Three Patties, House-Made Marinara, and a Meatball Burger That Screams Sunday Dinner
“That right there is screaming Italian family Sunday dinner,” Guy Fieri declared, holding up a towering burger that barely fit in his hands. He wasn’t exaggerating. At Folk Art in Atlanta’s Inman Park neighborhood, chef Jason Hill and co-owner Randy Parks have created something that defies easy categorization: a Meatball Burger that’s part comfort food, part culinary art.
From 100-Year-Old Grocery Store to Funky Southern Joint
Tucked between the Highlands and Little Five Points, Folk Art occupies a former grocery store that’s been standing for a century. When Parks and Atlanta native Jason Hill opened the doors in 2013, they transformed the space into what Guy called “the definition of southern hospitality.” The natural light streams through the windows, vintage signs line the walls creating a nostalgic atmosphere, and the menu runs from top to bottom with dishes that embody their philosophy: keep it simple, but dress it up. Make it artful.
Or as Parks put it: “funky upscale.”
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
Building the Meatball Burger From Scratch
This isn’t your typical burger build. The meatball patties start with an unexpected base: house-made croutons, ground up and mixed into the meat. From there, Hill adds diced onions (raw, not browned), fresh garlic, cumin, black pepper, fresh thyme, and oregano. The secret ingredient? Chili powder, along with a touch of salt and fresh eggs to bind everything together.
The patties hit the flat top—three of them per burger. “You know it is swimsuit season,” Guy joked as he watched the kitchen work. Each patty gets topped with provolone cheese, then piled with caramelized onions, sautéed mushrooms, and that house-made marinara.
Speaking of the marinara, it’s no afterthought. The sauce starts with diced onions, red bell peppers, and a healthy amount of chopped garlic sweating down together. In goes red chili flakes, paprika, salt, a little sugar, marjoram, and parsley. Fresh crushed tomatoes join the party with just a splash of water, simmering for about ten minutes before getting hit with an immersion blender. Fresh basil drops in at the end, blended just enough to break it up.
The finished burger comes with house-made pickles and hand-cut fries—complete meals unto themselves, as Guy noted.
Tips From the Folk Art Kitchen
Grind your own croutons for meatballs: Adding ground croutons to your burger mix creates texture and helps bind the meat while adding flavor.
Keep some aromatics raw: Hill doesn’t brown his onions before mixing them into the patties—they go in raw for a fresher bite.
Blend your basil last: Drop fresh basil into your marinara after cooking, then hit it briefly with an immersion blender to release flavor without losing that bright herb taste.
A Neighborhood Gathering Place
What makes Folk Art special goes beyond the food. As one of the team explained, “It’s very much a part of the neighborhood. It brings a lot of people together—a lot of neighbors that we know.” That community feel, combined with dishes like this Hotdogs & “Crazy Meat Concoction” Sauce level of creativity, earned Guy’s verdict: “Fantastic and unique.”
Guy’s final take on the Meatball Burger? “Love the sautéed mushrooms, nice little kiss of the marinara… it’s got some southern kick to it and it makes it totally awesome.” If you’re hunting for more spots where creative cooking meets comfort food, Folk Art delivers.
Find Folk Art and hundreds of other Triple D destinations in our restaurant directory.