Chef Mark McEwan has shared his famous veal and ricotta meatballs recipe from Toronto’s Fabbrica restaurant, so we can enjoy restaurant quality meals at home. Try this delicious meal at home and support local restaurants through Rally for Restaurants!
- ½ Spanish onion, minced
- 1 cup (250ml) olive oil
- 1 tbsp (15ml) minced garlic
- 2lb (1kg) ground Veal
- 2 cups (500ml) ricotta cheese
- 3 egg whites
- 2/3 cup (150ml) grated Parmigiano-Reggiano
- ½ cup (125ml) minced Italian parsley
- ½ bunch chives, minced
- 2 tbsp (30ml) minced oregano
- 1 tbsp (15ml) minced thyme
- Salt and pepper
- 2 batches basic tomato sauce
- 2 cups (500ml) basil leaves, torn
- 4 tbsp (60ml) whipped butter
- Grated Parmigiano-Reggiano to taste
In a heavy-bottomed skillet, sweat the onions in 2 tbsp (30ml) of the oil until translucent. Add the garlic, sweat a minute longer, and then cool the mixture in the refrigerator. In a large bowl combine the veal, ricotta, egg whites, Parmesan, parsley, chives, oregano, thyme and the cooled onion and garlic; season generously. Work it all together well with your hands for at least 5 minutes. Remove a small portion and fry it in hot oil. Taste and adjust seasonings if necessary.
Rinse hands under cold running water and begin forming meatballs of desired size, rinsing hands again as necessary whenever the meat gets sticky. Collect meatballs on a baking sheet. Dust them with flour. Heat one or two large skillets on medium-high, heat the remaining oil, and sear the meatballs in batches if necessary, browning them nicely on all sides before setting them aside to drain on paper towels.
Heat tomato sauce, then add the meatballs and torn basil. Serve topped off with extra sauce and Parmesan to taste.
Support Mark and Fabbrica
Want to support this local restaurant and recipe? You can buy a $25/50 gift card to Fabbrica here, and Stella Artois will add $10 for you to enjoy.