Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Ingredients

• 4 servings basil leaves for garnish
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots shredded finely
• 1  eggs beaten
• 0.3 cup olive oil extra virgin 
• 1 cup olive oil extra virgin for frying
• 3 tablespoons thyme leaves dried fresh chopped
• 4  garlic cloves peeled thinly sliced
• 9 servings gratings nutmeg 
• 1  onion spanish chopped
• 0.5 cup parmigiano-reggiano freshly grated
• 1 cup ricotta cheese drained for 1 hour
• 4 servings salt to taste
• 4 servings salt and pepper black to taste
• 0.5 pound veal shoulder finely

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter. Lightly dust each ball with the flour.
2. In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking.
3. Add the balls, a few at a time, and cook until they are uniformly golden brown.
4. Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.
5. Meanwhile, in a small saucepan, heat the tomato sauce over high heat until it begins to bubble. Keep hot while the meatballs cook.
6. Serve the meatballs in the hot sauce, with the basil leaves sprinkled over as garnish.
7. In a 3-quart saucepan, heat the olive oil over medium heat.
8. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
9. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
10. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.