Boston Meatball Takedown 2013 ~ New news

It was a meatball extravaganza at the first-ever Meatball Takedown at Somerville’s Center for the Arts at the Armory.

20 contestants brought both their tried-and-true meatball recipes and their craziest meatball concotions to duke it out for the people’s choice title. Cook’s Illustrated editors also picked winners for the most out of the box and most exotic.

Pictured: Event creator Matt Timms juggled meatballs from nearly every contestant.

It was a meatball extravaganza at the first-ever Meatball Takedown at Somerville’s Center for the Arts at the Armory.

Pictured: Event creator Matt Timms juggled meatballs from nearly every contestant.

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Special ingredients in Melissa Drobnis’s meatballs include shallots, Italian herbs, roasted garlic, and pecorino romano cheese. Melissa, who’s from Framingham, cooked with veal, pork, and beef.

“I’m kind of a fly-by-the-seat-of-my-pants cook. I just throw everything in and generally it works,” she said. “Generally, not always.”

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Emily Lynch and Eric Sugrue prepared their Mexican meatballs.

“I wanted to do something taco-inspired but I didn’t really have a plan,” Eric said. “I figured bacon makes everything better.”

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Emily and Eric’s creation, Bacon chipotle “cojones” with fresh guacamole and adobo-lime aioli.

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Emily wielded waterguns filled with tequila.

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Beef short rib meatballs with corn and black bean salsa, pickled grape tomatoes, and a lemon parsley sauce.

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People’s choice winner Jason Brandenburg brought classic meatballs made with pork, veal, and lamb, which he slow-cooked for a day.

The recipe was his great grandmother’s, and taught to him by his grandmother, who put him through culinary school. The picture on his table is his Nana Powers.

“I’ve got possibly the greatest traditional Italian meatball recipe known to man,” he said. He might be right.

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A close-up of Jason’s Nana Powers meatballs.

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These intricate meatballs were made with beef, scallions, fermented bean paste, and soy sauce, and topped with an avocado chili kiwi sauce. The meatballs sat in a roasted hot red pepper sauce.

Bulgogi is the national dish of Korea, but is usually served as a pounded-out grilled beef.

Why are they bulgogi insanity? “If you saw the state of my kitchen you’d understand,” said chef Christine Robinson.

The meatballs won most out of the box by the Cook’s Illustrated judges.

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Michael Sandler, of Arlington, role-played as Paula Deen while he deep fried chicken and waffle meatballs made with waffle-battered chicken, spicy maple syrup, and bacon sprinkles.

“The deep fryer was a fun idea I’m glad I listened to,” he said, adding as Paula: “I had to pawn my gold-plated one now that finances are tight.”

Michael’s creation won him second place for people’s choice.

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The patriotic chicken and waffle meatballs, “guaranteed to give you Type 2 diabetes,” said Michael’s cousin and helper, Lauren.

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India Fairellen Ennis, of Boston, brought Aibondigos, Mexican meatballs made with pork, turkey, and beef in a charred tomato sauce, with grilled peaches in Mexican chocolate and chimayo chili. It was topped with a goat yogurt avocado lime crema and served in a homemade tortilla cup.

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Damien Smith and Brittany Hamtil, both of Somerville, had trouble deciding their favorite meatball, though Damien was into the Aibondigos.

“It’s a party in your mouth,” he said. “It’s a fiesta in su boca!”

Brittany liked the chicken and waffles meatballs a la Paula Deen, though said she thought them using chicken was “kind of cheating.”

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Which meatball is the tastiest?

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Ann Krentz (far right), who hails from Sweden but lives in Burlington now, brought her authentic Swedish meatballs. The ingredients included spiced pecans, cardamom, bacon, and gluten-free panko crumbs.

“People are used to the mass-produced Ikea meatballs,” she said on what makes her grandmother’s recipe special.

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Jeff Sullivan used fresh herbs from his garden in his meatballs, which were stuffed with applewood bacon and fresh mozzerella.

His intricate “Italiano” meatballs won him third place for the people’s choice.

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Aneudi Nunez and Kate Goettel, both of Somerville, a.k.a. team Spicy Luv Balls, used beef, chorizo, bacon, sriracha, and a “surprise of blue cheese, gorgonzola, and potato hash inside,” Aneudi said.

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Andrea Meyer and Aidan Bosmajian, both of Cambridge, made the rounds among the meatballs.

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Ace Daforne, of the Boston Barbecue Company, told Jack Lindsay (right) about his Thanksgiving-inspired meatballs.

Jack said his favorite was the bulgogi insanity and chicken and waffles meatballs.

“They stood out because they had features no one else had,” he said.

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Suchon Chang (left) and Brian Rose, both of Boston, were trying to narrow down their five favorites.

“The Mexican ones were both really good,” Brian said.

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