Veal and ricotta meatballs with salsa verde
Australian Gourmet Traveller Italian recipe for veal and ricotta meatballs with salsa verde.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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
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