A delicious twist on a classic meatball recipe, enjoy the classic Aussie meatball in a fresh and summery salad.
Meatballs
Ingredients
500g pork and veal mince
1 small brown onion, grated or very finely chopped
1 clove garlic, crushed
1/2 cup fresh ricotta
1/4 cup finely chopped basil leaves
1/4 cup finely chopped parsley leaves
Method
Combine mince, onion, garlic, 1/2 cup ricotta and herbs in a bowl. Season to taste. Roll tablespoons of mixture into balls and set aside.
Heat oil in a large frying pan and cook the meatballs, turning frequently, until browned and cooked through.
Salad
Ingredients
4 slices (150g) sourdough bread, roughly torn
3 ripe tomatoes, roughly chopped
1 Lebanese cucumber, diced
1/4 red onion, thinly sliced
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1/2 cup fresh ricotta
Extra basil leaves to serve
Method
Meanwhile, place torn bread onto a serving platter. Top with tomatoes, cucumber and onion. Drizzle with oil and vinegar.
Top with warm meatballs, remaining crumbled ricotta and basil leaves.
Tips & Hints
If pork and veal mince is unavailable substitute regular beef mince.
This recipe is great for families as the meatballs and salad ingredients can be served separately for fussy kids, while the adults can enjoy the full salad.
