Recipe | The Meatball Shop

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When Rob and I were living in NYC, we went to The Meatball Shop a couple of times. I had read about it in my New York Magazine and heard great reviews from friends, too. However, Rob was hesitant to go with me the first time… he had a weird thing against meatballs and insisted he just didn’t like them. But I insisted we just try it. Lo and behold, he’s a believer now! The Meatball Shop offers a variety of meat options for the meatballs that you can pair with a variety of options for the sauce. If you are going to NYC, I highly recommend TMS – great food, several locations around Manhattan, and a reasonable price point. We even had a whiskey float there!

I saw The Meatball Shop on a Good Morning America clip recently and they shared their recipe for their delicious beef meatballs! I knew it would be so much fun to try with Rob at home, especially since our homemade meatballs would be much cheaper than a trip to NYC just to eat theirs ;-). Here is The Meatball Shop’s recipe, but below I’ll tell you my take on their recipe, since we modified it a little bit for two people. This was our Friday night date night!

Here’s what you need:

  • Olive oil or Pam olive oil
  • 1 pound of lean ground beef (we use 96%)
  • 1/2 cup ricotta cheese (I used “partially skim”)
  • 1 egg
  • 1/4 cup bread crumbs (I used Panko with Italian seasoning)
  • 1/4 chopped fresh parsley
  • 1/2 teaspoon dried oregano (if you have fresh, use a little more)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper flakes (we like a little spice!)
  • 1 jar of tomato sauce (we like Arrabiata for an extra kick… also, I think it tastes so good that I never feel like making my own tomato sauce)
  • Penne pasta
  • French baguette
  • Balsamic vinegar
Here’s what you do:
  • Preheat oven to 450. Drizzle olive oil or spray Pam olive oil into a 9×13 baking dish.
  • Combine ground beef, ricotta, egg, bread crumbs, parsley, oregano, salt, and red pepper flakes in a large mixing bowl. Knead by hand until thoroughly incorporated.
  • Roll the mixture into round golf ball-sized balls, making sure to pack each meatball firmly. Place them in the prepared baking fish, lining them up snugly in rows and touching each other. We ended up with about 20 meatballs from 1 pound of meat.
  • Bake for 20 minutes (meatballs should be cooked through at this point). While they are baking, heat tomato sauce on stove over medium heat and stir often.
  • Pour or spoon some of the tomato sauce over the meatballs, then continue cooking them for another 15 minutes. During this time, boil water for pasta and toss in the penne.
  • Serve meatballs over pasta and more sauce. Pair with baguette dipped in olive oil & balsamic vinegar and/or salad. A large glass of red wine completes the meal!

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