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

I don't know if that is

The boldest or the most stupid move I've ever done on this channel.

I thought it was just like an idea at first and then you know, but you know what I'm doing it

Hey guys, salut, it's Alex. I hope you all are very well. I'm definitely feeling good. I am about to make meatballs

I don't feel like meatballs are treated right. They deserve more love,

more care, and that's exactly what I'm gonna provide them. And when I want I want to start making

the perfect meat ball.

Dammit! I hope it's a good sign.

I would be very tempted to start by making meatballs immediately

But there is something you need to understand: meatballs are not meatballs.

I mean they are meatballs but they are not meat balls.

Let's do a little experiment

This is the end of that little experiment where I made meatballs using only meat. Smells beefy

They are beefy, strong, salty.

Slightly caramelized on the outside.

Juicy wise,

it's not bad, it's not great

I just wanted to prove something and it's exactly on point at the moment

Maybe we could benefit from a little blue fridge theory. You know, it's coming. It's coming

Right, let's take a closer look at what is a meatball from a science point of view. Okay, science.

Technical.

Science.

A meatball needs to have both meat and non meat elements to it.

You see the meat path is pretty straight forward: beef, pork, veal, chicken, turkey,

animal flesh in general. Since that part non meat element of the meatball can be

anything, it is hard to list. What am I ... what am I listening? However, I can list the things it does for the meatball.

Moisten or dry.

Soften or toughen, bind or loosen, tenderize the meat,

flavor, they can color, they can season. Now the reason why I wrote non meat.

Fillers, have, they have this negative respect to them. Like you're probably familiar with the saying:

all killer, no filler. Which in this case makes absolutely, no sense. Do not decrease the fillers or the non meat element.

You need them, I'm gonna illustrate this right away.

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Not sure I did the perfect job at making them spherical.

They are slightly

flattened. But it does tell you that the texture of these is more supple.

Soft, supple,

uniform inside, they are way juicier. They are not like crazy juicy, but definitely juicier than the first

example we made. In terms of flavors, is not that crazy flavorful. So basically the takeaway is these are softer, juicier,

but not more flavorful. And that's where

we need to start thinking about all the different kinds of non meat

elements that we can add these in order to make them more flavorful.

So many combinations, so many elements.

All the different combination you could think of.

Meats: beef, pork, veal, turkey, chicken or fish, maybe not lamb. Fillers: breadcrumbs

Swiss, mozzarella, starch, flour. Extra: no eggs, xanthan gum,

A bit more complicated than I thought would be.

I thought I could explore all the different possibilities: 33 million

177 thousand possibilities.

It's not working!

When in doubt, just eat a little something. You will feel better. These are just dry apricots.

Trying to think at the moment of another option on how to

come up the absolutely perfect meatball recipe, but I'm blanking.

What am I doing, you learn the classic, you learn the basics and then

way way way way way down the line,

maybe just maybe,

you might,

innovate.

And I wanted to start immediately with innovating. That's exactly me. Let's go and look for the classics.

Best meatball

Let's just step away for a second and take a look at the big picture. What do I see?

Well, I see balls, red sauce, cheese, parsley,

bigger balls than I expected. I think in the US this might not be surprising to you.

These are Italian meatballs or at least the Americanized version of

"polpette" or the Italian meatballs. Apparently, according to the internet, these are the most famous.

Now the question is, do I just read something online and recreate these? Is this the

typical

Reaction that that we want to see of this channel? I do not

think so.

I think there is a gap between

learning the recipe from the internet and just tasting the real deal. I mean ...

I know it's in the US.

But I'm not entirely sure what I should be doing. There are two options right now: going online,

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,

logical approach, that's also a bit of a boring one,

if you ask me. Then there is the one where I'm not entirely sure I will get more information from, but

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

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

specific turn of events

in this meatball adventure. I mean, how am I supposed to learn a new recipe like

I'm reading it online

Nah

I want to be a part of it

New York, New York

I'm boarding on the plane

I guess it's too late to go back now