Recipe: Lamb Chorizo Albóndigas with Tomato Chutney

albondigas

When Marissa Gerlach made these bacon and lamb–based Spanish meatballs at the Beard House, she served them as individual skewered canapés (pictured above). We decided to make them larger so that the recipe would be more manageable for home cooks. Put them on your table as a family-style main course, with the chutney on the side, for a new spin on a Sunday supper classic. Get the recipe here.

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Recipes: Meatball Madness

Spicy Pork Meatballs with Spicy Meat Sauce and Soft PolentaThe Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Though meatball madness may have officially peaked last year, at least according to our well borne-out 2010 food trend predictions, we still can't get enough of this classic comfort food. Here are a few of the meatball recipes we keep going back to: Michael White's Braised Sicilian Lamb Meatballs Pine nuts and raisins add a Sicilian touch to chef White's deeply satisfying meatballs.

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Eye Candy: The Meatball Shop Crew

The Meatball Shop crew The team from New York City's Meatball Shop poses for a photo in the Beard House kitchen after preparing a meatball-centric lunch that featured dishes like spicy pork meatballs with spicy meat sauce and soft polenta. See more photos from the event here.

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January's Best Recipes

January's best recipesAna Sortun's fattoush; the Meatball Shop's meatballs and polenta

Here are our recipe tester’s favorite recipes from last month: Ana Sortun's Fattoush with Escarole, Parsley, and Sumac This delicious and refreshing Arabic salad helped us trim down after the gluttony of the holidays. The Meatball Shop’s Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta At New York City's Meatball Shop, customers can choose their own adventure on the mix-and-match menu of meatballs, sauces, and sides. This trio is the most popular combination.

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On the Menu: Meatballs Galore

Daniel Holzman and Michael Chernow Partners Daniel Holzman and Michael Chernow have made a ballsy foray into the Lower East Side dining scene with the opening of their singularly focused eatery, the Meatball Shop. Holzman, whose culinary credits include San Francisco’s Fifth Floor and Jardinière, elevates the humble classic with a meatball-centric menu as cheeky as it is delicious. The duo will prepare a one-of-a-kind luncheon at the Beard House this Friday (book here); here's what's on the menu: Hors d’Oeuvre Miniature Maryland Crabmeat and Potato Chip Meatballs with Old Bay Dipping Sauce Miniature Buffalo Chicken Meatballs with Blue Cheese Dipping Sauce Reuben Meatball Sliders with Sauerkraut and Thousand Island Dressing Pairing: Ca’ Furlan Cuvée Beatrice Prosecco NV Luncheon

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Recipe: The Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Recipe for Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta This crowd-pleasing combination of hot cherry pepper–spiced meatballs and creamy polenta is a favorite from the Meatball Shop's mix-and-match menu. The recipe makes enough for a Sunday Supper for eight.

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On the Menu: 2010 Food Trends

crystal ball Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends! Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:

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