorrow
I feel really gratified to notice that you use Cento brand tomatoes, the brand I swear by. They're incredible!