restaurants

The Meatball Stoppe

As the name suggests, meatballs are the inspiration behind this family-run Orlando restaurant. Chef-Owner Isabella Morgia di Vicari dresses up the comforting classic in a myriad of different ways. Guy Fieri and Justin Warner opted for Nonna’s Traditional meatballs made of ground pork. These beauties are punched up with a bit of cayenne pepper, baked for 12 minutes and then simmered in roasted tomato sauce and chicken stock. “It’s a cross between light and dense,” said Guy after biting into one of the juicy meatballs, which come served over creamy polenta. For those diners who prefer to skip the meat, the restaurant also offers a vegetarian option made of roasted vegetables and lentils. “They’re super tender,” Guy declared.