It’s probably something so simple but what makes the meatballs at Ford Fry’s No. 246 so good? — Jeff Frenzel, Atlanta
Turns out, it’s not something so simple. It’s the result of a lot of decisions on the part of Drew Belline, Rocket Farm’s vice president of culinary. No. 246 is one of the collective of Rocket Farm restaurants.
“It really comes down to simple comfort food for me. For as long as I can remember spaghetti and meatballs has had a special place in my heart. I crafted this recipe over the years through not only my childhood memories but also years of work in New York City and Atlanta. Different tips, techniques and ratios have all been tweaked and dialed in to create what I think is a pretty tender, balanced and rich meatball that stands up well to great, thick pasta noodles or just a really good piece of crusty hot sourdough. The meatball has been on the menu since we opened and it’s always the best seller on our menu. I think it really strikes an approachable, nostalgic note with guests.”
At the restaurant, Belline’s crew grinds the three different meats — veal, pork and beef — and he suggests you consider doing the same or find a good butcher to freshly grind the meat for you.
The recipe requires time to make, but everything can be done in stages at your leisure, and that includes the finishing step of braising the meatballs. Belline says you can serve these immediately, but he recommends letting them cool in the sauce and then serving the next day to allow the flavors to deepen.
At the restaurant, an appetizer serving is one meatball. Our photo shows the meatballs served in the restaurant’s spaghetti and meatballs.
No. 246 Meatballs
From the menu of … No. 246, 129 E. Ponce de Leon Ave., Decatur. 678-399-8246; www.no246.com.
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