Two of our Valley’s favorite restaurateurs have taken what used to be just an add-on to a spaghetti dish and made meatballs a culinary category of their own.
Tomaso’s Sicilian Meatballs on Paccheri Pasta with Marinara Sauce
The Sicilian Butcher
From The Maggiore Group – which opened its first restaurant, Tomaso’s Italian Restaurant, in Phoenix in 1977 – is this build-your-own meal experience that puts an emphasis on craft meatballs. Eggplant, lamb, crab and shrimp, and steak are only a few of the choices that diners can smother with any of 10 varied sauces, served on a bed of … well, of course there’s more than just pasta choices for this part of the entrée.
15530 N. Tatum Blvd., Phoenix
(602) 775-5140
Meatball flight
Meat the Ball
From Stefano Fabbri of Pomo Restaurant Group’s Pomo Pizzeria, is recently opened Meat the Ball. Notable dishes include The Flower, a vegan and gluten-free roasted cauliflower ball dish with spiced tomato and curry sauce over curried broccoli rice, and The Flanker, a short-rib ball plate with grass-fed beef braised overnight with gravy over creamy polenta, as well as Pomo’s signature Spaghetti & Meatballs, with grass-fed beef and pork balls and secret tomato sauce.
16211 N. Scottsdale Rd., Scottsdale
(480) 687-9117
