One of the best casual, yet trendy, dining experiences in New York City is The Meatball Shop. Once you go to one of their 6 locations you’ll be forever changed. The co-owners, Michael Chernow and Daniel Holzman, released one of their own recipes to the public, which I highly recommend you try. However, nothing beats the experience of dining in their restaurant(s) and sample anything from beef, chicken, vegetarian, spicy pork and more. Plus, great sides and insane desserts. Favorite Drink Tip: The Classic Moscow Mule in a Copper Mug.
Makes 2 Dozen Meatballs
What You’ll Need
2 lbs of lean ground beef
1 cup of fresh ricotta cheese
½ cup of breadcrumbs
½ teaspoon of ground fennel seed
2 tablespoons of olive oil
2 teaspoons of salt
¼ teaspoon of chili flakes
¼ cup of chopped parsley
1 tablespoon of chopped oregano
How to Make Meatball Shop Meatballs
Set and pre-heat your oven to 450 degrees. You’ll combine all of the above ingredients above except for the olive oil in a mixing bowl and start to mix this by hand until everything is fully mixed together. Now use the 2 tablespoons of olive oil and drizzle it into a 9×12 baking dish, being sure to coat the full surface completely.
You’re now ready to starting balling! Roll your complete mixture into golf-ball size meatballs and pack ’em tightly. Individually place them into your freshly coated 9×12 baking dish, making sure they’re all lined up in even rows like a NYC street grid.
Place them in the 450 degree oven and roast them until they’re fully cooked. Depending on your oven, this is typically 20 minutes.
After the 20 minutes is up, drain the grease from the pan and then pour your own tomato sauce over the meatballs in the baking dish and roast for another 14 minutes.
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