(TV Diner) - Chef Vito Marcello, from Bellini's in North Conway, N.H., is sharing his grandma's secret meatball recipe!

You can taste these, and Chef Vito's specialty sauces, for yourself at the TV Diner Platinum Plate Gala.

www.vitofoods.com

Chef: Vito Marcello

Dish: Meatballs Calabrese with Crostini Ricotta

Restaurant: Bellini's - North Conway, N.H.

Pasta Sauce: 2 -26 ounce jars of Vito Marcello's Fra Diavolo pasta sauce

For a mild version use Vito Marcello's Tomato Basil Marinara Tomato Basil.

Sauces available at Hannaford's, Stop and Shop

Ingredients

* 1lb Ground Veal or Lean Pork or 1/2 lb of each

* 1 1/2 cup Ricotta cheese set aside a half cup for Garnish

* 2 Tbsp chopped basil

* 2 Tbsp parsley (reserve 1 Tbsp for garnish)

* 2 Tbsp chopped garlic

* 2 large eggs

* 1/2 tsp Salt

* 1 tsp Pepper

* 2 cups of seasoned Bread crumbs

* 3/4Cups Dry White wine or substitute with 3/4 cups Chicken Stock

* 10oz chicken stock

Crostini Con Ricotta Ingredients

* Ricotta - 8oz

* Italian Extra Virgin Olive Oil - 4oz

* Sliced Italian or Hard Crusty Bread- 3/4 - 1 inch slice

* Fresh parsley chopped Fine

* A pinch of salt

Crostini Recipe:

Toast the sliced bread or Grill with Olive Oil.

Set aside.

Whip ricotta with ounces of olive oil and salt. Set aside. When meatballs are ready to be served, spread the (room temperature) ricotta over the bread and garnish with parsley.

Meatball Recipe:

Whisk together white wine, eggs then add bread crumbs.

Set aside. In separate bowl combine meat, 1 cup ricotta cheese, chopped garlic, salt, pepper, 2 Tbsp Parsley, & basil.

Gently combine bread & meat mixtures mix thoroughly then add second cup of bread crumbs to tighten the mix.

Form baby meatballs in 1 or 1 1/2 ounce portions.

Cooking Directions:

Meatballs can be prepared several ways.

In a pot on medium heat, bring the Fra Diavolo sauce and chicken stock to a simmer. Stir frequently.

When you see a slight boil, gently add 12 meatballs to the simmering sauce and cook for 8-12 minutes on medium heat or until meatballs are cooked thoroughly with an internal temperature of 165 degrees Fahrenheit.

Stir gently or they will break apart. Don't overcook them they will break apart! These meatballs are very soft and fluffy in texture.

Arrange on a platter or over pasta. Place several dollops of remaining ricotta cheese as a garnish finish with fresh chopped parsley.

The rest of the Meatball mix can now be portioned and cooked in the oven @ 325 for about 20 minutes or to the temperature of 165. Let them cool and put in zip lock bags to store in the refrigerator for up to 1 week or freezer.

When using the frozen meatballs, make sure you thaw the meatballs before adding them to the sauce. If any of the meatballs that are cooked and simmered in the pot break down that's OK. Save the sauce add more meatballs and add another jar of sauce - the Fra Diavolo, of course.

You will have a delicious bolognese sauce. Add the rest of the cooked meatballs. Serve over pasta or cheese ravioli.

Arrange on a platter or over pasta place several dollops of remaining ricotta cheese as a garnish finish with fresh chopped parsley.

Meatballs can also be served in a casserole with side of crostini with ricotta spread.