Veal & Ricotta Meatballs With Salsa Verde

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.