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NOT ANOTHER COOKING SHOW finds a meatball compromise

Steven Cusato's blind test favors simmered meatballs but fried-batch sauce, so his answer is to combine the methods.

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NOT ANOTHER COOKING SHOW Story of October 28, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

The Meatball Debate that Breaks Up Families: Fried vs. Simmer

Things we can learn from the video

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0:52Both batches use beef, veal and pork, combined with a breadcrumb mixture containing ricotta and Pecorino Romano.
4:57The first batch goes raw into simmering tomato sauce.
5:36The second batch is fried; water loosens the browned pan residue, which goes into the sauce too.
9:02The blind test favors directly simmered meatballs for tenderness and the fried batch's sauce for savory depth.
9:18Cusato recommends frying half the meatballs and simmering the other half directly in the same sauce.

Steven Cusato puts on a blindfold to answer a question that plenty of home cooks consider settled before the stove is even on: should meatballs go straight into tomato sauce, or get fried first?

His only new upload on NOT ANOTHER COOKING SHOW this week, "The Meatball Debate that Breaks Up Families: Fried vs. Simmer," has reached nearly 300,000 views. He uses the same beef, veal and pork mixture for both batches, with ricotta in the breadcrumb mixture. For the fried version, he also loosens the browned bits from the pan and adds that liquid to the sauce. The video includes a Cometeer sponsorship.

That last detail matters. Cusato isn't just comparing meatballs; he's comparing what they do to the pot around them. After both batches simmer, his blind test produces a split decision: the directly simmered meatball is more tender, but the fried batch makes the deeper, more savory sauce. His practical answer is to fry half and simmer half.

Viewers have other kitchen logistics to contribute. Several suggest making the sauce in the frying pan to keep the flavor and reduce dishes. Others nominate a third method, baking, which turns a two-way comparison into a rather crowded family discussion.

The channel collected about 1.1 million views over the week, with subscribers unchanged and daily viewing now roughly half again its usual pace. The older "The Greatest Thing McDonald's Ever Invented" is drawing the most daily views: its freezer-ready hash browns use cooled, diced potatoes rather than shreds. Chicken lo mein is also keeping momentum as it approaches a million views, with velveting and a sauce that clings to the noodles at the heart of the lesson.

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What viewers say

Or... hear me out... fry the meatballs in the olive oil, then use the same olive oil and pan to make your sauce... less dishes, no flavor lost.
@Rogue_wyoSee it on YouTube
here i am making them in an oven....
@jordanm205See it on YouTube
I usually bake them which would also be good comparison
@PRoss784See it on YouTube

7 more comments

Brown the meatballs all around on medium high heat in a cast iron skillet, then finish in the sauce. You don't lose any significant amount of flavor. Just like with a bolognese, browning the meat before adding it to the sauce. I have been making pasta and meatballs like that for over 30 years. Yes, a little olive oil helps, even in a cast iron skillet.
@brothersaintmichael9735See it on YouTube
I BAKE my meatballs then I put them into the saucepan with the sauce.
@DamionAlBarrSee it on YouTube
Wait, there are no fry people?! Even when you simmered them I always fried them first!
@TheRoboJesusSee it on YouTube
I make my meatballs recipe exactly like you do. Ricotta is the game changer and makes the meatballs very moist. I have been watching your channel for years. I’m so proud of how you have made this channel into one of the best cooking channels. Over a MILLION SUBSCRIBERS ❤Much Love and Blessings from a NY Nanny
@theresahernandez6923See it on YouTube
I usually sear mine and then finish in sauce. I think all sauce is more a matter of practicality. A mom making food for a large family.
@DispariScuroSee it on YouTube
As a non-Italian, I have baked them for convenience sake. Recent trip to Rome, Italy made me a convert to the frying method.
@thediner8929See it on YouTube
Nothing better than eating fried meatballs after they cool a few minutes from frying. My mom would fry the meatballs then add onion to the oil and cook the onion until they are translucent. Then she would add some garlic in the oil. After a few minutes she would scoop all the onion/garlic/bits of goodness out of the oil with a spoon and put it in the sauce.
@myriadcorpSee it on YouTube