Best Meatballs in the U.S.

“When the public goes into a frenzy over something like a cupcake or a meatball, it may be annoying to us jaded foodie observers, but at ...
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City House; Nashville

Inspired by the meatballs that his buddy Nate Appleman (an F&W Best New Chef 2008) once served at San Francisco’s A16, chef Tandy Wilson created these luscious pork meatballs with five ingredients: pork shoulder, milk, garlic, parsley and bread crumbs made from the restaurant’s leftover pizza dough. The secret to Wilson’s soft meatballs is that he uses more bread than meat. And, after baking the meatballs, Wilson cooks them all day in a San Marzano tomato gravy with onion, garlic and oregano. The meatballs and sauce are served with a grating of Grana Padano cheese and thick, toasted olive oil focaccia that’s rubbed with garlic.

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