Photo: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello Recipe
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.
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
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By ElissaM
Richmond, VA
on July 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!
By Kira53
Huntington, NY
on January 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By checkerpools_20...
boca raton, FL
on January 01, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 5 reviews