"There's really no wrong way to do a meatball..."
- Dan Holzman, The Meatball Shop Executive Chef, Food & Wine Magazine: Best of the Best 2013
This class is for anyone interested in the culinary art of the meatball. Whether you're a long-time chef, aspiring home-cook or just general lover of meatballs you're guaranteed to learn a ton.
We'll take you behind the scenes of The Meatball Shop operation, right into our test kitchen in NYC to show you how we make our now famous meatballs and sauces.
And then it's your turn.
We're challenging you to show us your best balls. Invent a recipe or use your great-great-grandmother's. Tell us what inspired you and show us a picture of your final creation.
Bonus Points: Host a dinner party and invite your friends -or other students! - over to taste your meatballs and give you feedback.
Co-Founder & Executive Chef, The Meatball Shop
I started my cooking career at age 15 at LeBernadin in NYC where I remained for 4 years until, at the suggestion of Chef Eric Ripert, I attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Prior to gradutation, I accepted a position at the Paladin in Ne... view full bio
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