Cut the Salt: Veal Sun dried Tomatoes & Pine Nut Meatballs with Pesto Dipping Sauce

By Chef Vincent Tropepe

INGREDIENTS

  • 1 lb veal freshly ground
  • 3/4 cup fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1/3 cup sun-dried tomatoes, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh basil, finely chopped, plus extra leaves to serve
  • 2 tablespoons extra virgin olive oil

CREAMY PESTO DIPPING SAUCE

  • 1 cup fresh basil leaves, firmly packed
  • 1 garlic clove, chopped
  • 2 tablespoons parmesan, grated
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup sour cream

METHOD

  • Step 1 Place mince, breadcrumbs, egg, tomato, pine nuts and basil in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.
  • Step 2 Heat 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 3 Meanwhile, make Creamy Pesto Dipping Sauce; Place basil, garlic, parmesan and pine nuts in a small food processor. Process until finely chopped. With motor operating, gradually add oil and lemon juice until pesto is almost smooth. Add sour cream. Process until combined. Serve meatballs with dipping sauce and extra basil leaves.

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