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.
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
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