Veal and Ricotta Meatballs with vegetables

1.Mix veal mince, ricotta, parmesan, eggs, nutmeg, salt and pepper in a bowl with your hands until all ingredients are fully integrated.

2.Spoon into large-egg shaped balls, flour and fry in oil in a large pan, in batches, turning frequently until browned all over.

3.Transfer to kitchen roll to soak up excess oil.

4.For the sauce: In a large saucepan, saute the garlic in olive oil over a medium heat. Add tomatoes and basil. When hot, add the meatballs and cook for a further 5–10 minutes.

5.Serve with fresh steamed vegetables such as green beans or zucchini.