LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
How to Make Marco Canora’S Meatballs, According to His New Cookbook -- Grub Street
Ingredients
  • Salt to Taste
  • There’s no getting around the fact that this recipe is a pain in the neck. You
  • have to start a day ahead, keep your meat chilled, and really can’t take
  • shortcuts. No doubt you’re thinking that a recipe for something as homey as
  • meatballs shouldn’t be picky and complicated. In theory I agree, but I have to
  • tell you, these meatballs are worth it.
  • 1 pound fresh ricotta cheese
  • 1 pound ground veal (have the butcher triple grind the veal
  • or pass it through a meat grinder), chilled
  • 2 eggs
  • 1 cup freshly grated Parmigiano-Reggiano plus additional for serving
  • 1 tablespoon of kosher salt plus additional for seasoning the sauce
  • Freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • About 1 cup all-purpose flour
  • Rich Tomato Sauce (page 20)
  • Vegetable oil for frying
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!