Sure, you’ve had meatballs all over the city. Veal, pork, ricotta-filled, smothered in sloppy sauce, nestled in polenta or stuffed in a hero. But rabbit meatballs? Light and fluffy, these were a winning amuse at last week’s game-centric International Culinary Center Team Appetite pop-up dinner. But don’t worry, we’ve nabbed you the recipe.
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