Chef Jonathan Fink’s Meatball Recipe
Handcrafted meatballs of beef and pork, infused with herbs and cheese, baked to perfection—perfect for family gatherings or dinner parties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Cooking tools:
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Microplane
- Grater
- Chef's knife
- Cutting board
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
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