Meatballs, and more meatballs with Chef Tom Douglas

2000 4th Ave, Seattle, WA 98121

The Prosser Meatball Project was started years ago when we bought a half a steer from our neighbors in Prosser WA ending up with more ground beef than we knew what to do with. I’m not a burger man personally but I love a good tomato braised meatball. We make huge batch of mix, our last batch being a 40 pounder. Then we form an assembly line of scoopers, rollers and freezer runners. When frozen solid we pack the little nuggets into 24 count bags and vacuum seal to keep out the freezer frost. Each family who works takes home their treasured share.

During this class we’ll explore a variety of meatballs and make some to take home. This way you can load your own freezer with 2#’s of homemade deliciousness.

Guests will receive substantial tastes of the following menu items.

What You'll Learn, Taste, and Make:

• Salmon Mousse Meatballs with Salmon Fume - Demo and Taste
• German Potato Balls with Brown Butter, Nutmeg - Demo and Taste
• Classic Italian with Beef, Pork, Lamb - Demo, Make and Take
• Chicken Lemongrass Meatballs with Nuoc Cham - Demo, Make and Take

Policies: 

Ticket price is per 1 person.  If you register separately from the person (or people) with whom you are attending, please let us know in advance so we can make sure we seat you with your party. 

Refund policy: Once a class is purchased it is non-refundable.  The ownership, however, is yours and you may send someone else in your stead. 

Please let us know about any allergens or dietary restrictions ahead of time to best accommodate you. 

If you have a question about this class, please email us at [email protected]

Thank you!  We look forward to seeing you in the kitchen!