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Clockwise from left: Daniel Holzman and Michael Chernow of the Meatball Shop, the Shop's Mini Buffalo Chicken Balls, and their Veggie Balls. You can't meet everyone's dietary needs, but you should assume a few guests won't eat red meat, so double up on batches of vegetarian and chicken meatballs, and be sure to replenish the platters as they disappear.
While chances are small that you'll have any leftover meatballs, if you do, the chefs recommend cutting them up and making meatball frittatas or salads. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of CondГ© Nast. Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a large baking dish (9×13) making sure to evenly coat the entire surface (use your hand to help spread the oil). Roll the meat mixture into round, golf ball sized meatballs making sure to pack the meat firmly. When the meatballs are firm and fully cooked drain the excess grease from the pan, then pour the tomato sauce over them and continue roasting for another 14 minutes.
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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.
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.
Meatballs are riding a popularity wave again, so we turned to the Meatball Shop's chefs, Daniel Holzman and Michael Chernow, for advice. Chill some beers, put out bowls of chips and guac, and follow these meatball pros' recipes and tips. They can be frozen up to two months in advance—but make sure they are fully cooked first, and well wrapped in plastic and foil. Those watching their diet will appreciate the lentil-based veggie balls, which are packed with fiber and protein. It's important to keep the sandwich intact, so spread sauce over the meat and not under it, which would make the bread soggier. Whether you’re a purist looking for a traditional Swedish meatball or an adventurer willing to sample seafood meatballs, the meatball offers something for everyone.
Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.


Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes.
After successfully opening three restaurants in the New York area, the duo published The Meatball Shop Cookbook, and they have a thing or a hundred to say about how best to feed feisty football fans. In celebration of the launch of his book, The Meatball Shop Cookbook, and his upcoming ICE cooking class, Chef Daniel Holzman of the celebrated The Meatball Shop on the Lower East Side, shared this recipe with us to include in the Winter 2012 issue of The Main Course. 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.
Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Those tasty nuggets have been a go-to for football parties since the early 1960s, when a Buffalo bar purportedly invented the Buffalo chicken wing.
Or, preheat the oven to 300°F and cook the meatballs in a covered pan with 3 tablespoons of water for about 20 minutes.



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