Chris Jarmer's Recipe For Veal and Ricotta Meatballs

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Today’s recipe is:

VEAL & RICOTTA MEATBALLS

Download recipe PDF here

PROTEIN
1.1 KG VEAL MINCE

INGREDIENTS
MAKES 50 BALLS
300GM RICOTTA
¾ CUP PARMESAN
2 CUPS BREADCRUMBS
¾ TBS SALT
¼ TSP PEPPER
¼ TSP GROUND FENNEL SEEDS
T1.5 LT TOMATO SUGO
500ML BEEF STOCK
1 PK SPAGHETTI

combine the veal mince, salt, pepper, parmesan, ricotta, ground fennel, breadcrumbs & mix well

roll the mince into golf ball size balls & put into a baking tray

cover the meatballs with the tomato sugo & beef glaze

bake in an oven at 160 degrees for 45 minutes serve the meatballs with spaghetti or pasta of your choice,

garnish with fresh parsley & grated parmesan

or they can be served on their own

Thanks to SipnSave, the matching wine this week is the Chain of Ponds Section 400 Pinot Noir.

Download tasting notes here