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
1½ lb. fresh whole milk ricotta
2 cups fresh bread crumbs
1 cup Parmesan, grated
Sweat onion and garlic in 1 Tbsp. olive oil until tender, roughly 10 minutes. Once tender, add all of the chopped herbs to onion mixture and continue cooking for one more minute. Remove and set aside to cool.
In a mixing bowl, whip the eggs and fold together with ricotta cheese. In a separate bowl, fold all of the ingredients together by hand until well-emulsified; season with salt and pepper. Using a heaping Tbsp., scoop meatballs and roll by hand to 1” to 2” diameter. Freeze for future use, or brown in a medium sauté skillet and roast to 140°F. Serve with your favorite tomato sauce recipe.