- "Will it spaghetti and meatballs?"

- Let's talk about that.

(theme music)

- Good mythical morning.

- We're wheeling some spaghetti and meatballs today, y'all.

- And a portion of today's episode

is sponsored by Google Domains, but more on that later.

- If we were two animated dogs-

- Okay.

- Sharing a huge plate of spaghetti and meatballs,

being serenaded by a mustachioed Italian man,

we would never attempt to do what we're doing today,

which is change such a perfect dish.

- Right.

But just because two animated dogs

accept traditional spaghetti and meatballs

as the end-all, be-all of pasta dishes,

that doesn't mean that us two,

not-animated dudes have to.

- That's right.

- Can the iconic comfort food be transformed

via wild new ingredients,

into something worthy of a bonafide

(smacking lips) chef's kiss?

(smacking lips)

- [Both] It's time for

"Will it Spaghetti and Meatballs?"

- Just setting the ground rules here.

In order to be a proper spaghetti and meatballs,

you gotta have some kind of sauce.

- Uh-huh.

- Some kind of ball, preferably meat.

And some kind of spaghetti noodle.

- We did "Will it Pasta?" over five years ago.

But there was no Mythical kitchen

to give those guidelines to back then.

- Things have changed.

- So today we are going in on some spaghetti and meatballs,

full kitchen treatment.

- And let's start off in dessert territory with cookies.

We're calling this "Spa-Cookie and Sweetballs."

Josh, what'd you do? - What did you do?

- [Josh] So, we have made a homemade cookie spaghetti,

and then we took cookie dough balls,

and covered those-

- This is cookie dough. - [Josh] In chocolate.

- Oh, my gosh. - [Josh] And then

there is a melted cookie butter sauce

with a little bit of fresh cookie dusting on top.

- So, I'm gonna taste this noodle here.

The noodle actually has cookie dough in it?

- [Josh] That is correct.

- And look at that ball, man.

That meatball- - Woo!

- Is just a dough ball.

You're gonna love that dough ball.

- The sauce is snickerdoodle-y.

- [Josh] Ooh, that's what we were going for.

- Mm.

- So is there any wheat

in this pasta? - You've snickerdoodled 'em.

- [Josh] Did you say "Is there any wheat?"

- Yeah.

- [Josh] Do you think there's no wheat in cookies?

- (laughs) That was a test. - [Josh] Sorry.

I don't know why I'm snippy, I don't know why I'm snippy.

Yes, there's wheat. - That was a test.

- Wow.

Man, I just have a weakness for cookie dough.

If there's a log sitting in my fridge,

I'm gonna go back to that log until it is gone. (sighs)

- But you haven't gone into these balls yet.

- I'm trying to use...

Oh, I did go into the ball.

It is...

Every piece of that is absolutely freaking amazing.

- [Rhett] Oh, man.

- This is the type of thing,

this puts a dessert pizza to shame.

All you gotta do is bring this thing out

at the end of a meal with friends.

Everybody gets an entire cookie dough ball,

and then scoops up some of this, some of these...

Some of the noods.

Oh, man.

- I might actually have a meal with enemies.

This would be a great way to poison somebody.

You know?

Because it's- (laughs)

- 'Cause you can't resist it?

- Because it's so irresistible.

- All right.

Will it poison somebody?

- Ye- - Is not what this is.

- Okay.

- [Both] Cookies.

- [Rhett] Will it spaghetti and meatballs?

- [Both] Yes. (jazz music)

- Before we try the next unique take

on spaghetti and meatballs,

this portion of today's episode

is sponsored by Google Domains.

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when you're starting to build your brand.

- Yeah because, to have a website,

you need both a domain name and a website.

People often forget that.

- Right, yeah.

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It had lots of helpful features.

And Google Domains works well with the Google platforms

we, I mean, they- - Uh-huh.

- Already use, like Gmail and Google Analytics.

- What do you think those two dudes

appreciated most about Google Domains?

- If I had to guess,

probably the fact that it's simple to use.

There's no coding involved. - Ah.

- And their low-cost, transparent pricing.

- I would say those are all very good guesses, Link.

- Mm-hmm.

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- Thanks again to Google Domains

for sponsoring this portion of today's episode.

- All right,

let's see the next spaghetti and meatball creation.

- Okay, we're getting trendy, y'all.

I don't know about your town, but Nashville hot chicken

is popping up all over the place around here.

- Mm-hmm.

- But we wanna take it straight to Sicily.

Introducing, boot-scootin' s'ghetti. (laughs)

Is this what we think it is, Josh?

- [Josh] It sure is. - Now to you,

it may just look like s'ghetti.

But to us here- - It smells way different.

- Whenever we need to celebrate in my home,

especially when the boys are involved,

I'm like, (snaps)

"You wanna order some hot chicken to our doorstep?"

- What kind of little victories in life

are you celebrating lately?

- Just the little victories, like getting an A on a test.

- Uh-huh.

- Sometimes I like to celebrate getting a B on a test

so that my kids don't turn out

to be the perfectionist that I am.

- It's okay to be average, okay.

- The scent is on point.

- Is this a chicken meatball?

- [Josh] That is a chicken meatball.

It's a chicken meatball

that we have then double-dredged in chicken fry,

and then soaked in that Nashville hot grease,

dusted with the Nashville hot powder.

We got spaghetti with a comeback tomato sauce,

so it's got the mayonnaise in there-

- Oh, gosh.

- [Josh] And some chopped pickles as well.

- There's pickles in the meatball too.

It looks- - [Josh] Is there?

- It looks to be.

There's greenish-ness.

- [Josh] You found a pickle in the ball?

- [Rhett] Do you play pickleball, Josh?

- [Link] I haven't played pickleball.

My kids have a pickleball paddle.

- [Rhett] A pickleball paddle?

- They did it at school.

- [Rhett] They were playing with a pickleball paddle?

- [Link] That meatball is good.

- [Josh] I've never played pickleball.

- Whoa.

- [Link] What's that, cayenne?

- Whoa. - [Link] Is that what it is?

What's the main-

- [Josh] Yeah, so cayenne's gonna be

the main spice-ation on that.

We didn't wanna get too crazy

with the ghost pepper and all that.

So we left it pretty simple.

- Yeah, it's spicy, but it's not-

- [Link] You're at a medium. - Offensive.

- Having that fry sauce mayo thing being...

Drenching the noodles could be a problem.

But it's not at all. - A problem for who?

- Well if you don't really like a mayo

like a ranch-y thing, as your spaghetti sauce, but...

- [Josh] We were inspired by pasta salad at a cookout.

That's got a mayonnaise-based dressing.

Why not this boot-scooting ball spegs?

- Ball spegs, yeah. - [Josh] Okay.

- I think it was just boot-scooting s'ghetti.

- [Josh] Ah, that's better.

- This is the best spaghetti I've ever eaten.

This is better than spaghetti.

- I think...

I was gonna say, it might be better than regular spaghetti.

- We just...

We love Nashville hot chicken,

if it's not too hot.

- If it's not too hot.

Josh, I'm gonna give you an A+ on this.

I would never give you a B.

I don't want you to feel average for the rest of your life.

- And I'ma order some hot chicken right to your door, man.

- We're celebrating tonight, Josh.

Nashville hot chicken.

Will it spaghetti and meatballs?

- [Both] Yes! (jazz music)

- All right, let's head out of Nashville

and on up to Canada.

This is a fun one.

Everybody's favorite combination

of french fries, cheese curds, and gravy.

I'm talking 'bout poutine.

Presenting poutine, Canada, all over these balls.

- [Rhett] Hey!

- What did you do, Josh?

- [Josh] So we went simple with a normal base of spaghetti

that we cooked in gravy,

so I guess not all that simple.

But then we made cheese curd-studded meatballs,

and then- - Yeah, they're studded.

- [Josh] That deep, dark brown beef gravy

drenched all over it with some fresh cheese curds

that are mixed into the spaghetti.

- [Link] Oh, yeah, lookit.

- Yeah, they're so curded up in here, look at that.

- Look at that meatball

with the curd just inside of it.

- You know this is gonna be good.

- Why isn't poutine more ubiquitous in America?

I don't understand why we don't have it as much.

- [Josh] We have more temperate climate, you know?

Poutine, it's a good...

It's a cold weather...

I don't know.

When it's hot outside,

do you wanna eat poutine when it's hot outside?

- I've thought about this quite a lot.

I call it the poutine problem. - Mm-hmm.

It is a problem because poutine is amazing.

- I think it's the name.

I think we Americans- - I think you're right.

- We're afraid to say poutine.

- [Josh] In Jersey, they call them disco fries.