PrintHas the World Gone Meatball Crazy?
Has the world gone meatball crazy? I believe it has. No matter what kind of restaurant I walk into, I find at least one kind of meatball on the menu. And that, my friends is a good thing. Great meatballs, light and savory and slightly toothsome, are to my way of thinking one of life's great edible pleasures. Consider just some of the delicious meatballs I have had recently:
The duck meatballs with cherry moustarda at A Voce in the Flatiron district in New York. I'm sure chef-owner Andrew Carmellini is sick of making them and talking about them, but they are damned fine.
The tuna meatballs at Esca. Dave Pasternack's tuna meatballs are so meaty you'd swear they were made out of red meat.
Jody Williams' Sicilian-style meatballs at Morandi. These cloud-like beauties are studded with raisins and pine nuts.
And this doesn't even include Mike Psilakis' incredible Greek meatballs at Kefi or the great plate of meatballs and potatoes I had at Pepolini. What's on your Five Favorite Meatball list?
A Voce
41 Madison Avenue (at 26th St.)
New York, NY 10010
Ph:212-545-8555
Esca
402 W. 43rd Street (at Ninth Avenue)
New York, NY 10036
Ph: 212-564-7272
Morandi
211 Waverly Place (bet. 7th Ave. and Charles)
New York, NY 10014
Ph: 212-564-7272
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5 Comments:
I've had them all, and the best are still at Rao's.
Gabe at 12:27PM on 05/15/07
When I was a vegetarian, many trying moons ago, my most common cravings were meatball subs. I also like the balls at Frankies Spuntino, Kampuchea Noodle Bar (on the sweeter side), and the garlicky wonders at Bin 71.
Phoebe Damrosch at 6:19PM on 05/15/07
The meatballs at Supper in the EV will change your life. I believe they are made primarily of butter.
124 at 6:41PM on 05/15/07
Meatballs, I think, are a very personal thing and there's nothing more disappointing than a mediocre meatball. I don't order them out and I only eat ones that come out of my own kitchen--a mixture of ground chuck and pork, an egg or two (depending on the amount of meat), fresh bread crumbs and milk. A copious amount of black pepper, some salt and some fresh garlic. Mix gently, fry gently in a little olive oil, then poach them in tomato sauce.
It took me years to make them as good as my mother's. Color me a meatball snob.
elem at 12:33AM on 05/16/07
way to go Ed!
Meatball Madness begins!
M. Murphy
San Francisco
Michael Murphy at 12:41PM on 05/16/07