VEAL AND RICOTTA MEATBALLS WITH MARINARA SAUCE
15-20
min
cooking time
4
servings
easy
difficulty

VEAL AND RICOTTA MEATBALLS WITH MARINARA SAUCE

SHARE
  • PRINT

Ingredients

  • One 15-oz container Giovanni Rana Marinara Sauce
  • 1 pound ground veal
  • ¾ cup ricotta cheese
  • ½ cup fine breadcrumbs
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 large egg
  • 1 clove garlic finely minced
  • 2 tbsp parsley chopped
  • Salt and pepper to taste
  • 1 cup flour
  • Vegetable oil for frying
15-20
min
cooking time
4
servings
easy
difficulty

Preparation

In a large bowl, mix ground veal, ricotta cheese, breadcrumbs, grated Parmigiano Reggiano, egg, garlic and parsley with your hands until well combined. Season with salt and pepper to taste and using damp hands roll the meat mixture into balls and roll them into flour.

Heat about 1 ½ inches oil in a large skillet. Fry meatballs gently turning once or twice until golden brown on all sides 5-6 minutes. When meatballs are ready, remove from oil with a slotted spoon and drain on paper towel.

In the meantime, heat Marinara sauce in a large skillet over medium heat. Add meatballs to the sauce and cook 4-5 minutes moving the skillet gently to coat meatballs evenly.