I am fully aware that making such a bold statement might spark an underground revolution, the Meatball purists could arise at sunrise and plot a revolt (ah poetry!)and the Italians from the 'hood might send a Mama's death Squad after me wearing aprons and armed with rolling pins but... I am not afraid to stand bold and proud by my statement: This is the best meatball recipe, Ever!
"How could a man named Nawab create the Ultimate Meatball recipe?" you ask? Well i don't know, but i once knew a man called Benetteto that couldn't cook to save his life so don't judge a book by it's cover (...deeply philosophical!). I have much respect for your mama and i am certain she makes a hell of a meatball but trying this recipe will make you a believer. Afterward, you can always claim you invented it, who cares!...Nawab doesn't.
What makes those meatballs so special is their melt-on-your-tongue texture, no fancy shmancy technique a la Ferran Adria, it's the whooping 50/50 ratio of ground veal for Ricotta that turn those meatballs into little pillows.
I accept to rename the recipe "Veal Ricotta Oddballs" as an act of good will. I hope it will calm down the rebellion... and also because...euhh let's face it, they are kind of odd, 50/50 who are they kidding? But odd is the new black so be a man...euhh or a woman and try it, okay?
- 1 1/2 lbs lean ground veal
- 3 cups fresh ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- 1 large egg
- 1/8 teaspoon freshly grated nutmeg
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- All-purpose flour for dusting
- Canola oil for frying
- 1 can (28 ounces) San Marzano tomatoes, chopped
- 1 stick of butter
- 1/4 bunch fresh basil, roughly chopped
- 1 garlic clove, chopped
- Preheat the oven to 350'F
- In a mixer bowl with the paddle attachment, place the veal, ricotta, parmesan, egg, nutmeg, salt and pepper (keep all the ingredients cold before starting)
- Mix at medium speed until the mixture comes together, about 30 seconds
- Dust your hands with flour and form the mixture into oddballs (1 1/2 in diameter)
- Pour 1 inch of oil into a large non-stick skillet over high heat
- Sear the oddballs in batches until golden brown on all sides. Tranfer to a tray lined with paper towels
- Clean the skillet, add the tomatoes, the butter, basil and garlic
- Simmer for 5 minutes before adding the oddballs
- Cover and braise in the oven for 1 hour or until the sauce is thick
- Adjust seasoning if necessary
- Serve over fresh pasta sprinkled with chopped basil and parmesan