CONTRIBUTED BY HENRI HOLLIS
Photo: Henri Hollis
Photo: Henri Hollis

Learn how to make the veal meatballs from Osteria Mattone

Careful preparation is key for making the perfect meatball

I absolutely love the veal meatballs at Osteria Mattone. They are so tender. Would love to know how they are made. Thanks! — Mary Scott, Cumming

Osteria’s executive chef Eric Sell was happy to share the recipe. “Being an Italian restaurant we knew we needed a meatball. Our meatballs over at Table and Main are a huge hit but we wanted something completely different. So we went with all veal and tons of cheese. We handle the mix very carefully from start to finish from making sure we don’t over mix it to making sure we don’t over pack them. They should be light and fluffy every time. I have never been a fan of a meatball that sits like a rock in your tummy.”

Beef soup base is available in your grocery store’s prepared soup aisle. And the “cheese” Sell is referring to is the more than a pound of ricotta that goes into the meatball mixture.

The meatballs, “Polpette” on the menu, are available during both lunch and dinner at Osteria Mattone. They’re listed as Neapolitan Braised Veal Meatballs in Tomato Sauce.

<<Click here for the full recipe on mobile

Osteria Mattone, 1095 Canton St., Roswell. 678-878-3378, www.osteriamattone.com

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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