Veal and ricotta meatballs with salsa verde

Ingredients

• 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