These Rosemary and Lemon Meatballs are one of those recipes that must be included among the “to try” list! Recommended by a work colleague who often makes them for her son, they require little time and are made with ingredients that we often already have at home.
The taste of these rosemary and lemon meatballs will surprise you, you’ll see that you won’t regret trying them!
The combination of Rosemary and Lemon intrigued me when this colleague talked about it. Thinking about these two flavors combined with meatballs convinced me to try them.
If, like me, you love meatballs, you can’t miss the Meatball Recipe Collection present on my blog, which you can read by clicking here.
Plus, I’ll leave you some ideas below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,012.48 (Kcal)
- Carbohydrates 39.11 (g) of which sugars 7.16 (g)
- Proteins 66.26 (g)
- Fat 63.52 (g) of which saturated 20.90 (g)of which unsaturated 20.66 (g)
- Fibers 4.57 (g)
- Sodium 1,826.95 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Rosemary and Lemon Meatballs
- 14 oz Ground meat (in my case chicken and turkey)
- 4 slices Bread
- 1 1/2 cup Milk
- 1 1/2 cup White wine
- 1 Egg
- 1.5 oz Cheese (grated of your choice)
- Half lemon (the juice)
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Nutmeg
- to taste Rosemary
- to taste Onion (finely chopped)
- to taste Extra virgin olive oil
- to taste Breadcrumbs
Tools for preparing lemon meatballs
- 1 Stovetop
- 1 Pan
- 1 Bowl
- 2 Glasses
- 1 Spoon
- 1 Small bowl
- 1 Plate
- 1 Knife
- 1 Cutting board
Preparation of Rosemary and Lemon Meatballs
It’s a very simple and quick recipe, but the result is really tasty.
Let’s start the preparation of the Rosemary and Lemon Meatballs by taking a bowl where we will mix the ground meat with the grated cheese and the egg.
Sprinkle everything with salt, a pinch of black pepper, nutmeg, and finally add the slices of bread soaked with milk previously in a bowl.
Now form meatballs not too large. Finally, before proceeding to cooking, pour some breadcrumbs onto a plate and roll the meatballs in it.
Now take a non-stick frying pan, pour in some extra virgin olive oil and sauté the chopped onion with sprigs of rosemary.
When the onion is wilted, it’s time to add the meatballs. Let them cook for about 5 minutes on each side over low heat with the lid on.
Then deglaze with white wine and also add the juice of half a lemon. At this point, let them cook for another 10 or 15 minutes still over medium-low heat and with the lid on.
Enjoy your meal!!!
Storage:
The Rosemary and Lemon Meatballs can also be stored in the refrigerator, once they are well chilled in an airtight container, or we can freeze them for about a month. It depends on how many are left, if any!
I’ll also leave you this recipe for Pan-fried meatballs with peas that my family loves. On the blog, you will find many other meatball recipes, both meat and potato or tuna varieties. They are very easy to prepare, never require difficult cooking, and are loved by everyone!
Remember that on the Facebook fan page you can find the free News Letter service through which you will receive “a content of the day,” that is, a recipe a day!
I usually prepare meatballs with rosemary or parsley, I had never added lemon before. I must say that even the final breadcrumb coating, although light, is not something I usually do. I generally add breadcrumbs only if I’m making a preparation that requires baking.
I’m sure you’ll like them, and I’ll soon receive your photos with positive comments because for me it was a splendid and tasty discovery. Let’s conclude by saying that it’s a different way to cook and flavor classic meatballs. Often we stick to the most classic preparation of a dish, overlooking small discoveries that can make us realize that even simple meatballs weren’t so simple after all.
