The 5 Keys to Perfect Meatballs | What’s Eating Dan?

Discover the secrets to achieving the ultimate meatballs with Dan’s game-changing ingredients and techniques, including roasting on a wire rack and using powdered gelatin for extra juiciness.

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0:00 - Cloudy with a Chance of Meatballs
0:24 - Your Meatballs are Great
0:58 - Best Meatball Mix
2:37 - Why You Should Use a Panade
3:49 - What to Add to Your Meatball Mix
4:36 - Best Way to Cook Meatballs
5:28 - Braising Meatballs in Marinara
6:53 - Tasting Spaghetti and Meatballs
7:27 - Credits

[mrpmrp]

For those of you who have been collecting ATK recipes for years, the name of this recipe is Classic Spaghetti and Meatballs, and was originally published in the Nov./Dec issue of Cooks Illustrated. To make this recipe to serve 4, just cut the ingredients by 3, as this recipe was originally developed to serve 12. I love the idea about substituting buttermilk by using 1 cup of yogurt mixed with 1 cup of milk., as good buttermilk can be difficult to find in stores.

[punch]

MEATBALLS
2 1/4 cups panko
1 1/2 cups buttermilk
3 large eggs lightly beaten
2 pounds 85% ground beef
1 pound ground pork
6 oz. thinly sliced prosciutto chopped fine
3 oz. Parmesan cheese grated fine about 1 1/2 cups
6 oz. minced fresh parsley leaves
3 medium garlic cloves minced
1 1/2 teaspoons powdered gelatin dissolved in 3 tablespoons cold water
Salt and pepper

SAUCE
3 tbs. extra virgin olive oil
1 1/2 cups grated onion
6 medium garlic cloves minced
1/2 tsp. red pepper flakes
1 tsp. dried oregano
3 28 oz. cans crushed tomatoes
6 tbs. dry white wine
3 tbs. minced fresh parsley
Pinch of sugar
6 cups tomato juice

Final braise is at 300 degrees for about an hour

[williammoorehouse]

Dan has totally inherited the Good Eats mantle-teaching cooking science with humor. Can't think of anyone else doing this!

[rocketman]

The jello chase was a classic Dan move. Not as funny as when he unleashed a #10 can of cranberry sauce. I always enjoy getting the ‘why’ and not just the ‘how’. Keep up the great work Dan!

[darcyjorgensen]

People don’t understand the beauty of gelatin. I grew up with jello, used gelatin to make tomato aspic…then learned about the other ways to use it from a chef (yeah, Bib Gourmand Michelin). Changed so many things.

[nolakillabeast]

Great tips, I find that adding them to the sauce as they are without prior cooking keeps them juicy

[michelleread]

Making 80 of these beauties tomorrow for a party on sunday; a Spaghetti and Meatballs Football Party, haha. 1st timer for this recipe, super excited! Plan to bake them off tomorrow, fridge them, and add them to the sauce on sunday. Wish me luck!

[_mokosh_]

to me cooking was always about cheap cuts, full of collagen and slow cooking for delicious jelly outcome. growing up in communist Poland where we made the best we could of what we've got makes me kinda proud to see that it can be appreciated, cause I really loved all food made by my nanas, food of my childhood

[David-npxw]

No BAY LEAVES? Thanks Dan, You da man. Gonna do this today but don't have any pork or prosciutto, I will substitute ground Wright's bacon & boneless skinless chicken thighs with a # of ground beef. Will probably still be yummy. Love the tips about tomato juice & gelatine. Been watching you guys since the very 1st episode on PBS & I have your "Complete ATK TV Shows Cook book" Love it, AND It is so heavy it helps me work up an appetite whenever I use it. BTW I am 79 & almost feel like Julia & Bridgette are my kids. 🤠 TEXAS LOVES YOU GUYS!

[kevinjohnston]

I used to roast my meatballs at high heat, but I found that cooking lower (350) made them more tender. I’ll try broiling them first next time for sufficient browning.

[ThePolarbear]

Dan’s videos are always informative and entertaining. Love this guy.

[Kagee]

Love the recipe, your instructions, and best of all your humor.

[bruschi]

Here’s a major tip! Run the gelatin broth through a ricer for even distribution

[esther.f.g]

There are so many recipes of meatballs, I love them all, I will try this one with gelatin, never done before. Thanks for sharing

[randycraig]

These meatballs rock! In the past, I have tried an assortment of meatball recipes. All have been pretty good, but I always felt like they were not as good as those you get in great restaurants. And actually, the best of the meatball recipes I have tried are not even as good as some of the better meatballs you can get in the grocery store. I am pleased to say that this recipe changes all of that. Last evening, I followed this recipe exactly (except I halved everything). I was blown away! Finally, I have made meatballs that are on the same level as some of the best I have ever had. Thank you to Dan and all who are responsible for researching this, and making it generally available. You have arrived at a 'top drawer' recipe and deserve great praise!! 👍😋

[williamcole]

Does anyone have more fun in their career than Dan? I don't think so! He's made for this.

[RankinAuctions]

Love it. Can you do an episode like this about Pink Curing Salt and some applications like bacon and sausage? I don't understand it and you always do a marvelous job of explaining things. Thanks!

[gribble]

ATK has a slew of fantastic and talented cooks, bot no one tops Dan. He is the best of the best!

[Paul-qeuf]

In addition to this brilliant piece, just want to say I have always enjoyed and appreciated your logical, scientific approach to food. Thank you.

[mllymayo]

Wow. And i mean WOW! The meatballs are incredible! I didn't use the gelatin, but it did everything else. I wasn't sure about how much gelatin to use. But they are tasty. They are in the oven with the sauce right now. THANK YOU! 😊 😊 😊 😊 😊