Veal And Ricotta Meatballs In Spicy Tomato Sauce (serve with Creamy Baked Parmesan Polenta)
This was fabulous and makes enough for 4-6 servings. Please note the Polenta recipe is posted separately. You can get ground veal at Whole Foods or Wegmans --this was so yummy the ricotta is what makes them so moist. We both admitted portion control is hard as you keep wanting to go back for more!
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Meatballs:
1 Pound Ground Veal
1/2 Cup Whole Milk Ricotta Cheese
1 Cup Parmesan Cheese
1/2 Cup Homemade Soft Breadcrumbs (I used one slice of bread in food processor)
1 Large Egg
1 Garlic Clove, Finely Minced
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Fresh Parsley
Sauce:
3 Tablespoons Olive Oil
1/3 Cup Finely Chopped Onions
3 Garlic Cloves, Minced
28 Ounce Can Chopped Tomatoes
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
Salt & Pepper To Taste
1/3 Cup Chopped Fresh Basil
1 Pound Ground Veal
1/2 Cup Whole Milk Ricotta Cheese
1 Cup Parmesan Cheese
1/2 Cup Homemade Soft Breadcrumbs (I used one slice of bread in food processor)
1 Large Egg
1 Garlic Clove, Finely Minced
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Fresh Parsley
Sauce:
3 Tablespoons Olive Oil
1/3 Cup Finely Chopped Onions
3 Garlic Cloves, Minced
28 Ounce Can Chopped Tomatoes
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
Salt & Pepper To Taste
1/3 Cup Chopped Fresh Basil
Directions:
In a bowl, mix together the meatball ingredients with your hands until blended.
In a large saucepan, heat the olive oil until sizzling over medium heat, then add the onions and cook, stirring often until tender, about 4 minutes.
Add the garlic and continue to cook just until fragrant, another minute or two.
Add the tomatoes, oregano, red pepper flakes, and basil and stir to mix.
Season well with salt and pepper, and bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Using damp hands, roll the meatballs into balls and carefully drop into the sauce. (not all my meatballs were covered over with sauce -don't worry as you will be moving them around after the first 10 minutes)
Continue to form all the meatball mixture into balls, and cook over low heat for about 10 minutes.
Carefully move the meatballs around with a spoon, and add a little additional water if the sauce is too thick.
Cook the meatballs for an additional 10 minutes, then use meatballs and sauce as desired. ( I cooked my sauce about another 30 as the polenta was not ready)
In a large saucepan, heat the olive oil until sizzling over medium heat, then add the onions and cook, stirring often until tender, about 4 minutes.
Add the garlic and continue to cook just until fragrant, another minute or two.
Add the tomatoes, oregano, red pepper flakes, and basil and stir to mix.
Season well with salt and pepper, and bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Using damp hands, roll the meatballs into balls and carefully drop into the sauce. (not all my meatballs were covered over with sauce -don't worry as you will be moving them around after the first 10 minutes)
Continue to form all the meatball mixture into balls, and cook over low heat for about 10 minutes.
Carefully move the meatballs around with a spoon, and add a little additional water if the sauce is too thick.
Cook the meatballs for an additional 10 minutes, then use meatballs and sauce as desired. ( I cooked my sauce about another 30 as the polenta was not ready)
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