Though you could hardly label me an Italian chef with a name like Wolfgang Puck, I can’t deny that some of my early fame was sparked by the gourmet California-style pizzas I began serving when I opened my first Spago back in 1982. Still, it surprises me even today when guests sing the praises of a recipe I never could have imagined would be associated with me. That recipe? Meatballs!
It wasn’t a very big leap, I must admit, to offering meatballs as a casual lunch specialty at Spago. Our guests loved them so much, though, that to this day they often demand the dish even when we dare to take it off the menu.
