If you have read our winter issue, you know that there are a lot of amazing meatball dishes around town. One of our favorites is found at Creekside Market and Deli. Owner Nick Bochicchio uses his version of a recipe that has been passed down from his Italian family for years. It calls for a heavy dose of cheese, which makes this meatballs recipe stand out.
This recipe makes about two pounds of meatballs, so you can prepare and freeze some. At Creekside they grind their own meat, but you can skip that step if you don’t own a meat grinder. On Tuesdays, the meatball sub at Creekside is the special of the day so you can always enjoy it there if you don’t have time to make them yourself.