What is it about a Straight-Up Meatball from Scaddabush that makes me weak in the knees? Topped with garlic chips, melted cheese and perfectly julienned basil; dotted with extra virgin olive oil and placed over a toasted focaccia crostini. Unable to control my craving any longer, I visited the restaurant earlier this week.
From Scaddabush: We love meatballs. And the secret to making them? Our special Sunday sauce. The kind that Nonna would slow cook at the start of the week. Each day we prepare a sauce just like that, adding bits of Parmesan and pancetta for flavour. Our half-pound meatballs are made with Certified Angus Beef, ricotta cheese and parsley, marinated with garlic, black pepper, porcini mushrooms and olive oil. Then it’s into our sauce to be simmered to absolute perfection. Choose between classic or pepperoni and mozzarella-stuffed. Nonna would approve.
Alas, only two locations in Canada at the moment – Square One and Yonge & Gerrard. If you happen to be in the Greater Toronto Area, I do recommend you pop in for the most unforgettable meatball you’ll ever have.