Parmesan Meatballs

Parmesan Meatballs
Prep 15 min / Cooking 30 min 6 (2 meatballs per person)  


  • 800ml Stefano Faita Marinara Sauce
  • 450g ground veal
  • 450g grated pecorino, parmesan or grana padano cheese
  • ½ cup breadcrumbs
  • 1 egg
  • Olive oil, to taste
  • Freshly grated parmesan cheese
  • 1 tbsp pesto and 1 tbsp ricotta cheese per portion, to taste
  • Ground black pepper, to taste


In a large bowl, combine veal, cheese, egg and breadcrumbs. Mix delicately by hand.

Using the mixture, prepare meatballs with diameter of about 4 cm.

In a pot, heat the Marinara sauce.

Gently add the meatballs to the sauce. Do not mix too much as the meatballs may break.

Continue cooking, at low-medium heat and uncovered, for about 30 minutes.

Taste to adjust seasoning.

Serve meatballs as an entrée, with a dash of olive oil, sprinkling of parmesan and a tablespoon of pesto and ricotta.