everyone this is the addendum to my Luton video how to make Asian meatballs video and in this
video I'm just gonna be squeezing the balls and so you can take your time and watch it as long
as you need to to get the hang of it so I have a lot so you'll have a few minutes off of time
to watch and perfect your technique so if you're making this you can watch as you make okay it's
one of those things that's easier shown than described so you know it's so that you don't
have to keep rewinding the other video and also when you're squeezing this be aware of the size
that's a little large but that's okay okay and see how I'm sweeping across the long side of the book
chin so that it would be around and sometimes you like squeezing squeezing and you like okay forget
it this is a complete mess so you just start over you just start over with a new handful and don't
worry about the stuff that's getting squeezed of the bottom that's inevitable what's gonna happen
if your spoon starts to feel sticky just dip it in water maybe you need to clean it off every
once in a while just so so I am gonna address again that you should wear gloves even if you
do wash your hands really well it just becomes really difficult to clean your hands afterwards
especially if you've got nails cuz all the pork pace is gonna be like all up in your nails and
then you're gonna have to use a brush to get it all up it's just so much easier to use a latex
gloves for this commercially they have a machine that just them out but this is how they do it old
school so the old school handmade meatball will always have a little bit of like a a line that
forms that's like the line that forms when you Nick it off that's how you kind of and
it's also not gonna be perfectly round right so that how you tell like homemade meatballs versus
commercially made meatballs and usually it just takes me a couple of squeeze the first squeeze
is not always smooth I always feel like the the second squeeze it's usually good but I usually
do three for some reason I just feel like two is a little too soon and I'm not quite prepared
the third one is like okay that looks good and again your water should be hot but it shouldn't
be bubbling because you want these to cook ever so gently to keep their shape I lost the bottom
that's okay very satisfying try not to stick your spoon into the water I mean I've done that a few
times of what happens and as it cooks the pork bits that are stuck on the spoon and then the
spoon becomes a little more sticky and then it's a pain to clean right so just drop them in try
not to dip the spoon in the water I wonder how long this video is going to be and I wonder how
many people are gonna watch this entire thing of me just squeezing balls meatballs so I also want
to add that I should say this in my main video that you can do this with pork beef chicken any
pork beef chicken you can stick with this recipe if you're gonna do seafood I have never made a
seafood face one so I couldn't tell you whether this recipe will actually work it probably won't
it probably needs a bit of modification for seasoning and stuff so but if you want to switch
this to beef or chicken totally fine chicken I would go with lean beef I would go with not
lean because chicken is quite tender already if you have fatty chicken it's only gonna be mushy
with beef it's a very firm meat if you don't have enough fat it's gonna be too firm so and I just
when I've made this a few times it just really depends on its a lot of trial and error that you
try out this brand of ground meat and okay it's a little too lean or maybe you try this other brand
and it's a little too mushy so you just you know take your time Adam do you want to try no really
I don't to get it all geared up it's just one glove do you wanna try I want to show you what
it might look like if this is your first time making it the first one will feel like you've
completely lost control you have no idea what to do yeah now take your thumb and roll it over and
squeeze there you go yeah make smaller ones those are gigantic that's true there you go okay that's
good do it one more time and then scoop it off with your with with the spoon not bad it's it's
slightly misshapen but yeah I can't even tell it's no yeah that's not bad see it's not it's not
as yeah it's not as hard as it looks it's just like when you first do it yeah that looks good
yeah and it's not around yeah okay I think you're not closing your thumb and finger
tightly enough Lee you got a really close yeah close that off so that it pinches do it again
that one's not no that one's not good yeah like you closed it off so it's like pinch it off and
then the spoon just like cuts it there you go okay now now close enough no there you go
yeah it's it's it's polish
I'm AJ's memory there you go okay so everybody if you take your finger and
you may do that rather I can't squeeze these two always see they word but if you use your
finger because okay okay that's a good tip okay yay we did it see it's totally doable