Meatballs with Pecorino cheese
Prep Time
Cooking Mode
450 g (1 lb) lb lean ground veal
450 g (1 lb) lb Pecorino, Parmigiano Reggiano or Grana Padano cheese, grated
125 mL (½ cup) cup bread crumbs
1 egg
750 mL (3 cups) cup Stefano Marinara Sauce
450 g (1 lb) lb lean ground veal
450 g (1 lb) lb Pecorino, Parmigiano Reggiano or Grana Padano cheese, grated
125 mL (½ cup) cup bread crumbs
1 egg
750 mL (3 cups) cup Stefano Marinara Sauce
Directions
1Place veal, cheese, bread crumbs, and egg in a bowl and combine gently with your hands.
2Shape mixture into meatballs about 4 cm (1½ in.) in diameter.
3Heat sauce in a medium-sized pot.
4Add meatballs to sauce, handling them with care and trying not to stir too much so they don’t break apart.
5Continue cooking uncovered for another 30 minutes over medium-low heat. Season with pepper to taste.
6Serve meatballs as an appetizer with a drizzle of olive oil and topped with Parmesan, 15 mL (1 tbsp.) pesto, and 15 mL (1 tbsp.) ricotta.
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Personal Note
Personal Note