Farmstead at Long Meadow Ranch chef Stephen Barber makes these one-inch meatballs with the our own grass-fed Highland beef. Try them simmered in tomato sauce and spooned over spaghetti.
1/3 cup milk
2 slices of white sandwich bread, crusts removed and bread torn into pieces (1 cup)
1 ¼ pounds ground beef chuck
¼ cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
1 tablespoon chopped parsley
½ tablespoon kosher salt
1 teaspoon chopped rosemary
1 teaspoon chopped oregano
½ teaspoon smoked sweet paprika
¼ teaspoon granulated garlic
¼ 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 ten 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 ½ inch meatballs.
Preheat the broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil. Broil about four 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