Salsa Finta & Almond Polpetta

Salsa finta with almond polpetta on a grey plate with a fork and salad

I love the perfect blend of tomato sauce and the ‘meaty’ herb infused polpetta.  When they’re served with a lightly dressed, fresh green leaf salad, it’s the perfect lunch or dinner to leave you feeling light and energised.

As I said, the beauty of this recipe is that you just roll these polpetta and serve them right away, or you can dehydrate them for a couple of hours to warm them through and make them slightly crunchy on the outside.

For the picture, we rolled them in a little ground almond and nutritional yeast, which not only makes them visually more appealing, but also gives them an extra layer of flavour.

Leave me a comment under the recipe and let me know how you like them.

Rate This Recipe
5 from 2 votes

Salsa Finta & Almond Polpetta

This is a really great little satisfying recipe that doesn't need a dehydrator, but looks really beautiful on the plate, with not too much effort.
Servings4

Nutrition (For one serving)

Calories: 439kcalCarbohydrates: 35gProtein: 16gFat: 31gSaturated Fat: 3gSodium: 447mgPotassium: 1759mgFiber: 11gSugar: 18gVitamin A: 1345IUVitamin C: 46mgCalcium: 172mgIron: 5mg

Ingredients

Salsa finta

  • 1 cup sun-dried tomatoes
  • 2 cups tomatoes fresh
  • 1 date soft
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 5 basil leaves large
  • 1/4 cup water

Almond polpetta

  • 1 cup almonds soaked
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 3 tbsp parsley fresh, chopped
  • 1 tbsp Italian herbs
  • 1/4 cup onion

Assembly

  • 2 courgette zucchini, medium-size
  • 1 tsp olive oil
  • 1/8 tsp Celtic sea salt

Instructions

Salsa finta

  • Blend all ingredients in a high-speed blender.

Almond polpetta

  • Grind the almonds to crumbs in a food processor.
  • Add remaining ingredients with an additional of 1/4 cup salsa finta and process again until thoroughly mixed.
  • Form into small balls and optionally dehydrate at 115° F for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

Assembly

  • Cut the courgette lengthwise with a mandoline. Lay the strips on top of each other and, using a knife, cut them lengthwise into fettuccine-style strips.
  • Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
  • Put the desired amount of salsa finta on the plate; I usually like to put it around the centre of the plate, leaving room for the salad in the middle. Then I can place the polpetta on top of the sauce for a simple presentation.

Notes

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the recipe above.
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Salsa finta with almond polpetta on a grey plate with a fork and salad
Russell James

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November 4th, 2007

106 thoughts on “Salsa Finta & Almond Polpetta”

  1. Thank you so much for a super recipe. It was delicious and fun to make. You are a genius:)

    Reply
  2. I really dislike tomatoes so I used a home made pesto sauce and an olive oil and lemon dressing – yum!!

    Reply
  3. youre tremendous! what a dish to make, cant wait! My mouth is watering from those glorious ingredients. Thx Russell πŸ™‚ x

    Reply
  4. Thank you so much Russell. I am always looking for refreshing recipes as this one to keep me cool in these very hot summer days in South Florida.
    This will definitely be enjoyed this evening for my dinner.

    Reply
  5. Bloody Wonderful πŸ™‚ πŸ™‚ Really delicious Raw Chef does it again! Thank you πŸ™‚

    Reply
  6. Hi Russell – This looks 100% intriguing! Were the polpette in the photo rolled in something before they were dehydrated ? More nutritional yeast, perhaps? The color difference is very appealing.

    Reply
  7. Hi Russell! New to raw and not sure if I can sub almond pulp for the whole almonds? Would the recipe change -would I need more almond pulp & if so, about how much. Many thanks & appreciate you!

    Reply
  8. hi James,

    We had this for dinner and I had good comments! I forgot to had the salsa into the balls but it was good anyway….

    Good easy receipe! Thanks

    Reply
  9. What kind of light dressing would you put on the greens? It looks so beautiful. Can’t wait to try it.

    Reply
  10. Hey, Russell–

    Thank you for the recipe. I was originally going to have zucchini pasta for dinner, but instead I’m going to have this. I’m heading out to purchase the sun-dried tomatoes and then I’ll be preparing this for dinner. Many of your recipes are staples in my home now with my daughter and me and I’ve introduced my mom to raw meals as well. Keep those recipes comin’. Thanks again. πŸ™‚

    Reply
  11. Good Morning Russell this looks great. My new food processor is getting delivered in am and can’t wait to break it in (love my toy’s). Thanks for the recipe this looks YUMMY!
    Have a amazing day!

    Reply
  12. Hi Russell,
    I now know what I am making for dinner tonight! Looks like a winner! How long should I soak the almonds? Love what you do! Thank you!

    Reply
  13. Hey Russell! :)) I have never heard of “Salsa Finta.” What exactly is it and where might I be able to find it in the States? When I read the recipe title I thought it was the sauce but then found it listed as an ingredient IN the sauce! haha πŸ™‚ BTW – Your recipe looks great! Can’t wait to find the last ingredient so I can make it! :)) Thanks for all your initiative and creativity with food … your many talents comes through loud & clear!!!! :o))))

    Reply
    • Hey Susan, thanks! πŸ™‚

      Actually, you were right initially; salsa finta is the sauce recipe. A bit of it is used in the polpetta (almond balls) not in the sauce.

      Reply
  14. Hi Russell
    I’m a certified raw food chef from the LLI in Calafornia and as far as I’m aware the only one in Scotland.
    So long story short….I’m fussy! Just made it and put in the dehydrator and was delighted. 100 times easier as our raw falafes at school and as tasty.
    Keep them coming!
    Cheers Heather x
    Thank you.

    Reply
  15. Dear James,

    This recipe is wonderful as it was years ago when I first saw it….but I must say…the first presentation appeal to me much better…the polpetta on this one looks like dessert..like truffels rolled in coconut shreds….as I said I am sure it tastes great as all the recipes you provide just…well you know what I mean…you asked for comments and I am honest…still admire you LOL

    Reply
  16. Hi Russell, thanks for the latest recipe, I am whipping this up for dinner tonight, looking forward to the flavours, thank heaps, you are doing a great job. Kathy NZ πŸ™‚

    Reply
  17. Hi Russell, thanks for the latest recipe, I am whipping this up for dinner tonight, looking forward to the flavours, thank heaps, you are doing a great job. Kathy NZ πŸ™‚

    Reply
  18. Russell, I made this today AND it was amazing. Thank you for sharing your gift of food with us. ^_^

    Reply
  19. Russell, I made this today AND it was amazing. Thank you for sharing your gift of food with us. ^_^

    Reply
  20. Russell!!!
    I made this dish at the weekend and I am at my desk having the left overs. t tasted good then and even better now. Thet are to die for!!! Back in my meat eating days, I loved meatballs and my daughters still love them, and I do still make them. This recipe gets me as close as I could have imagined to my good old meat balls (and mine are pretty damn good!)
    DELICIOUS!!
    Thank you. And so easy to prepare. I do not have a dehyrdater but did my open oven trick and it worked a treat.
    Try this if you haven’t already. This is a definate 10!!!
    Dawn
    πŸ™‚

    Reply
  21. Russell!!!
    I made this dish at the weekend and I am at my desk having the left overs. t tasted good then and even better now. Thet are to die for!!! Back in my meat eating days, I loved meatballs and my daughters still love them, and I do still make them. This recipe gets me as close as I could have imagined to my good old meat balls (and mine are pretty damn good!)
    DELICIOUS!!
    Thank you. And so easy to prepare. I do not have a dehyrdater but did my open oven trick and it worked a treat.
    Try this if you haven’t already. This is a definate 10!!!
    Dawn
    πŸ™‚

    Reply
    • Awesome, thanks, Dawn! πŸ™‚

      Always good to hear from people that have managed to use their oven with the door open, instead of the dehydrator, as I get asked that quite a lot.

      Reply
  22. Wow. I gotta say, this dish is scrumptious! I’m new to raw and have been really thinking I might scratch it as the recipes I’ve tried so far have sucked. This has definitely changed my mind. YUM!

    Reply
  23. Wow. I gotta say, this dish is scrumptious! I’m new to raw and have been really thinking I might scratch it as the recipes I’ve tried so far have sucked. This has definitely changed my mind. YUM!

    Reply
  24. I tried the Salsa Finta and Almond Polpetta for dinner and it tasted wonderful – so yummy!!! This was the first recipe that I tried using my dehydrator. Β Great – look forward to trying more! Thank you Russell!

    Reply
  25. I tried the Salsa Finta and Almond Polpetta for dinner and it tasted wonderful – so yummy!!! This was the first recipe that I tried using my dehydrator. Β Great – look forward to trying more! Thank you Russell!

    Reply
  26. Is nutritional yeast the same as brewers or yeast extract? Or does it come under any name. I’ve asked at several health stores here in ireland and they don’t seem to know what it is and just offer me yeast extract.

    Reply
    • I’m surprised that you can’t buy Engevita yeast in your health food store. I am from Cork and it is in every health food shop down here. I’m sure you will be able to ask your local health food shop to stock it. I recently asked my local store to stock the version with added B12 and they had no problem doing that.

      Reply
  27. Is nutritional yeast the same as brewers or yeast extract? Or does it come under any name. I’ve asked at several health stores here in ireland and they don’t seem to know what it is and just offer me yeast extract.

    Reply
  28. yummm!!!
    I made these almond balls yesterday thinking that I’ll have it for dinner. But after workout I didn’t feel like eating at all. SO just had a green green smoothie. Today I came back from work hungry as a wolf, made the salsa quickly (with a pinch of cayenne for a kick), made the noodles from courgette, put it all on a bed of spinach and oh God. I was in raw heaven. My tastebuds went crazy. Somehow it reminded me of Spaghetti Bolognese. Now I’m regretting that I didn’t eat it yesterday. And today, and tomorrow…. it’s so good…. mmmmm. You’re a star.X

    Reply
  29. yummm!!!
    I made these almond balls yesterday thinking that I’ll have it for dinner. But after workout I didn’t feel like eating at all. SO just had a green green smoothie. Today I came back from work hungry as a wolf, made the salsa quickly (with a pinch of cayenne for a kick), made the noodles from courgette, put it all on a bed of spinach and oh God. I was in raw heaven. My tastebuds went crazy. Somehow it reminded me of Spaghetti Bolognese. Now I’m regretting that I didn’t eat it yesterday. And today, and tomorrow…. it’s so good…. mmmmm. You’re a star.X

    Reply
    • Thanks, Lucia πŸ™‚

      It’s great when you have some of these foods in your fridge ready to go — even better when you forget they’re there and then see them when you’re hungry πŸ™‚

      I know what you mean about only wanting a green smoothie after a workout though.

      Reply
  30. THE DISH LOOKS WONDERFUL. I AM HAVING TROUBLE STAYING ON THE RAW . I AM GAINING WEIGHT AND VERY FATIGUED. HELP

    Reply
  31. THE DISH LOOKS WONDERFUL. I AM HAVING TROUBLE STAYING ON THE RAW . I AM GAINING WEIGHT AND VERY FATIGUED. HELP

    Reply
  32. This is only my second completely raw meal. I LOVED it. I could eat those ‘meat’ balls every day, without the guilt. Easy to follow recipe that I will be making again. Thank you so much for sharing.

    Reply
  33. Hi Russell, this looks amazing! I want to try it out tomorrow, but I’m wondering if I need a food dehydrator to dehydrate the polpetta or if I should just leave it sitting out to dehydrate?

    Thanks!

    From Russell: A dehydrator would definitely be better but not essential. You can roll and eat them straight away.

    Reply
  34. Hi from South AFrica
    Whatever is Sals Finta ??

    What can I substitute for it ??
    regards
    Mary

    From Russell: Salsa Finta is the tomato sauce – it’s a bit further down in the instructions where it tells you how to make it.

    Reply
  35. Hi Russell, I live in Italy and just discovered your site -wonderful.!
    But what is nutritional yeast, and can you tell me Kilo grams vs cups…
    I am looking forward to trying out your raw dishes.
    Thank you for the inspiration.

    From Russell: Hi! Check out nutritional yeast here and online conversion here.

    Reply
  36. Hi Russel,
    I’m just starting out with raw food…what is Salsa Finca and where do I get it?
    Thanks, Mo

    From Russell: Salsa finta is the sauce – it’s the first part of the recipe, so once you’ve made it you just add a little in to the polpetta part of the recipe.

    Reply
  37. i am allergic to raw almonds…can i use dry roaasted almonds instead? (hee hee…silly question for a raw foods chef, but I love the idea and just need to substitute for the almonds)!!

    From Russell: Toasted almonds will work, if you’re happy to eat them.

    Reply
  38. Russell:

    Thank you so much for this excellent dish; I’ve just made it for a sunny Southern California evening, along with your EXCELLENT Pomegranate Cheesecake… what a perfect meal. I can’t wait to try every other creation of yours!! When is your cookbook coming out? Coupled with your beautiful photographs, the intellectual capital invested into these recipes must be financially rewarded. In any event, cheers mate!!

    From Russell: Thanks for that Karl, no date on the book as yet, but it will be happening πŸ™‚

    Reply
  39. Ok, never mind. I’m obviously blind and didn’t even see that it was part one of the recipe. I’m glad nobody made fun of me. πŸ™‚

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  40. Ok, I’m feeling very “culinary challenged” right now. Can you please tell me what salsa finta is all about? I’d like to make this recipe and have everything, but maybe this salsa finta. Thanks!

    From Russell: Salsa finta is the sauce you make with the list of ingredients at the top of the recipe, you then mix that will the polpetta (“meatballs”) created in the second part of the recipe. I hope I’ve made that clearer.

    Reply
  41. An absolutely amazing recipe! It’s the first truly raw recipe I’ve ever made or eaten, and I must say I couldn’t have chosen a better introduction to raw food. This one is definitely going to be on my frequent rotation list of dinners. Instead of almonds in the polpetta I used cashews since almonds are an allergy no-no in my house. Thanks so much for the recipe, Russel. It’s made me really excited about further forays into raw food.

    Reply
  42. Russel this is a serioooously tasty recipe.I tried it yesterday and it was devine. As I am new to the world of raw I had no idea what polpetta was. I was also worried that the whole thing would be to complicated; but there was nothing to worry about. It worked a treat. I’m going to try your lasagne next and can’t wait. I also read your piece on choosing a knife. It was brilliant for newbies like me.Thank you.When can we expect the DVD?
    best wishes.
    Cauline

    Reply

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