A16 Meatballs

• 10 oz pork shoulder, ground
• 10 oz beef chuck, ground
• 4 oz pork fat, ground
• 6 oz day-old country bread (or panko breadcrumbs), ground or finely chopped
• 1 cup flat-leaf parsley, chopped
• 1 Tablespoon + 2 Teaspoons kosher salt
• 2 Teaspoons fennel seeds
• 1 teaspoon dried chili flakes
• ⅔ cup fresh ricotta, drained
• 3 eggs, lightly beaten
• ¼ cup whole milk
• 1-28 oz can San Marzano tomatoes, crushed

Handful of fresh basil

Grana Padano

olive oil

1. Preheat oven to 400F. Prepare large baking sheet with olive oil.
2. Combine pork, beef, pork fat, parsley, 1 tablespoon salt, oregano, fennel seeds, and chili flakes with your hands in a large bowl.
3. In a separate bowl, just combine ricotta, eggs, and milk. Combine this mixture into the meat mixture until just incorporated. Do not overwork.
4. Form 1½ inch balls and place on the baking sheet or a roasting pan. You should have about 30 meatballs.
5. Bake for 15-20 minutes, or until the meatballs are browned. Rotate the pan if needed for even browning.
6. Mix remaining salt with the tomatoes.
7. Take the pan out and lower the temperature to 300F.
8. You can use the same pan or put them into a roasting pan, cover tomatoes and a tight layer of foil.
9. Braise for 1 to 1½ hours or until the meatballs are tender and have absorbed some of the sauce.
10. Remove pan and distribute the basil leaves into the sauce.
11. Serve topped with Grana Padang and olive oil to finish.

Original recipe calls for 2 oz pork fat and 2 oz prosciutto.