Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello Recipe

Name: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper.
2
When the mixture is well-blended, shape it into several balls 1-inch diameter.
3
Lightly dust each ball with the flour.
4
In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.
5
Add the balls, a few at a time, and cook until they are uniformly golden brown.
6
Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.
7
Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble.
8
Keep hot while the meatballs cook.
9
Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.
10
In a 3-quart saucepan, heat the olive oil over medium heat.
11
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
12
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
13
Add the tomatoes and juice and bring to a boil, stirring often.
14
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
15
Season with salt and serve.
16
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

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