Butchers’ Meatballs Recipe

The Refinery Hotel, a next-door neighbor of the Empire State Building, is the stomping ground of Executive Chef Jeff Haskell. These four-meat sliders, one of the most popular starters on his rotating menu, are “great to pass around at summer gatherings,” he said.

Butchers’ Meatballs Recipe

Makes 55 1oz meatballs 

Meatballs
15 minutes prep, 12-15 minutes cook time

Ingredients 
1.25 lb. Ground beef
.75 lb. Ground lamb
.75 lb. Ground pork
.75 lb. Ground veal
3 cups fresh bread crumbs, packed firmly with crust removed and soaked in the milk for 15 minutes
2 Whole eggs
1.5 cups Whole Milk
3 Tbsp. Grated Reggiano Parmesan
.75 Tbsp. Chopped garlic
2 Tbsp. Chopped parsley
1 Tbsp. Chopped oregano
2.5 Tbsp. Kosher salt, more as needed
Freshly ground black pepper – at least 12 turns of the pepper mill, more to taste if needed

Sauce
5 minutes prep, 30 minutes cook time

Ingredients 

1  large Beef shins, split
1 Tbsp. Chopped garlic
.75 each Anchovy filets
.5  Spanish onion
3 Stalks celery
1 Big carrot
.75 cups Veal stock
1 Qt. Milled San Marzano tomatoes
1.25 cups Vegetable stock
1/2 Tbsp. Smoked paprika
Salt and pepper
1/2 Tbsp. Sherry vinegar
.5 Cup sliced shallots deep fried and pureed
1/2 cup Cabernet 

Herbed Ricotta
2 minutes prep

Ingredients
5 cups whole milk ricotta
.5 cup mixed chop herbs (equal parts-chives, chervil, basil)
2 Tbsp. heavy cream
3 Tbsp. Grated Reggiano Parmesan
Kosher salt and freshly ground black pepper 

Instructions
Make sauce first.

Season and sear the beef shins and remove from pan.

Sweat garlic in oil, add veg and sauté.

Deglaze with wine, cook down to sec.

Add tomatoes, stocks, beef shins and anchovy, simmer 20-30 minutes.

Turn off fire, add paprika and adjust with salt and pepper.

Puree with stick blender.

Put ball mixture together and roll, bake at 350 until just cooked.

Remove from tray and submerge in sauce.

Combine all ricotta ingredients and adjust seasoning.

Assembly
Slice and toast slider buns in oven until crispy.

Spread ricotta on one side of the bun.

Place 2 halved meatballs and a little sauce on the bun and top with other half and secure with a bamboo knot pick.

christina vercelletto

christina vercelletto

Christina Vercelletto is a lifelong south-shore Long Islander. She currently resides in Babylon with her husband, three children, and a morbidly obese calico. A media veteran, Christina has held editorial positions at Babytalk, Parenting, Scholastic Parent & Child, Woman's Day, and Davler Media. Her work has appeared in numerous national publications, including Redbook, Rachael Ray, Good Housekeeping, FamilyFun, and The Huffington Post. She's been a frequent guest on Today, The View, and Good Morning America.