Brothers Giancarlo and Sandro Frusone are no strangers to the Philadelphia dining scene, especially the address 214 South St. It’s where they previously operated Ristorante San Carlo. Well, last month, the duo that also previously ran Gnocchi on East Passyunk Avenue officially welcomed in customers to their latest venture — Me N Mo Meatballs and More (the grand opening is scheduled for Tuesday). After San Carlo closed in 2005, Sandro Frusone returned to his native land of Italy, but it turned out to be only a temporary move. That’s where he developed the concept for the 900-square-foot, 40-seat venture with his sister.
With four decades’ worth of culinary expertise, the chef is ready to please customers with his freshly-prepared dishes, especially the hand-rolled meatballs that come in a number of flavors and sauce varieties along with house-made pasta dishes.
“With 40 years of experience, I can do almost anything,” Sandro Frusone, who started working in the kitchen at age 14, said.
The establishment includes a pasta-making station in the back where customers can spy on the chef hand-making the pasta. Pasta-making demonstrations and classes for grown-ups and children may be added in the not-too-distant future.
Meatball lovers can currently choice from six to eight different varieties of meatballs daily, including Buffalo Chicken. Talk about a tasty deal: Four meatballs (same style), one sauce and fresh baked focaccia is only $8.
“They are really delicious,” the chef said.
Giancarlo Frusone, who also owns Center City’s Trattoria Prima Donna, is taking a family-friendly approach to the Headhouse Square restaurant.
“Me N Mo offers a high-quality and affordable dining option for all of the young families that live in Society Hill, Queen Village, Bella Vista and Pennsport,” he said.
|Chef Sandro Frusone|
1 pound of ground chicken
1 tablespoon of sea salt
1 tablespoon of black pepper
3 celery sticks, finely chopped
1 quarter of a large onion, finely chopped
4 ounces of hot sauce
3 large eggs
1-1/2 to 2 cups of breadcrumbs
Preheat the oven to 350 degrees, and grease cookie sheet with olive oil or cooking spray.
Mix the ground chicken, sea salt, black pepper, celery sticks, onions, hot sauce and eggs. Add the breadcrumbs until desired consistency is reached. Scoop the mixture with a small scoop or heaping tablespoon. Roll the meatballs by hand until smooth and round.
Place meatballs on a cookie sheet evenly spaced apart. Bake for 15 minutes.
Makes eight to 10 meatballs.
1 cup of hot sauce
1 tablespoon of melted butter
1 dash of garlic
1 dash of black pepper
Mix the melted butter with the hot sauce, and add the spices.
Frusone recommends serving the meatballs with blue cheese or ranch dressing, as well as celery sticks or focaccia.
Me N Mo Meatballs and More
Owners: Giancarlo Frusone and Sandro Frusone
Opened Jan. 2015
214 South St.
Contact Editor Bill Gelman at email@example.com or ext. 121.