Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

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I doubled the recipe but changed the amont of EVOO (used only enought to cover the bottom of the skillet. This recipe makes a very moist, cheesy, meatball!!

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So tender and yummy. I didn't flour the meatballs and "fried" them in Pam and 1/2 teaspoon olive oil. Cooked on medium in an excellent no-stick pan. I turned them as they cooked until they were brown. I made a bit smaller meatballs. Oh, and I used ground veal from the supermarket too.

I agree with another reviewer that they are fantastic the next day. I ate them w/o sauce since I am on a high protein - lower carb meal plan. Since I wasn't going to put them in sauce I added a pinch of salt to the recipe. It depends upon the level of salt in the parmesan. Make a sample first before you add salt.

Made them twice, one time I forgot the egg and they still came out great.

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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.

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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.

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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!!!!