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.