Who doesn’t love meatballs? They’re the classic comfort food, a go-to favorite of every child in America. They can be tiny or gigantic. They can bathed in a spicy ragu, smothered in gravy, or swimming in a sweet tomato sauce. They can be made of lamb, chicken, and everything in between. Nowadays, even vegetarians can enjoy them.
It was only a matter of time before this timeless standby was swept up into the world of trendy New York City eateries. Enter The Meatball Shop, your one-stop shop for an entire menu devoted to the humble meatball. It’s easy to see why everyone raves about these balls: you can have them in a seasonal salad, in a homestyle sauce ladled over your favorite pasta, on a super messy and delicious meatball sandwich, or, if you’re a purist, just “naked.”
Unfortunately, like many trendy, hip places in New York, The Meatball Shop can be expensive, which is a problem if you find yourselves craving these delicious ‘balls on a regular basis. So, we came up with a solution: why not buy the ingredients in bulk, and make them yourself? Plus, you’ll be able to impress all your friends with your mad kitchen skills.
After a field trip down to the Lower East Side, home turf of The Meatball Shop, we’ve created a copycat recipe for the chicken meatball, simmered in homemade tomato sauce. So forget about going out tonight. This is what you’re having for dinner.
Homemade Tomato Sauce
- Prep Time:15 minutes
- Cook Time:5 minutes
- Total Time:20 minutes
- Servings:4
- Easy
- 2 garlic cloves
- 2 tablespoon olive oil
- 28 oz tomato puree
- 1/2 teaspoon fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
Ingredients
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Step 1
Sauté two cloves of garlic in olive oil over medium heat without burning the garlic. Cook until brown.
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Step 2
Add tomato puree, salt, red pepper and oregano cook over extra low. Keep the sauce warm until meatballs are ready.
Meatball Shop Chicken Meatballs
- Prep Time:15 minutes
- Cook Time:30 minutes
- Total Time:35 minutes
- Servings:4
- Medium
- 1 pound ground chicken
- 1 egg
- 1/2 cup stale bread, cut into chunks
- 3/4 cup milk
- 3 garlic cloves
- 2 tablespoon fresh basil, chopped (2 teaspoons dry)
- 2 tablespoon fresh parsley, chopped (2 teaspoons dry)
- 1 pinch nutmeg
- 1 teaspoon salt
Ingredients
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Step 1
Preheat oven to 375°F and line baking tray with parchment paper.
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Step 2
Soak bread in milk until the bread has fully absorbed milk, about 15 minutes.
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Step 3
Add soaked bread, herbs, garlic, salt, pepper, nutmeg, and mix with hands until combined.
#SpoonTip: Make sure to WASH THOSE HANDS.
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Step 4
Shape the meatballs with a 1 1/2 inch ice cream scoop and place each meatball on the tray. Leave 1/2 inch of space between each one.
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Step 5
Bake for 20 minutes at 375˚F, then transfer meatballs to saucepan with sauce and cook for 10 more minutes on low heat.
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Step 6
To serve, eat straight from the pot (they’re that good), or serve on slider roll and top with fresh parmesan cheese.