The meatball movement that swept through New York City in 2017 has occasionally touched Sydney over the years.

Now one of our leading Italian chefs wants to really get the ball rolling with the opening this week of Palle.

A Tavola and Flour Eggs Water owner-chef Eugenio Maiale says that in many ways meatball-focused bar Palle, which slides into Tramsheds at Forest Lodge, was inspired by COVID's impact over the past two years.

He thought about his Mum's meatballs. A lot. And guessed Sydneysiders might feel the same way about a comfort food dish he concedes is the dark horse of the Italian table.

"Mum's recipe was basic, but it was full of sustenance and love," he says. "It took a pandemic to make me wonder why the meatball has taken a back seat in the dining scene. Palle is all about bringing back comfort, nostalgia and love, in a fun and playful way."

The menu is rolling with six types of meatballs, plus options for sitting the meatballs (served as a pair) on top of spaghetti, wedging them in a meatball sub, with "mama's" tomato sugo, or in broth.

"One is our take on the flavours of salt cod fritters and a classic fish and potato pie," he says.

Vegetarians can tuck into mushroom, rice and skordalia balls.

Maiale used the family recipe for his classic meatball. "There's pork, veal and chicken, some anchovy and garlic. And lots of mystery ingredients," he says.

But the chef's favourites are the meatballs filled with pecorino and a little parmesan cheese.

With a bright interior and a bar, Maiale wants Palle (the Italian word for balls) to be somewhere his customers can pop in for a drink and quick appetiser, or stay for a meal.

Open Fri-Sun lunch and dinner (for the first few weeks, hours to extend after that).

Tramsheds T08C, 1 Dalgal Way, Forest Lodge, palle.com.au