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Grub Street: Meatball Madness in New York

Grub Street · Guide to New York · created over 3 years ago

Unless you’re living in a red-sauce-free bubble, you must know we’re having a bit of a meatball moment. The omnipresent orbs have been entered into hard-fought contests like Meatball Madness and the Meatball Slapdown, glamorized on glossy-magazine covers, and reinvented by upscale chefs with luxe ingredients like duck and foie gras. Here are our 9 favorites right now.

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  • Veal Ricotta Meatballs at Terroir Tribeca in New York, NY

    Exquisitely soft and airy, Marco Canora’s veal-ricotta meatballs have always been among the best; now he serves them on a toasted baguette.

    1 VOTE
  • Meatballs at Brinkley's Pub and Kitchen in New York, NY

    While the trend is toward golf-ball-size meatballs, Michael Sullivan’s take is unabashedly big and lusciously soft.

    1 VOTE
  • Meatballs at Mia Dona in New York, NY

    Some restaurants set up ice-cream stands outside their doors. Mia Dona has a meatball cart, hawking $5 bowls or $7 focaccia sandwiches, and starring the best meatballs in midtown.

    1 VOTE
  • Meatballs at Motorino Pizza in Brooklyn, NY

    First pizza, now meatballs. Former fine-dining chef Mathieu Palombino has mastered the form: nicely browned on the outside, tender within, and served in the most invigorating pool of sauce in town.

    1 VOTE
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    Spicy Pork Meatballs at The Meatball Shop in New York, NY

    Of the five kinds of house-ground balls available in just about every sauce-and-bread configuration known to man, we like the spicy pork variety with meat sauce and provolone on a hero.

    1 VOTE
  • Meatballs at Corsino in New York, NY

    Rib-sticking Heritage-beef-brisket balls with a pleasantly coarse texture, and a 2 a.m. last call.

    0 VOTEs
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    Falafel Wrapped Meatballs at Balaboosta in New York, NY

    Two delicious cheap-eats trends collide: grass-fed-beef balls wrapped in falafel and served on a stick, with a lip-smacking green tahini sauce.

    0 VOTEs
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    Meatballs at Northern Spy Food Co. in New York, NY

    The locavore-minded kitchen uses pork leg from Fleisher’s to make these super-tender orbs. They’re seasoned with star anise, oven-roasted, then braised in sauce.

    0 VOTEs
  • Sliders at Kenmare in New York, NY

    Joey Campanaro’s signature Little Owl slider, transplanted from the West Village to Nolita. The best ball-to-bun synergy out there.

    0 VOTEs