Veal & ricotta meatballs with salsa verde

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500 gm ricotta
500 gm finely minced veal
100 gm finely grated parmesan
2 eggs
Finely grated rind of 2 lemons
50 ml olive oil
To serve: green salad (optional)
Salsa verde
1 cup (loosely packed) flat-leaf parsley
2 tsp rosemary leaves
3 anchovy fillets
2 garlic cloves
1 tbsp small salted capers, rinsed
60 ml (¼ cup) extra-virgin olive oil
1 tbsp red wine vinegar

1 Place ricotta in a fine sieve placed over a bowl, cover with plastic wrap, weight with a plate and refrigerate overnight to drain.
2 Transfer ricotta to a bowl, add minced veal, parmesan, eggs and lemon rind, season to taste and mix well. Roll mixture into 24 golf-ball-sized pieces, cover with plastic wrap and refrigerate for flavours to develop (1-2 hours).
3 Meanwhile, for salsa verde, pound herbs, anchovies, garlic and capers in a large mortar and pestle to a coarse paste (you can also process ingredients in a small food processor), stir in extra-virgin olive oil and vinegar, season to taste, set aside.
4 Heat olive oil in a large frying pan over medium heat, add meatballs, in batches, and turn occasionally until golden and just cooked through (4-5 minutes). Serve hot with salsa verde and green salad.
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