Ricotta Meatballs Salad

I make meatballs in batches. Fried or oven baked they are just great as they are. They can be added in soups and salads with ease. Ricotta  meatballs are extremely soft and delicate in taste. Even though most of the recipe says to use beef or pork or mutton mince to use, I find the chicken meatballs just fine in their place. Soft and delicious....this ricotta meatball salad is as wonderful as it sounds.

 

Ricotta Meatballs Salad~ serves 2

 For the meatballs:

1 chicken breast - finely minced

1 cup of ricotta

6 cloves of garlic

1 inch ginger root

1/2 cup grated parmiggiano reggiano

1 egg

Salt & pepper

1 tsp oregano

1/2 tsp thyme

1 tsp dried badil

1 tsp dried parseley

A handful of fresh coriander leaves

2 tbsp lime juice

For the salad:

1/2 cup couscous.

1 medium onion - thinly sliced

1 small cucumber - chopped

1 small tomato - chopped

A handful of lettuce leaves - washed and dried and then cut into bite size pieces

A handful of ponegranate pearls

For the vinegratte:

2 tbsp extra virgin olive oil

2 tsp wholegrain mustard

2 tsp apple cider vinegar

Juice of 1/2 lime

1 tsp honey

Salt & pepper

1/4 tsp red chilli flakes

Method:

Prepare the meatballs :

In a bowl take all the ingredients of meatballs and gently mix them with your hand.

Take 1 tbsp amount of the mixture and turn them into balls using your palms.

Line a sheetpan with baking sheet and place the meatballs in rows.

Pour olive oil on top of them.

Bake at 350F for 15 minutes or until they become firm.

Leave them in the kitchen counter to come to room temperature.

Prepare the vinegratte:

In a small jar take all the ingredients required to make the vinegratte.

Give them a nice shake / shakes until the ingredients are completely emulsified.

Keep aside.

Prepare the couscous:

Take 1 cup of water in a saucepan and let it come to rolling boil.

In the meantime put the couscous in a heatproof bowl.

Add salt and some extra virgin olive oil.

When the water starts boiling pour it on the couscous.

Cover the bowl immediately with a lid or a plastic cling film.

Let it stay like that for around 15 minutes.

After 15 minutes open the lid or take off the cling film and the couscous is ready to use.

Assemble the salad:

In a large enough bowl place the lettuce first.

Scatter couscous on top of the lettuce leaves.

Then scatter the other ingredients slowly on top. Keep some ponegranate pearls aside.

Place the meatballs here and there.

Scatter some more pomegranate pearls.

Just before serving pour the vinegratte all over.

Give them a gentle mix.

Serve immediately.