The Meatballs with Lemon Zest are a truly tempting and tasty second course, you definitely won’t be able to stop enjoying them, one leads to another. All completed with a flavorful meat-flavored gravy.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 26/27 meatballs (for 3/4 people)
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs ground beef
- 1 large egg
- 2 tbsps grated Parmigiano Reggiano
- 2 tbsps breadcrumbs (level)
- 2 pinches fine salt
- 2 pinches chopped parsley
- 1 grated lemon zest
- 0.85 cup water
- 1 1/2 broth cube
- 3 tbsps butter
- 4 tbsps all-purpose flour
Preparation
In a bowl, place the ground beef, add the egg, and the two tablespoons of Parmesan.
At this point, add the breadcrumbs, grated lemon zest, parsley, salt, and mix well with your hands until you get a soft but compact mixture.
Start preparing the meatballs, you will get about 26/27, each weighing about 0.6 oz.
Roll the meatballs in the flour, making sure it adheres well to the entire surface. This step will make them even more golden.
In a large pan, melt the butter, place the meatballs inside, and brown them very well over not too high a heat for about ten minutes, turning them to prevent sticking.
They should be beautifully golden.
Now add the water where you have dissolved the broth cube.
Cover and cook over medium heat for about ten minutes, turning them occasionally.
When a slightly thick sauce has formed, your meatballs are ready.
Serve with a sprinkle of parsley.
Tips/advice
If you don’t want to use store-bought broth cube, you can prepare an excellent meat broth and then freeze it in ice bags for later use. I used a frozen broth cube for this.
If you liked the Meatballs with Lemon Zest, try other meatball recipes:
From Basilicata, zucchini meatballs
My Social Channels!
To not miss any recipes you can also follow me on:
If you want to stay updated, like my Facebook page Facebook
