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WATCH: 3 Recipes For Meatball Sandwiches

WATCH: 3 Recipes For Meatball Sandwiches

What's better than a meatball sandwich? Well, how about five different kinds of meatball sandwiches, all with their own complementary sauces?

We know, it sounds too good to be true, but that's exactly the kind of meaty madness they're serving up at The Meatball Shop in NYC. Plus, if you head to one of their four locations throughout the city, you can order up a tasting of their entire meatball menu on adorable slider buns.

WATCH: How to Make the Perfect Meatball

But if you can't make it to the Big Apple anytime soon, don't fret. We recently met executive chef Daniel Holzman for a lesson on preparing the perfect meatball sandwiches.

Check out the video above for Holzman's how-to, then scroll down for the recipes for three of his favorite meatball varieties.

VEGETARIAN MEATBALLS

Yields about 24 golf ball-sized meatballs.

Ingredients:

  • 2 cups lentils
  • 1 large onion, chopped (about 2 cups)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, minced (about 1 cup)
  • 2 teaspoons salt
  • 1 clove garlic, minced
  • 4 sprigs thyme, picked (about 1 tablespoon)
  • 1/4 cup olive oil, plus 2 tablespoons
  • 3 tablespoons tomato paste
  • 1/2 pound button mushrooms, sliced (about 3 cups)
  • 1/2 bunch parsley, chopped (about 1/2 cup)
  • 1/2 cup bread crumbs
  • 3 eggs
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup chopped walnuts

Directions:

  1. Preheat the oven to 400 degrees F. 
  2. Combine the lentils with two quarts of water in a medium sized stock pot and bring to a boil over a high flame. Reduce the heat to low and simmer until the lentils are soft but not falling apart (about 25 minutes). Strain the lentils through a colander and allow to cool.
  3. Sauté the carrots, onions, celery, garlic, thyme and salt with 1/4 cup of olive oil in a large frying pan over a medium-high heat, stirring frequently (about ten minutes).
  4. When the vegetables are tender and just beginning to brown, add the tomato paste and continue to cook, stirring constantly for three minutes. Next, add the mushrooms and continue cooking, stirring frequently for fifteen more minutes. Remove the vegetables from the pan and allow to cool.
  5. Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils, and mix by hand until all ingredients are thoroughly incorporated. Place the mixture in the refrigerator and allow to cool completely (about 25 minutes).
  6. Drizzle the rest of the olive oil into a large baking dish (9" by 12"), making sure to evenly coat the entire surface (use your hand to help spread the oil).
  7. Remove the mixture from the refrigerator and begin shaping the meatballs. Roll the mixture into round, golf ball-sized meatballs, making sure to pack each firmly.
  8. Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and touching each of their four neighbors in a grid.
  9. Roast until firm and cooked through (about 30 minutes).
  10. Allow the meatballs to cool for five minutes before removing from the tray.

SPICY PORK MEATBALLS

Yields about 24 golf ball-sized meatballs.

Ingredients:

  • 2 pounds pork shoulder, ground            
  • 1 and 1/3 tablespoons salt
  • 4 hot cherry peppers, minced (about 1/3 cup)
  • 1/4 cup pepper pickling liquid
  • 4 slices white bread, minced (about 3-1/2 cups)
  • 3 eggs
  • 2 tablespoons olive oil

Directions:

  1. Preheat the oven to 450 degrees F. 
  2. Combine all of the ingredients, except for the olive oil, in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. Drizzle the olive oil into a large baking dish (9" by 13"), making sure to evenly coat the entire surface (use your hand to help spread the oil).
  4. Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly.
  5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and touching each of their four neighbors in a grid.
  6. Roast until firm and cooked through (about 14 minutes).
  7. Allow the meatballs to cool for five minutes before removing from the tray.

BEEF MEATBALLS WITH TOMATO SAUCE

Yields about 24 golf ball-sized meatballs.

  • 2 pounds 80 percent lean ground beef
  • 2 teaspoons salt
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon fennel seed, ground
  • 1/2 cup bread crumbs
  • 1/4 cup parsley, chopped
  • 1 tablespoon oregano, chopped
  • 1 cup fresh ricotta cheese
  • 2 eggs
  • 2 tablespoons olive oil

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Combine all of the ingredients, except for the olive oil, in a large mixing bowl. Mix by hand until thoroughly incorporated.
  3. Drizzle the olive oil into a large baking dish (9" by 12"), making sure to evenly coat the entire surface (use your hand to help spread the oil).
  4. Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly.
  5. Place the balls into the oiled baking dish such that all of the meatballs are lined up evenly in rows and touching each of their four neighbors in a grid.
  6. Roast until firm and cooked through (about 20 minutes).
  7. While the meatballs are roasting, heat 4 cups of classic tomato sauce in a small pot over a medium-high heat, stirring constantly.
  8. When the meatballs are firm and fully cooked, drain the excess grease from the pan and pour the tomato sauce on top. Continue roasting for another 14 minutes.
  9. When done, allow the meatballs to cool for five minutes before removing from the tray.
 
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