Meatballs are part comfort food, part super food that go from everyday to gourmet with just a slight adjustment to ingredients. They're one of the hottest trends in restaurants, and in Chattanooga, diners are driving from all parts of town for meatballs at one of the North Shore's hottest new eateries, Red Sauce, says chef Adam Marro.

Meatballs got their start in Italy when some ingenious cook mixed meat with spices and rolled it into a ball. The fact that Marro's family roots are planted in Sicily make him, a native of Flatbush in Brooklyn, New York, rather an expert in what it takes to elevate the status of a meatball from simple to superb.