Veal & Ricotta Meatballs With Salsa Verde
Recipe: #19734
June 28, 2015
Categories: Cheese, Parmesan, Eggs, Italian Sunday Dinner, Gluten-Free, more
"From a 2010 Gourmet Traveller magazine I can across while in hospital - the picture and description were mouth watering. Have not included draining and chilling time in the cooking time and it is recommend to start the recipe the day before."
Original is 5 servings
Ingredients
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- SALSA VERDE
Nutritional
- Serving Size: 1 (457.4 g)
- Calories 907.3
- Total Fat - 64.2 g
- Saturated Fat - 25.3 g
- Cholesterol - 291.9 mg
- Sodium - 1263.1 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 3.6 g
- Sugars - 3.8 g
- Protein - 70.6 g
- Calcium - 1447.7 mg
- Iron - 3.6 mg
- Vitamin C - 76.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place ricotta in a fine sieve placed over a bowl, cover with plastic wrap, weight with a plate and refrigerate overnight to drain.
Step 2
Transfer drained ricotta to a bowl and add minced veal, parmesan, eggs and lemon rind, season to taste and mix well.
Step 3
Roll mixture into 24 gold size balls, cover with plastic wrap and refrigerate for flavours to develop (1-2 hours).
Step 4
Meanwhile for salsa verde, pound herbs, anchovies, garlic and capers in a large mortar and pestle to a coarse paste (you can also process ingredients in a small food processor), stir in extra virgin olive oil, red wine vinegar and season to taste and set aside.
Step 5
Heat olive oil (50ml) in a large frying pan over medium heat, add meatballs in batches and turn occasionally until golden and just cooked through (about 4-5 minutes).
Step 6
Serve hot with salsa verde and a garden salad if desired.
Tips
No special items needed.
0 Reviews
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