Veal and Ricotta Meatballs

Ingredients

• 1 lb ground veal

• 1 cup ricotta, drained

• 1 egg

• ½ cup parmesan cheese

• ¼ cup of dried breadcrumbs

• 1 clove of garlic minced

• 1 small onion finely chopped

• Salt, pepper, touch of nutmeg

• 1 bunch chopped parsley

• 25 basil leaves chiffonade

METHOD: Preheat over to 350º. Gently combine all ingredients in a mixing bowl with your hands or wooden spoon. With slightly damp hands, roll mixture into meatballs—size of your choice. Place all meatballs on a cookie sheets and bake for 30 minutes. Put into tomato sauce to finish or serve as is.

Tomato Sauce

• 1 garlic clove, peeled and sliced

• 1 pinch chili flakes

• 1 can San Marzano peeled tomatoes

• 2 tablespoons extra virgin olive oil

• 1 tablespoon fresh herbs, parsley

METHOD: Through a food mill or blender on the slowest speed, purée tomatoes. In a saucepan, sautée garlic and chili flakes with the extra virgin olive oil until garlic fragrant and golden. Add tomato purée, fresh basil leaves. Cook for 30 minutes. Remove from heat. Add salt to taste, and fresh parsley.