The Meatball Bar
The Meatball Bar tackles the rather difficult challenge of offering protein-rich, filling meals within a tapas-sized portion. The tiny restaurant lives up to the task. Dishes are hearty (about 300 grams of meat per main meal), with a serve containing about three balls, each the size of a fist and smothered in sauce.
The menu showcases varied flavours from around the world: Indian (butter chicken), Moroccan and Asian-style (sweet-and-sour) balls. Despite this global aspect, the list is predominantly filled with a New York take on the favourite Italian creations. Sharing is common and advised.
Try the Ballbreaker platter to sample a few of the best balls, with salty waffle fries. There are also portions of arancini, zucchini or polenta chips and pasta such as gnocchi, mac‘n’cheese and spaghetti to accompany the heavy doses of protein.
Manager Riccardo Zivillica has put together a rich wine list, focussing on popular Australian and New Zealand regions. Italy also figures strongly, particularly Veneto, Valpolicella and the southern regions, such as the Chianti and Sicily. Craft beers sit alongside classic German varieties.
To avoid a wait of half an hour or more, choose a weekday lunch over a weekend dinner. Otherwise, pop your name and number on the list. Reservations are only available for parties of four or more.
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