Ricotta Meatballs with Arugula‑Herb Salad
Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers) Meatballs
1 1/4 cups (310 mL) full-fat traditional ricotta
1/2 cup (125 mL) grated Parmesan, plus more for serving
1/3 cup (80 mL) loosely packed parsley, finely chopped
1/3 cup (80 mL) finely chopped chives
1/3 cup (80 mL) loosely packed oregano leaves, finely chopped
2 tbsp (30 mL) finely grated lemon zest
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) red pepper flakes
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) capers, drained, patted dry
2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
Fine sea salt to taste
1 large egg
1 large shallot, finely grated
1 lb (455 g) lean ground beef
1 1/2 tsp (7 mL) fine sea salt, divided
Salad
1/4 cup (60 mL) extra virgin olive oil, plus more for serving
2 tbsp (30 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Fine sea salt and freshly ground black pepper to taste
2 cups (500 mL) packed baby arugula
1/4 cup (60 mL) chopped chives
1/4 cup (60 mL) loosely packed mint leaves
1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped
Directions:
In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.
In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.
Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.
Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.
Preheat oven to 350°F (177°C).
Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.
While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.
To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.
Serves 4 (or 2 with leftovers)
