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[3 - 8] Hi guys, it's happening. So I'm at the airport right now. I'm still in Paris but I'm at the airport. To be honest
[8 - 10] I don't know if that is
[11 - 17] The boldest or the most stupid move I've ever done on this channel.
[20 - 25] I thought it was just like an idea at first and then you know, but you know what I'm doing it
[36 - 43] Hey guys, salut, it's Alex. I hope you all are very well. I'm definitely feeling good. I am about to make meatballs
[43 - 49] I don't feel like meatballs are treated right. They deserve more love,
[49 - 54] more care, and that's exactly what I'm gonna provide them. And when I want I want to start making
[55 - 57] the perfect meat ball.
[58 - 60] Dammit! I hope it's a good sign.
[82 - 86] I would be very tempted to start by making meatballs immediately
[86 - 91] But there is something you need to understand: meatballs are not meatballs.
[91 - 94] I mean they are meatballs but they are not meat balls.
[94 - 96] Let's do a little experiment
[113 - 121] This is the end of that little experiment where I made meatballs using only meat. Smells beefy
[124 - 128] They are beefy, strong, salty.
[129 - 134] Slightly caramelized on the outside. Juicy wise,
[135 - 138] it's not bad, it's not great
[138 - 142] I just wanted to prove something and it's exactly on point at the moment
[142 - 149] Maybe we could benefit from a little blue fridge theory. You know, it's coming. It's coming
[155 - 167] Right, let's take a closer look at what is a meatball from a science point of view. Okay, science. Technical. Science.
[168 - 173] A meatball needs to have both meat and non meat elements to it.
[173 - 177] You see the meat path is pretty straight forward: beef, pork, veal, chicken, turkey,
[178 - 183] animal flesh in general. Since that part non meat element of the meatball can be
[183 - 191] anything, it is hard to list. What am I ... what am I listening? However, I can list the things it does for the meatball.
[192 - 193] Moisten or dry.
[193 - 198] Soften or toughen, bind or loosen, tenderize the meat,
[198 - 204] flavor, they can color, they can season. Now the reason why I wrote non meat.
[204 - 209] Fillers, have, they have this negative respect to them. Like you're probably familiar with the saying:
[209 - 218] all killer, no filler. Which in this case makes absolutely, no sense. Do not decrease the fillers or the non meat element.
[218 - 222] You need them, I'm gonna illustrate this right away.
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[282 - 285] So at the moment, I'm following a few classes, especially in
[285 - 289] illustration. But the one I'm focusing the most at the moment,
[289 - 294] they have a suit legit meatball class by one of the founder of the meatball shop,
[294 - 298] it's like a small boutique restaurant chain based in New York.
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[302 - 304] I feel like this kitchen is very affordable.
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[316 - 319] Not sure I did the perfect job at making them spherical.
[320 - 321] They are slightly
[322 - 334] flattened. But it does tell you that the texture of these is more supple. Soft, supple,
[335 - 342] uniform inside, they are way juicier. They are not like crazy juicy, but definitely juicier than the first
[343 - 350] example we made. In terms of flavors, is not that crazy flavorful. So basically the takeaway is these are softer, juicier,
[350 - 353] but not more flavorful. And that's where
[354 - 360] we need to start thinking about all the different kinds of non meat
[360 - 365] elements that we can add these in order to make them more flavorful.
[365 - 368] So many combinations, so many elements.
[373 - 377] All the different combination you could think of.
[386 - 391] Meats: beef, pork, veal, turkey, chicken or fish, maybe not lamb. Fillers: breadcrumbs
[394 - 400] Swiss, mozzarella, starch, flour. Extra: no eggs, xanthan gum,
[401 - 405] A bit more complicated than I thought would be.
[411 - 416] I thought I could explore all the different possibilities: 33 million
[418 - 422] 177 thousand possibilities.
[428 - 429] It's not working!
[429 - 437] When in doubt, just eat a little something. You will feel better. These are just dry apricots.
[437 - 441] Trying to think at the moment of another option on how to
[443 - 447] come up the absolutely perfect meatball recipe, but I'm blanking.
[450 - 456] What am I doing, you learn the classic, you learn the basics and then
[457 - 459] way way way way way down the line,
[460 - 465] maybe just maybe, you might, innovate.
[465 - 481] And I wanted to start immediately with innovating. That's exactly me. Let's go and look for the classics. Best meatball
[482 - 489] Let's just step away for a second and take a look at the big picture. What do I see?
[489 - 493] Well, I see balls, red sauce, cheese, parsley,
[493 - 499] bigger balls than I expected. I think in the US this might not be surprising to you.
[499 - 504] These are Italian meatballs or at least the Americanized version of
[504 - 510] "polpette" or the Italian meatballs. Apparently, according to the internet, these are the most famous.
[510 - 519] Now the question is, do I just read something online and recreate these? Is this the typical
[519 - 525] Reaction that that we want to see of this channel? I do not think so.
[525 - 527] I think there is a gap between
[528 - 533] learning the recipe from the internet and just tasting the real deal. I mean ...
[534 - 536] I know it's in the US.
[538 - 542] But I'm not entirely sure what I should be doing. There are two options right now: going online,
[543 - 551] looking for at least ten solid recipes of Italian meatballs and then coming up with like an interpretation of mine. So, that's the safe,
[551 - 554] logical approach, that's also a bit of a boring one,
[554 - 561] if you ask me. Then there is the one where I'm not entirely sure I will get more information from, but
[562 - 569] I will definitely get more fun. We all know what's gonna happen. I need to accept who I am. Maybe that's that's the thing
[576 - 584] Hi guys, it's happening. So I'm at the airport right now. I'm still in Paris but I'm at the airport. I don't think I expected this
[585 - 587] specific turn of events
[587 - 591] in this meatball adventure. I mean, how am I supposed to learn a new recipe like
[592 - 594] I'm reading it online Nah
[595 - 598] I want to be a part of it
[600 - 602] New York, New York
[604 - 606] I'm boarding on the plane
[606 - 608] I guess it's too late to go back now