NYC’s Meatball Shop and Veggie Balls

Matt, Paula and I were in New York two and a half weeks ago for a quick 4-day trip and had a blast! Of all the touristy things we did from seeing the World Trade Center memorial to watching Fox & Friends and The TODAY Show, to riding the double-decker bus, walking through Central Park, FAO Schwarz, The Plaza Hotel, and our favorite art gallery, one of my favorites was when Paula and I ate lunch at The Meatball Shop.

Next time you guys are in NYC, The Meatball Shop should be one of those places that should be on your restaurants to try list. After walking 30 blocks in the cold, wind, and snow to get in the standby line for LIVE with Kelly and Michael (we were last in line but still got into the show!), Paula and I were starving afterwards, so I suggested we go get meatballs at The Meatball Shop.

On the set of LIVE with Kelly and Michael

My mom and I have made their classic beef meatballs with classic tomato sauce from The Meatball Shop cookbook, so I was super pumped to be in NYC so I could actually try out the restaurant in-person!

Best decision ever! Paula would probably agree with me that this was our favorite place to eat while we were in NYC. While we were the second group of people in line for when The Meatball Shop opened at noon, the quaint and cozy restaurant quickly filled up as all the tables were filled within 15 minutes.

Paula ordered the classic beef meat balls with spicy tomato sauce, but I thought I would venture out and try the veggie balls with classic tomato sauce. The “ball of the day” was shepherd’s pie with savory mushroom sauce… a very unique, but I’m sure tasty combination!

New York City is notorious for being very expensive, and we were pleasantly surprised by the affordable prices at The Meatball Shop. For just $7, you get four large meatballs of your choice (chicken, pork, beef, veggie or daily ball: shepherd’s pie), sauce (classic tomato, spicy tomato, mushroom, etc), and a large slice of focaccia bread to dip in the sauce. For an extra $5, you can get a side of pasta (spaghetti, rigatoni, penne, etc) or greens (arugula salad, green beans, spinach, etc).

For me, the portion size was perfect. I even had one leftover veggie ball because they were so filling. Paula of course, finished her plate, and the waitress was kind enough to bring extra tomato sauce and focaccia bread for Paula because she enjoyed it so much!

After having walked 30 blocks in the morning from Times Square at 45th Street 77th Street where LIVE with Kelly and Michael was, we were ready to get to The Meatball Shop without have to walk more than 50 blocks this time!! We ate at the Chelsea location at 9th and 22nd Street. So…New York Subway here we come! I was a little nervous about riding the subway since it’s a little scary down there, but Paula and I had a good ride and even met a very nice lady named Caron who used to model for Revlon when she was 14 years old. Now she is a contemporary artist and painter.

New York City — Walking from the subway station to The Meatball Shop on 9th Street. Fall is so pretty!

If meatballs sound as good to you as they do me right now as I am writing this, below you’ll find the recipe for the Veggie Balls that I ordered. If you’re like Paula and want to eat something more on the classic/comfort side, here’s a link to the recipe for Classic Beef Meatballs with Classic Tomato Sauce.

Otherwise, below you’ll find the recipe for the Veggie Balls. I thought they were outstanding. They were savory, meaty, and even had a slightly nutty flavor that I loved! Enjoy!!!

Veggie Balls with Classic Tomato Sauce

Serves: 2 dozen 1 1/2-inch meatballs and 7 cups sauce

Ingredients

VEGGIE BALLS
2 cups lentils
1/4 cup plus 2 Tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1Tbsp. chopped fresh thyme
2 tsp. salt
3 Tbsp. tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts
CLASSIC TOMATO SAUCE
1/4 cup olive oil
1 onion, finely diced
1 bay leaf
1 tsp. chopped fresh oregano or 1/3 tsp. dried
2 garlic cloves, roughly chopped
2 tsp. salt or to taste
2 Tbsp. tomato paste
2 (28-ounce) cans whole plum tomatoes, chopped with their liquid (I used one 14.5 oz can crushed tomatoes and one 14.5 oz. can diced tomatoes)

Instructions

FOR THE VEGGIE BALLS: Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until lentils are soft (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.
Add 1/4 cup of the olive oil to a large frying pan and saute the onions, carrots, celery, garlic, thyme, and salt over medium-high, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for about 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.
Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.
Preheat the oven to 400 degrees F.
Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Roll the mixture into round, golf ball-sized meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4-inch space between the balls and place them in even rows vertically and horizontally to form a grid.
Roast for 30 minutes, or until the meatballs are firm and cooked through.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
FOR THE CLASSIC TOMATO SAUCE: Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic and salt, and cook, stirring often, until onions are soft and translucent, about 10 minutes.
Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.

Albondigas (Meatball) Soup

The forecast in Dallas calls for a 100% chance of rain, and I couldn’t be happier! Rainy weekends are the best since I can sleep in, stay in my pajamas and do nothing. Well, maybe not nothing…. cooking, running and reading blogs is what I’ll be doing!

If you’re waking up to a rainy day as well, what better way to enjoy the day than to make a large pot of albondigas (meatball) soup to enjoy for the next few days! My mom made this soup the day before yesterday, and simply heated it back for dinner last night. (It was also raining and the soup was a perfect way to warm us up).

As far as taste goes, we both enjoyed it. The cilantro gave the soup a slightly spicy kick as did the cumin. As a healthy soup, the meatballs contain lean ground turkey for protein, rice for your carbohydrate source, and zucchini and carrots for your vegetables. Feel free to add mushrooms, spinach, corn or peppers for added sources of veggies.

I will admit, I think this is more of a “ladies” inspired meal. My husband and Dad were not here to try the soup, and while I think they would both enjoy it, I don’t think they would ever “crave” it. Most men (Matt and my Dad) would probably rather you throw a piece of steak, potato and roll on their plate rather than eat a bowl of soup.

Nonetheless, here’s a healthy new soup recipe for you to try and warm you up on those rainy days like today!

Combine ground turkey, rice, cilantro, parsley, cumin and salt.

Add the egg, mixing until everything is well combined.

Roll into 1-inch balls.

Saute onions over medium heat until soft, about 6 minutes.

Add garlic, chicken broth, water and tomato paste. Add carrots and bring to a boil.

Add meatballs and cook for 15 minutes.

Add zucchini. Simmer 10 to 15 minutes longer.

Stir in oregano, salt and pepper and then serve.

Garnish with your choice of sliced avocados, shredded cheese, tortilla chips, cilantro, and/or a lime wedge.

Albondigas (Meatball) Soup
Ingredients
MEATBALLS
1 pound lean ground turkey
1/3 cup rice
1/4 cup finely chopped cilantro
1/4 cup finely chopped parsley
1/2 tsp. ground cumin
1 1/2 tsp. sea salt
1 large egg, lightly beaten

SOUP
2 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced
4 cups low-sodium chicken broth
2 Tbsp. tomato paste
2 carrots, sliced 1/4 inch thick
1 large zucchini, cut into 1/4-inch half moons
1 tsp. dried oregano
3/4 tsp. sea salt
1/2 tsp. ground black pepper
1 avocado, sliced for serving
1/2 cup finely chopped cilantro
1 lime, cut into wedges, for serving

Directions
1. To make the meatballs: Combine the ground turkey, uncooked rice, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture a couple of times to blend Add the egg, mixing until everything is well combined. Pinch off large walnut-size bits of the mixture and roll them in your palms to make 1-inch balls. (You can cover the meatballs and refrigerate for a few hours if you like.)
2. To make the soup: Heat the oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 6 minutes.
3. Stir in the garlic and cook until fragrant, about 1 minute. Add the chicken broth and 2 cups of water. Add the tomato past and stir to combine. Once the tomato paste is dissolved, add the carrots and bring to a boil.
4. Reduce the heat to medium-low and carefully add the meatballs, a few at at time. Cook the meatballs for 15 minutes, then add the zucchini. Continue to simmer the soup until the carrots and zucchini are tender and the meatballs are cooked through, 10 to 15 minutes longer. Stir in the oregano, salt and pepper.
5. Serve with avocado, if desired, a sprinkle of cilantro, and lime wedge on the side for squeezing.

Yield: 6 servings
Recipe from: Pretty Delicious Cookbook by Candice Kumai

Classic Beef Meatballs in Classic Tomato Sauce from The Meatball Shop in NYC

Why are all most decadent and unique bakeries and restaurants only in New York City? New York is home to the legendary brownie shop: Fat Witch Bakery, the famous peanut butter store: Peanut Butter & Co., the classic American dessert and cupcake store: Magnolia Bakery, and my latest discovery….The Meatball Shop!

I’ve never been to The Meatball Shop, but the next time I’m in NYC, I’m stopping by! The idea for their restaurant is brilliant. Specializing meatballs, this restaurant definitely thought outside of the box! Their menu sounds great: Meatball choices include chicken, beef, pork, vegetable, or the “special ball of the day!” In addition, you can choose to pair your meatballs from one of six sauces: classic tomato, spicy meat, mushroom cream, pesto, parmesan cream, or special. Finally your meatballs and sauce are served “naked” with a side of Focaccia Bread, on a Brioche bun or baguette, or with a salad and veggies.

My mom recently bought The Meatball Shop Cookbook, and this weekend we made the Classic Beef Meatballs with Classic Tomato Sauce.

All I can say is “Wow!” these meatballs are great! They were extremely easy to make and you even get to mix the meat mixture with your hands! The simple part also stems from the fact that you bake the meatballs, instead of pan-frying them on the stove. Frying them on the stove requires more effort since you have to constantly roll the meatballs over to brown them on all sides.

Regarding the beef meatballs, I read that they are the top sellers at the Meatball Shop in NYC. An excerpt from the cookbook reads: “Most traditional meatball recipes call for Parmesan or pecorino cheese. While we’re big fans of these stronger cheeses, we prefer ricotta. It’s our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique, light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.”

In my review of the classic tomato sauce, I was extremely impressed! Honestly, I was going to be lazy and heat up a jar of marinara sauce, but since I didn’t have a jar in my pantry, I was “forced” to make the homemade version. I’m so glad I did because it was easy and delicious. I am wary of homemade tomato sauces because I think they taste bland and are not worth the effort. Not this time….this classic tomato sauce was extremely flavorful and had a perfect blend of Italian seasonings. According to the cookbook, “The sauce starts with “sweating” of onions (cooking them slowly, until translucent but not brown, to extract as much flavor as possible), and the flavor continues to build from a nice, long, low-heat simmering after the tomatoes are added.”

My only complaint about The Meatball Shop….they don’t have a location in Dallas!

For the Beef Meatballs

Combine ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until incorporated.

Roll mixture into golf ball sized meatballs (about 1 1/2 inches), and place into a baking dish, drizzled with olive oil.

Roast meatballs in a 450 degree F oven for 20 minutes, or until meatballs are cooked through and have an internal temperature of 165 degrees F.

For the Classic Tomato Sauce:
Heat olive oil in large pot (I used a skillet) over medium heat. Add onions, bay leaf (I omitted), oregano, garlic and salt, and cook for 10 minutes, until onions are soft and translucent.

Add the tomato paste. Cook for another 5 minutes. Add tomatoes and stir until sauce boils. Lower the heat and simmer. At this point, I added the meatballs (which I made the day before and refrigerated) and simmered for the next 20-30 minutes.

Meanwhile, cook spaghetti. Serve meatballs and tomato sauce over cooked pasta.

Sprinkle some Parmesan or Pecorino Romano cheese on top and you are good to go!

Classic Beef Meatballs and Classic Tomato Sauce

Classic Beef Meatballs
Ingredients
2 Tbsp. olive oil
2 pounds 80% lean ground beef (we used 93/7% lean)
1 cup ricotta cheese
2 large eggs
1/2 cup bread crumbs
1/4 cup chopped fresh parsley
1 Tbsp. chopped fresh oregano OR 1 tsp. dried
2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/2 tsp. ground fennel
4 cups *Classic Tomato Sauce (below)

Directions
1. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
2. Roll the mixture into round, golf-ball-sized meatballs (about 1 1/2 inches), making sure to pack the meat firmly. For a perfect sized-ball, use an ice-cream scoop, it will make this process 10x easier. Place the balls in the 9×13 inch baking dish drizzled with olive oil. Be careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
3. In a preheated oven set to 450 degrees F, roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees F.
4. While the meatball are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
5. When the meatballs are firm and fully cooked, remove from the oven and drain the excess grease from the pan. Add meatballs to sauce and simmer.

* Classic Tomato Sauce
Ingredients
1/4 cup olive oil
1 onion, finely diced
1 bay leaf
1 tsp. chopped fresh oregano or 1/3 tsp. dried
2 garlic cloves, roughly chopped
2 tsp. salt or to taste
2 Tbsp. tomato paste
2 (28-ounce cans) whole plum tomatoes, chopped with their liquid (I halved the recipe and used one 14.5 oz. can crushed tomatoes and one 14.5 oz can diced tomatoes)

Directions
1. Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic and salt, and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
2. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour (I simmered for 30 minutes), stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving.

Yield: about 2 dozen 1 1/2-inch meatballs and 7 cups sauce; 4 (1 1/2-inch) meatballs = 1 serving
Recipe from: The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Laura Deen

Spaghetti and Meatballs

I had a long day at work today, so when my mom told me she had made homemade spaghetti and meatballs, I had to go over and try them! This was a new recipe my mom tried out of the Bon Appetit Magazine, October 2010 issue. What was nice about these meatballs is that you do not brown them on the stove… they cook in the tomato sauce for 15-20 minutes, no turning or browning required! We loved this Spaghetti and Meatballs recipe and plan on making it for company in the future. My Garlic Ciabatta Bread recipe would be a perfect accompaniment to this flavorful Italian dish. Enjoy!

Combine tomatoes with juice, butter, onion, and salt in large pot. Bring to simmer over medium heat, then reduce heat to low and simmer uncovered for 45 minutes.

Combine breadcrumbs and milk in small bowl. Let stand for 10 minutes.

Place beef and pork in large bowl. Add Parmesan, parsley, salt, and pepper.

Whisk eggs in small bowl. Whisk in garlic. Add to meat mixture.

Add breadcrumbs to meat mixture. Using your hands gently mix meat mixture until all ingredients are combined. Chill at least 15 minutes, or up to 1 hour.

Roll meat mixture with your hands into golf-ball sized balls.

Arrange meatballs in single layer in sauce in pot. Bring to simmer, reduce heat to medium-low, cover and simmer until meatballs are cooked through, 15-20 minutes.

Transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Top each serving of pasta with meatballs. Sprinkle with Parmesan cheese (optional) and serve.

Spaghetti and Meatballs
Ingredients
Sauce
2 (28 ounce) cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 tsp salt

Meatballs
1 cup fresh breadcrumbs made from crustless French or country-style bread (we used store-bought)
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly ground Parmesan cheese (for serving)

Directions
1. For the sauce: Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender (use kitchen scissors to cut up tomato pieces), process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
2. For the meatballs: Combine breadcrumbs and milk in small; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
3. Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
4. Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
5. Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
6. Moisten hands with some of reserved milk from breadcrumbs, roll meat mixture between palms into golf-ball size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
(Do ahead): Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
7. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
8. Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

Yield: 6 servings