A few years ago, I had dinner in Atlanta at a restaurant called The Floataway Cafe. While dining there, I had veal and ricotta meatballs for the first time. I’ve never been one to crave meatballs, but these were a whole new experience: they were light, flavorful but delicate and utterly delicious. Since that night I’ve been haunted with the memory of these beauties, so I finally got my act together to try my hand at making veal & ricotta meatballs.
The recipe for these meatballs comes from Chef Marco Canora and appears to be widely used by the denizens of the interwebs. Having now made them, I can see why. They are fantastic. So bravo Chef Canora. I love your veal & ricotta meatballs and give you full credit for the lovely recipe.
However, the tomato sauce is all mine. And, if I do say so myself, it pairs very nicely with the meatballs. I included some pureed peppers and whatnot to boost the veg/nutritional content of the sauce, and the hint of cinnamon and nutmeg really highlight the flavor of the the meatballs. My neighbors taste tested this recipe for me, and it was met with enthusiastic approval by all. Well, by parents and the 6 year old. The 4 year old flat out refused to try it, but that’s okay. I wouldn’t eat meatloaf until I was an adult and still won’t eat square hamburgers, so I get where he’s coming from.
Okay, so a few notes before we get to the recipe. The recipe is not super complex, but is a bit of a lengthy process, as the ricotta has to drain overnight and there is a bunch of cooling/simmering time involved. So it’s not a quick, throw it together kind of affair. However, if you have the time to make this recipe, you will bring smiles to all those who consume it, which, of course, is the whole point.