Veal and ricotta meatballs with salsa verde

AT A GLANCE

  • Serves 6 people

Based on Marco Canora's excellent recipe in Salt to Taste, these are the lightest meatballs ever. You'll need to begin this recipe a day ahead.

  • 500 gm ricotta
  • 500 gm finely minced veal
  • 100 gm finely grated parmesan
  • 2 eggs
  • Finely grated rind of 2 lemons
  • 50 ml olive oil
  • To serve: green salad (optional)
  •  
  • Salsa verde
  • 1 cup (loosely packed) flat-leaf parsley
  • 2 tsp rosemary leaves
  • 3 anchovy fillets
  • 2 garlic cloves
  • 1 tbsp small salted capers, rinsed
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 1 tbsp red wine vinegar
01   Place ricotta in a fine sieve placed over a bowl, cover with plastic wrap, weight with a plate and refrigerate overnight to drain.
02   Transfer ricotta to a bowl, add minced veal, parmesan, eggs and lemon rind, season to taste and mix well. Roll mixture into 24 golf-ball-sized pieces, cover with plastic wrap and refrigerate for flavours to develop (1-2 hours).
03   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 and vinegar, season to taste, set aside.
04   Heat olive oil in a large frying pan over medium heat, add meatballs, in batches, and turn occasionally until golden and just cooked through (4-5 minutes). Serve hot with salsa verde and green salad.

Topics:

DRINK SUGGESTION, ITALIAN, PARMESAN, LEMONS, CHEESE, AUTUMN, RICOTTA, VEAL, ROSEMARY, CAPERS, ANCHOVIES, PARSLEY, ENTREE

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

Drinking Suggestion:

LEMONY WHITE VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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