Top Moments of Chopped After Hours: Meatballs

"It's never more fun than when we get to see the true experts at competitive cooking," Ted tells Scott, Amanda and Geoffrey. "And we can't get them, so you'll have us," jokes Scott. The three are cooking with lamb shanks, fresh ginger, baby leeks and creme brulee, which Scott says is the "biggest challenge."

"We have no choice but to grind this stuff," says Scott of the lamb shanks, since it can take hours to braise them; however, Scott ends up doing just that. He decides to grind vegetables instead, for vegetarian "meatballs," as he says using air quotes. "I love it when you use those," Ted jokes, disagreeing that they're actual meatballs.

"Geoffrey, you seem the sanest of the three," Ted jokes. "How'd that happen?" asks Geoffrey, who has decided to make a fried meatball grinder with grilled leeks. Ted picks on him for using the station next to him, to which Geoffrey replies: "I'd rather ask for forgiveness than permission."

Amanda plates her lamb meatballs in her curry sauce. The sauce includes the creme brulee, which she says told her, "Let's go a little curry on this." Before Ted starts counting down the time, he warns Amanda, "You better hit the gas!" She and Geoffrey finish just before Scott and have a toast.

"He's such a showoff," says Scott about Geoffrey's dish, which has gelatin to make the meatballs moist. "I haven't seen that since the '80s," jokes Geoffrey of Amanda's garnish, but compliments her for the balanced flavors. "It's like a gnudi," Geoffrey exclaims about one of Scott's vegetarian meatballs.