Polpette di Ricotta e Vitella – A Traditional Tuscan Recipe

polpette ricotta e vitellaPolpette di Ricotta e Vitella

Veal and ricotta meat balls

Ingredients (serves 8)

For the Meat Balls:

• 500 g veal mince (finely minced)
• 400 g sheep ricotta cheese
• 2 eggs
• 150 g parmesan cheese
• a pinch of nutmeg
• a pinch of salt
• a pinch of black pepper
• oil for frying (sunflower or peanut oil)


Using your hands, mix all the ingredients together until you obtain a smooth mixture. Form rissoles about the size of an egg and flour them. In a deep frypan, fry a few meat balls at a time in the hot oil turning them in the oil. Drain them on kitchen paper.

For the sauce:

• 3 garlic cloves, crushed
• 4 tbs extra virgin olive oil
• 800 g diced, peeled tomatoes
• a pinch of salt
• 6 basil leaves


Sautè the garlic in a saucepan. Add the tomatoes and salt and cook for 10 minutes. Then add the meat balls and basil leaves. Cook for another 5 minutes and serve, garnishing with extra basil leaves.