At Long Meadow Ranch's restaurant, Farmstead, chef Sheamus Feeley makes these one-inch meatballs with the ranch's own grass-fed Highland beef. Try them simmered in tomato sauce and spooned over spaghetti.
More Great Appetizers
1/3 cup milk
2 slices of white sandwich bread, crusts removed and bread torn into pieces
1 1/4 pounds ground beef chuck
1 large egg, lightly beaten
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1 tablespoon chopped parsley
1/2 tablespoon kosher salt
1 teaspoon chopped rosemary
1 teaspoon chopped oregano
1/2 teaspoon smoked sweet paprika
1/4 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Extra-virgin olive oil, for brushing
Spiced Tomato Jam, for serving
How to Make It
In a small bowl, pour the milk over the bread and let stand until the milk is absorbed, about 10 minutes.
In a large bowl, gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined. Form the mixture into 1 1/2-inch meatballs.
Preheat the broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm. Transfer the meatballs to a serving platter and serve with the Spiced Tomato Jam.
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