Sunshine and clouds mixed. A stray shower or thunderstorm is possible. High 79F. Winds SSW at 5 to 10 mph..
Tonight
Partly cloudy this evening followed by increasing clouds with showers developing after midnight. Low around 65F. Winds light and variable. Chance of rain 40%.
The meatball heel continues to be popular in old-school restaurants and taverns like Mario’s Restaurant and Lounge in Weirton, which lists 'Meatball Heel: End loaf of bread stuffed with meatballs' — served just as it’s been for decades.
The meatball heel continues to be popular in old-school restaurants and taverns like Mario’s Restaurant and Lounge in Weirton, which lists 'Meatball Heel: End loaf of bread stuffed with meatballs' — served just as it’s been for decades.
It’s the piece of bread most people pass over — the tough, crusty end of the loaf left behind after dinner.
In the Ohio Valley, though, that humble end piece has been transformed into a prized meal: the meatball heel.
Piled high with meatballs, sauce and melted cheese, the meatball heel is a cross between a loaf of Italian bread and a submarine sandwich.
This Italian-American creation popped up in the immigrant communities along the Ohio River in towns like Wheeling, Weirton and Steubenville.
It continues to be popular in old-school restaurants and taverns like Mario’s Restaurant and Lounge in Weirton that lists “Meatball Heel: End loaf of bread stuffed with meatballs” — served just as it’s been for decades.
At Naples Spaghetti House in Steubenville, Ohio, they even serve a few variations: Meat Sauce Heel, Meatball Heel, Sausage Heel, Mushroom Heel, Tomato Sauce Heel, Double Meatball Heel, Double Sausage Heel, Roast Beef & Gravy Heel and Meat & Mushroom Heel.
They all follow the same general construction: A thick, crusty “heel” of a loaf of Italian bread provides a sturdy base that is hollowed out and stuffed with a hearty serving of homemade meatballs, marinara sauce and melted provolone or mozzarella cheese that is broiled golden and bubbly. The result is a big, rustic, saucy pocket full of flavor that could last for several meals.
The meatball heel is not well-known outside of the valley, but it exemplifies much of what defines Appalachian food as a whole: rooted in working-class kitchens, tied to heritage and valued for making use of every part available.
Like so many Appalachian dishes, the meatball heel tells a story — one of resourcefulness, family and finding comfort in what’s on hand. What began as a way to stretch a loaf of bread has become a regional icon, passed down through generations and still served with pride. It’s proof that even the overlooked “heel” can rise to legendary status.
Candace Nelson is a marketing professional living in Charleston. She is the author of the book, “The West Virginia Pepperoni Roll,” from WVU Press. In her free time, Nelson blogs about Appalachian food culture at CandaceLately.com. Find her on Twitter/X at @Candace07 or email CandaceRNelson@gmail.com.
