This dish may have "mini" in its name, but it's really for full-sized versions. It's too much for stunted clones!

You will need:

Meat Balls:

• 1/2 pound veal shoulder, finely ground in a meat grinder
• 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
• 1 egg, beaten
• 1/2 cup freshly grated Parmigiano-Reggiano
• A few gratings nutmeg
• Salt and black pepper, to taste
• Flour, for dusting
• 1 cup extra virgin olive oil, for frying
• 2 cups basic tomato sauce, recipe follows
• Basil leaves, for garnish
• Your favorite tomato sauce

Pasta:

• 1/4 cup olive oil
• 1 tsp sliced garlic
• 2 oz Tomato sauce
• salt and fresh black pepper
• 4-5 basil leaves - torn
• 1 oz ricotta salata
• 1/4# Bucatini - blanched 5 minutes and coated with olive oil

Directions:

For the meatballs: 1. In the bowl of a food processor, combine the veal, cheese, egg, Parmigiano, nutmeg, salt and pepper. When the mixture is well-blended, shape it into several balls 1-inch diameter.

2. Lightly dust each ball with the flour.

3. In a large, heavy-bottomed skillet with fairly high sides, heat the oil over high heat until just smoking. Add the balls, a few at a time, and cook until they are uniformly golden brown.

4. Remove with a spider or slotted spoon and keep warm while the remaining meatballs are cooked.

For the pasta: 1. Heat 1/2 the olive oil add garlic, until lightly golden.

2. Add tomato sauce

3. Heat precooked pasta for 3 minutes in pasta cooker

4. Add to sauce cook a couple more minutes, then add meatballs

5. Season and drizzle a little more olive oil

6. Put in bowl garnish with basil and ricotta salata