Veal meatballs with gazpacho salsa | Women's Weekly Food

Ingredients

• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 2 clove garlic, crushed
• 500 gram veal mince
• 2 tablespoon finely chopped fresh oregano
• 1 1/2 cup (120 grams) finely grated parmesan cheese
• 1 cup (70 grams) stale breadcrumbs
• 1 egg
• vegetable oil, for shallow-frying
• Gazpacho salsa
• 1 lebanese cucumber, seeded, finely chopped
• 1 green capsicum, finely chopped
• 1/2 red onion, finely chopped
• 1 tomato, seeded, finely chopped
• 2 tablespoon olive oil
• 1 tablespoon sherry vinegar