Great balls of fire! Move over other meaty treats and make way for the humble meatball! There’s nothing fancy about em’ really, but the one thing they’ve got going for them is that their flavour packs a punch and, well, everyone loves a good meatball. It’s a fact of life.
And here in Auckland, the meatball has been revolutionised—forget about the kind your mum used to make and slap alongside three veg (although they were indeed also very delicious!) because they’re popping up all around town in all their mouth-watering glory.
Here’s your go-to list of Auckland’s best meatballs.
When it comes to meatballs, fine-dining restaurant Bazuzzi is a must-visit. Their Polpette (meatballs) have their very own menu, where you can find gourmet options, such as the Fiordland crayfish meatballs with pancetta, chickpeas and pecorino. Then there’s the wild dear meatballs with parsnip crema and Portobello mushroom and the braised lamb meatballs with wild thyme, lemon and spiced gravy. Yesssssss please.
Bedford Soda And Liquor
You’ll find the Mike Tyson of meatballs at Bedford Soda and Liquor. They too have a whole menu dedicated to the tasty little spheres! Yup—that’s right, their “Bedford balls” are somethin’ pretty spesh. With beef, pork, lamb, chicken and vegetarian options, accompanied with a whole menu dedicated to sauce options for slathering all over said balls, they’re finger licking good!
Bustling K’ Road hotspot Coco’s Cantina has a pretty delizioso menu, featuring Italian fare to make any tummy flip with excitement! Check out their super saucy spaghetti and meatballs dish, which just so happens to be free range and to make your tastebuds even happier, select a glass—or bottle—of vino rosso (red wine) from their epic wine list and you’ve got yourself a primo meal.
Jay and Claudine Avante are absolute food gods—Why? Because they’ve created a food truck dedicated to hot, mouth-watering, ooey gooey…. CHEESE! Shifting on the reg, you might want to check out the Melt food truck Facebook page for their latest location. But when you do track these guys down, you’ll want to wrap your mouth around their Racelette meatball sub, with spiced meatballs slathered in Manuka-smoked cheese—it’s the bomb dot com!
For a truly authentic Italian experience, you just must pop along to Ponsonby fave— Farina. With exceptional dishes including, pasta and risotto, pizza and of course their tasty polpette meatballs with pine nuts, sultana, Napoli sauce and toasted bread. Finish your meal with an Italian desert and a Negroni and you’ll be in seventh heaven…. Just don’t forget to wear your stretchy pants!
The lamb and veal meatballs at The Fed will blow your mind. With truffle cauliflower cheese and porcini crumbs, you’ll want to savour every single bite of these tasty little morsels. You can even choose to take these beauties away if you prefer to eat your meatballs…privately. Meatballs for breakfast, lunch and dinner—why not!?
Gusto At The Grand
Gusto’s Italian fine dining menu is made for sharing, but you might want to keep their pork and veal meatballs all to yourself! They’re slathered in tomato sauce and sprinkled with pecorino cheese, so we can guarantee they’ll leave you feeling all kinds of excited. Wash them down with a cocktail or three and find the true meaning of life.
Gina’s Italian Kitchen
For an authentic Italian experience to remember, head along to Gina’s Italian Kitchen. Hustling, bustling and full of life, this restaurant is a top pick for big groups of people. Gina’s polpette di Carne dish is something to rave about. Featuring home-made beef and pork meatballs with tomato sauce and parmesan cheese, they are mouth-wateringly delicious and some of the best meatballs in Auckland.
City Road & Albert Street
Last but certainly not least is Di Vinci’s—which has two locations to choose from. Both serve up a whopper of a spaghetti and meatballs dish featuring slightly spiced homemade meatballs, seasoned with herbs aaaand they also do takeaway—perfecto for stocking up on their sought after spagbol dish to take you right through the week!
Image Credit: Jaiden Bhaga