Mimi Blue Meatballs 874 Mass. Ave.
This was the place I was headed to Saturday night when logistics got in the way. It is also the one joint I thought Pat couldn’t eat at. I couldn’t imagine a meatball without onion. As it turned out I forgot to even ask. Sorry Pat.
It is an attractive place, nice furnishings and decor. It is also on the small side. Which makes for a cozy dining experience. I arrived shortly after opening and they already had a good crowd. So I didn’t try to take any interior shots. I find it awkward taking pictures with a bunch of people in them. Not everyone likes their image up on the internet.
The menu is simple. You get a laminated menu and an erasable marker to check your choices. They offer five different meatballs and five different sauces. They also give you about 10 different sides to choose from for $5 each. All are available on the side or under the meatballs. The concept is simple, and pretty much self-explanatory. So much so that rather than confuse everyone by explaining, here is a link to their online menu.
I decided on the 4 baller. Classic with marinara, veggie with garlic cream, turkey with mushroom gravy, and beef and spicy Bolognese. All on a bed of creamy polenta. A $16 meal with bread. For what it was I think the price was fair.
Each meatball had its own individual texture and flavor. The veggie was the most assertive, and not just from the cayenne pepper. It had a nice veggie component to it but it lost its charm after a couple of bites. I may have expected something more like a falafel. This tasted more cornmeal than chick pea. The turkey ball was fine. What you would expect. The classic was a nice example of a beef and pork combo. Flavorful and robust. The beef may have been my favorite because I tasted a bit of fennel seed in it. At least I think it was the beef. As for the sauces both red sauces were okay. If it weren’t for the spice I don’t think I could tell the marinara and Bolognese apart. One did have a darker color, as though it had been on the heat longer. The garlic and cream was good and just as advertised. The mushroom gravy was very delicate. I had it over the turkey ball,because I didn’t want the sauce to have too much competition. But really it is hard to keep all the tastes separate, after a while, on one bowl. On the bottom of all the balls and sauce was one common element. The polenta. It was indeed creamy and should have been an excellent accompaniment to all these balls,but I thought it was too salty.
I think this place has a good idea. They have only been open 4 weeks so they are doing an exceptional job so far. I can see myself coming back for a slider or two.