Ricotta Stuffed Veal Meatballs

You'll Need - 


1.5 lbs of Ground Veal 
1 Egg
Ricotta Cheese
1/4 Cup Grated Romano Cheese
Minced Garlic
Fresh Basil 
Crushed Red Pepper
Salt & Pepper




Mix up the veal with some minced garlic, egg, grated romano cheese, salt, pepper and crushed red pepper flakes.

In a separate bowl mix the ricotta, salt, pepper, more minced garlic, and finely chopped fresh basil. 

The size of your meatballs will determine the size of your ricotta balls, I like to make giant meatballs, so I rolled my ricotta accordingly! As the ricotta warms this it will get harder to work into balls, so work fast! Place the balls on a parchment lined baking sheet and into the freezer for about 25 minutes (if they are really sloppy, just pop them in the freezer for about 10 mins, then reshape them and freeze for another 15!)

When the ricotta balls are frozen and ready to go, flatten some meat in the palm of your hand, place the ball of ricotta inside, then wrap it up around the cheese. 

Bake them in a 400 degree  until done (which will depend on the size you make your meatballs!) They'll give off quite a bit of moisture so you may want to drain the pan (don't forget to re-grease) about halfway though cooking! 

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