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1
Season: 1 pound ground grass-fed beef, 3/4 pound ground pork shoulder with: Salt, Fresh-ground black pepper.
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2
In a small bowl, combine: 1 cup torn-up pieces of day-old country-style bread, crusts removed, 1/2 cup milk.
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3
Set aside to soften.
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4
Grate, using the large-holed side of a box grater: 1 small yellow onion, peeled.
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5
This will make a sort of rough puree that will add moisture and flavor to the meatballs.
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6
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.
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7
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.
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8
Combine the ingredients with your hands, gently but thoroughly.
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9
Overworking the mixture makes the meatballs tough.
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10
Fry a little meatball in a small skillet and taste.
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11
Adjust the seasonings as needed.
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12
If it seems dry, add a little milk.
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13
The mixture will be soft.
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14
Gently form the mixture into meatballs, either by hand or with a small ice-cream scoop.
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15
Bake the meatballs on a rimmed baking sheet in a 450F oven until just cooked through, about 6 minutes.
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16
Or fry them in a little oil in a cast-iron pan, turning them occa sionally for even browning.
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17
Substitute ground turkey or chicken for the beef.
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18
Add other chopped herbs such as mint, marjoram, sage, or thyme.
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19
Add 2 garlic cloves, pounded to a puree, and 2 to 3 tablespoons red or white wine.
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20
Add pine nuts and currants to the mixture and serve with polenta and Baked Sliced Onions (page 314).
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21
Substitute ground lamb for some or all of the meats.
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22
Add some ground cumin and coriander.
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23
Omit the oregano and cheese.
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24
Brown the meatballs, then braise them in lamb or chicken broth until tender, about 30 minutes.
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25
Sprinkle with cilantro, and serve with couscous.
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26
Substitute cold, cooked rice or potato for the bread.
