The Meatball Shop's Vegetarian 'Meatballs' in a Classic Tomato Sauce

The other day I caught a re-run of "Comfort Food" on Unique Eats. The show included Buttermilk Channel (excellent), Shake Shack (long lines), Bark Hot Dogs (haven't been) and The Meatball Shop (do they have any vegetarian fare? Yes!).   

The Meatball Shop's slogan is "We Make Balls" and indeed they do. I was over-the-moon when I found out that their repertoire included a vegetarian option, one which is packed with mushrooms and lentils. 

I checked some of the reviews online and they were solid- very, very solid. The eatery had over 647 reviews on yelp (not necessarily the most discerning reviewers- but still), averaging 4 1/2 stars, so I thought I should check it out... 

"But hold your horses," I said to myself. "Could they accommodate small children? Do they have highchairs? Will I have to stand on line all day?" 

A few of my friends went to The Meatball Shop for lunch the other day and they reported back that is was definitely NOT kid-friendly. In large part this was due to the lines, which were over an hour (though they will call your cell if you want to wander off to a local watering hole). I was bummed out. 

But three-cheers for the internet because I found their recipe on Martha Stewart's Radio Blog. And so, without further ado, here are The Meatball Shop's Mushroom and Lentil Balls (presented by Daniel Holzman, the executive chef and co-owner).  This is the perfect choice for Meatless Monday. Enjoy!

[Note: While these take some time to make you can easily prepare the dish in parts...]

The Meatball Shop's Vegetarian Meatballs (Courtesy of Daniel Holzman and Michael Chernow, by way of Martha Stewart Radio Blog)

Makes 24 golf ball-sized balls (You can easily halve this recipe)

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 tbsp.)

1/4 cup plus 2 tablespoons olive oil

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.

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-- mine took a bit longer).  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). When the vegetables are tender and just beginning to brown, add the tomato paste and continue to cook, stirring constantly for three minutes. 

Add the mushrooms and continue cooking, stirring frequently for fifteen more minutes. Remove the vegetables from the pan and allow to cool.

4. Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils and mix by hand until thoroughly incorporated. 

5. Drizzle the rest of the olive oil into a large baking dish (9x12), making sure to evenly coat the entire surface (use your hand to help spread the oil).

6. Place the mixture in the refrigerator and allow to cool completely (about 25 minutes). Roll the mixture into round, golf ball-sized meatballs making sure to pack the meat firmly. 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.

7. Roast until firm and cooked through (about 30 minutes). Allow the meatballs to cool for five minutes before removing.

I topped the balls with classic tomato sauce (recipe below), some grated Parmesan and a bit of chopped parsley. 

* * *

Classic Tomato Sauce (Courtesy of The Meatball Shop by way of Martha Stewart Radio)

Makes 7 cups


Ingredients


1 yellow onion, small dice (about 1 1/2 cups)


1 bay leaf (fresh or dry)


1 sprig fresh oregano (or 1/2 tsp. dry)


2 cloves garlic, peeled and roughly chopped


2 tbsp. tomato paste
1/4 cup olive oil
2 tsp. salt


Two 28-oz. cans tomatoes, chopped (preferably San Marzano)


Directions

Cook the onions with the olive oil, oregano, bay leaf, garlic, and salt over medium heat in a large pot (12-quart pot), stirring constantly until soft and translucent (about 15 minutes).
Add the tomato paste and continue cooking for five minutes.
Add the canned tomatoes and stir constantly until the sauce begins to boil.
Continue cooking for 1 hour, stirring ever four or five minutes so that the sauce does not burn. Season with extra salt to taste. 

Kat's Three Citrus Marmalade with Smoked Salt

I've got lots of friends who love to cook, but a few of them are truly exceptional. They take it to the next level...like my friend Kathryn. She could easily open up her own restaurant if she wanted to quit her day job. She has a culinary instinct that is unmatched and her annual six-course dinner has become legendary at my husband's place of work.  
You can imagine, then, how delighted I was when Kat sent me a little mason jar filled with Three Citrus Marmalade with Smoked Salt. It was absolutely delicious. I put it on a wonderful french bread I picked up at Colson's Patisserie. She paired it with a buttermilk scone.  Either way, you can't go wrong. Toast and marmalade make for a perfect breakfast or tea-time treat. This is also a great way to use seasonal winter citrus before local spring and summer fruits start coming onto the scene. 
Kat kindly let me post her recipe here, which is an adaptation of a Eugenie Bone recipe. I hope you enjoy it as much as I did...
Kat In Her Own Words:  
"Last weekend's little project was a collision of two marmalade recipes: Eugenia Bone's Three Citrus Marmalade, but with a smoked salt twist inspired by Anarchy In a Jar's Grapefruit Marmalade with Smoked Salt.
The resulting marmalade is a lovely, bright spread with the sweetness of Meyer lemons, the tartness of grapefruit and a slight bitterness that's balanced by a mild smoke flavor. Neither too bitter nor too sweet, I've been eating this every chance I can get! And I'm pretty sure I'm going to have to make another batch sometime very, very soon. Even though citrus isn't local, it certainly is seasonal, and I want to make sure that I'll have enough of this perfect marmalade to keep my pantry stocked all year long!"


Three Citrus Marmalade with Smoked Salt
adapted from Well-Preserved by Eugenia Bone
Yields a little more than 4 half-pints
2 grapefruits, pink or red
4 oranges (I used navel)
3 Meyer lemons
4 to 5 cups of sugar
1/2 t. unsalted butter
1/2 t. smoked sea salt

Peel the skin off of one orange and two lemons with a vegetable peeler and use the back of a knife to scrape off as much as you can of the white pith. Cut the cleaned rinds into thin matchsticks, then put them into a saucepan with 3 cups of water and cook over medium heat until tender. (About 20 to 25 minutes.)

Meanwhile, peel the remaining fruits. Cut them in half through the middle to remove seeds, then coarsely chop the oranges and lemons. For the grapefruit, cut supremes by slicing the flesh from between the membranes with a sharp paring knife. Measure the resulting fruit pulp and juice mixture - I had about four cups altogether. You'll want to match the amount of sugar to the amount of pulp; so for four cups of fruit, use four cups of sugar. If your yield is closer to five cups, use five cups of sugar.

Add the pulp, sugar, softened rinds and their cooking water to a large, heavy pot. (I used my IKEA dutch oven.) Cook over medium low heat, stirring occasionally, until the mixture reaches 220 degrees on a candy thermometer. (The original recipe suggests that this will take about 30 minutes; I found that it was more like 45 minutes, and required the heat being turned up to medium during the last 15 minutes.)

When the marmalade reaches 220 degrees, remove it from the heat and add the smoked sea salt. Continue to stir for three or four minutes while marmalade cools to insure proper distribution of the peels and pulp.

This recipe yields a little bit more than four half-pints of marmalade. If you're heat processing your marmalade for shelf-stability, jars should be processed for ten minutes. Otherwise, refrigerate cooled marmalade and eat within a week.

Ina's Roasted Potato Leek Soup with Crispy Shallots

I feel like climbing on my fire-escape and screaming "Hallelujah!" Spring is finally in the air and the winter doldrums are slowly being washed away by mild temperatures and extended sunlight. Thank goodness. I'm no meteorologist, nor am I a climatologist, but I don't think I'm going out on a limb when I say that this has been a particularly difficult and harsh winter. After Snowmaggedon I and II, frigid temps and an ice storm, things are starting to look up. This past Friday it was 67 degrees and I spent over two hours at the Harmony playground in Prospect Park. Everyone in the park was in a cheerful mood. Which, I hate to say, is rare for this part of Brooklyn.
Mild temperatures yield spring vegetables such as ramps(sometimes called wild leeks), spring onions, garlic scapes, and scallion. I'm really excited about eating more local and seasonal produce (we just got a membership in the Greenwood Heights CSA) and having a more varied diet. For the past few months I've been eating pasta, lentils, beans, carrots and potatoes. Every winter I pretty much eat my body weight in potatoes, and I'm not even Irish. Sometimes I pick up something seasonal like winter citrus (see Avocado and Grapefruit Salad) or a squash. But for the most part, my consumption of fresh fruits and veggies decreases substantially over the winter (as is the case for most people, I think). And things are about to change...
Leeks are in season from October through May, and I found some gorgeous leeks at the market so I decided to make this soup. This soup has a hearty winter feel, but also has hints of spring and the flavors to come. 

Though I can't consume much wine these days (my second pregnancy is underway), I think this soup would go well with my new favorite Chardonnay from the C. Donatiello Winery. We were given a bottle as a gift when we left our apartment in Prospect Heights, and it was absolutely delicious.
Anyway, enjoy this soup and give yourself a pat on the back for surviving the winter. And then get ready to move those clocks forward...

Roasted Potato Leek Soup (Courtesy of Ina Garten, Barefoot Contessa) 

Serves 6 to 8
Ingredients

2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade (I used organic, low-sodium vegetable stock)
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional

Directions
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Yield: about 1/2 cup