Variety of proteins build meatballs

Talk about the daily grind. At Palle by Moretti, beef, pork, chicken — and sometimes more exotic proteins — are ground and formed into the meatballs that are the menu mainstays.

Palle’s “big baller” meatball sandwich ($12), with three substantial spheres, cheese and sauce, is a big meal on its own, said Tim Moretti, who opened the restaurant with his wife, Jami, about 18 months ago.

Some people, however, choose to fortify the sandwich with add-ons ($1 each), such as peppers and onions, Applewood smoked bacon and roasted jalapenos. Add a fried egg for $1.50.

Every day, a new meatball is featured, such as wild boar, veal or turkey.

Of the three tacos on the The Kitchen Sink salad at Palle by Moretti Address: 1021 W. 5th Ave. Hours: 4 to 9:30 p.m. Mondays and Tuesdays, 11 a.m. to 2 p.m. and 4 to 9:30 p.m. Wednesdays and Thursdays, 11 a.m. to 2 p.m. and 4 to 10 p.m. Fridays, and noon to 10 p.m. Saturdays Contact: 614-421-2255, palle-bymoretti.myshopify.com

menu, a popular choice is “That’s a Gouda” ($3), with quartered chicken meatballs, black-bean salsa, gouda cream, chipotle sauce and fresh basil in a corn tortilla.

The meatballs can be made without meat. The “kitchen sink salad” ($12) features green beans, tomatoes, quinoa, beets, hummus and chickpeas — and two baked vegetarian “meatballs” and pesto.

The menu features a big “build your own” section, starting with two ($7) or four ($10) meatballs and a sauce. To make the meal more substantial, customers can add a la carte sides ($7 each) including a large selection of starches (spaghetti with marinara, polenta and garlic mashed potatoes) or vegetables (white beans and spinach, cauliflower rice and Korean barbecue quinoa).

Loaded house-made potato tots ($7) receive gouda cream sauce, bacon and scallions.