We stopped by The Meatball Shop on Stanton Street between Essex and Allen in NYC’s Lower East Side.  Chef Daniel Holzman makes their meatballs out of pork trim from Heritage Foods USA.  Here Daniel tells HFUSA’s Heather Hyman why he uses our product to make his meatballs:

Daniel took us through his process: first, he diced up the trim along with any flavorings (for our example he uses hot peppers).  Then he added bread crumbs to help add body to the meatballs.  He fit the grinder with a large die in order to create a coarse grind and to highlight the texture of the meat.  After the mixture was ground, he added eggs to act as a binding agent.  He pan-fried a tester patty to test the mixture, and once it passed muster he rolled the meatballs into 1-1/2 inch balls and popped them into the oven.  About 12 minutes later, the meatballs were ready to be sauced and served with pasta for an incredible lunch.

Based on our session in the kitchen with Chef Daniel, we created a Meatball Package for the home chef, pre-ground for easy preparation in 5lb packs of 72% lean ground trim.  Click here to view the Heritage Foods USA Meatball Package.