These meatballs went the traditional route, but with a Mile End twist. These balls are made with a blend of beef, pork, and duck pastrami, with the addition of pumpernickel breadcrumbs and ricotta.
These amazing duck balls from Buttermilk Channel were served with Mexican chocolate sauce and a glob of orange marmalade, which was a surprisingly perfect pairing for the duck.
Ivan Ramen is set to open on the LES this spring, and it couldn't be more eagerly anticipated. Ramen master Ivan Orkin brought his Tokyo Meatballs to the Slapdown, made with pork and pork skin confit and served with miso wasabi buttermilk dressing and Bulldog sauce (the Japanese equivalent of A1).
'The Franks' of Frankie's Spuntino and Prime Meats were both slinging balls last night, 'cause two Franks are always better than one.
Their meatball of choice was a veal ball with leeks, mushrooms, ramps, and lemon zest.
Meatballs stuffed with.... meat. Brilliant, right? These balls were stuffed with brisket and charred chili, and then garnished with pickled vegetables and a beer-mustard sauce.
Their meatball is made with nduja, a spicy Italian spreadable sausage.
Ganso made chashu pork meatballs with hatcho miso-chipotle barbecue sauce.
Brooklyn Star based their meatball on their meatloaf recipe, so the side of mashed potato was only natural. To sweeten the deal, the whole ball is wrapped in bacon and doused in housemade pork ketchup (yes this exists).
You don't need to make meatballs to help out a good cause! Grandaisy Bakery got in on the action with plenty of beautiful breads and a delicious bread pudding.
And for dessert: salted chocolate chip cookies from Ovenly.
City Growers was inking the place up with temporary carrot tattoos. It was a pretty wild night.
And Brooklyn Brewery kept the beer a-flowin'.