Parmesan Meatballs

Parmesan Meatballs
  • 15

    min prep time
  • 30

    min cook time
  • 6



  • 450g ground veal
  • 450g grated pecorino, parmesan or grana padano cheese
  • ½ cup breadcrumbs
  • 1 egg
  • 800ml  of Stefano Marinara sauce
  • 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


  1. In a large bowl, combine veal, cheese, egg and breadcrumbs. Mix delicately by hand.
  2. Using the mixture, prepare meatballs with diameter of about 4 cm.
  3. In a pot, heat the Marinara sauce.
  4. Gently add the meatballs to the sauce. Do not mix too much as the meatballs may break.
  5. Continue cooking, at low-medium heat and uncovered, for about 30 minutes.
  6. Taste to adjust seasoning.
  7. Serve meatballs as an entrée, with a dash of olive oil, sprinkling of parmesan and a tablespoon of pesto and ricotta.