[s1e9] Olivia's S***balls May 2026

1 lb Ground Veal (or a 50/50 mix of veal and pork for maximum tenderness).

Transfer the meatballs into a simmering, high-quality Marinara sauce. Cover and simmer on low for 15–20 minutes. [S1E9] Olivia's S***balls

Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. They don't need to be cooked through yet; you just want a golden crust. 1 lb Ground Veal (or a 50/50 mix

Serve with a dusting of extra Parmesan and a sprig of fresh basil. As Olivia suggests in the show, the goal is "perfection through simplicity." Heat olive oil in a skillet over medium-high heat

2 cups crustless white bread (torn into small bits) soaked in 12one-half cup whole milk or heavy cream. The Flavorings: 12one-half cup Finely grated Parmesan or Pecorino Romano. 2 cloves Garlic, grated into a paste. 1 small Shallot, minced extremely fine. 1 tbsp Fresh Parsley, chopped. 1 Egg, lightly beaten. Salt and Black Pepper to taste. A pinch of Nutmeg (optional, but classic for veal). Instructions