From cheese-smothered meatball perfection in Philly to burly balls of Texas brisket -- and even to a 1-pound wonderball in Las Vegas, get ready for hearty helpings of mouthwatering meatball dishes.
LAVO Las Vegas's chef Marc Marrone loves his meatballs with fresh whipped ricotta cheese on top.
The meatball recipe at Al Johnson's Swedish Restaurant in Sister Bay, WI, differs from a lot of Swedish recipes, most of which call for a mix of pork and beef. Al Johnson's uses 100% beef instead.
Al Johnson's menu is a veritable smorgasbord of authentic Swedish cuisine. And with Wisconsin being cow country, you can bet this family-owned restaurant serves up some mean beef meatballs.
Al Johnson's adjoining “butik” is stocked with still more stuff that screams “Stockholm.”
Every meatball is made to order at The Meatball Shop in New York. So once the meatballs come out of the oven they are locked and loaded to the customer’s specifications.
Michael and Daniel strive to make The Meatball Shop a meatball-centered restaurant. The meatballs are always the main course here.
Guests at The Meatball Shop can get their balls smothered or smashed -- served over pasta, potatoes, polenta or veggies.
At Bartolini’s in Midlothian, IL, beefy brothers Christopher and Dominic Bartolini challenge their hungriest patrons to take their balls of meat to the max.
Every year, Bartolini’s ups the ante with its annual Meatball Eating Championship. Contestants get 7 minutes to chow down in front of a cheering crowd.
Bartolini's meatball recipe comes from Grandfather Bartolini. What this restaurant does differently from everybody else is use Turano bread, produced by a local family-owned business. Bartolini’s soaks the bread in water and then presses it, which makes each meatball nice and fluffy -- with a really nice bite.
Even though Tombolini’s in Tomball, TX, hasn’t been open very long, this neighborhood meatball joint is really on a roll, building a loyal customer base.
Marabella Meatball Co. in Philadelphia is a family-owned-and-operated restaurant, continuing the traditions into the next generation with their family staple: the meatball.
Stumbling distance from fabled Bourbon Street, Somethin' Else Cafe in New Orleans lures hungry patrons for an irresistible local favorite: the Boudin Ball.
One pound of ground chuck, freshly grated onions, garlic, Pecorino Romano, parsley, basil, breadcrumbs, 3 large eggs and whole milk go into each batch of Maroni's homemade meatballs.