Piedmontese Meatballs

by Bob Mancuso, Chef, Mancuso’s Restaurant, Phoenix, Arizona

Makes 16 (2-ounce) meatballs

2 tablespoons minced garlic
¼ cup chopped shallots
¼ cup chopped leeks
Olive oil, as needed
2 teaspoons fennel seeds
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon nutmeg
⅔ cup milk, plus more as needed
2 pounds 85% lean Certified Piedmontese ground beef
1 cup Parmesan cheese
2 eggs
½ bunch parsley
¼ bunch fresh basil
1½ teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ cup beef broth, plus more as needed
1½ cups bread crumbs (optional)

Sauté the garlic, shallots, and leeks in olive oil. In a blender, combine the sautéed garlic, shallots, and leeks with the fennel seeds, dried basil, dried oregano, salt, pepper, nutmeg, and milk and blend. In a large bowl, combine the beef, cheese, eggs, fresh herbs, Dijon, Worcestershire, and broth with the milk mixture and mix. Form meatballs with #24 scoop (1¾ to 2 ounces per meatball). Roll each meatball in bread crumbs (optional) and transfer to a baking sheet. Cook at 450°F for 12 to 15 minutes.