Meatball pasta with salsa verde
Prep
25m
Cook
20m
serves
4
Meatball pasta with salsa verde
Ingredients (16)
- 400g lean beef mince
- 1/3 cup (25g) finely grated parmesan, plus extra to serve
- 1/3 cup (80g) fresh ricotta
- 1 egg, lightly beaten
- 1 cup (70g) fresh breadcrumbs
- 2 tablespoons extra virgin olive oil
- 500g long pasta (we used mparrettati)
Salsa verde
- 2 garlic cloves, chopped
- 2 tablespoons baby capers, rinsed, drained
- 2 anchovy fillets in oil, drained
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 bunch flat-leaf parsley, leaves picked
- 1 bunch basil, leaves picked
- 1/2 cup mint leaves
- 200ml extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the mince, parmesan, ricotta, egg and breadcrumbs in a bowl and season with salt and pepper. Mix well to combine, then roll into 24 walnut-sized balls. Chill for 10 minutes.
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2.Meanwhile, for the salsa verde, place garlic, capers, anchovies, mustard and vinegar in a food processor. Roughly chop herbs, then add to the processor and pulse until a coarse paste. With the motor running, add oil in a thin, steady stream until smooth and emulsified. Season and set aside.
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3.Heat oil in a frypan over medium-high heat. In batches, cook meatballs, turning, for 5 minutes or until cooked through.
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4.Meanwhile, cook the pasta in boiling, salted water according to the packet instructions or until al dente. Drain.
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5.Toss the pasta with the meatballs and salsa verde. Divide among bowls, sprinkle with extra parmesan and serve.
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