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4.84 from 6 votes

Veal Meatballs, with Ricotta and Fresh Mozzarella

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Entree
Cuisine: Italian
Servings: 12
Author: Angela Roberts


  • 1 pound ground veal
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated pecorino cheese
  • 1/2 cup bread crumbs
  • salt
  • pepper
  • 2 tablespoons chopped parsley
  • 1 large can tomato puree
  • 1/4 cup white wine
  • 1 cup ricotta cheese
  • 8 mini fresh mozzarella balls or 1 cup shredded mozzarella


  • Pour milk over ground veal
  • Season with salt and pepper
  • Add egg, parsley, grated parmesan, bread crumbs and very loosely, gently mix together. You don't want the meat to be compacted, as that will make the meatballs tough.
  • Form into small balls.
  • Place foil or parchment paper on baking sheet.
  • Bake meatballs for 20 minutes at 375 degrees.
  • From here, you can place in your own favorite tomato sauce or do the following method.
  • Mix white wine with tomato puree. Put meatballs in sauce and refrigerate for several hours to overnight.
  • When ready to bake, preheat oven to 400 degrees F.
  • Scoop ricotta cheese into baking dish in various places.
  • Do same with mozzarella.
  • Bake until heated through and cheese is melted about 20 minutes.