At restaurants around Phoenix, you can build your own pizza, burrito, pita, poke bowl or doughnut. One local chef is adding meatballs to that mix-and-match formula. When it opens in northeast Phoenix this fall, The Sicilian Butcher will give diners the choice of 15 types of meatballs to pair with their selection of sauces, pastas and breads.

In an exclusive sneak peak of the menu, chef/owner Joey Maggiore shared what’s on the table at his newest sit-down restaurant. Diners can expect meatballs starring lump crab, lamb and lentils. Dry-aged steak meatballs are ground in-house and mixed with bread that has been soaked in milk. Maggiore’s favorite? The ahi tuna meatballs are "to die for,” he said. So is the eggplant Parmesan version he expects will be popular among vegetarians.