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Show Us Your Balls: Meatball Making with The Meatball Shop

Daniel Holzman, Co-Founder & Executive Chef, The Meatball Shop

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4 Videos (32m)
    • Introduction

      1:14
    • This is How We Do: Sauce

      12:36
    • This is How We Do: Balls

      17:17
    • Hungry for More?

      0:25

About This Class

"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. 

209 of 212 students recommendSee All

Very detailed class and many nice tips. I really enjoyed it)
This was an excellent class. It answered many questions I had about making meatballs and was fun to watch.

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Daniel Holzman

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 New York City for Chef Jean Louis Paladin, working alongside such culinary notables as Wylie Dufresene and Sam Mason.

Six months later, Jean Louis asked me if I would be willing to fill a vaca...

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