Joshua Weissman's Spaghetti And Meatballs Recipe: Italian Chef's Reaction

time to react to one of my favorite chefs on YouTube Joshua wman he made a $2 spaghetti meatballs did you do it the right way let's see how can that be so cheap spaghetti and meatballs now I Trigg some memory for you and yeah well um memories spaghetti meatballs it's an American dish okay it's American Italian American more than Italian okay spaghetti mols was created in the region of abuto where I'm from in the town of Tero and the spaghetti it's handmade so they're thick Square spaghetti and the meatballs are tiny tiny tiny tiny tiny tiny meatballs I don't know what happened when the recipe got to America the pasta is not fresh anymore it's from the pcket you know from the store B pasta and the meat was a huge so what happened during the transition why everything gets bigger when it gets to America so let's see how Joshua makes it but if you want to learn more about this dish the original way I've got two videos on my channel one with Mana doing it and another one where I made it the min mini meatballs will make a huge difference a restaurant mommy and daddy order it for you and you didn't realize that it was this much per plate yeah when you could be having it for this much that is but Che I guess it could it could be I mean I don't know how expensive the meat is where you guys are I live in in Australia and is quite expensive so I don't believe I can make it I can make meat bus for that cheap but let's see [Music] it does look nice it does look a little bit dry but just the presentation and it's a video I'm not judging that I like the cheese it's nicely fresh grated the basil chopped I don't like it basil don't chop it use your hands to break it okay so we all know the classic spaghetti and meatballs but what do you think it is it's spaghetti and meatballs but it's not not just spaghetti and meatballs it's about the pasta yes Bravo we're starting the right way it is about the pasta and that needs to be fresh it's about the sauce and it's about the it is about the sauce the sauce needs to be perfect meatballs and there's and the most important one the meatballs not too big they don't look big I don't make these at home I never made spaghetti meatballs at home this way and I would never make this for my kids I don't care if they like it I make it tiny tiny tiny meatballs because when you get the forada you put in your mouth you get meatballs and the SS all at once how can you put a big meatball like that in your mouth only three main components that make up what it is so you better believe that those three components should be perfect I agree well both it well it Joshua since they should be utterly full of flavor and anything less than that ruins the entire dish I agree 100% And yet people are sitting back and enjoying a plate of spaghetti and meatballs that's subpar when you don't even realize that you're ruining your life disgusting you should a shamed but today we're going to fix that so with all that said let's make this shall we it's funny we've had this discussion before Oh Josh is homemade pasta cheaper or is store by pasta cheaper look here's the short answer but kind of long yes you can get your flour your eggs mix them together and that dough is less expensive than buying pasta but unless you have the buying power to get yourself a pasta roller with the spaghetti attachment you're going to be hard pressed for it to be very look you can buy cheap dry pasta like pasta in the pocket which I do not recommend you because in the long run is not good for you it's not going to be good for your digestion it's not done well and it doesn't taste good so invest when you buy when I say invest pay an extra dollar but buy good quality pasta just $1 you can feed the whole family or you make it yourself maybe you don't save much money when you make pasta because you need to buy the flour you need to buy the eggs and nothing is cheap anymore but it's a fun process to make fresh pasta and spaghetti meatbats made with fresh pasta it's like another level our big juicy bone great meatballs don't need to be complicated they just need a touch of technique some essential ingredients and maybe an individual that gives a about what they're doing for themselves for one that's all right it's so right what you just said it's so so right so up for the quar pound of ham in this case I use Mortadella which is oh I never used Mortel meatballs josa what you done to me today this is a brilliant brilliant idea Mortadella and meatballs wow and I love mortadella and also not him I would recommend going with him if you want to save the cash no this is beautiful I don't think I'm going to use him but Me bows wow chop that bad boy finally and place in a mediumsized bowl to that bowl you add one PB of ground what is that looks like dog meat honestly do you guys sell meat like that in USA I've seen other videos before where you guys actually do that how can you buy that look like here in Australia we buy dog food like that I can't eat meat like that sorry but I think I'm eating dog food wow Bly one teaspoon of finely ground fennel seed 1 and 1/2 tasp of fennel seed fennel seed usually we put them in sausages I don't see why not in meat BS fine sea salt two cloves of garlic that have been finely chopped 1/4 cup of fresh grated peino or parmesan cheese it's using both peino and Parmesan black pepper to taste give that a good mix to incorporate then add half a cup of panko breadcrumbs and you can use panko whatever you think you're doing it's fine peno's fine but if you get a nice bread and let's say you got some leftover from yesterday the day before just put it in the blender and get a beautiful bread Crum that you need or buy a nice bread Crum from a local bakery you know just get fresh bread Crum it's a lot better and to be honest you need a little bit of water or milk one whole egg mix it together in Need for about 1 minute until look the secret to make super moist meatballs you need some slices of bread wet it socked in the water or milk squeeze it out and you put it in a meatball that's the secret to make the meatballs soft [Music] muli and tacky look a good Force meat like this should have a little bounce to it almost jiggle you know you want that thing it this should make they look they look very moist it looks very moist and the honestly it does look very moist and I like it in the M that o it's going to give flavors 20 meatballs so get yourself a large cookie scoop and scoop out as many chunks as you can onto a small sheet tray I Ed I just feel sorry for the Mortadella mixed with dog food it doesn't deserve that the wrong so I ended up with 19 good job Jos and we roll those meaty men so the good thing about using the ice cream scoop or whatever you call it is that at least you get every single meat both you know the same size same weight and then you roll it with your hands it's a lot easier as a process I like to do it by hand but you did a good job I normally do it by hand because when I use these things the meat always gets stuck on it and I don't find it easy but looks like Joshua did it very easily into nice now get yourself a large sauté pan heat the over a medium high with just enough oil to cook the bottom of the pan and once it's h h add all your meatballs in a single layer so it's not over crowded and sear for about 2 minutes flip and sear on one or two more sides until you get some Browning all over now they likely are still a little raw on the inside that's good we don't want them cooked all the way through yet so stay calm place your it's beautiful to cook the meat bus this way I still do it I change my ways there are three ways of cooking meatballs this way the other way which is like shallow fried the other way it's to bake it in the oven which is also tasty also very very good and the Third Way which is my favorite way it is to freeze the meatballs if you're not doing this on the day usually I make a large batch of meatballs and what I do is patch a meeting today I do this shallow fry or bake and with the leftovers I freeze them they are the best meatballs the frozen ones yeah so when I cook them what I do I I make the sauce nice and hot boiling and I put the meatballs in the boiling sauce in the hot sauce straight from frozen frozen meat BTS in the pot and I cook it for about half an hour even 40 minutes that's how I make the best meatballs balls on a plate the meatballs on a plate ruce your to medium add four clothes of thinly slice the garlic cloves like that I know lots of people like to cut the garlic like that I recommend you using a garlic Crusher or chop very very fine because you want the garlic to disappear in this dish you do not want to have a chunk of garlic in your mouth garli or till fragrant then add 1 teaspoon of red pepper flakes ooh red pepper flakes in the SAU Force by Tom me B okay I guess that's personal choice isn't it sauté that for 30 seconds then add 128 Oz can of crushed tomato that's a good tomato that's a good brand so if you find it go for it t Crush tomato okay you can use peel tomatoes and Crush yourself Crush tomato is a little bit lower as quality but at the same time it's cheaper stir everything together season a taste with salt and just a pinch of sugar to curb its acidic po no if you use good Italian tomatoes and I believe they are you don't need to use sugar all these then add your meatballs bring to a simmer of and I recommend always have your sauce hot before adding the meat bolt in this case the meat bolts already cooked so they can they're not going to break but if you don't fry the meat bolts and you want to cook the meat bolts straight in the sauce they will break if the sauce is not hot okay the meat B to go in the hot sauce so they they go like that you know they stay firm the sauce is warm the meat will will relax and fall apart he reduce to heat to medium low and simmer for 5 to 8 minutes now halfway through that going to add one bunch of Basil that's been nice nice so he got beautiful big bunch of Basil in it it's going to give beautiful flavors lightly bruised and of course let it continue to finish cooking until your meatballs are cooked through and the sauce is slightly reduced now at this point you need to make sure that your sauce is seasoned perfectly with salt you always need more than you think okay yes so you got your sauce up dare I say boss up balls now for your spaghetti but wait Reserve about 1 cup of your meatball sauce to the side for extra saucing you never know yes you never know I think the extra sauce makes the pasta so much better you always need extra extra sauce always especially for spaghetti meat Poots if you're using sbat then you'll add those guys and let them P stb pasta that's not good I don't know what brand it is I never seen it in my life but they they know not a good color it's orange until Al Dente which is usually like 30 seconds under most of the recommended time if you buy an Italian pasta it tell tell you spaghetti Cooks 10 minutes Al Dente 12 minutes so Al D is exactly 10 minutes more than that it's uh maybe how you it if you don't like it once it's done instead of draining your pasta Papa recommends that you use tongs to pick up big Joshua did you watch my video this is what I do in my videos I always do this I'm the one who have started this online there's no Italian chef doing this nobody else doing this I was always doing this I don't use colanders anymore I always do this so it makes me happy that you watch my videos bunch of letting it drink slightly and adding it to your Saucy balls until all of your pasta see if the meatballs were tiny like my grandmother does or you can watch my videos spaghetti meatballs the Italian way it's so easy to combine the SAU and the pasta so this meatballs are too big juicy tasty especially with mortadela too big and it's not joshu's fault it's an American's fault I think I think it's our America does it I'm not yet to judge you do whatever you want but you need to understand that if you have smaller meat bolts you have a better kinary experience you can improve by doing that by making a meat tiny more work yes but water this will pasta water a good thing matter of fact when it's all added maybe add a couple small splashes EXT does all that together till everything is coated evenly beautifully and now you're ready to serve I mean looks nice when it's presented well good portion of pasta place it in a plate or shallow bowl look at these hands are so dirty maybe use a spon Joshua add some additional sauce for those who can yes see the sauce so important to have extra sauce because the pasta would dry up you need lots of Stu plain add on at least four meatballs per plate depending on your Vibe I mean you have to break the meatball to be able to enjoy it you have to break the meatball into pieces and that's extra work your pasta will get cold your SCE will get cold by the time you break the meatballs instead if the meatballs were small the pasta stays warm the soil stays warm and every time you put the fork of spaghetti in your mouth you get the meatballs and it's not Joshua's fault Joshua is doing what the Americans love and he did it well I think he took it to the next level the best the only thing you has to do now is to make the meatball small first graded peina or parmesana or well more specifically for about cheaper parmesan and finally some chiffon fresh basil this is it looks nice in presentation I will never cut the basil like that because all the flavors will stay on your fingers on the knife on The Chopping board basil needs to be fragant by hands a lot of pasta so let say this makes about five generous servings but you could easily serve more if the portions are smaller presentation is beautiful if you look at it it's beautiful I don't eat spaghetti and meatballs like that but it looks beautiful for someone who loves spaghetti and meat BS this big it's a beautiful presentation I actually made this a smaller serving for the sake of presentation so expect a serving to be much larger than this and more specifically and I heard these a big boy Joshua so for this price bro that's crazy crazy I mean look if that doesn't get you going then this tasting probably will I didn't really think that through when I played in this get on over there you funny man this much per Bowl come on this is a generous Bowl but come on this is how much is left dude you paid as much for this as one little plate so I it's crazy wow see like good you keep it simple you don't need much money you need just good ingredients but you need to be smart uh you buy the ingredients and you can make a good meal with less than $10 you can make a meal for the family instead of you going to the restaurant and spend $100 for something that is not even made as good as you can do at home you know some of the restaurants today don't even cook anymore they have everything pre-made everything gets pre-made all they have to do is to warm it up for you you can do it better at home I think we should obviously try meatball by itself yeah like that's the way I eat it all in the mouth all at once oh my Lord this ball in my mouth I'm about to bust you always need to do our uh mic's a little far away I'm just going to it's okay I'll walk over it's okay it's all right it's I really really like this um this video the meatballs are beautiful like the Mortadella in the meatball it just changed my life Joshua it did I'm going to get your book because you're a great guy I want to support you and I want to make meatballs with [Music] Mor got that shoe to it s spicy too much I'm tired of you doing oh I'm going to put eight TP yeah I mean josa if someone doesn't like the spice you don't need to put the red flakes you know in there it's your choice it's fine me I prefer not to put it so everybody can enjoy it and if you want it you put it at the end together with a parmesano or Pino spoon of red pepper flakes going far yeah I I enjoy Joshua I like everything he does and it almost convinced me to eat spaghetti meatballs with large meatballs I'm not going to okay don't worry about it but yeah we done hold down Joshua what do you guys think do you can do you guys follow Joshua do you like what he does have you purchased his book I really like him hopefully I can meet him one day just to around with him and cook I don't even have to do a video with him just want to enjoy some great time in the kitchen with this guy he's uh he's fun he's awesome and I think we can share a few jokes together so yeah maybe let him know that I really like what he does and when I go to USA we can make or if he comes to Australia he can come to my house so guys thank you for watching this episode I will see you in the next venzo plate reaction video aora Sima Joshua meatballs well Joshua meatballs recipe but I make them tiny thank you

Channel: Vincenzo's Plate

Views: 112,318

Keywords: italian chef reacts to 2 dollar spaghetti and meatballs by joshua weissman, spaghetti and meatballs, joshua weissman, spaghetti and meatballs recipe, joshua weissman pasta, reaction, joshua weissman but cheaper, the 2 dollar spaghetti and meatballs but cheaper, italian chef reacts, italian chef react to, italian chef reaction, italian chef react, italian chef reacts to spaghetti and meatballs, spaghetti and meatballs italian chef reaction, vincenzos plate reaction, vincenzos plate

Id: 6y5ojzZryac

Length: 15min 45sec (945 seconds)

Published: Wed Dec 13 2023