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| Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello Recipe copyright 2000, Mario Batali. All rights reserved. Show: Molto Mario Episode: The Cart Driver's Dinner Overall User Rating:  |
Delicious
12/31/2005 at 12:16am
User: Emilio from Bloomingdale, NJ User Rating:
Mario really has a winner with this dish. The sauce came out sooooo good. My guests really loved this.
a cook from Richmond, Va
11/23/2004 at 10:22pm
User: Anonymous User Rating:
These are fabulous 100% as written. If you find them hard to work with you may tighten them up as the prior reviewer suggested. The texture is what makes the difference. It is unlike any other you have tried. Highly reccommend.
great meatballs
06/13/2004 at 01:36pm
User: DAVID from dickson city, PA User Rating:
these meatballs are the best. People can't believe what they are when I tell them. They only take about 30 minutes to make. At first I made them a little to loose, the second time I thighened them up. Now all the time the come out perfect. You will not make meatballs any other way!!!!
Wonderful
01/01/2006 at 11:40pm
User: CAROL from boca raton, FL User Rating:
Made these as recipe describes but I need help with the temperature. I followed the directions bringing the EVOO to near smoking level, then popped the meatballs in til they browned on both sides. The excess flour dusting on the meatballs burned in the hot oil almost immediately. I had to change the oil before the next batch went in. What should I have done to avoid that? Just turn down the heat? I've always sauteed other meatballs at a lower temp without a problem. But they didn't have the flour dusting either. Got any tips? In any case, these were excellent, got rave reviews and even better the next day.