This is a great variation on my grandmother’s traditional meatball recipe, and it makes for an amazingly light and tender meatball.
1 lb ground veal
8 oz ricotta cheese
8 oz grated Parmesan cheese
3 eggs, beaten
2 teaspoons flat leaf Italian parsley
1 teaspoon Italian seasoning
2 cloves garlic finely chopped
1 teaspoon onion powder
1/2 cup Italian seasoned breadcrumbs
Salt and pepper
Mix meat, cheese and dry ingredients (I mix parsley and Italian seasoning into the eggs). Add egg and mix gently until fully incorporated. Let sit 10 minutes, then roll into golf ball sized meatballs. Pan fry or bake (I drop fried them in vegetable oil heated to 350) until lightly crusted. Then drop into sauce and simmer for 1 hour…
You can refrigerate them for a few days until using and they freeze well.
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”