Photo Credit: Henri Hollis |
Next up was a gluten-free meatball made with Springer Mountain Farms' chicken. This morsel created by host Chef Linda was lighter than its beefy cousins with a chunkier style marinara.
A “smoked” meatball from 7 Lamps Chef Drew Van Leuvan was a nice surprise. The meatball was made with beef and pork braised in a sincerely smoky puree of tomato and eggplant; a very nice adaptation on a classic.
If these meatballs are a sample of what’s in store at this year’s Atlanta Meatball Festival, you better go buy your tickets now to join TasteATL at Belle Isle Square in Sandy Springs on Sunday, August 30 from 1:00 - 5:00pm for a mighty selection of meatball dishes, sweets, limoncello and more from more than 20 of Atlanta's hottest restaurants.
The biggest revelation of the evening came in the way of the duck meatball with a hoisin-style glaze served atop kimchi collards presented by Chef Justin Keith of Food 101. This was truly an exceptional meatball!
The last sample of the evening and winner of the “size matters” award was a humongous meatball in a well prepared tomato gravy came from Top Chef Ron Eyester of Rosebud who delivered his offering to the table with a mischievous grin as he said, “Ready to taste my balls?”
While the food items we sampled were complimentary, we received no additional remuneration. The opinions included herein are honest and unsolicited.