Follow Cookwork on Twitter
Follow Cookwork on Facebook

Sicilian Meatball Ragu



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


4-1/2 lb. ground veal (IMPS/NAMP 396)
6 eggs, beaten
3 cups plain bread crumbs
1 cup grated Parmesan cheese
1/2 cup minced fresh garlic
1/4 cup dried oregano leaves
1-1/2 tbsp. salt
1-1/2 tsp. ground black pepper
3/4 cup olive oil
3-3/4 qt. (120 fluid oz.) prepared pizza sauce
1½ qt (48 fluid oz.) veal stock
4½ qt. mashed potatoes, hot
3 cups cooked peas, hot
3/4 cup grated or shredded Parmesan cheese


  1. 1
    For Veal Meatballs: Combine ingredients such as veal, eggs, bread crumbs, cheese, garlic, oregano leaves, salt and pepper; mixing lightly but thoroughly. Shape into meatballs, 1½ ounces each.
  2. 2
    Brown Meatballs in oil in batches. Remove from pan. Deglaze pan with pizza sauce and stock. Return meatballs to pan; bring to a boil. Bake in 350°F oven 15 minutes.
  3. 3
    Plate 8 ounces meatballs (approx. 5) on top of 1½ cups potatoes in large flat bowl. Ladle ¾ cup sauce over meatballs. Sprinkle with ¼ cup peas and 1 tablespoon cheese.


Meatball ragu can be served over creamy polenta instead of mashed potatoes, if desired.

recipe search tags

preparation methods
cuisines European, Italian
Spinner Loading