The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci's antipasti, which often include this big meatball. In fact, it's similar to a meat loaf, but unlike any meat loaf your grandmother might have made, this one has a delicate texture and subtle flavor that come from an astute combination of simple ingredients. You could serve this hot as a main course or at room temperature as an antipasto. More Veal Recipes
The cheese used in Apulia, though called Pecorino, is a mixutre of ewe's and cow's milk. It is not the sharp cheese known as Pecorino Romano. If you can't find Pecorino from Apulia, Sardinia or Tuscany, use Parmigiano–Reggiano instead.