Tag Archives: Meatball Shop

Crab Cake Mini Meatballs with Tartar Sauce #SundaySupper

Crab Cake Mini Meatballs with Tartar Sauce

Welcome to a Meatballs-themed Sunday Supper!!! So much fun, so many possibilities of what to cook – I debated for a while but decided I wanted to showcase some seafood meatballs.

Crab Cake Mini Meatballs with Tartar Sauce

So this is crab cakes meets meatballs in a delicious little appetizer that will likely remind you of being at the beach. If that sounds perfect to you, then you’re in good company. Bread-y seafood liberally dunked in tangy, creamy tartar sauce always wins in my book!

Crab Cake Mini Meatballs with Tartar Sauce

You may notice I do not call for salt in the meatballs – that is not a typo. Much of the binder is crushed kettle potato chips, and they provide plenty of salt already. As written, this may or may not provide an excess of tartar sauce, depending on your tastes and dipping style. I toss shredded green cabbage in my leftover sauce to make a very fast and quite tasty impromptu coleslaw.

Crab Cake Mini Meatballs with Tartar Sauce

Crab Cake Mini Meatballs with Tartar Sauce

Enjoy! And be sure you check out the meatball offerings of my Sunday Supper crew!

Sources: meatballs from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow; tartar sauce from 20-40-60 Fresh Food Fast by Emeril Lagasse


1 cup mayonnaise
¼ cup finely chopped cornichons
2 tbs minced shallots
2 tbs minced green onion tops
1 tbs finely chopped capers
1 tbs chopped fresh parsley
2 tsp Creole mustard or other spicy mustard
½ tsp Louisiana style hot sauce
¼ tsp cayenne
¼ tsp dried basil
Small pinch of kosher salt

Olive oil, for coating the baking dish
1 lb. jumbo lump crab meat, picked over for shells
1 ½ cups crushed kettle-cooked potato chips
½ cup mayonnaise
1 large egg
¼ cup fresh bread crumbs
2 tbs Old Bay seasoning
Juice from ½ a lemon

First make the TARTAR SAUCE by whisking all the ingredients together in a bowl. Refrigerate until needed. Ideally, make this about 30 minutes ahead of time so the flavors have a little time to marry together.
To make the MEATBALLS, preheat your oven to 450 F. Drizzle enough olive oil to coat a 9×13” baking dish and use your hand, a paper towel, or a pastry brush to brush the olive oil over the entire surface. Set aside.
Combine the crab meat, potato chips, mayonnaise, egg, bread crumbs, Old Bay, and lemon juice in a large mixing bowl. Mix by hand until thoroughly incorporated.
Roll the mixture into ¾-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, lining them up snugly in rows. Roast for 10-12 minutes, until the meatballs are firm and golden on top. Allow the dish to cool at least 5 minutes before serving.

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

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Roasted Brussels Sprouts with Apples, Onion, and Candied Pecans

November is officially here, which I must admit freaks me out a little bit. I mean, just yesterday it was August and I was at the beach! Where does the time go? But, nonetheless, here it is, which means that Thanksgiving will be here before you know it, and it’s getting to be menu planning time.

This may be a tad weird, but I actually enjoy menu planning. I love brainstorming about what I should or shouldn’t serve to my particular guests, if that side dish will compliment this main dish, and should dessert be on the richer side or should I serve something light?  Then there’s the wine pairings, which I find so much fun to research. Then I can spend a few blissful hours perusing cookbooks, magazines, and food blogs narrowing down the list and making notes on which particular recipes to use and making any necessary tweaks.  Is anyone else like that? I’m sure some of you are!

This is certainly one of the side dishes I’m strongly considering.  It is one of the better Brussels sprouts preparations I’ve ever eaten, one that actually threatens to upstage the turkey. And the supporting flavors in this dish just scream Thanksgiving and fall: roasted sweet onions, tart apples, and crunchy candied pecans that contrast so beautifully with the slight bitterness of the sprouts.

I must admit that I’ve served just this dish, alone, for dinner a few times, and every time we have inhaled it. Childhood Julie hated Brussels sprouts (of course!).  If this dish had made an appearance on any Thanksgiving table at which I’d sat before around age 23, I probably would have tried to just pick out the candied pecans! But today I will devour all of it, easily.  I definitely think you should consider inviting these sprouts to your Thanksgiving spread.

Source: adapted from The Meatball Shop Cookbook, by Daniel Holzman & Michael Chernow

1 cup pecan halves
2 tbs honey
3 tsp kosher salt, divided
1 lb. brussels sprouts, trimmed and halved
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 baking apples, such as Granny Smith, peeled, cored, and cut into 1-inch pieces
1/4 cup apple cider vinegar
Black pepper

Preheat the oven to 325 F.
Grease a rimmed baking sheet. In a mixing bowl, toss together the pecans, honey, and 1 tsp salt.
Roast, tossing every 5 minutes, until the pecans are deep brown, well roasted, and smell very nutty, about 20 minutes.
Remove the pecans from the oven and allow to cool. Try your best not to eat too many of them before the rest of the dish is cooked.
Increase the oven temperature to 425 F.
Place the brussels sprouts and onions in a 9×13 inch baking dish. Add the olive oil and 2 tsp salt and toss to coat.
Roast until the brussels sprouts begin to brown, 15-20 minutes. Add the apples, mix, and return to the oven. Continue roasting, turning every 10 minutes, until the brussels sprouts and onions are fully cooked and tender and the apples are beginning to brown, 20 to 30 minutes.
Remove the dish from the oven, add the vinegar, and toss to incorporate. Season with a touch of extra salt and top with the candied pecans (the ones you didn’t eat already, anyway!) and a generous sprinkle of black pepper. Serve immediately.

Buffalo Chicken Meatballs

One of the tastiest restaurants I’ve found thus far in New York is called The Meatball Shop.  It’s located on the Lower East Side, a very fun neighborhood, and their focus is almost solely on meatballs.  Cooking Channel featured it a few years ago and their business took off like the Road Runner on crystal meth.  Now they have two other locations and I won’t be the least bit surprised to find more in the future.  When Matt and I first ate there, it only had the one (extremely tiny) location, and they didn’t take reservations.  So we showed up and were told there’d be a thirty minute wait.  Fine.  We milled about and came back at the stated time.  Then, and this has never happened to me before, we were told we could either wait another thirty minutes for a table or……. Eat standing up.  At first I thought they were joking, but no. They have two back-to-back tables about chest-high with no chairs, because there literally isn’t room for chairs.  The table is shoved into a corner where you literally have your back to a wall, and people crowding you on the other side.  It made for a claustrophobic dining experience, and this comes from someone who gets extremely and irrationally claustrophobic at times.  I’ll run in heels to make sure I ride the subway on one of the end cars because they are usually less crowded.  So it was a dining experience I didn’t care to repeat, despite the outstanding food.

A few months later, the owners of the restaurant released a cookbook with their recipes, and I didn’t hesitate to grab it.  They very nicely afforded me the opportunity to sample their delicious creations in my own home where I always have the choice to eat sitting down.

I’ve made several of their meatballs and have loved them all.  This is one of my favorites.  It’s tasty, of course, and surprisingly not too spicy.  Stick toothpicks in them and it’s deceptively elegant for a cocktail party.  The recipe calls for all chicken thigh meat, and I’d encourage you to heed their advice.  If you don’t have a meat grinder, you can always take some thighs from the packaged meat section and have the butcher grind it for you.  It’ll be worth the extra step, I promise.  Dark meat is a little fattier, so it stays really moist and tender this way.  Using all breast, or even a mix or dark and white, tends to dry out your end product.

Source: adapted from The Meatball Shop Cookbook, by Daniel Holzman and Michael Chernow

1/2 cup buffalo sauce OR combine 4 tbs melted butter with 1/3 cup Frank’s RedHot original sauce
1 lb. ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 tsp salt
Blue Cheese Dressing (recipe to follow)

Preheat oven to 450 F. Grease a 9×13 inch baking dish. Set aside.
Combine the buffalo sauce, chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows horizontally and vertically to form a grid. The meatballs should be touching one another. As you can see from the pictures, mine did not, and they turned out fine.
Roast for 15 to 20 minutes, or until firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.


3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup whole milk
1/3 cup mayonnaise
1 tsp salt or more to taste
Black pepper, to taste
1 tbs red wine vinegar

Place the sour cream, blue cheese, milk, mayonnaise, salt, pepper, and vinegar in a medium bowl and whisk thoroughly to combine. Taste and adjust the seasoning if needed.