I can count the number of times I've cooked this year, and it doesn't exceed 10 times (that's including stovetop ramen and every time I've turned on a toaster oven). And when I do choose to cook--I mean like really cook--I need step-by-step instructions. So, when I heard that one of my favorite late-night spots in New York City, The Meatball Shop, has come out with a coobook today, I was thrilled!
At first glance, I thought it would be one of those books that I just keep on my cookbook shelf just because I like the thought of "maybe one day I'll use it" (Ahem, Thomas Keller's Ad Hoc At Home)... and because I like the pictures. But after flipping through, it turns out that I'm not intimidated by the meatball-making process at all--it's not as difficult as I had imagined. Best of all, I found the recipes for my all-time favorite dish from the restaurant: spicy pork meatballs over creamy polenta with spicy meat sauce. It's ultimate perfection! And I must add, it's the best 2am dish to consume to prevent a hangover the next day. I mean, I'm not a doctor, but I might have tested this theory many, many times and it still holds true.
While I still can't get myself to order anything else at the restaurant, even after visiting the Lower East Side location more times than I have ever cooked in the past year, I'm feeling a little adventurous (or maybe I'm just hungry because of the great shots in the book). I think I might just dabble with cooking one more time this year and whip up the mini buffalo chicken balls from the cookbook. These special balls aren't regulars on the menu, and I'm dying to try them, so I guess I'll have to make them myself. This is a task I'm willing to take on, for the love of meatballs! Buffalo chicken not your thing? The cookbook has several other "special" meatball recipes as well.
And, who am I kidding? It's not like I'm going to order anything else other than my personal post-night-out special at the joint. So, for now, at-home buffalo chicken balls it is.
The Meatball Shop Cookbook is available now.