Lamb-Ricotta Meatballs You Won’t Be Able To Get Enough Of
There are people who stalk actors or politicians.
Me? I stalk chefs.
Not in the scary, restraining-order way.
But I admit to keeping my eyes peeled for them whenever I’m out and about.
So, it was with great pleasure that a few years ago while in New York, my husband and I spotted chefs Lee Hanson and Riad Nasr waiting for a table at the same restaurant we were dining in. Hey, it’s a sure sign that a place must be good if other chefs are dining there on their nights off, right?
And Hanson and Nasr do have exquisite taste. After all, the co-chefs earned untold respect at Balthazar and Minetta Tavern. This month, they opened their new Frenchette in Tribeca.
Given their pedigree, when I spotted their recipe a months ago for “Lamb-Ricotta Meatballs Braised in Tomato Sauce” in the Wall Street Journal, I knew it had to be a sure-fire winner.
It hit it out of the park in every which way.