MEATBALL STROGANOFF (BETTER THAN TRADITIONAL BEEF STROGANOFF?) | SAM THE COOKING GUY

[Music] [Applause] [Music] meatballs are fantastic my meatballs are even fantastic herb but when they become meatball stroganoff come on now let me begin by thanking everyone for their well wishes about my broken arm you can see it's healed ridiculously quick so much better now everybody was so quick to believe that you had broken your arm i heard from so many people by text dude what'd you do what happened you okay thinking about you and i appreciate that clearly we just did it for the episode if you haven't watched it yet maybe i shouldn't have given that away if you haven't watched it yet go watch the the chicken pot pie the pie max never wanted to make but admitted say it say it it was the best pie pie i've ever had best pot pie he's ever had and he's had pot pie don't think it's the first time he's had it because it's not but today today is its own day today is meatballs we're making our own meatballs and these are the same meatballs we serve at my restaurant graze here in san diego it should be the last meatball recipe you need it's also in my newest cookbook salmon cooking guy recipes with intentional leftovers and then there's other things to make with them but today we're turning them into this gorgeously rich delicious stroganoff everybody good chance are you good i'm good how's your energy level it's very high max how's yours mine's good i'm excited for this next time show the people so max had an idea i don't know if you've heard of it but we're doing the [ __ ] one chip challenge the three of us so go look it up go look up the one chip challenge because next time on a very special sam the cooking guy all three of us will be right here this is so hot a chip there's only one in this coffin-shaped package just one apparently off the charts if you go look it up you'll see grown men crying and falling on the ground it's supposed to be awful we got enough for everybody we got enough for everybody so we're set i can't wait can't wait it's gonna be fun or awful but either way you win and that's the goal isn't it meatball time here we go as with most meatball recipes ours begins with ground beef but we're also adding ground pork and i'm using a half a pound of each and last but not least half a pound of ground veal next up very important a half a cup of ricotta cheese this will help make them moist and tender and amazing half a cup of panko bread crumbs that looks like that to me couple large cloves of garlic squeezed in about a teaspoon each of kosher salt and fresh ground pepper about a half teaspoon of red pepper flakes looks like that one egg and last but not least about a third of a cup of fresh grated parmesan and i'm using a good parmesan here because why because somebody why why am i using good parmesan because why would i use bad parmesan i mean i could use bag parmesan here i don't have any actually and this will be a very welcome component it's probably going to look like more but it comes off this zester so fine that you need more than you think you need okay what happens now somebody anybody tell me thank you max's favorite part i'll pull up my sleeves and then we go i like to break the egg first and then everything gets incorporated i find i start with one hand and then i end up with two and could you use just all beef if you wanted young chance yes absolutely but should you well this is going to be way better that's exactly right that's the answer look if you're going to the store it's just as easy to buy the three types as it is three times one that didn't make sense and with a nice layer of oil in the bottom of this cast iron pan i think we could start making our meatballs i'm gonna use what is like a i don't know what these things are called a portioner ice cream scoop ice cream scoop there no there's a technical word because they're used for many other things in the restaurant world they're about one ounce balls and then they'll go perfect look you don't want this to be screaming hot right now because that's not the point we're gonna get beautiful color on them and that's fine then they're gonna finish in the oven look at my portion are just [ __ ] broke oh great god why me stupid you know what i can do it a lot faster by myself though color this is what we want you could put them in the oven they'd be fine like that but sometimes if i got the time and i'm feeling a little oh playful max i might just do them this way and if they're not all perfect sized is there a problem no no we like this what do we call this rustic rustic [Music] uh-oh eggshell huh how did that happen you see what we do here ladies and gentlemen on sam the cooking guy is we show you the mistakes thereby allowing you to feel that it's okay to screw up in the kitchen in fact what it is is it's normal the other shows don't do this oh no they're making mistakes too they're dropping and breaking things and and their scooper things are breaking but they don't show that because they want to come off as perfect i want you to be encouraged and i think that's what we do best i don't mean make mistakes though though we do that i mean courage that's what we're good at right boys right keep going with your meatballs we're almost there so a few more and we're done i think i got that guy was a bit wonky and one more and we're there all right perfect rinse your hands off get all that beefy porky veal goodness off your hands and then these guys we're going to move around a little bit we'll give a little turn to so they just start getting a little a little color all the way around oh it's a nice smell i feel like an italian grandmother lovingly hand making my little meatballs the grandchildren are coming over i'm standing in my kitchen i'm about five foot one wearing all black the kids come over no no no no or i don't know what they call a grandmother in italian that sounds right though doesn't it no no they're not ready yet you just wait go play with your cousin sal salvatore yes go play with salvatore downstairs in the basement and then they come and we'll have a meet the balls anthony anthony anthony all the smell of these mamma mia and the reason we're going to finish them in the oven is so they cook evenly you do them here but just throwing the whacking the whole pan in the oven is the easy way to do this and when they've all got a little bit of color off they come to the oven okay meatballs in the oven 350 degrees probably 15 minutes pull them up when they're between say 155 and 160. they don't need to go over they're going to be fine you want to keep them tender and moist and juicy i mean yes the ricotta is going to do that but they're going to be amazing all right see when they're coming out and here they are is that getting old should i stop saying that ask the people oh yeah should i stop saying so i have a habit of when i bring things out and i put them on this big black cutting board i say and here they are for me that is clearly reminiscent of the 70s i don't know what the year it was uh tv show the love boat no uh not the newlywed game what's that one where there was one guy the dating game the dating game the man or woman looking for a date would be introduced to the bachelors or bachelorettes and then the announcer would go and let's meet them now and here they are so should i stop doing that when i bring out food or continue yes or no just kidding all right here's our meatballs and i don't know if you could tell but they're just like squishy and soft and amazing and that's what they should be they should not be like little rocks but we want to make our stroganoff sauce in this pan so let's take the meatballs out we don't want this fat liquid in here so we'll just put these guys into a container to keep him safe and out of harm's way and by harm's way i mean max's fingers because he's going to want to eat these fine we shared one inside and how was it lads really good i often say it if your only takeaway is one thing from this episode let it be these do you see that did you get it no he's right by you it's like a little nap thing remember our summer fly problem oh yeah oh god okay these guys are good put foil on keep them warm so let's get rid of this excess grease in here because we don't want it but i sort of don't want to get rid of these little bits because i'm trying to keep as many of those in as i can because that's flavor right there and you can leave a little bit in because we have to cook some onions and they'll put this on the heat and then we'll get ready to the pan we're going to add a couple tablespoons of butter and before anything else happens i want to add the noodles to this pot of boiling water over here because they're going to take about seven eight minutes and in that time our delicious stroganoff sauce will make so there's our boiling water and then go the noodles i like the wide egg noodles as i've told you noodles always get a stir when they go into boiling water or they will stick and that is nothing anybody wants a nail tour pan with melting butter small yellow onion sliced up we'll separate them if they let me yum oh the smell of this onion cooking in the the remainder meatball business is really delicious we're not gonna get these too soft we're gonna get them nice and just as they start getting a little color on them from what was left in the pan let's throw some garlic in that will look like this mix around and then i think you know what happens here we give it 30 seconds 45 seconds and when it gets fragrant we're gonna move on when i made the sauce for the pot pie the other day i used corn starch mixed with water to thicken it and a lot of people said oh you do that i'm fond of using flour so i thought i'll use flour today i can change it up i want you to see you have options what if you don't have cornstarch i want you to know what your options are so to this we'll add some flour we're gonna go with about three tablespoons scattered and we mix this in look it's just a gross crusty pasty mess that's okay i'm going to show you how this is going to work itself out because now we'll start to add some beef broth a little at a time it goes in it tightens up right away look at that i love it thick gravy really thick ridiculously thick more beef broth now it starts to luxuriate a bit right starts to do its thing this is what i'm talking about gorgeous it's not there yet it'll continue to thicken a little more broth damn the smell here lads right if i stop spilling i'd be much better off so beautiful so let it just do its thing but how about we add some things to flavor it a little more shall we things like salt and pepper it's got to happen things like worcestershire things like a baby splash of vermouth and we're mixing now gorgeously i am in love i'm in love with my gravy oh that's stupid i know the line is stripper but you can be in love with the gravy too max you know that you can absolutely for me this is kind of the best part of cooking i just love when stuff comes together like this so beautifully couple other things are going in here one is a couple tablespoons of fresh dill lord the difference that this is gonna make and by the way i i really want to tell you not to use dry dill because not the same thing not even close next up couple tablespoons of prepared horseradish not horseradish cream prepared kind let me mix so gorgeous and one last thing to help thicken this up a little bit more from where it is and to add some extra richness sour cream just like we did the other day with the pot pie the sour cream is going to bring some luxuriousness to this luxury no luxuriousness that's wrong i don't think luxuriousness is a word oh god it's not all right so i think the noodles are there let's just taste this [ __ ] before we put them in so it's going to be hot there's there's no way this is not going to be hot do you see the steam there can you see that just close up shop best thing ever oh my epping god all right noodles in meatballs in and we're out we're eating that's what i mean then we're eating and now when we go our noodles are here let them drip a bit we don't want to water down our amazing oh look at this never coming back and the last one in somebody say it somebody say it quick we mix we mix max oh no and when i say oh no right now i mean oh no in the most delicious freaking way ever oh my god is this incredible is that rich and decadent is it insane should i stop talking how about meatballs how about those meatballs well i say we go for it shall we oh that's a lot of meatballs oh boy oh i don't want to cover them all i just want everybody sort of intermingled really beautifully a little bit oh the smell just absolutely intensified when these meatballs got in here you can imagine max and chance there's just two things left what could they be something green and something else something green and something black some fresh ground pepper and the something green is going to be just a tiny bit more of our dill boom that's it i'm out that's it it's over i'm out can't do anything else but just eat the [ __ ] out of that and here it is sorry i almost said end here but i didn't want to because people might hate me for that so look rich oh the the here's the thing man the noodles in this silly little sauce it it smells like stroganoff which of course it should hot but it's creamy you get that little hint of dill you definitely get the the sour cream just adds just a luxurious smoothness to it haven't looked up luxuriousness yeah and how many times the day it is stay luxurious you just want to make sure can we get this man a thesaurus luxuriousness luxuriousness it's a word wealth as evidenced by sumptuous living opulence sumptuousness luxury wealth wealthiness and eating the most delicious meatball stroganoff ever okay but the real test along with just noodles is an actual meatball too this guy that oh damn take me now if this was my last meal i'm not bullshitting if this was my last meal i would go to a very happy man oh my gosh look it's this time of year i know many of you are like up to your asses in snow right now you're gonna have a green salad like tomatoes and cucumber and stuff like that no this is what you want this is comfort food this is the time of year that this makes sense oh holy effing [ __ ] we win we win these guys can't wait and they're about to have it and they're very happy thank you for being here thanks for hanging out with us tell your friends about us and uh if you've effed up on your holiday giving will we put the links below for the uh yes we'll put the links below there's a video you can send as a placeholder for something that maybe you didn't get somebody in time or whatever all right

Channel: SAM THE COOKING GUY

Views: 438,815

Rating: 4.962564 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy beef, sam the cooking guy traditional, traditional beef stroganoff, beef stroganoff, sam the cooking guy stroganoff, sam the cooking guy beef stroganoff, cooking beef, cooking beef stroganoff, stroganoff, meatball, cooking meatball, sam the cooking guy meatball

Id: 5DGODq8vmhk

Length: 18min 13sec (1093 seconds)

Published: Mon Dec 21 2020

Reddit Comments

[u/OracleofFl]

No mushrooms?

[u/MoeLykit]

Them Meatballs Though. Best thing I ever did for my own Cooking Confidence. I'm the guy with the Good Balls. (I don't have children so it's been a concern)

[u/yamki]

That looks amazing! But needs mushrooms. Seriously.

Now do something in tribute to mushrooms, please.

[u/flitcroft]

I'd like to try this one. It's kid-friendly and not ridiculously unhealthy... Does Sam's team post recipes online anywhere? It would be nice to not have to rewatch the video and annotate it.