Veal & Ricotta Meatballs With Salsa Verde
Created by ImPat on June 28, 2015
- Servings: 5
- Prep Time: 40m
- Cook Time: 15m
- Recipe #19734
Ingredients
- 500 grams ricotta cheese
- 500 grams veal (finely minced)
- 100 gram parmesan cheese (finely grated)
- 2 large eggs
- 2 lemons (rind finely grated)
- 50 ml olive oil
- SALSA VERDE
- 1 cup flat-leaf parsley (loosely packed)
- 2 teaspoons rosemary leaves
- 3 fillets (8 grams) anchovy
- 2 garlic cloves
- 1 teaspoon capers (small salted capers, rinsed)
- 60 ml olive oil (extra virgin, 1/4 cup)
- 1 tablespoon red wine vinegar
How to Make
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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.
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Step 2: Transfer drained ricotta to a bowl and add minced veal, parmesan, eggs and lemon rind, season to taste and mix well.
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Step 3: Roll mixture into 24 gold size balls, cover with plastic wrap and refrigerate for flavours to develop (1-2 hours).
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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.
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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).
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Step 6: Serve hot with salsa verde and a garden salad if desired.
Nutritional Facts
- 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