Veal & Ricotta Meatballs with Osso bucco sauce

These meatballs are light and so easy to prepare serve with your favorite tomato sauce or try this Osso Bucco sauce, which is great to braise any meat or fish
Veal & Ricotta Meatballs with Osso bucco sauce

Ingredients and Methods

Osso bucco sauce
-    50ml olive oil
-    100g unsalted butter
-    3 cloves garlic finely sliced
-    1 brown onion finely diced
-    1 carrot finely diced
-    2 sticks of celery peeled & finely diced
-    1 celeriac finely diced
-    2orange zested & juiced
-    Pinch of saffron
-    150ml cabernet Forum vinegar
-    50g sugar
-    300ml Shiraz
-    800g chopped tomatoes
-    2 tablspn tomato puree
-    500ml Chicken stock

1.    For the sauce heat olive oil in a wide pan, add butter, garlic & onions, cook until they soften then add carrots, celery, celeriac, orange juice & zest, add a pinch of saffron then vinegar, reduce until almost dry then add red wine & reduce by half, followed by tinned tomatoes & chicken stock cook gently for 30 mins to the sauce coats the back of a spoon.

For the Meatballs

1 kilo Very finely minced veal or pork or a combination of the 2
800g ricotta
200g chopped oregano
300g grated Parmesan
25 g nutmeg
2 cloves of microplaned garlic
Salt & milled pepper to taste
2- Eggs to bind

Too cook
Flour to dust
Sunflower Oil to fry


1) In a large suitable bowl combine all the ingredients for the meatballs, season well and mix together to form a soft dough
2) Warm the prepared sauce
3) Then begin shaping the meatballs
4) Place a generous covering of flour onto a plate or a small tray flour your hands then spoon a generous amount of the meatball mixture onto your hands
5) Roll into a ball place each ball back onto the floured plate continue till all the balls are complete
6) Heat a generous amount of oil in a wide pan
And once the pan begins to shimmer add the meatballs to the pan one by one, cook for 2 minutes on each side until golden all over
6) Once sealed all over transfer to the tomato sauce and gently braise over a low heat covered with a lid for 10 mins remove from the heat
7) Prepare your risotto or pasta to serve with the meatballs
Once prepared
8) Re –heat the meatballs within the sauce serve alongside your choice of pasta or risotto sprinkle with parmesan & gremolata

To Serve suggest
Risotto Milanese, Farfalle, spaghetti or Cavetelli pasta.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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