Veal and ricotta meatballs with salsa verde

1.Place ricotta in a fine sieve placed over a bowl, cover with plastic wrap, weight with a plate and refrigerate overnight to drain.

2.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).

3.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.

4.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.