In this Meatball series, I might have focused too much on Balls and not enough on Meat… Time to correct that ! Get the new fridge magnet here : bit.ly/2uYs8Ns
As a reminder we used beef Short Ribs, dry aged beef ribeye cap, and beef tallow from the flank ( dry aged as well ) to create this new meatball blend.
John is on instagram @boucheriemoderne !
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Alex