On
Newsstands
Now
Current Issue

Comfort Food: District Meats’ Meatballs

|

Several months ago, I—along with the rest of the culinary world—became obsessed with meatballs. I continue to order the dish in sandwich– or stand-alone form anytime I see it on a menu. Most recently, I tried the meatball appetizer at Charlie Palmer‘s two-week-old District Meats in LoDo.

Where some meatballs are weighed down by filler, executive chef Jeff Russell’s variation features tender veal and airy ricotta, which results in a combination that’s comforting and substantial but still delicate. The accompanying fontina polenta lends subtle, creamy decadence. The best part: You could easily enjoy this starter (the serving size is two meatballs) with a salad and not be overwhelmed.

Advertisement

Bonus: District Meats now serves lunch Monday through Friday. And on Monday the 12th, its sister restaurant, Wazee Wood Fire Pizza, opens for business.

1625 Wazee St., 303-623-1630

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

Recommended for You

Newsletter Signup

Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone. Sign Up