Quick Italian

Silvia Colloca's veal and ricotta polpette

Name: Silvia Colloca's veal and ricotta polpette
Cuisine: /italian
Ingredients: 3 slices two-day-old sourdough bread; 80g parmesan cheese, cut into chunks; 1 cup chopped parsley, plus extra to serve; 150g full-fat ricotta, well drained; 400g veal mince; 1 egg; 2 tablespoons plain flour; 1/3 cup extra virgin olive oil; 1 small brown onion, finely chopped; 1 small carrot, finely chopped; 1 small celery stick, thinly sliced; 150ml white wine; 250ml stock; zest of 1 lemon

Rate now

Jump to recipe

by Silvia Colloca

Cook and author

Mar 28, 2016

Spiked with ricotta and parmesan cheese, these veal meatballs are full of flavour, and guaranteed to please the whole family.

3 slices two-day-old sourdough bread
80g parmesan cheese, cut into chunks
1 cup chopped parsley, plus extra to serve
150g full-fat ricotta, well drained
400g veal mince
1 egg
2 tablespoons plain flour
1/3 cup extra virgin olive oil
1 small brown onion, finely chopped
1 small carrot, finely chopped
1 small celery stick, thinly sliced
150ml white wine
250ml stock
zest of 1 lemon

Method

1.

Put bread, parmesan cheese and parsley in a food processor and blitz until rough crumbs form. Pour mixture into a large bowl and add ricotta, veal and egg. Season. Combine mixture using your hands for 3–4 minutes, or until all the ingredients are nicely mixed together. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
2.

Remove from fridge and, with wet hands, begin to shape mixture into 3cm balls. Dust them with a little flour and set aside.
3.

To make the soffritto, heat half the oil in a large non-stick saucepan over medium heat. Add the onion, carrot and celery and cook for 2–3 minutes, or until vegetables are softened. Set aside.
4.

In a large frying pan, heat remaining oil and cook meatballs gently for 3 minutes, or until lightly browned. Meanwhile, return vegetables to heat, deglaze with wine and cook for 2 minutes, allowing for the alcohol to evaporate. Add the stock and simmer, covered, over low heat for 5 minutes.
5.

Remove meatballs and keep warm. Continue cooking sauce for 10 minutes. Use a stick blender to puree sauce, and then pour over meatballs. Sprinkle with extra parsley and lemon zest. Serves 4.