Chef Jonathan Fink’s Meatball Recipe | Edible Bozeman

Ingredients

• 1 pound Yellowstone grass-fed beef (90/10 fat content)
• ¾ pound Amaltheia ground pork (70/30 fat content)
• 1 egg
• ⅓ cup half & half
• ⅓ cup ricotta, whole fat
• ⅓ cup Parmigiana Reggiano, finely grated
• 2 teaspoons fennel seed
• 2 teaspoons fresh parsley, finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon crushed red pepper
• ¼ cup breadcrumbs