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Posts Tagged ‘pasta’


2 + 6 tbs extra virgin olive oil

1/4 medium yellow onion, minced

2 large cloves garlic, minced

1 lb freshly ground veal

1 cup ricotta cheese

2 egg whites

1/2 cup grated Parmesan

2 tbs finely chopped basil

1/4 bunch finely chopped chives

1 tbs finely chopped oregano

1/2 tsp finely chopped thyme

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

flour for dusting

4 cups tomato sauce (homemade or favourite brand)

1 pound dry pasta, cooked to al dente

Heat 2 tbs oil in a heavy skillet over medium-high heat. Add onions and cook until translucent. Add garlic and cook until translucent. Transfer to a dish then refrigerate to cool.

In the bowl of a stand mixer fitted with the paddle attachment, combine veal, ricotta, egg whites, parmesan, herbs and onion/garlic mixture. Mix on medium for five minutes.

Form 3 ounce meatballs and place them on a baking sheet lined with flour. When finished, roll meatballs gently in flour to lightly coat. Heat remaining oil in a large skillet over medium-high. Sear meatballs, browning on all sides.

Transfer seared meatballs a paper towel-lined tray to drain.

Meanwhile, heat tomato sauce to simmering in a deep-sided saucepan. Add meatballs as they finish searing/draining. When all are added, place saucepan in a 350F oven until meatballs are cooked to an internal temperature of 140F; about 40 minutes.

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