Veal Ricotta Meatballs Recipe

Make the mixture

In a large bowl combine ground veal, ricotta, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt and pepper. Use your hands or a sturdy spoon to mix gently until ingredients are evenly combined; avoid overmixing to keep meatballs tender.

Shape meatballs

Using slightly wet hands, portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 18–20 meatballs from 1 lb). Place formed meatballs on a parchment-lined baking sheet.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs on all sides, about 2–3 minutes per side, turning gently so they hold their shape. Transfer browned meatballs to a plate.

Sauté aromatics

In a large saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add diced onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Build the sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, red pepper flakes, sugar, salt and pepper. Bring sauce to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering marinara. Reduce heat to low, cover partially, and simmer gently 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has concentrated slightly. Stir occasionally and spoon sauce over the meatballs so they stay moist. Stir in torn basil leaves in the last 2 minutes of simmering.

Add mozzarella

Preheat oven broiler to high (or set oven to 425°F / 220°C). Transfer meatballs and sauce to an oven-safe baking dish if not already in one. Top each meatball with a piece of fresh mozzarella or distribute slices evenly over the top.

Melt cheese

Place the dish under the broiler for 2–4 minutes, watching closely, until mozzarella is melted and beginning to brown. If using an oven at 425°F, bake 6–8 minutes until melted.

Finish with pesto & serve

Remove from oven. Drizzle basil pesto over the meatballs (about 1 tablespoon per serving, or dot across the dish). Garnish with fresh basil leaves and a sprinkle of grated Parmesan if desired. Serve hot with crusty bread, pasta, or a simple salad.