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)
- 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
- 1Place ricotta in a fine sieve placed over a bowl, cover with plastic wrap, weight with a plate and refrigerate overnight to drain.
- 2Transfer 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).
- 3Meanwhile, 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.
- 4Heat 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.
Drink Suggestion: Lemony white vermentino. Drink suggestion by Max Allen