Using free-range, organic meats and local ingredients when possible, meatballs constructed at Meatballs & Sons are homemade. Their sauces, marinades, chutneys and preserves are also prepared in-house, with their menu changing with whatever seasonal produce is available. In order to sample as much of the menu as we could, A2 and I shared two types of meatballs, two sides and two desserts.
First up were the meatballs: slow-cooked lamb and Thai chilli chicken. There wasn’t any sauce to accompany the Thai meatballs, but they were moist enough to not dry out our mouths. Alone, I found them slightly bland but combining them with the crispy tempura eggplant and tasty onion jam made them very enjoyable indeed. I did initially find the texture a bit odd because it seemed quite mushy and paste-like but the tempura made up for it. The lamb meatballs had more texture than the chicken ones and were paired with the slightly sweet pinot noir sauce and shallots. Of the sides, my favourite was the tasty succotash, which comprised of tomato, corn, lima beans and spinach.
We were quite full at this point, but dessert was still to come. The pastry used in the apple pie was quite nice. We did wish there was a bit more apple flavour in it though. The dessert of the night, the brownie, was rich, fudgey and chocolatey goodness.
The space is casual, but neat and has both table and bar seating, making it quite a flexible setting for different sorts of gatherings. As a nice touch, Meatballs & Sons also partners with charitable organisations and donates with its daily takings.
Meatballs & Sons
266 Brunswick St
Fitzroy, VIC, 3065
(03) 9416 3006