Meatballs with Pecorino cheese
Meatballs with Pecorino cheese

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 450 g (1 lb) lean ground veal
  2. 450 g (1 lb) Pecorino, Parmigiano Reggiano or Grana Padano cheese, grated
  3. 125 mL (1/2 cup) bread crumbs
  4. 1 egg
  5. 750 mL (3 cups) Stefano Marinara Sauce

Directions

  1. Place veal, cheese, bread crumbs, and egg in a bowl and combine gently with your hands.
  2. Shape mixture into meatballs about 4 cm (1½ in.) in diameter.
  3. Heat sauce in a medium-sized pot.
  4. Add meatballs to sauce, handling them with care and trying not to stir too much so they don’t break apart.
  5. Continue cooking uncovered for another 30 minutes over medium-low heat. Season with pepper to taste.
  6. Serve 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.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more