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.
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
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.
The meatball mixture can be refrigerated overnight. Bring to room temperature and roll them before broiling.
Slightly spicy meat dishes like these meatballs don't pair well with powerful reds, as the tannins tend to intensify heat. A softer wine, like a Cabernet Sauvignon or fragrant Cabernet Franc, would be a better choice.