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How to make Veal meatballs with salsa verde

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 375g dried farfalle pasta
  • 500g veal mince
  • 3/4 cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • 1/2 cup fresh chives, finely chopped
  • 1/3 cup fresh dill leaves, finely chopped
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon lemon juice
  • 1/3 cup parmesan, grated
  • Crusty bread, to serve

Method

  • Step 1 Cook pasta following packet directions. Drain, reserving 1/4 cup cooking water. Return pasta to pan. Cover to keep warm.
  • Step 2 Meanwhile, place mince, breadcrumbs, egg and 1/2 each of the onion and garlic in a bowl. Season with salt and pepper. Mix well. Roll 2 level tablespoons of mince mixture into balls.
  • Step 3 Heat 1/2 the oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 5 to 7 minutes or until browned all over and cooked through. Drain on paper towel.
  • Step 4 Meanwhile, combine parsley, chives, dill, mustard, lemon juice and remaining onion, garlic and oil in a bowl to make salsa verde. Add meatballs, salsa verde and reserved cooking water to pasta in pan. Toss gently to combine. Sprinkle with parmesan. Serve with crusty bread.