Don’t expect traditional Italian meatballs when you go to Enzo’s on Arthur Ave. Indeed, Culinary Institute grad and owner Enzo Di Rende likes his meatballs a very particular way. The appetizer portion, big enough for two or three, is
made from veal that he buys from a butcher on the avenue. They are served lightly fried and served with spicy onions, giving them a crispy outside, juicy inside, and a kick that will make you second-guess all the meatballs you’ve eaten before.
