First published Tuesday, November 29, 2011. Meatballs seem so ho-hum, especially on a plate of spaghetti. These giant veal and ricotta meatballs are special enough they don't need pasta.

1. Preheat the oven to 325 degrees. Make sure your ingredients for the meatballs are very cold. 2. In a large bowl, mix together veal, ricotta, Parmesan, egg, nutmeg, ¾ teaspoon salt and ¼ ...

Transfer ricotta to a bowl, add minced veal, parmesan, eggs and lemon rind, season to taste and mix well. Roll mixture into 24 golf-ball-sized pieces, cover with plastic wrap and refrigerate for ...

Veal and ricotta meatballs, straight ahead. Veal and Ricotta Meatballs in Tomato Sauce Recipe by Marco Canora Salt to Taste There’s no getting around the fact that this recipe is a pain in the neck.

These Homemade Ricotta Meatballs are light, creamy, and tender. ... Use your hands to mix the ground beef and pork into the ...

Ricotta Meatballs with Tomato Sauce are tender, flavorful, and incredibly creamy thanks to the addition of ricotta. Simmered in a rich, savory tomato sauce, this dish is perfect for cozy family ...

Meatballs. 2 ounces day-old bread (one 1-inch thick slice) 1/4 cup whole milk. 1 pound ground beef (25 percent fat) 1/2 cup fresh ricotta cheese. 1/3 cup freshly grated Parmigiano-Reggiano cheese ...

MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed ...

For De Laurentiis’ Beef Ricotta Meatballs, use a medium-size straight-sided skillet; and we like Lodge’s cast iron skillet. It’s affordable and gets the job done (and done well).

These oven-roasted meatballs are cooked in two phases. First, they're placed in an oiled roasting pan and baked for half an hour at 400°F — in this time, they'll begin to brown and become firm.