Best Meatballs in the U.S.
Chef Andrew Carmellini didn’t grow up eating meatballs. “I’m half Italian, but that half is from Friuli and Tuscany—there were no Neapolitan meatballs whatsoever,” he says. Still, Carmellini (an F&W Best New Chef 2000) prepares awesome lamb meatball sliders. Except for the Italian goat cheese, every part of the dish is made in-house: Carmellini grinds the lamb with onion, simmers the meatballs in tomato sauce, then serves them on Parmesan-onion buns with cucumber pickles. They’re fantastic and reminiscent of the old-school type—the kind one might think Carmellini grew up with. locandaverdenyc.com—Kate Krader