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Summary
Summary
"This cookbook, based on Michael and Daniel's successful Meatball Shop restaurant, is comforting and full of life. Written in an easygoing voice that is fun and inspiring, it reflects America's love affair with meatballs and now makes them accessible to everyone."--Scott Conant, chef and owner of Scarpetta restaurants, TV personality
The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan's Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael "Meatball Mike" Chernow open up their vault of secrets and share nearly 100 recipes--from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.
Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You'll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.
There may not be a Meatball Shop near you--yet--but there's a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.
"Daniel and Michael have built a business that is truly special, and this book is an accurate reflection of the kind of guys they are. Finally a book about balls written by two guys who have a big enough pair to impress even me."--Andrew Zimmern, chef, author, and host of Travel Channel's Bizarre Foods
Author Notes
Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernardin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from The James Beard Foundation.
Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Cafe. Needless to say, the vegan thing didn't really stick.
Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy and James Beard award-winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.
Reviews (1)
Publisher's Weekly Review
While James Villas's latest book, From the Ground Up (Wiley, Oct. 2011), explores the intrinsic pleasures of ground meat, Holzman and Chernow try to go one better in this well-rounded collection by mixing a variety of meats with an assortment of fillers, shaping them into spheres, then frying, braising, or roasting, and pairing them with an agreeable sauce. The authors gained extensive experience bouncing between New York and California restaurants, and currently run the Manhattan and Brooklyn eateries from which the book derives its title. Having palled around since they were teens, it was perhaps inevitable that they would stoop to recipe names like duck balls, Fightin' Irish balls (made with corned beef and cabbage), bunny balls, and grandma's balls (chopped liver and matzoh crumbs). Purists and haters of double entendre will find comfort in the more traditional offerings centered around beef, lamb, and pork. Most of the 28 meatball recipes are proportioned to provide a couple dozen orbs, 1.5 inches in diameter. Sauce options include a spicy meat sauce, cilantro yogurt, and a mango raisin chutney. Side dishes, salads, and desserts make up the second half of the book and reflect a more serious culinary attitude through options such as fennel risotto and chocolate walnut meringues. But if they also toss in a mini chicken ball salad, it cannot be helped. That's just the way they roll. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.
Excerpts
Excerpts
Chapter 1 THE BALLS "MEATBALLS ARE THE ULTIMATE CURE ALL FOR ANYTHING THAT AILS YOU- HANGOVER, BREAKUP, LACK OF SLEEP, EVEN A CRYING BABY." CLASSIC BEEF MEATBALLS Here they are-the top sellers at The Shop and sure to be a big hit at home. 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 the 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. Makes about 2 dozen 1 1/2-inch meatballs 2 TABLESPOONS OLIVE OIL 2 POUNDS 80% LEAN GROUND BEEF 1 CUP RICOTTA CHEESE 2 LARGE EGGS 1/2 CUP BREAD CRUMBS 1/4 CUP CHOPPED FRESH PARSLEY 1 TABLESPOON CHOPPED FRESH OREGANO OR 1 TEASPOON DRIED 2 TEASPOONS SALT 1/4 TEASPOON CRUSHED RED PEPPER FLAKES 1/2 TEASPOON GROUND FENNEL 4 CUPS CLASSIC TOMATO SAUCE (PAGE 54) . Preheat the oven to 450 F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. . 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. . Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. . 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 F. . While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often. . When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes. ROASTED VS. FRIED VS. BRAISED IS THERE A BEST WAY TO COOK A MEATBALL? There can be a bit of a debate when it comes to the best way to cook a meatball. Some people fry them in a skillet, some braise them in sauce, and some roast them in the oven. To us, there's really no contest, because we actually don't think there's a "best" way to cook a meatball. At the Shop we like to roast them, simply because this is the fastest, easiest, most consistent way to cook a high volume of balls with great results. The recipes in this book usually call for roasting, but we encourage you to try sautéing (yields nice results, but requires more time and patience than we tend to have), frying (no deep fryer in the Shop), and of course braising. You'll notice the outside texture of the ball changes a bit depending on the method, and you can play around and decide what you like-a bit of a golden crust when sautéed or fried, or a bit more meltingly tender when braised. When roasting meatballs, keep in mind that it is especially important to pack the balls tightly in the baking dish if you are planning to braise them afterward. This will help ensure that they are well formed. Braising the balls in hot liquid over time can cause them to fall apart, and the last thing you want is a big pot of broken balls. Also remember that unless your braising liquid is really well seasoned, the cooking process will take some of the salt out of the balls, so make sure to keep all that good flavor in and compensate by upping the salt in the recipe a bit. BOLOGNESE BALLS Both classic and inventive, these balls were one of the first meatball "specials" we served at the Shop and they remain incredibly popular. While traditional Bologna-style meatballs call for braising in tomatoes and heavy cream, our version uses ground beef, with the tomatoes and cream added to the actual meatball. This makes for one mean spaghetti and meatballs. Makes about 2 dozen 1 1/2-inch meatballs 2 TABLESPOONS OLIVE OIL 1 3/4 POUNDS 80% LEAN GROUND BEEF 1/2 POUND MORTADELLA, CUT INTO 1/4-INCH CUBES 2 LARGE EGGS 1 CARROT, FINELY DICED 1 CELERY STALK, FINELY DICED 1 ONION, FINELY DICED 1/4 CUP CHOPPED FRESH PARSLEY 1/4 CUP HEAVY CREAM 1/4 CUP CRUSHED CANNED TOMATOES 1 CUP BREAD CRUMBS 1 TABLESPOON CHOPPED FRESH OREGANO OR 1 TEASPOON DRIED 2 TEASPOONS SALT 1 TEASPOON FRESHLY GROUND BLACK PEPPER . Preheat the oven to 450 F. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. . Combine the ground beef, mortadella, eggs, carrots, celery, onions, parsley, cream, tomatoes, bread crumbs, oregano, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated. . Roll the mixture into round, golf ball-sized meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. . 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 F. . Allow the meatballs to cool for 5 minutes in the baking dish before serving. QUICK TIP People have lots of tricks for rolling meatballs, but we've found that one of the best shortcuts to help cut down on time is to use a 1/4-cup (2-ounce) ice-cream scoop. Simply pull a rounded scoop from the bowl of thoroughly mixed meatball mixture and drop it into the prepared baking dish, lining 'em up, one by one, as directed. JAMBALAYA BALLS Not so big, not so easy, but delicious nonetheless! These mini balls deliver the spirit and soul of one of the greatest food cities in the world-New Orleans. Down there, they make jambalaya a hundred different ways, and after a trip to Jazz Fest, we decided to try our hands at a NOLA-inspired ball. The results of our improv definitely sing-with all the essential Creole notes that surround the pork, chicken, sausage, and shrimp. While these balls are great solo, they also pair well with Classic Tomato Sauce (page 54). Makes about forty 3/4-inch meatballs 2 TABLESPOONS OLIVE OIL 1 POUND GROUND PORK 1 POUND GROUND CHICKEN, PREFERABLY THIGH MEAT 1/2 POUND ANDOUILLE SAUSAGE, FINELY DICED 1/2 POUND SHRIMP, SHELLED, DEVEINED, AND FINELY DICED 3 CUPS COOKED LONG-GRAIN WHITE RICE 1 SMALL RED ONION, FINELY DICED 1 RED BELL PEPPER, HALVED, SEEDED, AND FINELY DICED 2 LARGE EGGS 1/2 CUP BREAD CRUMBS 2 TABLESPOONS TOMATO PASTE 1 GARLIC CLOVE, MINCED 1 TABLESPOON SWEET PAPRIKA 1 TEASPOON CRUSHED RED PEPPER FLAKES PINCH OF CAYENNE PEPPER 1 TEASPOON SALT . Preheat the oven to 450 F. Drizzle the olive oil into a 12 x 17-inch rimmed baking sheet and use your hand to evenly coat the entire surface. Set aside. . Combine the ground pork, ground chicken, sausage, shrimp, rice, onions, bell peppers, eggs, bread crumbs, tomato paste, garlic, paprika, red pepper flakes, cayenne, and salt in a large mixing bowl and mix by hand until thoroughly incorporated. . Roll the mixture into round, 3/4-inch meatballs, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. . Roast for 14 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 F. . Allow the meatballs to cool for 5 minutes in the baking dish before serving. Excerpted from The Meatball Shop Cookbook by Daniel Holzman, Michael Chernow, Lauren Deen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
