• 1 lb ground Ontario veal
  • 450 g Ontario ricotta cheese
  • 1 cup aged Ontario cheddar, freshly grated 
  • 2 large eggs
  • 1 tbsp salt
  • 1/4 tsp nutmeg, freshly ground
  • 1/4 tsp black pepper, freshly ground
  • Olive oil, enough to fill a pan 1 1/2 inches deep, for frying
  • All-purpose flour, for dusting a baking sheet


  • Combine the veal, ricotta, eggs, cheese, salt, nutmeg and pepper in a large bowl. Mix well with your hands until nice and homogenous. Put in fridge for 20-30 minutes to chill.
  • Once the mixture is thoroughly chilled, dust a parchment-lined baking sheet with flour. Coat your hands with flour and shape the meat into balls, setting them on the baking sheet. Lightly flour the tops of the meatballs, cover with plastic and chill in fridge for another hour
  • Heat up olive oil to a medium-high heat. Fry meatballs in batches until golden brown.
  • Transfer meatballs to your favourite tomato sauce to continue cooking. Once they are all fried and in the sauce, cook for an additional 30 minutes on low. 
  • Enjoy on these meatballs on their own, with your favourite veg or serve on a plate with a generous amount of sauce and chopped parsley and a good sprinkling of your favourite aged Ontario cheddar.

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