Recipe: Osteria Mattone’s Polpette

Using a stand mixer fitted with the paddle attachment, combine ground veal, ricotta, panko, eggs, parsley, 1 1/4 tablespoons salt, nutmeg and oregano. Run mixer at low speed until everything is incorporated but not overmixed. Use a 1/4 cup scoop to form meatballs, using your hands to form them into round balls. Set aside on a baking sheet.

Pour flour into a pie plate and gently roll each meatball in the flour. In a large skillet over medium-high heat, add enough olive oil to just cover the bottom of the pan. Sauté meatballs over medium heat just until browned on all sides. Do not crowd skillet. When meatballs are browned, replace on baking sheet.

Preheat oven to 350 degrees.

Make braising mixture: In a Dutch oven, combine hot water, tomato juice, beef soup base, sliced garlic, Calabrese chili or dried red pepper flakes and remaining 1 teaspoon salt. Whisk together until salt dissolves. Transfer browned meatballs into braising mix and cover the pan. Place in oven and cook 40 minutes or until the meatballs are cooked all the way through. Serve with some of their braising sauce, a sprinkle of grated Parmesan and chopped parsley. Makes: 40 2-inch meatballs