Veal and Ricotta Meatballs
Nutritional Info
- Servings Per Recipe: 39
- Amount Per Serving
- Calories: 54.9
- Total Fat: 2.1 g
- Cholesterol: 30.2 mg
- Sodium: 151.6 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.1 g
- Protein: 5.7 g
View full nutritional breakdown of Veal and Ricotta Meatballs calories by ingredient
Introduction
Not terribly light, but was in the New York Times Not terribly light, but was in the New York TimesNumber of Servings: 39
Ingredients
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see nutrition info
Directions
Makes 39 small meatballs
1. Wrap ricotta in a cheesecloth a day before serving and place in a sieve set over a bowl. Weight cheese, cover and refrigerate overnight
2. The next day, combine all ingredients except flour in a bowl and mix with hands until completely smooth, plae and homogenized (about 4 min)
3. Gently form meat into 39 small balls.
4. Pour flour into a bowl and gently flour balls as needed.
5. Place meatballs in a pan and bake at 375 degrees for 45 minutes
Number of Servings: 39
Recipe submitted by SparkPeople user JENNQ13.
1. Wrap ricotta in a cheesecloth a day before serving and place in a sieve set over a bowl. Weight cheese, cover and refrigerate overnight
2. The next day, combine all ingredients except flour in a bowl and mix with hands until completely smooth, plae and homogenized (about 4 min)
3. Gently form meat into 39 small balls.
4. Pour flour into a bowl and gently flour balls as needed.
5. Place meatballs in a pan and bake at 375 degrees for 45 minutes
Number of Servings: 39
Recipe submitted by SparkPeople user JENNQ13.