Ive been learning to cook from this wonderful man for so long his intro is nostalgic and the sound makes me feel at home, even if i am already there.

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I've been a long time subscriber and I must say I am so proud of you. Your channel has taken off beautifully and you still maintained your authenticity, great camera work, and corny jokes. Don't go Hollywood on us- We love this channel the way it is. Keep going!

Looks great! A local restaurant has made chicken meatballs using mortadella. They were SO good.

oh that's a great idea

These were absolutely phenomenal! I would normally never think a "Chicken" meatball would be this good, how wrong I was. You'd be hard pressed to tell the difference between these and meatballs and ones made with beef. The only reason i even looked at this video, was because it was from Chef John. Thank you Chef John for another awesome recipe.

Oh, yum! Could you imagine this as a meatloaf? 😋

I have a pan that has 12 mini-loaves. I think this would be beautiful that way, plenty of browing on the sides, and if you want more on the top, just broil.

​@Jon Boll didn't realise chicken had balls as big as that

I've had chicken meatballs and they're amazing... IMO the ball shape gives more 'browned crust' ratio than the meatloaf form (which I've never had). Anyways the browned outside is the best part. If you like the browned crust, but don't like balls rolling on your plate, maybe form them into 1/2 inch thick rectangles about as large as a credit card.

Speaking of credit where credit is due, I want to give a shout out to the tomato sauce! If what you used there was your “all-purpose” sauce that you posted a video for 12 years ago, let me urge everyone to make this sauce without haste! Once you have Chef John, you won’t go back. This past Friday, I had company over for dinner and I cooked. I made manicotti using recipes for the tomato sauce and the ricotta cheese by Chef John. I’ve made the ricotta before so I knew it would turn out rich and creamy — and it did. I’d never made the tomato sauce before, though. When I first tasted it, I almost literally cried. I was so good, it was a world away from any jarred sauce. It shouldn’t be called tomato sauce, it should be called tomato elixir. It’s that good. My friend is a pretty picky eater and she pronounced the manicotti delicious. I thought so, too. I couldn’t believe it turned out so well. The recipe made so much that I have two large containers left in the freezer. I think it may be time to make these meatballs!

I make a very similar chicken meatball, but my shortcut that takes care of the pork fat, fennel, cayenne (and adds basil and oregano) and some of the salt is to use a half of a hot Italian sausage finely chopped into the mix.

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Chef John hits a home run with a foul ball.

Nay, plain old chicken meatballs are a solid base hit, not a foul ball... he simply took it to gourmet level.

Fowl, foul, love it !!!

Sounds really good- I will give these a try soon. 🥰

Thank u thank u for introducing me to chicken meatballs 🙏🏾 omg they turned out amazing 🤩 I had bacon grease in the fridge so I just used that idk 🤷🏽‍♀️ this ish right here is amazing! I also made ur tomato sauce with shrimp paste lol 😆 came out amazing nonetheless 😅

Looks so delicious. ❤

You cooked that really nicely, Chief! That looks really delicious. I have never been to the USA and will probably not be able to visit it in this life. But I know that pasta with meatballs is very popular there. I will definitely try it. 👍

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I was buying ground chicken and doing a version of this but after this video, I will get whole thighs and make this in the food processor. That addition of pork fat will be amazing. Thank you chef!

This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍

I’ve made your mushroom meatballs a few times absolutely delicious… I wish you would do more seafood recipes chef John it’s been a long time 😞

Can't wait to try, I can tell it is going to be great!!

Thanks Chef,this looks like a keeper.

I’m not an air fryer fan, but when I put meatballs in the freezer, 5 minutes at 350 F in a preheated air fryer is awesome. I find a stash of meatballs in the freezer a boone — a sub for the football kid or the swimmer after practice, a 3-ball serving with dipping sauce for my lunch, rushed dinner for everyone, or cocktail snacks for me and the Drummer when dinner is late. These look great!!!

@DrummerlovesBookworm will try

@Linda in Paris Canned Sardines make fabulous fish balls!

@DrummerlovesBookworm BTW I'm thinking of fish balls too. 3 containers, beef, chicken, fish.

@DrummerlovesBookworm thanks for answer, I'm a great believer in freeze ahead. I always freeze all the sides for Christmas too. Always superior to what the shops offer. Thanks again.

@Linda in Paris I cook them a touch on the rare side before freezing. 🙂 So handy and so popular with everyone in the family I seriously keep the stash filled. For cocktails or surprise guests I like a bag of minis, too. I even started mixing beef and breakfast sausage for “meatballs and eggs!” I pack servings (about six) for the kids to grab. They usually slather them in bbq sauce.

Looks delicious! Can you do a video on how you made the polenta please!

Wow very yummy 😋 recipe 😋

wow. This looks delicious, thank you for sharing! 😍😊

They look delicious! 😋😋😋😋😋

Thank you Chef John every recipe that I have cooked of yours has been amazing and my wife loves you for it,because I am the man with the pan.

I guess you made her understan.

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Okay I have my meatballs in the freezer now and they smelled delicious raw omg I thought the saying about wet hands and balls was hilarious 🤣 we’re going to have a great dinner tonight 😅

I want to make these Asian inspired with water chestnuts, ginger, cilantro and a little soy sauce. I might add a little pork belly too.

@hxhdfj ifzir st c translation, please! Edit: 狗肉 is dog meat. Funny, dude. As in not.

If you enjoy authenticity, you'll probably want to consider making these with 狗肉, as they do for the spring festival.

That sounds amaze-balls!

Yes I completely agree this was my first and still favorite cooking channel. I refer to chef John as “my guy” on you tube. I cheat all the time when I make my ground chicken and pork Asian meatball soup. Oh and if I had a cooking channel on You tube I’d share my albondigas recipe but I don’t so oh well 😀

These look yummy!

I used to make this but with pesto instead of tomato sauce 😀

I don't know if Chef John actually reads these comments but I do have two questions for him. 1) Could you use chicken schmaltz instead of pork fat/bacon fat? I was wondering if it would just run out of the meatball. 2) Would you ever consider using this inside of a ravioli for the purpose of creating a slight different flavour? Thank you in advance.

Thank you Chef John 😋 Take care

Excellent joy Chef!

I love you for many things but the Big Chicken reference was a new one

Outstanding as always.

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You could make these into patties, serving any number of ways

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Are there any substitutes to the pork fat?

Hello I’m the NEW student 😂 Chef John I found you thru your Fondant Potato Recipe❤ thank you for sharing your recipe! cheers to all y’all from Texas 🤠 ❤ ✌️

Now that's a spicy meatball!

Estuve salivando todo el tiempo. Mañana almuerzo albóndigas de pollo. Gracias.

honestly... i use ground pork now a days. or a 60/40 pork/beef mix. so i will def try out these my mother will love them.

Love it!!

Dang, his foil lining skills are on point here!

What do you think of perhaps using schmaltz instead of pork fat, for those who don't eat pork for one reason or another?

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I grate my chicken. So great, but has to be cooked first!

Nice..Looks good Chef!.. Can i use lamb fat as well instead of pork fat and white vinegar..And the tomatosaus is just tomatoes ??? TFS! ♡

Thank you... we buy meatballs from Ikea and my husband needs Chicken. I'm going to try these they have to be way better. They look awesome!

Chef John did a Swedish meatballs recipe years ago. Maybe you could combine the two!

Can you make a chicken ball recipe without pork? That'll be very helpful!

Chef John, I just had a traditional garbage plate in Rochester. My food wish is a garbage-plate-inspired party dip for March Madness.

I used to have that garbage plate in my Rochester days. I also miss Sal's Birdland

Finally......life has new meaning....to me......

just made it GREAT!!!

What could you use if you don't eat pork fat?

Do you have any tips for a new cooking channel looking to find his niche? I love your content! You inspire me to keep pushing. I’m about 2 months old and I hope to achieve your status in the future brotha. Thank you for teaching us!

a therapeutic watch, thanks chef.

Looking forward to plopping those things in a white sauce!

Haha, I've been adding lard to cheap turkey to make good tasting meatballs myself :p

Meatball sub with toasted pepperoni melted cheese thin sliced red onion, little bit of black olives and pickled jalapenos and sprinkles of parmesan

It is easier to cut chicken when slightly frozen (or not totally defrosted).

would folding in a little tomato paste to the meat mix be a good idea?

No

Super recipe

@ Chef John, I don't eat port, would Beef or Lamb suet work here for added fat?

Using this as a filling for голубці Дякую!

I saw a pulse, pulse, pulse, pulse, spin 😮 😛. Def gonna try this one 👍

Playing this on 0.25x speed is quite the experience

I finally said screw it & I bought a 14 cup food processor after years of wanting one, so this is only a sign that I made the right call

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"""When life gives 100 reasons to cry show life gives 1000 reasons to smile"""❤"😃""

That worked - Full tummies and a very happy wife. *Tips hat

These look amazing, but if anybody wants a quick version, just run some skinless chicken breast through your meat grinder (Kitchen Aid attachment works fine), and pan fry the meatballs until done/browned -- they're easy, tasty, inexpensive, and go with anything.

Love you, John...I've been moving on to chicken and turkey variations of certain food items, I have a pouch of turkey pepperoni, and I can't tell a difference. I don't know how that works in a world of ridiculed meat eaters, but I try to forget this since I believe all animals have feelings. God, I don't know why I'm here..this looks amazing btw. I'm 46 years old, and have eaten meat my whole life..I hope I'm not shamed for my comment. ❤️

@Samuel Mahoney thank you! I appreciate your comment❤️

Turkey pep is good :) I definitely can tell a difference, but there’s never any shame in enjoying stuff!

Nice. Can I use the chicken skin instead of pork fat to keep this kosher?

I'm not Jewish but I live in Saudi Arabia for now. Anything pork is non-existent here.😆

I bet it would work great with schmaltz

science question: why not 'panade' the breadcrumbs, a la prison loaf? asking bc your prison loaf is _gorgeous_ juicy. (prison loaf isn't as "beef forward" as other recipes BUT it's more than ground chicken.)

just had chicken meat balls for dinner!

'moist' and chicken 'meatballs' are usually mutually exclusive.... but when using thigh meat, it's plausible

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Chef John, very nice recipe, these are even better using wild rabbit meat, trust me

I thought these were only good in fairy tales Meat meant for something else but not for this. Taste was out to get me That's the way it seemed. Disappointment haunted all of my dreams Then I saw these balls, now I'm a believer!

Lol, well done!

Anyone else thing that chef John’s cadiologist has been telling him that he must lower his cholesterol?

Boneless skinless chicken + pork fat + freezing before grinding + Italian sausage seasoning. Who's getting flashbacks? 😏

Love your channel Chef, been a follower for years. But, can you please include metric measurements for the majority of the world who are no longer using imperial, let alone US imperial? Many thanks. Even just a caption on screen?

Is beef fat ok as a substitute if you don't eat pork?

What are the meatballs served on in the picture? Something yellow--grits, polenta, or?

most chicken meatballs are made out of chicken breast. That's the main mistake. I trust your to be superb!

YouTube put your lentil flatbread recipe right after this and I thought, "Huh. Could be made to work. Maybe hit it with a raita."

Chef John. Please God give me a challenge. I have been your biggest fan and watching you for 15 years. But I am needing a savory challenge from you. It will be my saddest day this year if my Idle bores me. I still love you. Just asking. Not expensive, just culturally, texturally, and tastefully different and if you can make it pretty let’s go. No more meatballs.

“The best” chicken meatballs is less than reassuring.

Yum.

Chef John… thank you. I have been unable to eat red meat for over 6 years now and no alternative meatball has satisfied my craving until I tried this recipe! I used Panchetta as the pork fat and they were INCREDIBLE! Thank you for helping us find amazing new ways to make classics! I always feel creative when I follow/tweak your recipes! Thank you for sharing your passion!

Yum

Not that you need a protip, but: If one were to be concerned about moist meatballs - some applesauce in lieu of an egg works wonders!

I made chicken meatballs but substituted the chicken with beef and added 20% pork. Best chicken meatballs ever!

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What can I use other than bacon fat, for those who don't eat pork of any kind?

why not? But you wouldn't get a smoky taste. You could add smoked paprika. I love that Chef John's recipes inspire me to try other ideas!!!

Part of me wants to try this with ghee or chicken fat.

You could use smoked duck(usually sold in slices) and also maybe a little duck fat if you are using chicken breast.

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WTF does this have to do with meatballs

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Can I sub pork fat with duck fat or beef fat

I'm not gonna cut and grind up my own chicken and I don't really care for the texture anyway. I use ground turkey and add some cooked rice in there to emulate the little bits of fat that would be in ground beef. I think they also come out better in an air fryer, but it ain't bad from the oven either.

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Can I use chicken fat in place of pork belly ? Thanks.

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🤣🤣🤣🤣🤣🤣🤣🤣 nice Chef!

“…What is a gun? “ ~Matt Walsh

I'm doing it!

Can anyone tell which food processor he is using and what size? THX!

@Ebba Lytle Appreciate your effort. I think it is much smaller. I have the larger size so I ordered an 8-Cup, I’ll let ya know how it compares in bowl size when it arrives. 🙋🏼‍♀️

After having a bit of a search around, it looks like this could be a Cuisinart Elite Collection 14-Cup (3.5 L). It seems to have the same buttons, shape, and colours.

What can you use instead of pork fat? I don’t eat pork….

Thank you!

I need a kosher version of this

Substitute pork with smoked duck (usually sold in thin slices at the delicatessen) and some duck fat.