Comments on: veal ricotta meatballs

By: hazelnut chestnut cake « Sassy Radish

hazelnut chestnut cake « Sassy Radish — Sun, 15 Nov 2009 17:19:12 +0000

[...] chefs and women (though a few men are sprinkled in the mix like the creator of those celestial meatballs). I don’t know if that says I gravitate towards a certain kind of cooking, but chefs like Gina [...]

By: Weekly Roundup: Dreaming of Pie Edition « ModernDomestic

Weekly Roundup: Dreaming of Pie Edition « ModernDomestic — Fri, 13 Nov 2009 12:43:55 +0000

[...] Veal ricotta meatballs at Sassy Radish. God, I love really good, light, flavorful meatballs. [...]

By: Barbara

Barbara — Wed, 11 Nov 2009 14:38:04 +0000

Great combination for meatballs! Will definitely hit Terroir next time I’m in NYC.

By: Susan

Susan — Wed, 11 Nov 2009 10:50:24 +0000

Thanks, Radish. I’m looking forward to the weekend when I can make, eat and store some of these yummy looking meatballs! ;oP

By: Jennifer

Jennifer — Tue, 10 Nov 2009 05:39:58 +0000

Farmer’s markets today allow us to procure an array of items that have been grown and sourced in a most ethical matter. Anyone who wants more information, there was an excellent article in the Washington Post last month about this very topic.

http://www.washingtonpost.com/wp-dyn/content/article/2009/10/27/AR2009102700563.html

Now, as my nana would say, mangia bene.

By: Suzy

Suzy — Mon, 09 Nov 2009 23:12:51 +0000

Wow. I didn’t know that anyone admitted to eating veal these days… I suggest that anyone who is interested in eating this do some research on how the baby cows on veal farms are raised. It’s very cruel & sad, and I can’t imagine you’d be hungry after that.

By: Radish

Radish — Mon, 09 Nov 2009 17:12:21 +0000

Susan, i think you’re supposed to put something on top of the ricotta to help flatten/thicken it – i didn’t and mine was the right consistency. My meatballs were quite generous in size (I imitated Marco’s execution of them) so 3-4 are more than enough as a main course, or a couple as a snack. I got more than 9 though, which is hardly a problem. You can just freeze the meatballs you don’t need and eat them later!

By: Susan

Susan — Mon, 09 Nov 2009 16:55:23 +0000

Just reading this is making me so hungry, though sadly, I live in London and nowhere near Terroir. ;o( I’ve read the recipe and am ready to make my own except… what does it mean to “weight the cheese”? And is it correct that I make only nine meatballs from this recipe? It looks like you made them into about 1-in balls…? I want to make sure I do this right. ;o) Thanks!

By: Kate F

Kate F — Mon, 09 Nov 2009 14:37:19 +0000

these look incredible! i adore craftbar’s veal ricotta meatballs so clearly i need to do two things:

1. go to terroir (i’ve heard such great things from SO many people but have yet to go)
2. make your recipe so i can have this deliciousness anytime

thanks for posting!

By: maggie

maggie — Mon, 09 Nov 2009 03:55:29 +0000

I feel like such a broken record. Must get to Terroir. These are making me hungry even though I just ate a ton. Gorgeous.