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The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow and Lauren Deen
Notes about this book
Notes about Recipes in this book
Cheri on January 06, 2013
These were ok, but not preferred to my tried and true meatball recipe. I omitted the pepper flakes, and found these to be a bit bland. Prefer parm to the ricotta for flavor. Did appreciate the method used here, baking in a pyrex instead of cookie sheet. I would repeat, if I needed to use up some ricotta. These needed 30-32 minutes in my preheated 400 deg. oven. They are a bit fragile.
Breadcrumbs on May 28, 2012
p. 9 - I honestly couldn’t wait to make this recipe and I made a special trip to a local poultry farmer to get my ground chicken this weekend. Not sure whether my freshly ground chicken was more moist than the norm (it didn’t seem to be) or, whether there may be an issue with this recipe as my mixture was far too wet to form meatballs once all the required ingredients were incorporated. I compensated by adding more breadcrumbs until the mixture was firm enough to hold its shape. Even then, the meatballs did settle on the tray and ended up w flat bottoms. Fortunately this had no detrimental effect on their flavour though as these were wonderful. They tasted just like mild Buffalo wings. We served w some additional Franks and, some blue cheese dip alongside. Yum and I loved that these were a twist on an old favourite. This would make for great party food. Superbowl weekend perhaps? Photos here: http://chowhound.chow.com/topics/848094#7367320
Breadcrumbs on September 08, 2012
p. 30 We’re big fans of jerk chicken so needless to say this dish held immediate appeal. This is really a chicken and pork meatball, despite being named otherwise as the recipe calls for 1 lb of each. The recipe comes together in no time with limited chopping require. I only used one Scotch bonnet pepper (the book calls for 2 habanero peppers) and we found the meatballs to be just right. I think 2 would have been too overpowering for our tastes. Even as you stir in the spices and herbs this smells like jerk so it was no surprise that the finished meatballs tasted great and pretty authentic. We liked them on their own and also w a little Jamaican Pick-a-peppa sauce on the side. I’d definitely make them again and I think they’d make for perfect party food. Photos here: http://chowhound.chow.com/topics/866162#7574892
danilouis on July 06, 2012
chop shrimp small. peanut sauce separates. mix in small amt. of water.
Reviews about this book
Reviews about Recipes in this Book
- ISBN 10 0440423163
- ISBN 13 9780440423164
- Linked ISBNs
- Published Nov 01 2011
- Format Hardcover
- Page Count 176
- Language English
- Countries United States
- Publisher Ballantine Books
- Imprint Ballantine Books
The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.
Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.
There may not be a Meatball Shop near you—yet—but there’s a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.