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Veal and Ricotta Meatballs
  • 1 pound ricotta cheese
  • 1 pound ground veal (triple ground by butcher or at home), chilled
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 1 tablespoon salt, or as needed
  • Freshly ground black pepper
  • Freshly grated nutmeg, as needed
  • Vegetable oil for frying
  • 1 cup flour, or as needed
  • 4 cups mild tomato sauce.
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