Best thing I ate this week: meatball in a sizzling skillet, at the beach

Last week I wrote about the pizzas at Stag Bar + Kitchen on Newport Beach’s Balboa Peninsula. If you haven’t been there, you must go. It’s a pretty cool bar – with darts and pool tables – that was recently revamped and expanded with the introduction of a scratch kitchen overseen by chefs Jeff Moore and Joseph Havlik.

The pizzas are extraordinary. But there’s something else that I keep thinking about even more than the pizzas. It’s the meatballs.

Get some. They serve several styles, but I particularly love the house grind, which is a blend of beef and pork. The meats are coarsely ground and loosely packed so that the balls effortlessly break apart under the weight of your fork. They offer the meatballs as sliders or subs or, even better, sizzling in a cast-iron skillet served straight from the oven, topped with marinara and mozzarella, which drips down the sides and is still bubbling when it arrives at the table.

Stag Bar + Kitchen
Where: 121 McFadden Place, Newport Beach
When: Lunch and dinner daily
Cost: $3-$8
Phone: 949-673-4470

This article originally appeared in the Orange County Register. To view more of my work for the Register, check out the archives. I also invite you to follow me and join the conversation on Facebook, Instagram and Twitter

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