Meatballs & Mince

Grind it, roll it, layer it and feed a crowd.

Ground chuck, pork, veal, lamb and turkey, mixed and seasoned for meatballs, meatloaf, bolognese, lasagna, shepherd's pie, kofta, keema and Latin picadillo. We talk fat ratios, a milk-soaked panade for tender meatballs, and browning mince hard instead of steaming it. Ask the counter for a fresh coarse grind, and keep everything cold so fat stays distinct and the texture stays loose.

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