Veal And Ricotta Meatballs

Recipe Ingredients

1/2 lb	227g / 8oz	Veal shoulder - finely ground
1 cup	146g / 5.1oz	Ricotta cheese - plus
2 tablespoons	30ml	Ricotta cheese - drained for 1 hour
1		Egg - beaten
1/2 cup	99g / 3.5oz	Freshly-grated Parmigiano-Reggiano
		A few gratings nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dusting
1 cup	237ml	Extra-virgin olive oil - for frying
2 cups	474ml	Basic Tomato Sauce - (see recipe)
		Basil leaves - for garnish

Recipe Instructions

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 Basic 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.

This recipe yields 4 servings.

Description:

"{Polpettine Di Ricotta E Vitello}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C14) - from the TV FOOD NETWORK

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