Whenever anyone craves meatballs, they should go to this place. The Meatball Shop.
I went there last year for lunch. I can’t describe in detail, because I can’t recall the details. I only remember one thing; the food was delicious, I loved the concept of ‘meatballs only’ and I, definitely, want to go back. Actually, I will. Soon.
While I’m writing this, I’m looking at their website at the same time to see if there is any chance to awaken my memory and remember what I ate that day. Oh, right. Meatballs! But how?
Oh, yes, I remember something! When we were seated they brought as a white, small board and a black marker and we could choose and compose our lunch and our desserts as we wanted. We were able to choose the meat (between beef, pork chicken, vegetarian meatballs), the sauce (tomato, spicy, mushroom gravy, parmesan cream or pesto) and the sides. Same way, you can create the dessert; a delicious cream sandwich by choosing the type of cookies and the (house-made) ice cream flavor.
I totally recommend this place. Have some meatballs there and you won’t be disappointed. The service is good, they explain thoroughly how it works and with their 3 locations it’s not hard to reach either.
Location 1: 84 Stanton St., Lower East Side (Closest subway station: 2nd Ave. / F train)
Location 2: 170 Bedford Ave., Williamsburg, Brooklyn (Closest subway station: Bedford Ave. / L train)
Location 3: 64 Greenwich Ave., Greenwich Village (Closest subway station: 14th St. / 1, 2, 3 trains)
Also, I got the recipe for the Mini Buffalo Chicken Balls! These balls are great for any party. It can be served while watching a game with friends, with cold beer, or as an appetizer.
2 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank’s redhot sauce or any other hot sauce
1 pound (0.45 kg) ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
- Preheat the oven to 450 F (230 C). Drizzle the olive oil into a baking dish and use your hand (or a small piece of paper towel) to evenly coat the entire surface. Set aside.
- Combine the butter and hot sauce in a small sauce-pan and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
- Combine the ground chicken, hot sauce mixture, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round balls, 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 15 to 20 minutes, or until the meatballs are firm and cooked through.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
Good luck! Hope you enjoy! Makes about 40 meatballs, so you can cut in half if you don’t need so many!
P.S. When you go, or when you try the recipe, let me know!