Edible Bozeman

Chef Jonathan Fink’s Meatball Recipe

from A Family Affair

Makes 4 to 8 servings

1 pound Yellowstone grass-fed beef (90/10 fat content)
¾ pound Amaltheia ground pork (70/30 fat content)
1 egg
⅓ cup half & half
⅓ cup ricotta, whole fat
⅓ cup Parmigiana Reggiano, finely grated
2 teaspoons fennel seed
2 teaspoons fresh parsley, finely chopped
1 teaspoon dried oregano
½ teaspoon freshly grated nutmeg
½ teaspoon crushed red pepper
¼ cup breadcrumbs

In a medium bowl, mix meats together and set aside. In a medium bowl, whisk together egg, half & half, ricotta, cheese, fennel seed, parsley, oregano, nutmeg, and crushed red pepper. Mix in breadcrumbs and let sit for 15 minutes. Add egg mixture to meat mixture and gently mix with hands to combine. Roll into 3-ounce balls and bake at 375°F for 20 minutes, rotating halfway through

Jonathan Finkenauer is proud of the cheeses he sources for his deli.

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