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.
* * *
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.
