Legend has it the first hamburger was invented at a state fair in the mid west. The location is up for debate, as is the legend. Connecticut and a number of other states/towns/restaurants also take credit. As ledged has it, meat balls were not selling at a state fair. Ok, put it on a bun, squish it and……. An American tradition is born. Add cheese, bacon, butter, golden arches, in & out, Dave Thomas, White Castle, cheese stuffed and deep fried, slathered with butter, foie gras, salsa, ……..endless combinations…..Now The Little Owl in the West Greenwich Village, NYC has gone back to the original sort of, a gravy meatball on a mini brouche. Many people have said: “They originated the gravy meat ball slider.” OK, slider, mini meat ball sub/sandwich. In any case it is fun.
This a tiny restaurant in a charming neighbourhood. The service is attentive, out of sight and very accomidating. Oh, the food is also lovely. On our first visit a friend and I split a slider appetizer. We were both served two on separate plates. No sharing charge. Perfectly done. We did notice another patron had ordered the same appetizer. She received three, not four. Guess presenting 1.5 each would just not look correct. Nice, low cost touch. The same also occurred with our soft shell crab entrée. We did not receive 2 crabs but the asparagus risotto and roasted tomatoes made our separate plate look like a normal entrée. Again great low cost touch. We will go back. If you go, make a reservation, even for lunch.
The Little Owl's Gravey Meatball Sliders
By Chef & Owner Joey Campanaro (Serves 12)
1 lb. ground beef
1 lb. ground pork
1 lb. ground veal
1 cup freshly grated pecorino romano cheese
1 cup panko bread crumbs
2 cups cold water
3 large eggs
l ½ cup Warm water
2 Tbsp. molasses
1/4 oz. fresh yeast
1 1/2 tsp. salt
2 Tbsp. olive oils
4 Cups all purpose flour
2 bulbs of whole roasted garlic
1 chopped Spanish onion
1/4 chopped fresh garlic
1 bunch fresh basil
1 bunch fresh parsley (reserve 1 Tbsp. of chopped parsley)
1 # 10 can of whole peeled tomatoes
1 Tbsp. fennel seed
2 cups vegetable oil for cooking
Salt/pepper
For the dough/buns:
- In an electric mixing bowl using thr hook attachment, mix the warm water, yeast, olive oil, and molasses
- Add the flour and the salt.
- The dough will become a wet mixture but will remain a little sticky.
- Remove the dough onto a floured clean surface and gently knead into a soft ball.
- Place the dough in a mixing bowl brushed with olive oil and cover.
- Store in a warm humid area for 30 minutes or until the dough rises to double its size.
Wrap 2 bulbs of whole garlic in aluminum foil and roast in a medium heat oven until very soft. Squeeze the whole bulbs of garlic to release the soft interior. - Slightly chop the roasted garlic until it resembles a puree.
- Portion the dough into 1 inch round balls and knead in the roasted garlic while doing so.
- Place the prepared portioned raw dough balls on a sheet pan lined with parchment paper approximately 2 inches apart.
- Cover with plastic and allow the dough balls to re rise again.
- After 20 minutes spray the raw dough balls with cold water, sprinkle with a pinch of the freshly grated pecorino, salt and pepper and bake for 20 minutes in a 400 degree oven.
For The Meatballs
- Mix the ground meat together with the cheese (reserve a pinch for garnish), eggs, bread crumbs, and three quarters of the amount of chopped parsley, cold water, salt and pepper.
- Roll the balls to same shape as the buns.
- In a large shallow sauce pot heat the vegetable oil.
- Pan Fry the meat balls until thoroughly browned.
- Remove the meat balls and add to the same pan, the chopped Spanish onion, chopped fresh garlic, basil, and parsley and fennel seed.
- Cook together for 5-8 minutes until the vegetables brown slightly.
- Add the can of tomatoes and using the can fill half way with water and add the water to the sauce. Cook the sauce 30 minutes, pass through a food mill and continue cooking.
- Add the meatballs back to the sauce and cook the meat balls in the sauce for an additional 30 minutes.
Cut the baked garlic buns in half and toast the cut side. - Top the meatballs with grated pecorino and chopped parsley and reheat to melt the cheese. Assemble the sliders and use a skewer to keep them from sliding all over the place.
- You can also use some fresh arugula leaves under the sliders for color garnish and to keep them from sliding all over the place.
Address: 90 Bedford St., at Grove St.
Phone: (212)741-4965
