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Veal Ricotta Meatballs

Source of Recipe


From "Chef, Interrupted" by Melissa Clark






List of Ingredients



• 1-1/2 pounds ground veal
  
• 4 cups fresh ricotta cheese
  
• 1/3 cup freshly grated Parmesan cheese, plus additional for serving
  
• 1 large egg
  
• 1/8 tsp nutmeg, preferably freshly grated
  
• 3/4 tsp coarse sea salt or kosher salt, plus more to taste
  
• 1/4 tsp freshly ground black pepper, plus more to taste
  
• 1/4 cup all-purpose flour for dusting
  
• 2 to 3 Tbsp olive oil
  
• 1 can (28 ounces) whole tomatoes (preferably San Marzano brand)
  
• 4 Tbsp unsalted butter
  
• 1/4 cup chopped fresh basil, plus additional for garnish
  
• 1 clove garlic, chopped
  






Instructions



1. Preheat the oven to 325° F. Make sure your ingredients for the meatballs are very cold.
   
   
2. In a large bowl, mix together veal, ricotta, Parmesan, egg, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Dust your hands with flour and gently form the mixture into balls about 1-1/2 inches in diameter. It helps to occasionally wash your hands and dust with fresh flour. (The meatballs can be formed several hours in advance. Place on a large plate or tray, cover with plastic wrap, and refrigerate.)
   
   
3. Pour 1 tablespoon olive oil into a 10-inch nonstick skillet and place over medium-high heat. When hot, add about a third of the meatballs and sear until nicely browned on all sides, about 3 minutes total. (It's fine if some of the meatballs break apart; they'll make the sauce thicker.) Transfer to plates lined with paper towels. Repeat with remaining oil and meatballs.
   
   
4. In a 6-quart pot over medium-high heat, bring the tomatoes to a simmer. Stir in butter, basil, and garlic. Add seared meatballs, cover and braise in the oven until the sauce is thick and the meatballs are cooked through, about 45 minutes to 1 hour. Season with salt and pepper to taste.
   
   
5. Sprinkle the meatballs and sauce with finely chopped basil and grated Parmesan. (The dish can be served with hot, cooked spaghettini.)
   
   Serves 4 to 6