Boulettes de veau et ricotta

Source: Molto Mario: Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Note:Je fais cuire les boulettes au four à 400 F sur une tôle à biscuits pendant environ 15 minutes.


  • 1/2 (1)  pound veal shoulder, finely ground in a meat grinder (veau haché)
  • 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
  • 1 egg, beaten
  • 1/2 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
  • 2 cups basic tomato sauce
  • Basil leaves, for garnish



  1. 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 flour.
  2. 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 the are uniformly golden brown.  Remove with a spider or slotted spoon ans keep warm while the remaining meatballs are cooked.
  3. Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.
  4. Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.

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