Get SF Weekly Newsletters

Friday, August 10, 2012

Turns Out a Giant Meatball Topped With Burrata Is 100 Percent Delicious

Posted By on Fri, Aug 10, 2012 at 9:00 AM

click to enlarge ANNA ROTH
  • Anna Roth

What's better than a giant meatball? A giant meatball topped with burrata, of course.

For the uninitiated, burrata is a fresh Italian cheese made with mozzarella and cream. Once you punch through an outer membrane of mozzarella, this sweet, creamy, cheesy deliciousness oozes out. "Life-changing" is not an exaggeration, at least for me, of the first time you taste burrata -- I can remember mine to the moment (years ago, at Tulio Ristorante in Seattle).

When longtime SFoodie contributor Tamara Palmer suggested we catch up over a burrata-topped meatball gigante ($13) at Tony's Pizza Napoletana, I was intrigued, if only by the novelty and sheer decadence of it. But damn, it totally delivered. The smooth creaminess of the burrata is a perfect complement to the giant meatball's seasoning and the coarse texture of its veal, pork, and beef. Tony's isn't gilding the lily; it's making a great thing even greater.

The restaurant only serves 25 of these beauties a day, so get there early. You can also get the meatball topped with marinara ($9); wild mushrom, pancetta, and robiola cheese ($15); and a farm egg and calabrese ($12). But trust us: Once you know burrata's an option, it's hard to order anything else.

Follow us on Twitter at @sfoodie, and like us on Facebook. Follow me at @annaroth.

  • Pin It

Tags: , , , , ,

About The Author

Anna Roth

Anna Roth

Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.


Subscribe to this thread:

Add a comment

Popular Stories

  1. Most Popular Stories
  2. Stories You Missed

Like us on Facebook