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Meatballs with Thyme to Dine 

click to enlarge This may not be the best meatball sub we’ve had, but it’s a damn good one we’re happy to have tasted. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • This may not be the best meatball sub we’ve had, but it’s a damn good one we’re happy to have tasted.

Thyme to Dine, Mobile business, 243-4642, thyme-to-dine.com

Pikes Peak Community College culinary arts program grad Shawn Stevenson has anchored her food cart on her family’s Sicilian recipes. When we visit her at the 719 Hump Day Food Truck Rally, we’re sorely tempted by the daily special: shells stuffed with her signature meatballs, made from a mix of pork and ground chuck. But we hold off, instead opting for the best-selling meatball grinder.

It’s served on a soft, properly toasted hoagie, piled with inch-and-a-half meatballs, sauced up and finished with sliced provolone and a shake of pizzeria-style Parmesan and oregano.

Bad news first: The meatballs chew a touch dry. But that’s our only complaint. They’re seasoned nicely, tasting as much of herbs and spices as meat. Thanks to the meatballs’ long simmer in the sauce on the cart’s hot line, the sauce holds a rich, meaty depth, with the gooey provolone an added treat.

This may not be the best meatball sub we’ve had, but it’s a damn good one we’re happy to have tasted. 

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