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
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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.
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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.
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Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.
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Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.