I've been a long time subscriber and I must say I am so proud of you. Your channel has taken off beautifully and you still maintained your authenticity, great camera work, and corny jokes. Don't go Hollywood on us- We love this channel the way it is. Keep going!
I was buying ground chicken and doing a version of this but after this video, I will get whole thighs and make this in the food processor. That addition of pork fat will be amazing. Thank you chef!
I’m not an air fryer fan, but when I put meatballs in the freezer, 5 minutes at 350 F in a preheated air fryer is awesome. I find a stash of meatballs in the freezer a boone - a sub for the football kid or the swimmer after practice, a 3-ball serving with dipping sauce for my lunch, rushed dinner for everyone, or cocktail snacks for me and the Drummer when dinner is late. These look great!!!
@@lindainparis7349 I cook them a touch on the rare side before freezing. 🙂 So handy and so popular with everyone in the family I seriously keep the stash filled. For cocktails or surprise guests I like a bag of minis, too. I even started mixing beef and breakfast sausage for “meatballs and eggs!” I pack servings (about six) for the kids to grab. They usually slather them in bbq sauce.
@@drummerlovesbookworm9738 thanks for answer, I'm a great believer in freeze ahead. I always freeze all the sides for Christmas too. Always superior to what the shops offer. Thanks again.
These were absolutely phenomenal! I would normally never think a "Chicken" meatball would be this good, how wrong I was. You'd be hard pressed to tell the difference between these and meatballs and ones made with beef. The only reason i even looked at this video, was because it was from Chef John. Thank you Chef John for another awesome recipe.
Speaking of credit where credit is due, I want to give a shout out to the tomato sauce! If what you used there was your “all-purpose” sauce that you posted a video for 12 years ago, let me urge everyone to make this sauce without haste! Once you have Chef John, you won’t go back. This past Friday, I had company over for dinner and I cooked. I made manicotti using recipes for the tomato sauce and the ricotta cheese by Chef John. I’ve made the ricotta before so I knew it would turn out rich and creamy - and it did. I’d never made the tomato sauce before, though. When I first tasted it, I almost literally cried. I was so good, it was a world away from any jarred sauce. It shouldn’t be called tomato sauce, it should be called tomato elixir. It’s that good. My friend is a pretty picky eater and she pronounced the manicotti delicious. I thought so, too. I couldn’t believe it turned out so well. The recipe made so much that I have two large containers left in the freezer. I think it may be time to make these meatballs!
I don't know if Chef John actually reads these comments but I do have two questions for him. 1) Could you use chicken schmaltz instead of pork fat/bacon fat? I was wondering if it would just run out of the meatball. 2) Would you ever consider using this inside of a ravioli for the purpose of creating a slight different flavour? Thank you in advance.
I've had chicken meatballs and they're amazing... IMO the ball shape gives more 'browned crust' ratio than the meatloaf form (which I've never had). Anyways the browned outside is the best part. If you like the browned crust, but don't like balls rolling on your plate, maybe form them into 1/2 inch thick rectangles about as large as a credit card.
I have a pan that has 12 mini-loaves. I think this would be beautiful that way, plenty of browing on the sides, and if you want more on the top, just broil.
Chef John… thank you. I have been unable to eat red meat for over 6 years now and no alternative meatball has satisfied my craving until I tried this recipe! I used Panchetta as the pork fat and they were INCREDIBLE! Thank you for helping us find amazing new ways to make classics! I always feel creative when I follow/tweak your recipes! Thank you for sharing your passion!
I make a very similar chicken meatball, but my shortcut that takes care of the pork fat, fennel, cayenne (and adds basil and oregano) and some of the salt is to use a half of a hot Italian sausage finely chopped into the mix.
Thank u thank u for introducing me to chicken meatballs 🙏🏾 omg they turned out amazing 🤩 I had bacon grease in the fridge so I just used that idk 🤷🏽♀️ this ish right here is amazing! I also made ur tomato sauce with shrimp paste lol 😆 came out amazing nonetheless 😅
Hello I’m the NEW student 😂 Chef John I found you thru your Fondant Potato Recipe❤ thank you for sharing your recipe! cheers to all y’all from Texas 🤠 ❤ ✌️
You cooked that really nicely, Chief! That looks really delicious. I have never been to the USA and will probably not be able to visit it in this life. But I know that pasta with meatballs is very popular there. I will definitely try it. 👍
Yes I completely agree this was my first and still favorite cooking channel. I refer to chef John as “my guy” on you tube. I cheat all the time when I make my ground chicken and pork Asian meatball soup. Oh and if I had a cooking channel on You tube I’d share my albondigas recipe but I don’t so oh well 😀
Do you have any tips for a new cooking channel looking to find his niche? I love your content! You inspire me to keep pushing. I’m about 2 months old and I hope to achieve your status in the future brotha. Thank you for teaching us!
Love you, John...I've been moving on to chicken and turkey variations of certain food items, I have a pouch of turkey pepperoni, and I can't tell a difference. I don't know how that works in a world of ridiculed meat eaters, but I try to forget this since I believe all animals have feelings. God, I don't know why I'm here..this looks amazing btw. I'm 46 years old, and have eaten meat my whole life..I hope I'm not shamed for my comment. ❤️
Love your channel Chef, been a follower for years. But, can you please include metric measurements for the majority of the world who are no longer using imperial, let alone US imperial? Many thanks. Even just a caption on screen?
Okay I have my meatballs in the freezer now and they smelled delicious raw omg I thought the saying about wet hands and balls was hilarious 🤣 we’re going to have a great dinner tonight 😅
I thought these were only good in fairy tales Meat meant for something else but not for this. Taste was out to get me That's the way it seemed. Disappointment haunted all of my dreams Then I saw these balls, now I'm a believer!
Strangely enough, two nights ago I made almost exactly the same meatballs for Sunday sauce using 70% ground turkey, 25% Mexican spicy beef chorizo, and around 5% panko, chili flakes, and a few dry herbs and spices. They were super juicy and tasted like not-turkey. Then today I saw this video. I guess I also did the impossible.
Fun fact: Panko means “bread crumbs” in Japanese, so saying “panko bread crumbs” is redundant, sort of like saying “chai tea”. Although it may be argued that chai is a very special way of preparing tea where you brew it with toasted masalas, chai really just means tea.
science question: why not 'panade' the breadcrumbs, a la prison loaf? asking bc your prison loaf is _gorgeous_ juicy. (prison loaf isn't as "beef forward" as other recipes BUT it's more than ground chicken.)
"Big Chicken" was a criminal kingpin / drug dealer on Hawaii Five-0 in the late 60's, played by Gavin McLeod. It was funny seeing Captain Steubing talking hip and tough.
These look amazing, but if anybody wants a quick version, just run some skinless chicken breast through your meat grinder (Kitchen Aid attachment works fine), and pan fry the meatballs until done/browned -- they're easy, tasty, inexpensive, and go with anything.
I've been a long time subscriber and I must say I am so proud of you. Your channel has taken off beautifully and you still maintained your authenticity, great camera work, and corny jokes. Don't go Hollywood on us- We love this channel the way it is. Keep going!
Ive been learning to cook from this wonderful man for so long his intro is nostalgic and the sound makes me feel at home, even if i am already there.
Totally ❤agree
Looks great! A local restaurant has made chicken meatballs using mortadella. They were SO good.
oh that's a great idea
I was buying ground chicken and doing a version of this but after this video, I will get whole thighs and make this in the food processor. That addition of pork fat will be amazing. Thank you chef!
I’m not an air fryer fan, but when I put meatballs in the freezer, 5 minutes at 350 F in a preheated air fryer is awesome.
I find a stash of meatballs in the freezer a boone - a sub for the football kid or the swimmer after practice, a 3-ball serving with dipping sauce for my lunch, rushed dinner for everyone, or cocktail snacks for me and the Drummer when dinner is late. These look great!!!
Great idea, do you freeze them raw or cooked ?
@@lindainparis7349 I cook them a touch on the rare side before freezing. 🙂 So handy and so popular with everyone in the family I seriously keep the stash filled. For cocktails or surprise guests I like a bag of minis, too. I even started mixing beef and breakfast sausage for “meatballs and eggs!” I pack servings (about six) for the kids to grab. They usually slather them in bbq sauce.
@@drummerlovesbookworm9738 thanks for answer, I'm a great believer in freeze ahead. I always freeze all the sides for Christmas too. Always superior to what the shops offer. Thanks again.
@@drummerlovesbookworm9738 BTW I'm thinking of fish balls too. 3 containers, beef, chicken, fish.
@@lindainparis7349 Canned Sardines make fabulous fish balls!
honestly... i use ground pork now a days. or a 60/40 pork/beef mix. so i will def try out these my mother will love them.
These were absolutely phenomenal! I would normally never think a "Chicken" meatball would be this good, how wrong I was. You'd be hard pressed to tell the difference between these and meatballs and ones made with beef. The only reason i even looked at this video, was because it was from Chef John. Thank you Chef John for another awesome recipe.
Speaking of credit where credit is due, I want to give a shout out to the tomato sauce!
If what you used there was your “all-purpose” sauce that you posted a video for 12 years ago, let me urge everyone to make this sauce without haste! Once you have Chef John, you won’t go back.
This past Friday, I had company over for dinner and I cooked. I made manicotti using recipes for the tomato sauce and the ricotta cheese by Chef John.
I’ve made the ricotta before so I knew it would turn out rich and creamy - and it did. I’d never made the tomato sauce before, though.
When I first tasted it, I almost literally cried. I was so good, it was a world away from any jarred sauce. It shouldn’t be called tomato sauce, it should be called tomato elixir. It’s that good.
My friend is a pretty picky eater and she pronounced the manicotti delicious. I thought so, too. I couldn’t believe it turned out so well.
The recipe made so much that I have two large containers left in the freezer. I think it may be time to make these meatballs!
Sounds really good- I will give these a try soon. 🥰
Thank you Chef John every recipe that I have cooked of yours has been amazing and my wife loves you for it,because I am the man with the pan.
I guess you made her understan.
I don't know if Chef John actually reads these comments but I do have two questions for him.
1) Could you use chicken schmaltz instead of pork fat/bacon fat? I was wondering if it would just run out of the meatball.
2) Would you ever consider using this inside of a ravioli for the purpose of creating a slight different flavour?
Thank you in advance.
Oh, yum! Could you imagine this as a meatloaf? 😋
@@jonboll-LGM Is this a Bitch Tits Bob joke? From Fight Club...
I've had chicken meatballs and they're amazing... IMO the ball shape gives more 'browned crust' ratio than the meatloaf form (which I've never had). Anyways the browned outside is the best part. If you like the browned crust, but don't like balls rolling on your plate, maybe form them into 1/2 inch thick rectangles about as large as a credit card.
@@jonboll-LGM didn't realise chicken had balls as big as that
I have a pan that has 12 mini-loaves. I think this would be beautiful that way, plenty of browing on the sides, and if you want more on the top, just broil.
I want to make these Asian inspired with water chestnuts, ginger, cilantro and a little soy sauce. I might add a little pork belly too.
Those will taste so good
Oh my!
That sounds amaze-balls!
Cilantro is for soap demons
If you enjoy authenticity, you'll probably want to consider making these with 狗肉, as they do for the spring festival.
Thank you Chef John 😋
Take care
Chef John… thank you. I have been unable to eat red meat for over 6 years now and no alternative meatball has satisfied my craving until I tried this recipe! I used Panchetta as the pork fat and they were INCREDIBLE!
Thank you for helping us find amazing new ways to make classics! I always feel creative when I follow/tweak your recipes! Thank you for sharing your passion!
I make a very similar chicken meatball, but my shortcut that takes care of the pork fat, fennel, cayenne (and adds basil and oregano) and some of the salt is to use a half of a hot Italian sausage finely chopped into the mix.
Looks delicious! Can you do a video on how you made the polenta please!
Thank u thank u for introducing me to chicken meatballs 🙏🏾 omg they turned out amazing 🤩 I had bacon grease in the fridge so I just used that idk 🤷🏽♀️ this ish right here is amazing! I also made ur tomato sauce with shrimp paste lol 😆 came out amazing nonetheless 😅
What do you think of perhaps using schmaltz instead of pork fat, for those who don't eat pork for one reason or another?
Hello I’m the NEW student 😂
Chef John I found you thru your Fondant Potato Recipe❤ thank you for sharing your recipe!
cheers to all y’all from Texas 🤠 ❤ ✌️
Looks so delicious. ❤
I’ve made your mushroom meatballs a few times absolutely delicious… I wish you would do more seafood recipes chef John it’s been a long time 😞
Thanks Chef,this looks like a keeper.
You cooked that really nicely, Chief! That looks really delicious. I have never been to the USA and will probably not be able to visit it in this life. But I know that pasta with meatballs is very popular there. I will definitely try it. 👍
Chef John hits a home run with a foul ball.
Fowl, foul, love it !!!
Nay, plain old chicken meatballs are a solid base hit, not a foul ball... he simply took it to gourmet level.
@ Chef John, I don't eat port, would Beef or Lamb suet work here for added fat?
You could make these into patties, serving any number of ways
I made a pot of Marcella Hazan's 3 ingredient tomato sauce and used the leftover onion for the meatball mix. Gorgeous.
Dang, his foil lining skills are on point here!
They look delicious! 😋😋😋😋😋
Yes I completely agree this was my first and still favorite cooking channel. I refer to chef John as “my guy” on you tube.
I cheat all the time when I make my ground chicken and pork Asian meatball soup. Oh and if I had a cooking channel on
You tube I’d share my albondigas recipe but I don’t so oh well 😀
Do you have any tips for a new cooking channel looking to find his niche? I love your content! You inspire me to keep pushing. I’m about 2 months old and I hope to achieve your status in the future brotha. Thank you for teaching us!
Estuve salivando todo el tiempo. Mañana almuerzo albóndigas de pollo. Gracias.
Love it!!
a therapeutic watch, thanks chef.
Chef John, I just had a traditional garbage plate in Rochester. My food wish is a garbage-plate-inspired party dip for March Madness.
I used to have that garbage plate in my Rochester days. I also miss Sal's Birdland
wow. This looks delicious, thank you for sharing! 😍😊
Looking forward to plopping those things in a white sauce!
I love you for many things but the Big Chicken reference was a new one
Meatball sub with toasted pepperoni melted cheese thin sliced red onion, little bit of black olives and pickled jalapenos and sprinkles of parmesan
Nice..Looks good Chef!.. Can i use lamb fat as well instead of pork fat and white vinegar..And the tomatosaus is just tomatoes ??? TFS! ♡
I used to make this but with pesto instead of tomato sauce 😀
I love that tiny plate perfect for a single meatball.
Love you, John...I've been moving on to chicken and turkey variations of certain food items, I have a pouch of turkey pepperoni, and I can't tell a difference. I don't know how that works in a world of ridiculed meat eaters, but I try to forget this since I believe all animals have feelings. God, I don't know why I'm here..this looks amazing btw. I'm 46 years old, and have eaten meat my whole life..I hope I'm not shamed for my comment. ❤️
Turkey pep is good :) I definitely can tell a difference, but there’s never any shame in enjoying stuff!
@@samuelmahoney6878 thank you! I appreciate your comment❤️
Love your channel Chef, been a follower for years. But, can you please include metric measurements for the majority of the world who are no longer using imperial, let alone US imperial? Many thanks. Even just a caption on screen?
This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍
Okay I have my meatballs in the freezer now and they smelled delicious raw omg I thought the saying about wet hands and balls was hilarious 🤣 we’re going to have a great dinner tonight 😅
I made them but i rolled them in panko and parmesan to make chicken parmesan balls perfect
Can't wait to try, I can tell it is going to be great!!
I saw a pulse, pulse, pulse, pulse, spin 😮 😛. Def gonna try this one 👍
I thought these were only good in fairy tales
Meat meant for something else but not for this.
Taste was out to get me
That's the way it seemed.
Disappointment haunted all of my dreams
Then I saw these balls, now I'm a believer!
Lol, well done!
Outstanding as always.
That 🍗 meatball looks really good, healthy & delicious😋 & 💛 all your videos mate👍
Now that's a spicy meatball!
Thank you!
Excellent joy Chef!
would folding in a little tomato paste to the meat mix be a good idea?
No
Strangely enough, two nights ago I made almost exactly the same meatballs for Sunday sauce using 70% ground turkey, 25% Mexican spicy beef chorizo, and around 5% panko, chili flakes, and a few dry herbs and spices. They were super juicy and tasted like not-turkey. Then today I saw this video. I guess I also did the impossible.
Fun fact: Panko means “bread crumbs” in Japanese, so saying “panko bread crumbs” is redundant, sort of like saying “chai tea”. Although it may be argued that chai is a very special way of preparing tea where you brew it with toasted masalas, chai really just means tea.
I finally said screw it & I bought a 14 cup food processor after years of wanting one, so this is only a sign that I made the right call
Can you make a chicken ball recipe without pork? That'll be very helpful!
Wow very yummy 😋 recipe 😋
What are the meatballs served on in the picture? Something yellow--grits, polenta, or?
Finally......life has new meaning....to me......
It is easier to cut chicken when slightly frozen (or not totally defrosted).
Thank you... we buy meatballs from Ikea and my husband needs Chicken. I'm going to try these they have to be way better. They look awesome!
Chef John did a Swedish meatballs recipe years ago. Maybe you could combine the two!
These look yummy!
just made it GREAT!!!
I grate my chicken. So great, but has to be cooked first!
RUclips put your lentil flatbread recipe right after this and I thought, "Huh. Could be made to work. Maybe hit it with a raita."
You keep coming with hit after hit.
Chef John you spoiled me with your mushroom meatball recipe they are so so good. I may try these I’m not sure.
I'm doing it!
I need a kosher version of this
Substitute pork with smoked duck (usually sold in thin slices at the delicatessen) and some duck fat.
what brand is your chefs knife?
science question:
why not 'panade' the breadcrumbs, a la prison loaf?
asking bc your prison loaf is _gorgeous_ juicy.
(prison loaf isn't as "beef forward" as other recipes BUT it's more than ground chicken.)
What can I use other than bacon fat, for those who don't eat pork of any kind?
You could use smoked duck(usually sold in slices) and also maybe a little duck fat if you are using chicken breast.
Part of me wants to try this with ghee or chicken fat.
why not? But you wouldn't get a smoky taste. You could add smoked paprika.
I love that Chef John's recipes inspire me to try other ideas!!!
Super recipe
Using this as a filling for голубці Дякую!
Playing this on 0.25x speed is quite the experience
Haha, I've been adding lard to cheap turkey to make good tasting meatballs myself :p
"Big Chicken" was a criminal kingpin / drug dealer on Hawaii Five-0 in the late 60's, played by Gavin McLeod. It was funny seeing Captain Steubing talking hip and tough.
Chef did the fennel bring it all together?
Are there any substitutes to the pork fat?
Yum.
Is the wise man Eddie Guerrero? 😅
Orale vato ese!
Mmmmmmhhhhhh....!
Wow
This guy talks like he’s reading a bed time story
I've never heard the term "a little something something" before.
Is it similar to a lil sumn sumn?
didnt joshua make this trick like a couple day ago
“…What is a gun? “
~Matt Walsh
Is beef fat ok as a substitute if you don't eat pork?
Yay for the poultry recipe 😋
NICE
Can I use chicken fat in place of pork belly ? Thanks.
Boneless skinless chicken + pork fat + freezing before grinding + Italian sausage seasoning. Who's getting flashbacks? 😏
You sound like maybe you're not feeling 100 percent. If so, I hope you feel better soon.
I noticed he sounds more like he did 14 years ago.
These look amazing, but if anybody wants a quick version, just run some skinless chicken breast through your meat grinder (Kitchen Aid attachment works fine), and pan fry the meatballs until done/browned -- they're easy, tasty, inexpensive, and go with anything.
HAHAHAHAHAHAHAHA IPA Beer reference......3 deep and loved it.
Nice. Can I use the chicken skin instead of pork fat to keep this kosher?
I bet it would work great with schmaltz
I'm not Jewish but I live in Saudi Arabia for now. Anything pork is non-existent here.😆