Our live-stream classes each focus on a core skill and a variety of ways to master that skill, all based on our ever-popular Fundamentals series. These classes are designed for beginner level cooks looking to up their game. Upon registration, you’ll receive a prep sheet that includes a shopping list (with plenty of substitutions if you need them), an equipment list, and some tips on getting organized before class
What You'll Learn
- How to keep meatballs tender and well seasoned, and one simple ratio with many variations
- How to sear, roast, and braise meatballs
- Which sauces pair well with different meatballs
About This Class
With one base recipe and a few core techniques, you can make meatballs from all over the world. In this class, we will take inspiration from Italy, Vietnam, and Greece as we show you how to create meatballs that are tender, flavorful, and simple.
This class will give you the confidence to take the flavors you love and build them into meatballs. We’ll guide you through three versions of our own favorite meatballs and cook them in a few different ways. And, what’s a meatball without sauce? We’ve got you covered there, too. Each of these meatballs can be made into an appetizer or a meal, and all of them freeze well so you will have dinner the night of class and plenty of leftovers to enjoy later.
We will build in time for lots of Q&A, stopping points to take some photos (gotta brag about those new skills), and time for you to show your work to the class along the way, too. Show up hungry as you’ll be able to enjoy these incredible meatballs as soon as class is finished, or use our tips to pack things up and eat later.
Menu
Classic Italian Meatballs with Marinara Sauce
Vietnamese-Style Pork Meatballs with Nuoc Cham
Greek-Style Lamb Meatballs with Herbed Yogurt
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Jodi Liano
Prior to founding SFCS, Jodi Liano spent 15 years as an instructor at Tante Marie’s Cooking School in San Francisco. She is also a veteran of food media with experience ranging from working the kitchens of the Food Network in New York to recipe development for Bon Appétit magazine to writing multiple cookbooks for Williams-Sonoma, including the popular Cooking from the Farmer’s Market.