Food Network: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
1/2 pound veal shoulder, finely ground in a meat
grinder
1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
1 egg, beaten
1/2 cup freshly grated Parmigiano-Reggiano
A few gratings nutmeg
Salt and black pepper, to taste
Flour, for dusting
1 cup extra virgin olive oil, for frying
2 cups basic tomato sauce, recipe follows
Basil leaves, for garnish

Directions
In the bowl of a food processor, combine the veal,
cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is
well-blended, shape it into several balls 1-inch diameter. Lightly dust each ball
with the flour.

In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high
heat until just smoking. Add the balls, a few at a time, and cook until they are
uniformly golden brown. Remove with a spider or slotted spoon and keep warm while
the remaining meatballs are cooked.

Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it
begins to bubble. Keep hot while the meatballs cook.

Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as
garnish.

Ingredients
Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

Directions
In a 3-quart saucepan, heat the olive oil over medium
heat. Add the onion and garlic and cook until soft and light golden brown, about 8
to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot
is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with
salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in
the freezer. Yield: 4 cups