WARM MEATBALL & RICOTTA SALAD
SERVES 4 PREP 15 MINUTES
COOK 15 MINUTES $4.20 PER SERVE
500g pork and veal mince
1 small brown onion, grated or very finely chopped
1 clove garlic, crushed
½ cup fresh ricotta ¼ cup finely chopped basil leaves
¼ cup finely chopped parsley leaves
Salt and pepper
Oil, to shallow-fry
4 slices (150g) sourdough bread, roughly torn
3 ripe tomatoes, roughly chopped 1 Lebanese cucumber, diced ¼ red onion, thinly sliced
1⁄3 cup extra virgin olive oil
1⁄3 cup white wine vinegar
½ cup fresh ricotta Extra basil leaves, to serve
STEP 1 Combine mince, onion, garlic, ricotta and herbs in a bowl. Season. Roll tablespoons of mixture into balls. Set aside.
STEP 2 Heat oil in a large frying pan over medium-high heat. Cook the meatballs, turning frequently, for 5-7 minutes, until browned and cooked through.
STEP 3 Meanwhile, place torn bread on a serving platter. Top with tomato, cucumber and onion. Drizzle with extra virgin olive oil and vinegar. Top with warm meatballs, crumbled ricotta and basil leaves.