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, grated Sweat onion and garlic in 1 Tbsp. olive oil until tender, roughly 10 minutes. Once ...
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