Ingredients:
For the meatballs:
1 medium onion, quartered
4 garlic cloves
¼ cup fresh parsley
½ cup milk
½ cup Italian breadcrumbs
1 ½ pounds ground veal (700 grams, 80% lean)
6 oz ricotta cheese (approx. ¾ cup)
1 large egg
½ cup finely grated Parmesan cheese
1 tsp Italian seasoning
½ tsp ground black pepper
1 tsp salt (or to taste)
2-3 tbsp olive oil (or cooking oil spray)
For the tomato sauce:
2 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
32 oz marinara sauce or tomato passata
¼ cup fresh basil leaves, chopped
For serving:
Ricotta cheese (for dolloping)
Grated Parmesan cheese
Fresh basil leaves
Pasta of your choice
Directions:
Prepare the meatball mixture:
Pulse onion, garlic, and parsley in a food processor until finely chopped. Combine with milk, breadcrumbs, veal, ricotta, egg, Parmesan, Italian seasoning, black pepper, and salt in a bowl. Mix gently to avoid overworking.
Shape the meatballs:
Form the mixture into 1 ½-inch meatballs and place them on a parchment-lined baking sheet. Brush with olive oil or spray with cooking oil.
Cook the meatballs:
Preheat the oven to 400°F (200°C). Bake meatballs for 20 minutes, or until golden brown and cooked through.
Prepare the tomato sauce:
While meatballs bake, sauté onion in vegetable oil over medium heat for 5 minutes. Add garlic and cook for 1 more minute. Stir in marinara sauce and basil, simmer for 10-15 minutes.
Combine meatballs and sauce:
Gently add the cooked meatballs to the simmering sauce and cook for an additional 5 minutes.
Serve:
Serve meatballs over pasta, topped with dollops of ricotta cheese, grated Parmesan, and fresh basil.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: 4-6
Perfect for a cozy family dinner or as a crowd-pleasing meal! Enjoy! 
