Another great recipe from The America’s Test Kitchen Cookbook which Josh already posted about earlier. This one for the absolutely perfect meatball using a combination of Broadview Beef and Pork, making the perfect combination of lean meat and flavorful fat.

Combine 1 cup of buttermilk with four pieces of white bread-torn into small parts with crusts removed. Let them sit until a paste forms. In a separate bowl, combine 1 lb. ground beef and 1 lb. ground pork with 1/2 cup of parmesan cheese, fresh minced parsley, 2 tsp. of fresh minced garlic, 2 egg yolk, salt and pepper. Combine well. Add in the paste mixture of bread and buttermilk. Once everything is combined, make meatballs roughly 1 1/2 inch in diameter. While you are forming the meatballs, start to heat vegetable oil in a large saute pan. They recommend pouring oil until it is 1/4 inch thick in the pan. It worked pretty well with that much oil. Brown the edges of the meatballs, making sure they are cooked through. Use them in spaghetti, as we did or in meatball sandwiches. Enjoy!

The most emailed article on the Wall Street Journal’s website today was How to get the best steak. This is a great article outlining the development of industrial beef and the associated loss of flavor. The solution as presented by the article is of course well raised grass fed beef. Fascinating and informative read.