Best Meatballs in the U.S.
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“Meatballs are a staple of Nordic cuisine, and we connect with them in a very nostalgic way,” says Paul Berglund, head chef of this restaurant with roots in Northern Europe. Berglund sources his duck from Wild Acres farm in Minnesota and mixes the meat with two types of bread: homemade whole wheat and pain de mie, an enriched white bread. The tender meatballs are poached in a rich duck broth and served in a roasted garlic broth with toasted homemade whole-wheat bread. thebachelorfarmer.com