Meatballs Recipe
Veal, Pork, Beef, Stuffed With Fontina, San Marzano Tomato Sauce, Whipped Ricotta
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Ingredients
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Meatballs
San Marzano Tomato Sauce
Whipped Ricotta
Method
Meatballs
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground veal, ground pork, and ground beef.
- 2
Add Ingredients
Add the cubed Fontina cheese, breadcrumbs, grated Parmesan cheese, eggs, minced garlic, chopped parsley, salt, and black pepper to the meat mixture.
- 3
Mix the Ingredients
Using your hands, mix the ingredients until well combined, being careful not to overmix.
- 4
Shape the Meatballs
Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
San Marzano Tomato Sauce
- 5
- 6
Add Tomatoes and Seasoning
Pour in the crushed San Marzano tomatoes, oregano, salt, and black pepper. Stir well to combine.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally. Add the torn basil leaves just before serving.
Whipped Ricotta
- 8
Whip the Ricotta
In a medium bowl, combine the ricotta cheese and heavy cream. Use a hand mixer or whisk to whip until light and fluffy.
- 9
Season the Ricotta
Season with salt and black pepper to taste, adjusting as necessary.
Final Assembly
- 10
Cook the Meatballs
In a large skillet over medium heat, add the meatballs to the simmering sauce. Cook for about 15-20 minutes, turning occasionally, until the meatballs are cooked through.
- 11
Serve
Plate the meatballs topped with the San Marzano sauce and a dollop of whipped ricotta on the side. Garnish with additional parsley if desired.