It's the creation of two New York friends who used work as delivery boys together, delivering vegan food of all things, but meatballs were in their future.
The result is a menu built upon six kinds of meatballs.
You can choose from six choices of meat and four choices of sauce.
You just mark off your combination.
Meatballs can even come on a slider, hero, or even the old classic, over spaghetti.
For chicken meatballs, Daniel Holzman grinds fennel seeds, chili flakes and pepper.
To that, he adds ground chicken and chopped parsley.
Then, a combination of oil, bread crumbs, and eggs binds it all together.
Once that's done, the rolling begins, and then it's into the oven.
For this version, they are topped with a mushroom gravy, but you can choose any sauce.
The owner says he wants to see meatballs take their place next to slices of pizza and hamburgers in New York's dining scene.
His customers seem to agree.
They say they can't stay away for long, and so far, everything they try, tastes absolutely delicious!
Ground chicken thighs (2 pounds)
Parsley (1/2 bunch, chopped)
fennel seeds (1 tsp)
Chili Flakes (1 tsp)
pepper (1 tsp)
Olive oil (1/4 cup)
Breadcrumbs (1 cups)
Salt (2 1/2 tablespoons)
Crush the fennel, chili and pepper with a mortar and pestle.
Then, mix into the other ingredients.
Thoroughly mix all ingredients in a bowl.
Form into golf ball sized balls.
Roast on a lightly oiled tray for 15 minutes at 375 degrees.
Recipe makes about 2 dozen meatballs.