Best Meatballs in the U.S.
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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