Chef Rossman serves these meatballs in two different dishes at Sam's Chowder House!
Mother’s Day, is almost here, and we’ve got even more chefs to share a recipe inspired by their own mom. Lewis Rossman, Executive Chef of Sam’s Chowder House, reveals his grandma’s recipe for amazing meatballs!
Long before meatballs claimed the culinary spotlight, they’ve been a mainstay on the menu for Chef Lewis Rossman and his family, both at home and at his restaurant, Sam’s Chowder House. Rossman says, “My mother, who taught me how to make her mother’s recipe for meatballs, is Italian, and traditional Italian cuisine has always been a big part of my life and what I grew up on. We spent many a Christmas together cooking classic Italian food, such as fried artichokes, sausage and meatballs, braciole, ravioli, and so on.”
Growing up near Philadelphia, Rossman and his family frequented South Philly restaurants, but everyday dinners at home found Rossman’s mom behind the stove, making grilled meats, escarole, chicken noodle soup finished with egg, frittatas, and, of course, spaghetti and meatballs.
He says, “I serve this in the restaurant as an appetizer dish in which the meatballs are baked in individual casserole dishes and served with classic crusty Italian bread, as well as serving spaghetti and meatballs. At home, I often serve similar style meatball dishes to my
family and friends — but it’s almost never exactly the same dish!”
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