Show Us Your Balls: Meatball Making with The Meatball Shop Premium class
This is How We Do: Sauce12:36
This is How We Do: Balls17:17
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.
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98% Positive Reviews 171 See All
Very informational and easy to follow. Mine came out great!
Your class made me smile and now I wanna visit The Meatball Shop!
This was a super useful crashcourse into the world of meatballs. I've been making them for a while but learned many tips I'm eager to try out and loved the explanations he gave about why to use bread/crumbs etc. He struck a great balance of sharing the knowledge and expertise he possesses but in a way that was personable and fun.
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 vacancy at his flagship restaurant, Napa in the Rio Hotel in Las Vegas. Accepting the offer, I began a 10-year culinary journey through some of Los Angeles and San Francisco's finest restaurants including The Campton Place, The Fifth Floor, Aqua and Jardinere.
I'm now the co-founder and executive chef at The Meatball Shop which is a no fuss free kinda joint, roll up your sleeves and prepare for a ballistic, choose your own advneture food journey. Me and my co-founder Mike are food guys born and bred in NYC, opening up The Meatball Shop has given us the opportunity to give back to the city we love so much.
TMS was created for YOU. Enjoy the menu on your own terms, eat simple, eat sustainable, eat great food with no strings attached.