WARM MEAT­BALL & RI­COTTA SALAD

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MIN­UTES

COOK 15 MIN­UTES $4.20 PER SERVE

MEAT­BALLS

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

SALAD

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.

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