Meatball Masters Go Head-to-Head at 16th Annual Taste of Tribeca

DENVER, May 20 /PRNewswire/ -- On May 15, two top chefs battled it out at the American Lamb Meatball Cook-off at the 16th annual Taste of Tribeca in New York City.  Chef Marc Forgione of Marc Forgione restaurant and Amanda Freitag of The Harrison came together in a fight to the finish to create and serve the ultimate American lamb meatball in less than 30 minutes.  

Taking home the title of American Meatball Master, Marc Forgione wowed the judging panel, which included Serena Palumbo of The Next Food Network Star, Sara Gore of LXTV and Ben Leventhal of NBC.  Chef Forgione's Lamb Meatballs with Tomato Coriander Chutney and Cumin-Scented Yogurt took top honors while chef Freitag's Lamb Meatballs with Homemade Marinara Sauce garnered the "People's Choice" award.

"New York is full of lamb lovers," said Megan Wortman, Executive Director of the American Lamb Board.  "New York City is the number one U.S. market for retail sales of American Lamb and the meatball masters cook-off was a great way to showcase the versatility of ground lamb."

This is the American Lamb Board's second year sponsoring the annual Taste of Tribeca culinary festival that attracts more than 60 Tribeca restaurants.  All proceeds from the event support the continuation of the arts and enrichment programs at public schools PS 150 and PS 234.

For information about American Lamb events in New York and nationwide, such as retail demonstrations, amateur cooking competitions and more, visit www.fansoflambnewyork.com or www.AmericanLamb.com.  Follow us on Facebook or Twitter, @FANofLAMB, to stay up-to-date on news and events.

Lamb Meatballs with Tomato Coriander Chutney and Cumin-Scented Yogurt

Courtesty of chef Marc Forgione

Meatballs

• 1.5 lbs shoulder meat (w/fat)
• 5 garlic cloves
• 2-3 Tbsps Siracha
• 3 Tbsps Vadouvan Curry powder
• Salt and pepper to taste

Chutney

• 6 vine ripe tomatoes
• 1 cup brown sugar
• 1 cup rice wine vinegar
• 3 Tbsps toasted cracked coriander seed
• 3 Tbsps chopped ginger
• 2 Tbsps mint chiffonade
• Salt to taste

Yogurt

• 2 cups yogurt
• 2 Tbsps ground toasted cumin
• 1 lime juiced
• Salt to taste

Meatballs:

Grind meat and garlic together. Add rest of ingredients and mix together. Form the mixture into 2-inch meatballs and place on tray.

Chutney:

Core and seed tomatoes. Put all ingredients except mint in a sauce pot. Cook on medium heat until the liquid is reduced to almost a syrup. Cool and stir in mint.

Yogurt:

Mix all in a bowl with a whisk.

Finish:

Sear meatballs in a saute pan over medium heat for 8-10 minutes, until the meatball is cooked through. Spoon yogurt in center of plate, place meatballs on top and top with chutney. Garnish by sprinkling curry powder and sea salt atop chutney.

About the American Lamb Board

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colorado.

For more information about the American Lamb Board, please contact Chloe Mata Crane (cmcrane@baltzco.com) or Marliese Engel Traver (mtraver@baltzco.com) at Baltz & Company—212-982-8300

SOURCE American Lamb Board

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