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Beef & Ricotta Meatballs with Salsa Verde & Roast Vegetables

Light, moist beef & ricotta meatballs topped with a punchy green salsa verde and served on tender roast vegetables. Very adaptable depending on the season and what you have available, and easy to vary the herbs and nuts in the salsa verde as well. Serves 4. 

Ingredients
Roast vegetables
  • A mix of whatever vegetables are in season and that you have on hand - I used butternut squash , carrots, beetroot, zucchini, shallots, brussel sprouts and cauliflower. In summer, you could try more of a ratatouille style sauce with tomatoes, eggplant, capsicum and zucchini. Switch it up!
  • a few tablespoons Olive oil
  • a few sprigs fresh rosemary and thyme
  • Salt and pepper
  • 1 tablespoon liquid honey (for carrots and beetroot)
  • 1 tablespoon balsamic (for carrots and beetroot)
Salsa verde:
  • 2 packed cups baby spinach
  • 1 packed cup basil
  • 1 packed cup parsley
  • 1/3 cup pinenuts or almonds
  • 1/3 cup freshly grated parmesan
  • 1 clove of garlic
  • juice of 1 lemon
  • 1 tablespoon capers
  • 2-3 anchovies
  • 1/4 cup olive oil
  • ± cold water to thin out to a creamy , saucey consistency
Meatballs:
  • 500 g beef
  • 1 onion
  • 1 tablespoon fresh thyme
  • 200 g stale white bread, crusts removed
  • 1/4 cup milk
  • 200 g ricotta
  • 2 eggs , lightly beaten
  • salt and pepper
Instructions
Roast vegetables:

  1. Preheat the oven to 220°C and line a baking tray or two with baking paper. 

  2. Cut your vegetables up into chunks that should cook at a similar rate. Try to divide them based on cooking time so that if you have to pull some out early you can do that easily - for example, I put my beetroot, carrots, cauliflower and squash together, then on another tray had brussel sprouts and zucchini as they cook much faster.

  3. Toss with a decent glug of olive oil, fresh rosemary and thyme, and salt and pepper and spread out in a single layer on your baking tray(s). If using carrots and beetroot, drizzle a tablespoon or so over liquid honey and balsamic vinegar over them.

  4. Roast for 30 min - 50 min depending on the vegetables - until tender and cooked to your liking.

Salsa Verde:
  1. In a food processor, combine all ingredients and blitz until fully combined. If needed, add a splash of water to achieve a creamy, saucey consistency.
  2. Taste and adjust for seasoning. If you find it too strong, add a bit more parmesan and pinenuts.
Meatballs:

  1. In a bowl, combine the beef, onion and thyme with your hand or a wooden spoon

  2. Separately, grate or tear the white bread to form crumbs and stir in the milk to soak (there won’t seem like there is much milk, but this is ok).

  3. Add the bread to the mince mixture along with the ricotta and eggs and mix to just combine.
  4. Using your hands, form the mixture into balls. Refrigerate until ready to cook.
  5. To cook the meatballs, place on an oiled baking dish and cook at 220°C until browned and cooked through (about 20-25 minutes)
  6. To serve, top warm roast vegetables with meatballs and spoon over the salsa verde. Top with grated parmesan (I forgot in the photos!) and serve with crusty warm bread