Classic Meatballs

Yield: about 24 meatballs, 4 to 6 servings

¾     pound boneless beef chuck roast,
        preferably 20 percent fat
¾     pound boneless pork shoulder
        (Boston butt), cut into ½-inch pieces
3      ounces Parmesan cheese, cut into
        ½-inch cubes
2      ounces day-old white bread, crusts
        removed and torn into pieces
¹/³   cup buttermilk
3     large garlic cloves, smashed
       and peeled
1     small onion, peeled and cut into
       1-inch pieces
½    cup Italian parsley leaves,
       loosely packed
2     large eggs, lightly beaten
1½  teaspoons kosher salt
¾    teaspoon freshly ground black pepper
1     tablespoon finely chopped fresh basil
2     teaspoons finely chopped
       fresh oregano
       extra-virgin olive oil for coating the
       sheet pan
       warm tomato sauce, for serving

Nutritional information per meatball (without tomato sauce):
Calories 86 (59% from fat) • carb. 2g • pro. 7g • fat 6g • sat. fat 2g • chol. 39mg • sod. 185mg • calc. 32mg • fiber 0g

1. Spread pork shoulder and belly into a single layer on a parchment-lined baking sheet and transfer to the freezer until the pieces are firm but not completely frozen, about 15 to 20 minutes.
2. While the meat is freezing, insert the chopping blade into the work bowl of the food processor.
With the unit running on High, drop the Parmesan through the feed tube and process until finely grated. Remove and reserve. Add the bread to the bowl and pulse 2 to 3 times to break up.
Process on High until fine crumbs are achieved. Remove disc. Transfer bread crumbs to a small bowl, mix with buttermilk to combine. Reserve.
3. With the machine running on High, drop the garlic through the feed tube to finely chop. Then add the onion and parsley and process until finely chop. Scrape down the sides of the bowl. Add the partially frozen meat and pulse until finely chopped, about 14 long pulses, pausing between each pulse for meat to drop to the blade. Scrape the bowl half way through pulsing. Use a spatula to create a well in the meat and add the eggs, ½ cup reserved parmesan, the panade (soaked breadcrumb
mixture), salt, pepper, basil, and oregano. Process on Mix until well combined. Transfer to a medium bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
4. When ready to cook, lightly coat a rimmed sheet pan with olive oil. Portion mixture using a medium cookie scoop to get 24 meatballs (approximately 2 tablespoons of mixture; 1½ ounces if you have a food scale). Use moistened hands to shape into balls and arrange 1 inch apart on the prepared sheet pan. Cover with plastic and refrigerate for 30 minutes (skip this step if pressed for time, but it helps meatballs to hold their shape in the oven).
5. Fifteen minutes before baking the meatballs, position oven racks to the middle and top of the oven and preheat the oven to 425°F. Bake meatballs on the middle rack for 10 minutes, then set on the top rack and broil for 2 minutes, until golden brown. Let rest for 15 minutes before adding to warm tomato sauce.
6. Serve as a side or over spaghetti topped with parmesan.