There’s a 100 percent chance of meatballs at Tramsheds’ colorful new Italian spot Palle

A colorful new meatball restaurant has opened in Tramsheds at Forest Lodge. It is the creation of Eugenio Maiale, chef and founder of A Tavola and Harina Huevos Agua. Inspired by a family recipe, Maiale hopes the new company will become the center of a global meatball revolution.

“The idea developed during lockdown, over lunch with friends, chatting about how crazy it seemed that a concept like this hadn’t taken off yet,” says Maiale. bed sheet. “We all love humble but understated meatballs. We saw a gap in the market and wanted to create an accessible brand based on it.”

At the heart of the menu is Maiale’s mom’s recipe, which he describes as “basic, but full of nurturing and love.” Try it when you order the classic meatball (beef, pork and chicken), which comes plain topped with “Mama’s” sugo (ketchup), nestled in house-made spaghetti with a side of cheesy garlic bread, wrapped in a classic sub or in brodo (a clear broth, which Maiale describes as “like a warm hug”).

Another chef’s favorite is the Chicken Parmesan Ball, which is exactly what it sounds like: Chicken Parmesan reimagined as a meatball and topped with melted cheese. Meanwhile, pescetarians can opt for the fish, leek and potato ball, and vegetarians can order the boletus, taleggio, rice and truffle ball with a side of almond skordalia (mashed garlic potato dip). There are even little dessert balls, in the form of bombolini filled with Nutella, vanilla custard, lemon curd or dulce de leche.

The drinks menu is Italian in trend. Start with an Aperol spritz in a jumbo glass or a Negroni, then follow with a glass of montepulciano d’Abruzzo or pinot grigio, or, if a long journey awaits, choose a bottle from the handpicked list. which covers both Italian drops and Australian-made Italian varieties.

Whatever your choices, Maiale wants you to have fun your way. “Everyone has their own version of Palle,” she says. “She is versatile, fun, healthy and relevant to all ages and cultures. Our vision was to pioneer and create a meatball movement, something that can stand the test of time and trends.”

(Palle joins a few meatball-centric diners in Australia and internationally, including Meetball & Co in Surry Hills and Melbourne’s Meatball & Wine Bar.)

Palle’s interior, decked out in reds, greens and yellows, is designed for good times. Maiale, who enlisted Monika Branagan and Ali McShane of The Bold Collective to bring her vision to life, describes it as “Amalfi Coast meets Palm Springs with some industrial luxury.” Join a group of friends, or make new ones, at the long central communal table, grab a stool at the bar and chat with the staff, or request a table for two and watch the action.

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