GIANT VEAL AND RICOTTA MEATBALLS BRAISED IN TOMATO SAUCE
Steps:
- For the braising sauce: Heat the butter in a large, deep skillet over medium heat. add the onion, celery, and garlic and cook, stirring occasionally, until soft and barely translucent but not at all browned, about 10 minutes. Season with salt and pepper Add the bay leaf, tomato juice, and stock. Bring to a simmer, stirring once or twice, and simmer for 15-20 minutes While the sauce is simmering, make the meatballs: Combine the bread crumbs and buttermilk in a small bowl. Stir the bread crumbs around to moisten them. Let sit 5-10 minutes. In a medium bowl, combine the ricotta, Parmigiano, parsley, egg, salt and pepper. Add the soaked bread crumbs and buttermilk and stir everything until well mixed. Break off hunks of the ground veal and drop them into the bowl. Then gently knead the meat to work in all the other ingredients. The goal is to blend everything evenly without overworking the meat - if you overmix it, the meatballs can become tough and heavy. Shaping the meatballs: Using a 1/3 cup measure, scoop out a heaping portion of the veal mixture for each meatball and shape it into a round ball. Again, take care not to squeeze or overmanipulate the mixture. Arrange the balls on a large platter or tray without touching one another. The braise: When the sauce is ready, reduce heat to medium-low and one by one, lower the meatballs into the skillet using a wooden spoon. Once all the meatballs are in the pan, spoon a little sauce over the top of each one and cover the pan. Adjust the burner so that the sauce stays at a low simmer and bubbles lazily rising to the surface. If it simmers too fast, the meatballs will toughen and the full exchange of flavor between sauce and meat won't occur. After 20 minutes, carefully turn the meatballs with a a large spoon. They're fragile spoon sauce over the tops again, cover, and continue to simmer until the meatballs feel firm to the touch, indicating they are cooked all the way through, 35-45 minutes.
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Diribi Tafese
d@gmail.comThese meatballs were perfect for a weeknight meal. They were easy to make and very flavorful.
One Shop Toys F7
f-o@hotmail.comI'm not a huge fan of veal, but I really enjoyed these meatballs. The ricotta cheese and tomato sauce helped to balance out the flavor of the veal.
Waheed Zaman
waheedzaman96@hotmail.co.ukThese meatballs were a bit time-consuming to make, but they were worth it. They were so tender and flavorful.
The Downing - Pou Boys
t-b49@aol.comThese meatballs were easy to make and turned out great. I will definitely be making them again.
Lony Makoatle
l_m@hotmail.co.ukThese meatballs were amazing! I will definitely be making them again.
mesay endale
endale.mesay@hotmail.comOverall, these meatballs were good, but not great. I think I would try a different recipe next time.
Parmeshwori Shrestha
s-parmeshwori@gmail.comThe tomato sauce was a bit too acidic for my taste. I would add a little sugar next time.
MD.Azizul Hakim Azizul
azizul@hotmail.frThese meatballs were a bit dry for my taste. I think I would add more ricotta cheese next time.
Faisal Kareem
kareem.f@hotmail.frI'm not a fan of ricotta cheese, but I still really enjoyed these meatballs. The veal and tomato sauce were very flavorful.
ma Lo
m@aol.comThese meatballs are a bit time-consuming to make, but they are definitely worth it. They are so tender and flavorful, and the tomato sauce is delicious.
Jermaine Milton
jm60@yahoo.comI made these meatballs for my Italian grandmother and she loved them! She said they were the best meatballs she had ever had.
david njuguna
d-njuguna63@aol.comThese meatballs are so good! I love the combination of veal and ricotta cheese. The tomato sauce is also very flavorful and complements the meatballs perfectly.
Rao Ashfaq
ashfaqr@yahoo.comI've made these meatballs several times now and they are always a hit. They are perfect for a weeknight meal or a special occasion.
Bikas Limbu
limbu@yahoo.comThese meatballs were easy to make and turned out great. I used ground beef instead of veal and they were still delicious. The tomato sauce was also very flavorful.
Claudetter Mmary
m_c63@hotmail.co.ukI'm not a huge fan of veal, but I really enjoyed these meatballs. The ricotta cheese and tomato sauce helped to balance out the flavor of the veal.
Nurul Hoque
h@yahoo.comI made these meatballs for a party and they were a huge success. Everyone loved them! The combination of veal and ricotta cheese made them so moist and flavorful.
KiD Meeth
meeth-k30@gmail.comThese meatballs were a hit with my family! They were so tender and flavorful, and the tomato sauce was delicious. I will definitely be making these again.