Meatballs are one of the world’s great democratic foods, and chefs love them as much as anyone. There are endless ways to vary a meatball, from the type of meat to the fillers and seasonings. Here are upgrades from eight great chefs.
1. Jacque Pépin’s trick.
Instead of the usual ground meat, Jacques Pépin makes his meatballs with leftover roast beef, pork or veal.
2. Sicilian style
New York City chefs Frank Castronovo and Frank Falcinelli add dried currants and pine nuts to their beefy meatballs.