Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Name: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave Basil , for garnish; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 egg, beaten; 59 milliliters extra virgin olive oil; 237 milliliters extra virgin olive oil, for frying; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 9 servings A few gratings nutmeg; 1 Spanish onion, chopped in 1/4-inch dice; 118 milliliters freshly grated Parmigiano-Reggiano; 237 milliliters ricotta cheese, drained for 1 hour; 4 servings Salt, to taste; 4 servings Salt and black pepper, to taste; 227 grams veal shoulder, finely ground in a meat grinder

Veal and Ricotta Meatballs: Polpettine di Ricottan e Vitello is a gluten free and primal main course. This recipe serves 4. One portion of this dish contains approximately 28g of protein, 37g of fat, and a total of 535 calories. A mixture of salt, salt and pepper, ricotta cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

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.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Cheese

Nutmeg

All Purpose Flour

Veal

Egg

Equipment you will use

Food Processor

Bowl

In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Meatballs

Equipment you will use

Slotted Spoon

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

Ingredients you will need

Tomato Sauce

Meatballs

Equipment you will use

Sauce Pan

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

Ingredients you will need

Fresh Basil

Hot Sauce

Meatballs

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

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.

Ingredients you will need

Sauce