Beef And Ricotta Meatballs With Salsa Verde And Roast Vegetables
Beef And Ricotta Meatballs With Salsa Verde And Roast Vegetables
Beef And Ricotta Meatballs With Salsa Verde And Roast Vegetables

Beef and Ricotta Meatballs with Salsa Verde and Roast Vegetables


March 27, 2018

Recipe by The Brick Kitchen


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


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


Roast vegetables:

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

2Cut 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.

3Toss 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.

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

Salsa Verde:

1In a food processor, combine all ingredients and blitz until fully combined. If needed, add a splash of water to achieve a creamy, saucey consistency.

2Taste and adjust for seasoning. If you find it too strong, add a bit more parmesan and pinenuts.


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

2Separately, 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).

3Add the bread to the mince mixture along with the ricotta and eggs and mix to just combine.

4Using your hands, form the mixture into balls. Refrigerate until ready to cook.

5To cook the meatballs, place on an oiled baking dish and cook at 220°C until browned and cooked through (about 20-25 minutes)

6To 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


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