Tender Balls

By

Caroline Hatchett
Szechuan Lamb Meatballs, Iceberg Salad, and Carrot-Ginger Vinaigrette
Szechuan Lamb Meatballs, Iceberg Salad, and Carrot-Ginger Vinaigrette

Yusho in Chicago's Logan Square is home to the tenderest, most succulent of meatballs. A simple mixture of lamb, Parmesan, panko, and spices, the difference comes from former Chef Harold Jurado's technique, rather than a tricked out ingredients list. Instead of roasting or braising his balls, Jurado steams them for 30 minutes in the CVap, covering them with a sheet pan to keep out excess water. Once cooked, he retires them to the walk-in to cool. At pick-up, Jurado‚Äôs team finishes the meatballs on the grill, giving them a good char and sealing in the moist, nearly melting interior. 

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