Ricotta and veal meatballs

Ricotta & Veal Meatballs

Ricotta & Veal Meatballs

I have to say, these are some seriously good meatballs!  Why?  Because they almost melt in your mouth. I was never a big fan of meatballs and couldn’t understand why some people are so crazy about them. Well, I changed my mind after finding and trying this recipe. Now I know that meatballs are no different than any other excellent dish – you need the right ingredients and methods; meatballs aren’t just balls of ground meat!  Thanks go to sassyradish for giving me the starting points of a great recipe.

Ricotta and veal meatballs
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6+

Ingredients
For the meatballs
  • 2 cups of ricotta cheese (Costco sells Saputo ricotta cheese at half the price of what you’ll pay in a supermarket)
  • 1 pound ground veal
  • 2 eggs
  • 1 cup Kirkland Parmesan cheese, grated (Kirkland Parmesan is such a great product at a great price)
  • ⅓ cup Kirkland Parmesan cheese, grated (for serving)
  • ½ tablespoon of Kirkland sea salt
  • 2 teaspoons Kirkland fresh ground Tellicherry pepper
  • ½ teaspoon nutmeg
  • 2 tablespoons Italian parsley, chopped
  • 1 cup of gluten free flour (I used Bob’s red mill. You may use the same amount of regular flour if you wish)
  • canola oil for frying
For the sauce
  • 20 Roma tomatoes, skinned and chopped
  • 2 teaspoons Kirkland extra virgin olive oil
  • 2 garlic cloves, chopped
  • ⅓ cup onion, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kirkland sea salt and fresh ground Tellicherry pepper
  • ¼ teaspoon chili flakes
  • optional: fresh basil for garnish

Instructions
For the meatballs
  1. Place the ricotta cheese into a large enough sieve and then cover the top with plastic wrap and place some weight on the top. (As an example a jar full of water). This will help to get rid of excess liquid from the cheese.)
  2. Place it into the fridge and leave for overnight.
  3. The next day in a large bowl add the drained ricotta cheese, veal, Parmesan cheese, parsley, salt, pepper and nutmeg and mix until smooth.
  4. Place into the freezer for about 7 minutes, than remove and shape into walnut sized meatballs.
  5. Roll each ball in the flour and set on a plate.
  6. When all the meatballs are shaped, place them back to the freezer and chill for another 5 minutes.
Meanwhile prepare the sauce.
  1. In a large deep pan, warm the olive oil and then add the onion and fry for 2 minutes.
  2. Add the garlic and chili flakes and fry for another minute.
  3. Add the tomatoes, dried basil and oregano. Bring to a boil, and then simmer until the sauce became thick. (about 20 minutes)
  4. Remove from the stove and let it cool for a minute or two. Blend the sauce in a blender and pour back into the pan.
Back to the meatballs
  1. Heat enough canola oil to fry the meatballs (1/2 cup or more depending on the size of your pan)
  2. Fry the meatballs in batches until they are cooked and a nice brown color. Drain on a paper towel. NOTE: When frying turn them very carefully so they will not break.
  3. Once done place the cooked meatballs into the sauce and simmer for 4 minutes.
  4. Serve over pasta, sprinkle with Parmesan cheese and optionally garnish with fresh basil.

Ricotta & Veal Meatballs are shaped

Ricotta & Veal Meatballs are shaped

The fried ricotta & veal meatballs are added to the tomato sauce

The fried ricotta & veal meatballs are added to the tomato sauce