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Veal and ricotta meatballs with salsa verde

Australian Gourmet Traveller Italian recipe for veal and ricotta meatballs with salsa verde.

By Rodney Dunn
  • Serves 6
  • 40 mins preparation
  • 15 mins cooking plus draining, chilling
Veal and ricotta meatballs with salsa verde
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.


  • 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


  • 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.


Drink Suggestion: Lemony white vermentino. Drink suggestion by Max Allen