THE DAIRY KITCHEN
Summer Meatball Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
Try this summery version of meatballs in sauce. It's a guaranteed hit with the whole family.
Ingredients
Meatballs
500g pork and veal mince1 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
Salad
4 slices (150g) sourdough bread, roughly torn3 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
Handy Tips
If pork and veal mince is unavailable substitute regular beef mince.
For Families:
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.
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.
- 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.
