Pepperoni Meatballs

Ingredients

• 1 teaspoon anise seeds 
• 1 bunch basil 
• 8 ounces brisket cut into 1/2-inch chunks
• 10 ounces beef chuck boneless cut into 1/2-inch chunks
• 10 ounces beef short rib boneless cut into 1/2-inch chunks
• 28 ounce canned tomatoes whole crushed canned
• 1.5 teaspoons calabrian chili paste 
• 2 tablespoons calabrian chili powder 
• 0.3 cup cooking wine dry red
• 3 large eggs lightly beaten
• 4 ounces beef fat cut into 1/2-inch chunks
• 3.5 teaspoons fennel seeds 
• 0.8 cup ricotta cheese fresh
• 6 cloves garlic chopped
• 25 servings grana padano cheese grated for topping
• 25 servings kosher salt 
• 25 servings olive oil extra-virgin for greasing and drizzling
• 3 teaspoons oregano dried
• 7 slices bread white cut into 1/2-inch chunks

Equipment

• bowl
• baking sheet
• oven
• roasting pan
• aluminum foil
• meat grinder

Directions

1. Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside.
2. Mix the beef short rib, chuck, brisket and fat in a large bowl.
3. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl.
4. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.)
5. Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets.
6. Bake until the meatballs are brown, 15 to 20 minutes.
7. Remove from the oven and reduce the oven temperature to 300 degrees F.
8. Transfer the meatballs to a roasting pan.
9. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce.
10. Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil.
11. Serve with bread, if desired.
12. Photograph by Joseph DeLeo