Josh can you do a “But Better” episode with Panera’s broccoli and cheddar soup? It’s my all time favorite thing to get at the restaurant but I know you can make it better
Got the book. Love it. One recommendation for you though Papa. If the recipe is on RUclips, you should’ve added a QR code to the video. Maybe for the next cook book, which I’ll also buy. Papa kiss
I’ve watched so many of your videos. I never feel the need to comment. You’ve inspired me to start cooking at home again. Saving me money. I just placed an order for your book. You are the most entertaining cook to watch along with mythical kitchen. Love the attitude and dedication you have.
Made in makes a great carbon steel product. I also have the 3 qt SS saucier pot that I love. Also if you have a local Home Goods store you can find decent deals on SS All-Clad, Viking, Wolf, Staub, Lodge, and Le Creuset cookware.
Would you ever think about doing a series of shorts that taught us how to do basics? Like a one minute video on how to do sunny side up eggs, or a one minute video on how to make your own homemade pasta sauce, or tortillas, and other stuff that are frequently used in larger recipes? That way we have shorter, more focused, basic recipes that we can pull up without having to rummage through a whole video? Just an idea. Love the video and thanks! I'll be making this soon!
I feel like the way you make your videos fun and interesting really lures in youngsters to pick up some cooking utensils and start cooking for themselves. You’re literally the reason I started to cook more regularly!
Then this creepy annoying... (idk even what to call him... definitely not funny..) doesn't help.. I came here for decent recipes Not his "show"... such an annoying presentation... i mean....
Meatballs 1/4 pound ham chopped finely 1lb ground beef 1tsp finely ground fennel seeds 1.5 tsp sea salt fine 3 cloves garlic finely chopped Quart cup fresh grated pecorino/parmesan Black pepper to taste Half cup breadcrumbs 1 whole egg Fry in olive oil, searing 2 kins per side, 3 sides. Sauce Same pan as before 4 cloves thinly slides garlic Red pepper flakes 1 28 ounce can of crushed tomatoes Salt and maybe sugar Simmer with meatballs at medium low Add a bunch of basil halway through. Finish meatballs, check seasoning. Spagetti in saltwater
Just made this and the family loved it! I'm dutch and we're pretty huge on vegatables in pasta here, if you want to add those I recommend putting those in the leftover oil before the tomatoes
I've been away from the channel for a little while, and coming back to see how you've progressed is just such an amazing feeling. I'm so proud to see your channel doing so well and your book. Keep it up my dude. Stay awesome!🤙🏼
Really hope the 'DISGUSTAN' was a reference to the Scottish mum walking in on her kids and screaming at them for not flushing. That would make me happy.
This was a great recipe! Especially for my first time making spaghetti! I didnt have any ham so i went even cheper and used baloney also only had one garlic clove so put in some powder and Italian seasoning in the sauce and meatballs since i had no basil! Lol it was actually still fire 🔥!
Married into a Italian family. I make my meatball with veal, pork, ground beef and everything else. I make a huge batch for the freezer. =) Thankful for my grandmother-in-law for teaching me.
I made this today and was pretty anxious because it didn't "look" like yours along the way, I think I needed to chop things up even smaller but it tasted amazing and my family was very happy. Thanks Papa ❤
Have you considered a series called But Faster or something for quick weekday meals? I love you videos and legit every dish I have made from your vids has been fantastic but they tend to take a very long time to finish.
Joshua, in this recipe are you using the chopped ham for cost savings, or because you prefer it to sausage? I have always used 1lbs of 80/20 ground beef and 1lbs of ground Italian sausage (which I mince up a bit, to avoid large clumps of pork in my meat balls). BTW, I drop my raw meatballs into a pot of boiling water for 30 seconds or so, then bake or fry them. This helps me to avoid having significant flat spots when they are cooked. LOL. I really enjoy your channel; you are both skilled and entertaining which makes your videos fun to watch while also being educational. Mark Nicholson (Retired) Former, US Army - EFMB, Combat Medical Specialist
Hi Josh you'll probably never read this, but tonight I used this recipe, it was a big hit with my family, thanks for sharing god bless you and your family and all the work you do here on facebook.
For anyone wondering, out of the dozen recipes I've made from the cookbook already, they all bang. The pretzels are actually perfect and the Cubano is one of the best I've had
Where I live food prices are a little higher here in CT, even still at 5 a plate it's still a very very good deal. I was taught years ago to make the sauce and make a lot and freeze in portions and since I am single I portion for one. Same for meatballs, though I like Italian sausage better with spaghetti. My local butch makes good sausage, so I buy two if I want spaghetti for dinner, take some sauce out the night before, the only thing I do differently is that I charcoal grill sausage. You can really eat really well and fairly cheap too. Whenever my favorite pasta is on sale, I buy a bit of it. I do that for all kinds of pantry things.
Quick tip: I tried using almond flour as a binder in lieu of bread crumbs once, due to my friend being gluten sensitive. It's my new go to. The meatballs are a bit more fragile, but they taste much more meaty and less "meatloaf" like because you don't have the bread crumbs interfering with the flavor. Highly recommend.
@@l2d_gopher314 Thats cool... whatever you want to believe. Technically the egg yolk is the actual binder though. Breadcrumbs are used to help make the meatball lighter... and the Italian method is to use stale bread soaked with milk (with no breadcrumbs), which is a panade.
!!! Greetings from Montréal, Québec, Canada !!! I ALWAYS enjoy seeing you cook for the financial benefit of the viewers, THANK YOU !!! It has been a long time since I have cooked a tomato sauce and shall make it according to your recipe !!! Keep us well fed to a good price and may you, your family and surrounding stay safe !!! Cheers !!!
JOSH, can you PLEASE do a video on how you manage your shopping list and the food in your kitchen, I’d love to know how you make sure your food doesn’t spoil and how you plan your meals for the week :)
My first dinner outside of meal kits and it was amazing. I might have used a tad too much crushed red pepper flake but was still really good, especially the meatballs. Thank you for your videos.
Joshua, you are one of the most inspirational people on the internet! You have no Idea how thankful I am that I found your Channel! Thank you so much for you content
My fiancé and I made this recipe for dinner last night. My goodness it was phenomenal! The sauce has this wonderful rich flavor. It makes me want to throw out store pasta sauce out the window XD The ham is a wonderful addition to the meatballs. I’m use to icky bland meat ball recipes, but I’m glad I finally have a good recipe to follow.
That's because he left all the beef fat in the pan after making the meatballs. Beefy tomato ragu is awesome. Fat is flavor so of course we need to use it all:)) I do a similar recipe but add a jar of home canned ratatouille along with the tomatoes.
Made this tonight, exactly as directed. 100% victory! Enough for all five of us (me, my wife, and 3 young kids) to have dinner, plus enough for 3 packed lunches prepared for the coming week. Thanks for another excellent recipe, Josh!
I made this! Excellent and very easy recipe, and relatively fast as well. I couldn’t find mortadella at the store so I used olive loaf. Highly recommend!
Love it! Love putting in ham instead of pork. I threw in whole basil and pineapple sage from my backyard. I didn't grind panko and used fresh shredded oarmesian. Made it twice in last 2 days... 4 lbs of them! Ty!
To add to this, this recipe is a quick one that seems pretty quick to make. If you really want your marinara sauce to be fantastic, and I mean even better, follow the same recipe, but skip the sugar. instead, add an additional can of crushed san marzano tomatoes (if they're not crushed enough to your liking defo take a potato masher to em'), and a small squeeze of tomato paste. Possibly up the thinly sliced garlic by 1/2, and simmer for 30-45 minutes or until reduced by about half before you add your meatballs back to the sauce to continue cooking. This will result in a chunkier marinara, but the texture is great, and the time you took to simmer it will get rid of the acidity naturally, which will always taste a bit better than adding sugar. It's not a HUGE improvement mind you, but it's noticeable enough that it can be worth it if you have an extra 30-45 minutes to just let it simmer.
personally ive never had luck with getting rid of acidity by cooking for a longer period of time, i usually let my sauce simmer for about 1-1.5 hours before tasting and it always needs a bit of sugar. maybe theres something else to it that im missing?
Italian cook here, i'm probably biased by the fact that olive oil is cheap over there but i find going a little heavier on oil helps both against the acidic release ( if the tomato is good ), also helping the sauce retain a better textures as opposed to the thick viscous look here, while also better dressing the pasta without being flaky or dry. Think of oil as tomato protection, if you see oil over the sides of your pan more or less at the same height of your sauce ( once reduced a bit ) you're golden
Real San Marzano DOP tomatoes are never crushed... They're whole in a can, in puree with a basil leaf and a DOCP label on the side. All you need is a good amount of true olive oil, a clove or two of garlic (removed, once browned in the olive oil), and a can or two of whole tomatoes either crushed by hand or ran through a food mill, a heavy pinch of sea salt, and a stem of basil leaves (with the stem removed before serving). Cook, uncovered, until reduced - about 15 minutes. Cook your pasta 2-3 minutes short and finish in the sauce. Literally nothing else is needed... and simmering for a very long time is also pointless unless you're trying to slow cook meat (for say a ragu), which in that case you'd have carrot and celery, along with added water.
I usually make a meat sauce instead of meatballs. I might try the meatball method later. Another thing you can do, if you do need to drain your pasta water because of the lack of cooking space, is to add some of the pasta water into a heat-safe container before draining and add a few reserves to the final mix. I only have one cooking pot, so I usually drain with a cup or two of reserved pasta water.
so I definitely did this a few weeks ago and my sauce was super sweet and spicy, SO an FYI: Papa's sauce becomes a whole new monster if you make it in a pressure cooker. Like I'm not saying it was bad, my husband and roommates loved it, me not so much and that was with half the crushed red pepper that he used.
Bestie. I work in a book store and recommend your cookbook to anyone looking for a general one and one woman picked it for her book club the other day 💕
Just for posterity's sake, I feel it's worth note that he priced mortadella at 1.40 for a quarter lb, aka 5.60/lb... in my area, a pound of actual fresh mortadella runs me 10.99. He also priced a lb of grind beef at 3.90, I just paid 22 bucks for a 5lb log yesterday, which would be ~4.40 per. These prices do add up. His per plate calculation is very much a local thing, so you either know that ahead and don't hold him to it, or prepare to be disappointed.
100%. Where I live you don’t find beef mince for less than $7.50AUD/500g (~$5.52USD/lb). Same goes for the crushed tomatoes, almost double. And most of the other ingredients too. Love the idea of these videos but the costings just don’t quite work here 🤷🏻♀️
I believe his price quote was for ham, as he mentioned it'd be cheaper, then the price appeared "for ham". But I challenge anyone to find parmesan for $5.60/lb. Anywhere on the planet!
0.89$ for a 28 can oz of tomatoes, even Walmart’s is more expensive than this. (And he used imported tomatoes in the video but ok). His prices are a bit optimistic imo
Definitely this. It's very misleading. 5$/bowl is more like it. You can definitely do 2$ but it'll be less than 40% meat, mostly fillers. If you think about that, 15$ for a decent bowl at a restaurant is pretty much bog standard commercial cookery food costing.
My great-grandmother’s recipe for meatballs also has ground currants or raisins in it. She and great-grandpa immigrated, separately, from a (then) small town near Turino in the Piedmont region of Italy. I love her recipe.
I have your cookbook already. It's really good. I've already made pickled veggies and chicken katsu from the book. (I love the spicy slaw in the katsu recipe )
Oh my gosh! This recipe is INSANE! I was getting so sick and tired of spaghetti but I might have this all the time. The meatballs are incredible! Definitely buying your book
You always provide us with new hacks. Using the cookie scoop to evenly divide the meatballs is a good example. The sauce and spaghetti itself looked absolutely delicious. Thanks for sharing this amazing recipe! 🍝
Joshua here’s a challenge: record the total time it takes to make the dish, multiply that with the federal minimum hourly wage, and add that to the total cost of the dish.
In terms of productivity, which I think is what you're going for here, it'd only be fair to subtract an extra large portion of time that one spends on social media and other frivolous, net negative pursuits from the total amount of time it takes to make the dish and then continue with the math.
Do you really need a pasta roller to make your own pasta, though? Just use a rolling pin and cut it with a knife. It's not the end of the world if it's thicker and it's still bound to taste better than storebought.
I mean you can. But as someone who has done that, I can’t really recommend it. The problem isn’t really the pasta not being perfect, it’s that it takes ages, especially Spaghetti. If you’re serious about making pasta, do yourself the favor and buy a cheap, manual pasta roller. They aren’t that expensive and save you a lot of time and nerves.
Hey um. I know he means it as a joke (mostly) when he’s upset that we don’t use the best ingredients, or don’t take the time to make stuff ourselves. But he does love us. So go ahead and use the store bought stuff from time to time. Maybe make one part of the recipe from scratch. And maybe once in a while, go balls to the wall and take two days to buy everything and prepare, and go to that one fancy store with all the cool ingredients. Buy everything for that one recipe of his you’re DYING to try. Make it a real treat. And enjoy it. And enjoy the times when you feed yourself with frozen shit and dried powders. And if PAPA NO KISS, I kiss.
I’ve made this recipe like four or five times and it is awesome. I’m not crazy about pasta. The one thing I’ll eat is spaghetti. My wife and I used to do the jar of spaghetti sauce and the store-bought meatballs and it was always blah. The only change I make is I use a mild Italian sausage instead of the ham, and I usually have dry basil and dry oregano in the sauce. I also use the store-bought spaghetti and don’t make the pasta fresh. Thank you!
I’d like to point out a missed opportunity from papa, he said what more could you possibly want. When you should’ve said what more could you pasta-lee want? Thank you that is all
$2 PER PLATE people. Not a $2 cost here. Guys this is not "cheap". If anything it costs around $20 or more for all the ingredients. Kinda mean and sneaky for him to do that if you ask me. Car Salesmen do this exact same thing. Lol "Sir, it says $3,000 on that windshield." "No, it says $3,000 OFF. See the little OFF beneath it. Anyways how can I help you? 😃"
My chef friend sent this to me and I am forever indebted to you and him-- I used beyond meat and followed the same recepie and it's probably the only thing I'm ever going to eat for the rest of my life 🙃
I'm honestly surprised this is a "But Cheaper" video. Spaghetti and meatballs is one of the absolute cheapest dishes you can make. Even going with dry spaghetti, jarred sauce and frozen meatballs it's $1.61 per serving. Everything, of course, is better homemade. This should have definitely been a "But Better" video, instead of cheaper. If you can't make cheap spaghetti and meatballs, you're a failure in the kitchen.
Why are u always claiming so cheap prices for the overall recipe but then you never add up the individual ingredients - so nice when u realize you actualy need 5x more to actualy buy the stuff than initialy stated ...Its such a missleading title when you are looking for low buget food...
This is two years old, but its the way he is doing this, in total it is X, but when it's given in the portion it is Y and able to make X, Z amount of times
Well, it is a price per portion. So lets say the total is 5 and per portion is a dollar so it is a dollar of spaghetti per plate with a total of 5 portions
Bruh you’re actually entertaining asf 😂. I loved the “papa made it for you” with the music and the lil filter and the hearts 🤣🤣 that was def my favorite part
We see what you're doing Josh, you giving us these cheap recipes so we save enough money to buy your book.
It worked for me, not gonna lie. I bought the food and ate the book. Wait..
bold for you to assume that anyone do his recipes... they have to beat their severe laziness for that
Underrated
Lol.
I KNEW IT
Josh can you do a “But Better” episode with Panera’s broccoli and cheddar soup? It’s my all time favorite thing to get at the restaurant but I know you can make it better
I love broccoli cheddar soup as well
Yes
NO DO THE MAC AND CHEESE INSTEAD
@@superprincessgem1 bro he can do both
just search it up on youtube and youll find a bunch of people who already posted it. I watched one by preppy kitchen and his was pretty good.
Got the book. Love it. One recommendation for you though Papa. If the recipe is on RUclips, you should’ve added a QR code to the video. Maybe for the next cook book, which I’ll also buy. Papa kiss
Make this the top comment for version 2 if the book!
This is a really good idea!
This is a great idea!
💡
Haha you get no like by the creator he dont like his fans
I’ve watched so many of your videos. I never feel the need to comment. You’ve inspired me to start cooking at home again. Saving me money. I just placed an order for your book. You are the most entertaining cook to watch along with mythical kitchen. Love the attitude and dedication you have.
Could you make a guide for buying pans (non stick, stainless steel, cast iron)? I mean brands, websites or stores.
America's Test Kitchen had their review and comparison for any kitchen utensil (in this case pan of course) 😁
@@kaisarnatanael2405 Thank you.
Stay away from non-stick stuff in general.
ruclips.net/video/9W74aeuqsiU/видео.html
Made in makes a great carbon steel product. I also have the 3 qt SS saucier pot that I love.
Also if you have a local Home Goods store you can find decent deals on SS All-Clad, Viking, Wolf, Staub, Lodge, and Le Creuset cookware.
@@srbassman11 Is the brand called "Made in" ? I´m already taking notes.
Would you ever think about doing a series of shorts that taught us how to do basics? Like a one minute video on how to do sunny side up eggs, or a one minute video on how to make your own homemade pasta sauce, or tortillas, and other stuff that are frequently used in larger recipes? That way we have shorter, more focused, basic recipes that we can pull up without having to rummage through a whole video?
Just an idea. Love the video and thanks! I'll be making this soon!
He does this on Tiktok
Many people have done this.
Basics with Babish and Notanothercookingshow do this WELL!
Good idea it should be called Josh's Shorts
@@idalaursen8935 You watch him too?????
I feel like the way you make your videos fun and interesting really lures in youngsters to pick up some cooking utensils and start cooking for themselves. You’re literally the reason I started to cook more regularly!
You’re very right veryyyyy very right
@@sheh2578 Damn so y'all were just never planning on feeding yourselves huh?
Its great he does this, people these days dont cook anymore and its a shame.. I salute lads like him, Babish, Guga and Chef John
I am a youngster and i agree
Then this creepy annoying... (idk even what to call him... definitely not funny..) doesn't help..
I came here for decent recipes
Not his "show"... such an annoying presentation... i mean....
Meatballs
1/4 pound ham chopped finely
1lb ground beef
1tsp finely ground fennel seeds
1.5 tsp sea salt fine
3 cloves garlic finely chopped
Quart cup fresh grated pecorino/parmesan
Black pepper to taste
Half cup breadcrumbs
1 whole egg
Fry in olive oil, searing 2 kins per side, 3 sides.
Sauce
Same pan as before
4 cloves thinly slides garlic
Red pepper flakes
1 28 ounce can of crushed tomatoes
Salt and maybe sugar
Simmer with meatballs at medium low
Add a bunch of basil halway through.
Finish meatballs, check seasoning.
Spagetti in saltwater
And somehow it’s 2 dollar spaghetti? Or cheaper? Lol
Thank you for this comment sir.
@@KeepinItChill $2 per plate, not "$2 Spaghetti".
@@KeepinItChillif you omit the ham you can make this entire dish for easily $10. And it makes a lot
Just made this and the family loved it! I'm dutch and we're pretty huge on vegatables in pasta here, if you want to add those I recommend putting those in the leftover oil before the tomatoes
The "caca" smiley is a pure piece of Art.
I've been away from the channel for a little while, and coming back to see how you've progressed is just such an amazing feeling. I'm so proud to see your channel doing so well and your book. Keep it up my dude. Stay awesome!🤙🏼
Really hope the 'DISGUSTAN' was a reference to the Scottish mum walking in on her kids and screaming at them for not flushing. That would make me happy.
one thing I can say about all your videos is you have reignited my passion for cooking, and thank you PAPA.
This was a great recipe! Especially for my first time making spaghetti! I didnt have any ham so i went even cheper and used baloney also only had one garlic clove so put in some powder and Italian seasoning in the sauce and meatballs since i had no basil! Lol it was actually still fire 🔥!
2:20 For anyone wondering, the song in the background is called Blurred Out by Yomoti.
Bought the book. It’s a food Bible. Recipes made easy. No nonsense approach to learn or brush up on ones culinary skills. Good job Josh. Thanks.
Another zoomer dissing on religion while worshipping a youtuber
@@ashvinvaidyanathan7239 another boomer believing in an invisible man in the sky that does nothing and calls him god xd
Paid review
@@vengancev2 Another zoomer who lacks the understanding that the power of faith can have.
@@lexxwayne154 poWeR oF fAiTh
Married into a Italian family. I make my meatball with veal, pork, ground beef and everything else. I make a huge batch for the freezer. =) Thankful for my grandmother-in-law for teaching me.
Sarah, any chance we can get a recipe? Please and thank you!
Classic Italian attitude, gotta take every chance you get to tell everyone haha you probably try to say deli meats with an Italian accent too
@@fleshtaffy nah not really, my southern accent would prob make it sound awful.
Italians make spaghetti meatballs very small so you can eat your spaghetti with meatballs in every bite right?
@@shahaffiq5860, Italians don't usually make spaghetti and meatballs because it's an Italian-American recipe.
It’s my first time making spaghetti and meatballs, it came out really good and my entire family loved it. Really easy to make as well.
I made this today and was pretty anxious because it didn't "look" like yours along the way, I think I needed to chop things up even smaller but it tasted amazing and my family was very happy. Thanks Papa ❤
Have you considered a series called But Faster or something for quick weekday meals? I love you videos and legit every dish I have made from your vids has been fantastic but they tend to take a very long time to finish.
It's called takeout.
You need to cut corners to make something quick. Order take-out if half hour recipes are too much for you.
He made that series
I sort of want to see an "but expensiver"
a version of a common everyday recipe but with fancy ingredients cranked up to eleven
I remember that with the philly cheesesteak sammich episode. he went and bought wagu beef. said it was a $200+ sandwich or something
It's every Josh's video that is not "but cheaper"
@@enarania7978 I can make most of them at home though
They're "but more complicated(may require specific equipment)"
Sounds like but better.
Or Mythical Kitchen where the actual goal is to make something like a Wendy's burger as expensive as possible.
why do I feel like he's calling out mom's spaghetti here.
ew so many bots
Knees weak, arms are heavy?
Joshua, in this recipe are you using the chopped ham for cost savings, or because you prefer it to sausage? I have always used 1lbs of 80/20 ground beef and 1lbs of ground Italian sausage (which I mince up a bit, to avoid large clumps of pork in my meat balls).
BTW, I drop my raw meatballs into a pot of boiling water for 30 seconds or so, then bake or fry them. This helps me to avoid having significant flat spots when they are cooked. LOL.
I really enjoy your channel; you are both skilled and entertaining which makes your videos fun to watch while also being educational.
Mark Nicholson (Retired)
Former, US Army - EFMB,
Combat Medical Specialist
Hi Josh you'll probably never read this, but tonight I used this recipe, it was a big hit with my family, thanks for sharing god bless you and your family and all the work you do here on facebook.
For anyone wondering, out of the dozen recipes I've made from the cookbook already, they all bang. The pretzels are actually perfect and the Cubano is one of the best I've had
Joshua: “This much per bowl”
My deaf-ass: “This much purple?” 😳
Your ass is deaf??
@@awesomesause1116
Lmao
Pur-play
@@awesomesause1116 💀
@@awesomesause1116 Yours isn't?
Where I live food prices are a little higher here in CT, even still at 5 a plate it's still a very very good deal. I was taught years ago to make the sauce and make a lot and freeze in portions and since I am single I portion for one. Same for meatballs, though I like Italian sausage better with spaghetti. My local butch makes good sausage, so I buy two if I want spaghetti for dinner, take some sauce out the night before, the only thing I do differently is that I charcoal grill sausage. You can really eat really well and fairly cheap too. Whenever my favorite pasta is on sale, I buy a bit of it. I do that for all kinds of pantry things.
Quick tip: I tried using almond flour as a binder in lieu of bread crumbs once, due to my friend being gluten sensitive. It's my new go to. The meatballs are a bit more fragile, but they taste much more meaty and less "meatloaf" like because you don't have the bread crumbs interfering with the flavor. Highly recommend.
Breadcrumbs aren't the binder... they're a filler. The eggs are the binder
No! I'm allergic to almonds
@@stevefiorey630 hmm says right on the side of my bread crumbs that it is a meatball binder
@@l2d_gopher314 Thats cool... whatever you want to believe. Technically the egg yolk is the actual binder though. Breadcrumbs are used to help make the meatball lighter... and the Italian method is to use stale bread soaked with milk (with no breadcrumbs), which is a panade.
There is gluten free panko
Literally just finished making this. Came out so damn good. Family loved it
!!! Greetings from Montréal, Québec, Canada !!! I ALWAYS enjoy seeing you cook for the financial benefit of the viewers, THANK YOU !!! It has been a long time since I have cooked a tomato sauce and shall make it according to your recipe !!! Keep us well fed to a good price and may you, your family and surrounding stay safe !!! Cheers !!!
Made this tonight for the Mrs and I and it was absolutely amazing! And set us up for about 6 meals for us to take to work throughout the week!
The balance between knowledge and crackhead energy is perfect 😂
Him and uncle Roger always post at the exact same time like literally
Sneaky promotion tactic, are you Uncle Roger?
Everyone does. RUclips analytics probably say that Sunday morning is the optimal time to upload for views or something.
😂😂🤔
Also babish😅
Imagine subscribing to a CCP shill. Fucking genocide enabler
JOSH, can you PLEASE do a video on how you manage your shopping list and the food in your kitchen, I’d love to know how you make sure your food doesn’t spoil and how you plan your meals for the week :)
My first dinner outside of meal kits and it was amazing. I might have used a tad too much crushed red pepper flake but was still really good, especially the meatballs. Thank you for your videos.
Joshua, you are one of the most inspirational people on the internet! You have no Idea how thankful I am that I found your Channel! Thank you so much for you content
My fiancé and I made this recipe for dinner last night. My goodness it was phenomenal! The sauce has this wonderful rich flavor. It makes me want to throw out store pasta sauce out the window XD The ham is a wonderful addition to the meatballs. I’m use to icky bland meat ball recipes, but I’m glad I finally have a good recipe to follow.
That's because he left all the beef fat in the pan after making the meatballs. Beefy tomato ragu is awesome. Fat is flavor so of course we need to use it all:)) I do a similar recipe but add a jar of home canned ratatouille along with the tomatoes.
He has a book?! Surprised that he hasn't mentioned it a million times already.
Made this tonight, exactly as directed. 100% victory!
Enough for all five of us (me, my wife, and 3 young kids) to have dinner, plus enough for 3 packed lunches prepared for the coming week.
Thanks for another excellent recipe, Josh!
I made this! Excellent and very easy recipe, and relatively fast as well. I couldn’t find mortadella at the store so I used olive loaf. Highly recommend!
My brother and I got the book and we love it. The tortilla soup made my day at work yesterday 1000x better. 🥵
Who does not love CHEAPER Spaghetti and Meatballs???
Sorry? Spaghetti and meatballs aren't cheap?
@@woodonfire7406 yeah, this costs more than most regular spaghetti and meatballs.
@@woodonfire7406 didn't say that, lol.
People allergic to gluten 😥
vegans innit
There's NOTHING like the darker part of homemade meatballs
Joshua balls were homemade by his parents
Made this for my family a couple days ago. A winner for sure!
Love it! Love putting in ham instead of pork. I threw in whole basil and pineapple sage from my backyard. I didn't grind panko and used fresh shredded oarmesian. Made it twice in last 2 days... 4 lbs of them! Ty!
To add to this, this recipe is a quick one that seems pretty quick to make. If you really want your marinara sauce to be fantastic, and I mean even better, follow the same recipe, but skip the sugar. instead, add an additional can of crushed san marzano tomatoes (if they're not crushed enough to your liking defo take a potato masher to em'), and a small squeeze of tomato paste. Possibly up the thinly sliced garlic by 1/2, and simmer for 30-45 minutes or until reduced by about half before you add your meatballs back to the sauce to continue cooking. This will result in a chunkier marinara, but the texture is great, and the time you took to simmer it will get rid of the acidity naturally, which will always taste a bit better than adding sugar. It's not a HUGE improvement mind you, but it's noticeable enough that it can be worth it if you have an extra 30-45 minutes to just let it simmer.
personally ive never had luck with getting rid of acidity by cooking for a longer period of time, i usually let my sauce simmer for about 1-1.5 hours before tasting and it always needs a bit of sugar. maybe theres something else to it that im missing?
@@jamess1775 I think it's the tomato paste. Try browning it for 10-30 seconds with the garlic before adding the liquids.
Italian cook here, i'm probably biased by the fact that olive oil is cheap over there but i find going a little heavier on oil helps both against the acidic release ( if the tomato is good ), also helping the sauce retain a better textures as opposed to the thick viscous look here, while also better dressing the pasta without being flaky or dry.
Think of oil as tomato protection, if you see oil over the sides of your pan more or less at the same height of your sauce ( once reduced a bit ) you're golden
Real San Marzano DOP tomatoes are never crushed... They're whole in a can, in puree with a basil leaf and a DOCP label on the side. All you need is a good amount of true olive oil, a clove or two of garlic (removed, once browned in the olive oil), and a can or two of whole tomatoes either crushed by hand or ran through a food mill, a heavy pinch of sea salt, and a stem of basil leaves (with the stem removed before serving). Cook, uncovered, until reduced - about 15 minutes. Cook your pasta 2-3 minutes short and finish in the sauce. Literally nothing else is needed... and simmering for a very long time is also pointless unless you're trying to slow cook meat (for say a ragu), which in that case you'd have carrot and celery, along with added water.
It makes me happy to know I'm not the only one who takes food this seriously 😂
I love how you posted this right after I went to a restaurant to get spaghetti and meatballs for $18 a plate 🥲.
I usually make a meat sauce instead of meatballs. I might try the meatball method later.
Another thing you can do, if you do need to drain your pasta water because of the lack of cooking space, is to add some of the pasta water into a heat-safe container before draining and add a few reserves to the final mix. I only have one cooking pot, so I usually drain with a cup or two of reserved pasta water.
I just made it, made my wife cry with tears of joy, kid on his third meatball. Winning this Sunday September 30th 2023. Timeless recipe.
i love how the intros are always so chaotic and then it instantly changes to calming when he starts cooking lol
Just made this and damn it was 🔥🔥. Still cannot get over how good this is.
so I definitely did this a few weeks ago and my sauce was super sweet and spicy, SO an FYI:
Papa's sauce becomes a whole new monster if you make it in a pressure cooker. Like I'm not saying it was bad, my husband and roommates loved it, me not so much and that was with half the crushed red pepper that he used.
This was my first time cooking, I've never cooked before.
Thank you for doing it so easy 🖤
It is so funny when a cook adds two chili flakes to a sauce and “oooh it’s so spicy be careful”😂😂😂 no it’s not 😂😂😂
God this looks so good
Finally a S&M recipe!!!!!!!
I'll be making this one today, FOR SURE😎
Papa always brings the S&M.
Bestie. I work in a book store and recommend your cookbook to anyone looking for a general one and one woman picked it for her book club the other day 💕
Made this using your recipe recently and it was awesome!! Definitely an upgraded version of spaghetti!
Just for posterity's sake, I feel it's worth note that he priced mortadella at 1.40 for a quarter lb, aka 5.60/lb... in my area, a pound of actual fresh mortadella runs me 10.99.
He also priced a lb of grind beef at 3.90, I just paid 22 bucks for a 5lb log yesterday, which would be ~4.40 per.
These prices do add up. His per plate calculation is very much a local thing, so you either know that ahead and don't hold him to it, or prepare to be disappointed.
100%. Where I live you don’t find beef mince for less than $7.50AUD/500g (~$5.52USD/lb). Same goes for the crushed tomatoes, almost double. And most of the other ingredients too. Love the idea of these videos but the costings just don’t quite work here 🤷🏻♀️
I believe his price quote was for ham, as he mentioned it'd be cheaper, then the price appeared "for ham". But I challenge anyone to find parmesan for $5.60/lb. Anywhere on the planet!
@@Lizzehh Yes but Australia's minimum wage is a lot higher than the US, so naturally food will cost more. It's pretty standard.
0.89$ for a 28 can oz of tomatoes, even Walmart’s is more expensive than this. (And he used imported tomatoes in the video but ok). His prices are a bit optimistic imo
Definitely this. It's very misleading. 5$/bowl is more like it. You can definitely do 2$ but it'll be less than 40% meat, mostly fillers.
If you think about that, 15$ for a decent bowl at a restaurant is pretty much bog standard commercial cookery food costing.
Much props to whoever picks the beats for the B roll! Its bussin!
Cheap but good. I'll buy that for a dollar!
i made this for me and my parents and we loved it. my dad even said it was "the best spaghetti [he'd] had in [his] life", so that was cool.
Just wanted to say this, I made this last night and it tasted to amazing! Definitely should try it!!!!
It reminds me my childhood!! Fantastic spaghetti! I love that From A to Z is homemade 😍
I love how enthusiastic you are about food! It's very refreshing and entertaining 🥰😋 I wanna make shhpagheggi and meat ballllls right now! 😂
5:31 “this ball, in my mouth, mmm, I’m about to buss”
-Joshua Weissman 2021
I really love the edits in this series. It's so mind-blowing.
My great-grandmother’s recipe for meatballs also has ground currants or raisins in it. She and great-grandpa immigrated, separately, from a (then) small town near Turino in the Piedmont region of Italy. I love her recipe.
I have your cookbook already. It's really good. I've already made pickled veggies and chicken katsu from the book. (I love the spicy slaw in the katsu recipe )
“You’re PRETENDING that you like spicy, it’s okay!” I’m dead.
I like spicy
"This ball.. in my mouth... I'm about to buss!" WOAH! WOAH! WO! KEEP IT PEGI, JOSHY!
Oh my gosh! This recipe is INSANE! I was getting so sick and tired of spaghetti but I might have this all the time. The meatballs are incredible! Definitely buying your book
You always provide us with new hacks. Using the cookie scoop to evenly divide the meatballs is a good example. The sauce and spaghetti itself looked absolutely delicious. Thanks for sharing this amazing recipe! 🍝
Joshua here’s a challenge: record the total time it takes to make the dish, multiply that with the federal minimum hourly wage, and add that to the total cost of the dish.
Yesss i was thinking the same!
In terms of productivity, which I think is what you're going for here, it'd only be fair to subtract an extra large portion of time that one spends on social media and other frivolous, net negative pursuits from the total amount of time it takes to make the dish and then continue with the math.
Need a bolognese video🙏🏻
Do you really need a pasta roller to make your own pasta, though? Just use a rolling pin and cut it with a knife. It's not the end of the world if it's thicker and it's still bound to taste better than storebought.
I use the pasta roller for everything making 10 cookies making Chinese dumplings I really like my pasta roller I’m glad I got it
There are cheap pasta rollers. His is expensive cuz it's a multi use Kitchen Aid appliance. But Honestly there are $15-20 pasta rollers
I mean you can. But as someone who has done that, I can’t really recommend it. The problem isn’t really the pasta not being perfect, it’s that it takes ages, especially Spaghetti. If you’re serious about making pasta, do yourself the favor and buy a cheap, manual pasta roller. They aren’t that expensive and save you a lot of time and nerves.
Honestly one of the funniest RUclips channels out there and it’s it’s not even based on comedy😂 absolutely love you Joshua
Just bought the book after binge watching you. Love your content!
Hey um. I know he means it as a joke (mostly) when he’s upset that we don’t use the best ingredients, or don’t take the time to make stuff ourselves. But he does love us. So go ahead and use the store bought stuff from time to time. Maybe make one part of the recipe from scratch. And maybe once in a while, go balls to the wall and take two days to buy everything and prepare, and go to that one fancy store with all the cool ingredients. Buy everything for that one recipe of his you’re DYING to try. Make it a real treat. And enjoy it. And enjoy the times when you feed yourself with frozen shit and dried powders. And if PAPA NO KISS, I kiss.
4:29 adding it to my what
19th time telling PAPA to make:
- Mapo Tofu.
I’ve made this recipe like four or five times and it is awesome. I’m not crazy about pasta. The one thing I’ll eat is spaghetti. My wife and I used to do the jar of spaghetti sauce and the store-bought meatballs and it was always blah. The only change I make is I use a mild Italian sausage instead of the ham, and I usually have dry basil and dry oregano in the sauce. I also use the store-bought spaghetti and don’t make the pasta fresh. Thank you!
The book is wonderful. I bought 2 and got one free on Amazon a couple months ago and gave the other 2 away as Christmas gifts. We're all loving it
Where are you getting a 28 ounce can of crushed tomatoes for .89 cents!?!
I think that’s the price per serving. Not the actual price of the can.
@@curdor8495I don't think so. He said to add a pound of ground beef to the meat mix and lists it at $3.19 BRO WHERE DO I GET THOSE PRICES
Considering, i have very important exams in 2 days, this still takes precedence
I’d like to point out a missed opportunity from papa, he said what more could you possibly want. When you should’ve said what more could you pasta-lee want? Thank you that is all
Hands down my favorite cook on RUclips
Made this yesterday and it was absolutely delicious! Thank you for the wonderful recipe
Make cheaper Meatghetti and Spagballs!!!!
$2 PER PLATE people. Not a $2 cost here. Guys this is not "cheap". If anything it costs around $20 or more for all the ingredients. Kinda mean and sneaky for him to do that if you ask me. Car Salesmen do this exact same thing. Lol
"Sir, it says $3,000 on that windshield."
"No, it says $3,000 OFF. See the little OFF beneath it. Anyways how can I help you? 😃"
Yeah and it’s 3 dollars for a bowl of instant ramen. Thanks, next.
Hi
Hello
Howdy
@@BlowUpTheOutsideWorld jo
@@MrSchmerzlos shua
The only chef on RUclips that’s funny but also is good at making food
My chef friend sent this to me and I am forever indebted to you and him-- I used beyond meat and followed the same recepie and it's probably the only thing I'm ever going to eat for the rest of my life 🙃
I'm honestly surprised this is a "But Cheaper" video. Spaghetti and meatballs is one of the absolute cheapest dishes you can make. Even going with dry spaghetti, jarred sauce and frozen meatballs it's $1.61 per serving. Everything, of course, is better homemade. This should have definitely been a "But Better" video, instead of cheaper. If you can't make cheap spaghetti and meatballs, you're a failure in the kitchen.
Why are u always claiming so cheap prices for the overall recipe but then you never add up the individual ingredients - so nice when u realize you actualy need 5x more to actualy buy the stuff than initialy stated ...Its such a missleading title when you are looking for low buget food...
cry
This is two years old, but its the way he is doing this, in total it is X, but when it's given in the portion it is Y and able to make X, Z amount of times
Well, it is a price per portion. So lets say the total is 5 and per portion is a dollar so it is a dollar of spaghetti per plate with a total of 5 portions
Thank you so much you finally said it
You know what else is $2 mixing ground coffee with Pepsi Max I think I don't know I feel like I'm going to punch the wall don't do this
Made this tonight. Soooooooooooo good omg and so easy
Bruh you’re actually entertaining asf 😂. I loved the “papa made it for you” with the music and the lil filter and the hearts 🤣🤣 that was def my favorite part
this is NOT a 2$ spaghetti
Per serving