Meatballs are the St. Francis of Fast Food. They are inherently good, noble, even, in intention. They began as a necessary repurposing, salvaging, scouring of every molecule of usefulness in scarce ingredients – somehow ending up delicious and sustaining. Then something went wrong. Meatballs produced in an economy of abundance, perversely, became Meatballs made out of crap (not literally, at least not after the 1970s). Meatballs became something pulverized in giant mixers, ‘baked’ on sheet pans (meatballs are never baked), doused in factory sauce, indelicately spiked with machine-cut green pepper. They were hard. They were anti-delicious. They were wedding food. They were wrong.
Enter Panozzo’s. Our Meatballs are, truly, all about the vegetables. We cook down a local veggie stew for 5 hours as a component of the mix. We take our house recipe fennel-forward pork sausage, add fresh ground bread crumbs, currants, capers, coriander, onions, celery, garlic, chilies, eggs, tomatoes and pecorino. Our Meatballs are always Hand-Mixed, Hand-Rolled and Pan Fried (in extra-virgin Olive Oil). Our Meatballs are Sincere.