I like to make these meatballs about the size of Ping-Pong balls and toss them with tomato sauce and spaghetti. Sometimes I make them a bit smaller, roll them while still hot in grated Parmesan cheese, and serve them as an hors d’oeuvre.

　　

Ingredients

4 servings

　　1 pound ground grass-fed beef

　　3/4 pound ground pork shoulder

　　Salt

　　Fresh-ground black pepper

　　1 cup torn-up pieces of day-old country-style bread, crusts removed

　　1/2 cup milk

　　1 small yellow onion, peeled

　　1 tablespoon olive oil

　　2 garlic cloves, peeled and pounded to a paste with a pinch of salt

　　1 tablespoon chopped fresh oregano (or 1 teaspoon dried, crumbled)

　　1 tablespoon chopped parsley

　　A pinch of cayenne pepper

　　1 egg, lightly beaten

　　1/4 cup grated Parmesan cheese

　　Fresh-ground black pepper

　　

Step 1

Season: 1 pound ground grass-fed beef, 3/4 pound ground pork shoulder with: Salt, Fresh-ground black pepper.

　　

Step 2

In a small bowl, combine: 1 cup torn-up pieces of day-old country-style bread, crusts removed, 1/2 cup milk.

　　

Step 3

Set aside to soften. Grate, using the large-holed side of a box grater: 1 small yellow onion, peeled.

　　

Step 4

This will make a sort of rough purée that will add moisture and flavor to the meatballs. Squeeze most of the milk out of the bread and put the bread in a large mixing bowl with the seasoned meat and the grated onion. Add: 1 tablespoon olive oil, 2 garlic cloves, peeled and pounded to a paste with a pinch of salt, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried, crumbled), 1 tablespoon chopped parsley, A pinch of cayenne pepper, 1 egg, lightly beaten, 1/4 cup grated Parmesan cheese, Salt, Fresh-ground black pepper.

　　

Step 5

Combine the ingredients with your hands, gently but thoroughly. Overworking the mixture makes the meatballs tough. Fry a little meatball in a small skillet and taste. Adjust the seasonings as needed. If it seems dry, add a little milk. The mixture will be soft. Gently form the mixture into meatballs, either by hand or with a small ice-cream scoop. Bake the meatballs on a rimmed baking sheet in a 450°F oven until just cooked through, about 6 minutes. Or fry them in a little oil in a cast-iron pan, turning them occa sionally for even browning.

　　

Variations

Step 6

Substitute ground turkey or chicken for the beef.

　　

Step 7

Add other chopped herbs such as mint, marjoram, sage, or thyme.

　　

Step 8

Add 2 garlic cloves, pounded to a purée, and 2 to 3 tablespoons red or white wine.

　　

Step 9

Add pine nuts and currants to the mixture and serve with polenta and Baked Sliced Onions (page 314).

　　

Step 10

Substitute ground lamb for some or all of the meats. Add some ground cumin and coriander. Omit the oregano and cheese. Brown the meatballs, then braise them in lamb or chicken broth until tender, about 30 minutes. Sprinkle with cilantro, and serve with couscous.

　　

Step 11

Substitute cold, cooked rice or potato for the bread.

　　The Art of Simple Food