Veal & Ricotta Meatballs
Yield: 28 medium size meatballs
1/2 pound veal shoulder, finely ground in a meat grinder (pre-packed ground meat usually comes in 0.500 Kg packages which is 1 pound. So, if you get a large package, double the rest of the ingredients.)
2 cups plus 2 tablespoons ricotta cheese, drained for 1 hour
2 eggs, beaten
1 cup freshly grated Parmigiano-Reggiano
A few gratings nutmeg
Salt and black pepper, to taste
Flour, for dusting
1 cup extra virgin olive oil, for frying
4 cups basic tomato sauce, recipe follows
Basil or parsley leaves, for garnish
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. (If you skip this step the meatballs will fall apart in the pan.)
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 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 or parsley leaves sprinkled over as garnish.