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Veal and ricotta meatballs with salsa verde

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.

You'll need

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 (¼ 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Lemony white vermentino.

Featured in

May 2010

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