Grass-Fed Beef Meatballs

From: Chef Michael Leviton, Area Four, Cambridge, MA. Yield: varies according to size of meatballs.

5 lb. grass-fed ground beef (80/20)
1 lb. white onion, ¼” dice
2 cloves garlic
½ cup fresh thyme, chopped
½ cup fresh oregano, chopped
¾ cup Italian parsley, chopped
5 eggs
1½ lb. fresh whole milk ricotta
2 cups fresh bread crumbs
1 cup Parmesan, grate

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