Meatball Sliders at Yonkers Pizza Co. Are Giant Orbs of Messy Happiness

The meatball sliders from Yonkers Pizza Co.EXPAND
The meatball sliders from Yonkers Pizza Co.
Lauren Drewes Daniels
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Yonkers Pizza Co. in Preston Center opened late last year as a place where owner Tony Avezzano, son of Dallas Cowboys’ late special teams coach Joe Avezzano, could share his family's Italian recipes. He signed a lease for this space in fall 2019 and finally opened the doors a full year later because of COVID-19.

“Business, especially foot traffic, hasn’t been what I expected at first, but we’re fighting through it, trying to keep the lights on and, with fingers crossed, we come out of this and continue to grow,” says Avezzano of opening when many restaurants around his have closed.

He says he realizes that a large part of weathering this storm is focusing on reliably good food, with little margin for error. His saving grace are the family recipes that were passed down from his great-grandmother.

"Like many Italian families, I grew up eating meatballs with red sauce every Sunday. My mom learned to cook from her mom and so on for three generations,” he says. “Here, we proudly carry Jimmy’s Food Store's sausage. So, I’ve added that into our meatball recipe. That’s my own tweak on things.”

It's not the prettiest meatball photo, but honestly, would you want a meatball sandwich to be trim and tidy? No, of course not.EXPAND
It's not the prettiest meatball photo, but honestly, would you want a meatball sandwich to be trim and tidy? No, of course not.
Lauren Drewes Daniels

Everything at Yonkers Pizza Co., which is named after his dad’s hometown, is made in-house, including the giant garlic knots that are warm safe havens for the hand-pressed meatballs and are served alongside other dishes. While many might stop in for the namesake pizza, strong consideration should go to the sandwich section of the menu.

My first choice last Sunday was the Coach Joe, a porchetta sandwich topped with mozzarella. But regrettably, I was told with just the right amount of empathy necessary when being told you can't have a sandwich, that they were out of porchetta at the time.

“We have a pretty small kitchen, so we only make one [porchetta] at a time." Avezzano explained later in a phone call. "And it’s a day and a half process. So, I’m not ashamed to say we're out of something for the fact that we sold out. We like to serve it right out of the oven, as soon as possible. I'd rather run out than serve something that has sat around and has to be reheated.”

So, I went with the meatball sliders instead. For these, they slice their giant garlic knots in half then toast them in the oven to melt the cheese on top. The result is a beautiful, delicious mess, unlike none I've encountered before. You can order either two sliders for $8 or three for $11; go for the later as three is two meals. That's just economics.

Avezzano has the same issue with their Chicago style Italian beef sandwich, which is topped with a house-made giardiniera. It's made fresh on Thursday and Saturdays. Once it’s gone, it’s gone.

But, the pizzas and and salads are solid standbys; we tried one slice of pizza that had really good crust and not a lot of cheese. The Greek salad was plentiful (it's not really fair to judge a salad alongside meatball sliders). Playing with the Cowboys theme, the Troy Aikman pizza has Jimmy’s Italian sausage, pepperoni and jalapeños. The lasagna stuffed with sausage and served with garlic knots will the list for our next visit.

If weathering this storm is reliant on the meatball sliders, they should come out of this Olympic-weather-stormers.

Yonkers Pizza Co., 8421 Westchester Drive (Preston Center), 11 a.m. to 9 p.m. Monday through Sunday

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.