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Veal & Ricotta Meatballs

Servings: 8


INGREDIENTS

Meatballs

  • 1lb 4 oz ground veal

  • ¼ cup parmesan cheese, grated

  • ½ cup ricotta cheese

  • 3 sprig parsley, chopped

  • 1 sprig rosemary, chopped

  • 1 ½ tbsp kosher salt

  • ¼ tsp red pepper flake

  • 1 whole egg

  • 2 jars your favorite tomato sauce


Bread Soak

  • ½ cup panko breadcrumbs

  • ½ cup milk


Garnish (as needed)

  • Parmesan cheese, grated

  • Parsley, chopped

  • Mozzarella cheese

  • Sliced grilled bread


DIRECTIONS

  1. First soak bread & milk for 2 hours and lightly press out excess milk.

  2. In stand mixer on low speed, place all ingredients listed under meatballs including bread soak & paddle to just mix do not over mix! Let rest for half a day.

  3. Form into 3.5 oz balls.

  4. Dust in flour and fry at 350* until outside is light brown & set, drain off excess fat on towel.

  5. Place in hot tomato sauce & cover with foil.

  6. Braise in oven at 350* for 1 hour 20 minutes. Reserve in tomato sauce.

To Garnish

As needed parmesan cheese, grated

As needed parsley, chopped

As needed mozzarella cheese

As needed sliced grilled bread


  1. Place meat balls & sauce in serving vessel.

  2. Sprinkle with parmesan cheese & top with sliced mozzarella.

  3. Broil in broiler until melted.

  4. Garnish with parsley, more parmesan cheese & 2 slices grilled bread.


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