Category: Vegetarian

NYC’s Meatball Shop and Veggie Balls

The Meatball Shop

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.

NYC
Matt and Paula

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.

Kelly and Michael
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!

The Meatball Shop Cookbook
Image Credit: The Meatball Shop

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.

The Meatball Shop
The bar at The Meatball Shop

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!

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Waiting for my meatballs!

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).

The Meatball Shop

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
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 400 degrees F.
  5. 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.
  6. 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.
  7. Roast for 30 minutes, or until the meatballs are firm and cooked through.
  8. Allow the meatballs to cool for 5 minutes in the baking dish before serving.
  9. 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.
  10. 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.

Meatless Mondays: Eggplant Parmesan

eggplant parmesan

If you participate in “Meatless Mondays”, you’ll definitely want to check out this Eggplant Parmesan dish adapted from Mario Batali  from Food Network.

They boys in our family are big meat eaters, so convincing them to follow a “Meatless Mondays” diet might not fly over, but when they are out of town….. us girls can eat whatever we want to!!!

When both Matt and my dad were out of town a few weeks ago, my mom thought she’d try this eggplant parmesan recipe that she’s had her eye on for a while. Originally she was just going to eat it by herself, but when she texted me a picture of it as it was going in the oven, I just couldn’t resist!  I high-tailed it to the car for the 45 minute drive (in rush-hour) over to my parent’s house.

What a wonderful decision that was!  This is one of the most elegant meals I’ve ever eaten with freshly carved mozzarella cheese melting down the sides of the eggplant, topped with the easy but delicious homemade Italian tomato sauce. Talk about good!

Had the boys been here, I doubt they would have really eaten this. Dad does not like cheese (crazy, right!!) and Matt is not big on change. He likes the same 5 meals and you better not add anything weird or he’ll get pretty upset. 🙂

However, for us girls, we loved the dish and enjoyed trying a new recipe. If you’re family is as picky as some of the members in our family, good luck!

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Before assembling the eggplant, prepare basic tomato sauce in a 3-quart sauce pan.
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Slice each eggplant into 6 pieces about 1 inch thick.
eggplant
Bake eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes.
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In an baking pan, place the 4 largest eggplant slice evenly spaced apart.
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Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil.
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Place one slice of mozzarella over each and sprinkle with 1 teaspoon of grated Parmiagiano.
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Repeat the layers (eggplant, tomato sauce, basil and two cheeses) ending with the cheese. Sprinkle toasted breadcrumbs on top.
eggplant parmesan
Bake uncovered, for 20 minutes in a 350 degree F oven.
eggplant parmesan
Look at all that gooey, melted cheese!
eggplant parmesan
Serve immediately.

 

Eggplant Parmesan
Prep time:
Cook time:
Total time:
Serves: 4
Source: Food Network (Mario Batali)
Ingredients
  • Extra-virgin olive oil
  • 2 large eggplant, about 2 pounds
  • Salt and pepper
  • 2 cups basic tomato sauce, recipe follows***
  • 1 bunch fresh basil leaves, chiffonade
  • 1 pound fresh mozzarella, sliced 1/8-inch thick
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh bread crumbs, lightly toasted under broiler
  • **BASIC TOMATO SAUCE
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 Tbsp. chopped fresh thyme leaves, or 1 Tbsp. dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
Instructions
  1. Preheat oven to 450 degrees F.
  2. Using some extra-virgin olive oil, oil a baking sheet.
  3. Slice each eggplant into 6 pieces about 1 inch thick. Lightly season each disk with salt and pepper and place on oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
  4. Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil and the 2 cheeses. Repeat the layering again until all the ingredients are used.
  5. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake, uncovered until the cheese melts and the tops turn lightly brown, about 20 minutes. Serve immediately.
  6. FOR THE BASIC TOMATO SAUCE: In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8-10 minutes.
  7. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.
  8. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. (Note: this sauce holds 1 week in the refrigerator or up to 6 months in the freezer).