Both classic and inventive, these balls were one of the first meatball “specials” we served at the Shop, and they remain incredibly popular. While traditional Bologna-style meatballs call for braising in tomatoes and heavy cream, our version uses ground beef, with the tomatoes and cream added to the actual meatball. This makes for one mean spaghetti and meatballs.

　　

Ingredients

Makes about 2 dozen 1 1/2-inch meatballs

　　2 tablespoons olive oil

　　1 3/4 pounds 80% lean ground beef

　　1/2 pound mortadella, cut into 1/4-inch cubes

　　2 large eggs

　　1 carrot, finely diced

　　1 celery stalk, finely diced

　　1 onion, finely diced

　　1/4 cup chopped fresh parsley

　　1/4 cup heavy cream

　　1/4 cup crushed canned tomatoes

　　1 cup bread crumbs

　　1 tablespoon chopped fresh oregano or 1 teaspoon dried

　　2 teaspoons salt

　　1 teaspoon freshly ground black pepper

　　

Step 1

Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

　　

Step 2

Combine the ground beef, mortadella, eggs, carrots, celery, onions, parsley, cream, tomatoes, bread crumbs, oregano, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

　　

Step 3

Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), 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 vertically and horizontally to form a grid. The meatballs should be touching one another.

　　

Step 4

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

　　

Step 5

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

　　

Quick Tip

Step 6

People have lots of tricks for rolling meatballs, but we’ve found that one of the best shortcuts to help cut down on time is to use a 1/4-cup (2-ounce) ice-cream scooper. Simply pull a rounded scoop from the bowl of thoroughly mixed meatball mixture and drop it into the prepared baking dish, lining ’em up, one by one, as directed.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.