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PREP30 min
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Cooking45 min
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Ready in1 h 15 min



  1. Step
    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.
  2. Step
    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.
  3. Step
    Heat up olive oil to a medium-high heat. Fry meatballs in batches until golden brown.
  4. Step
    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.
  5. Step
    Enjoy 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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