Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

(from chefallie’s recipe box)

Had this while in Las Vegas at Otto’s in “Venice”

Source: Mario Batali

Categories: Not Tried

Ingredients

  • 1/2 lb 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 grains of nutmeg
  • Salt and black pepper, to taste
  • Flour, for dusting
  • 1 cup extra virgin olive oil, for frying
  • 2 cups basic tomato sauce (see Batali Basic Tomato Sauce)
  • Basil leaves, for garnish

Directions

  1. 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.

  2. 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.

  3. Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.

  4. Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.

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