Meatballs on lemon leaves, the easy and quick Sicilian second-course recipe! I think we should add an eleventh to our collection of 10 Tasty Recipes to Cook Meatballs ;-)!
Imagine you are out in the countryside, about to grill meatballs over hot coals and you have no idea how to do it; imagine a lemon tree nearby with fragrant green leaves…imagine, and then a flash of genius: let’s cook the meatballs on lemon leaves!!!
Of course, in the past there was no parchment paper and roasting meatballs on coals was not easy, so this old recipe was born: “de puppetta arrustutti supira i pampini da lumea” meaning “meatballs roasted on lemon leaves”.
Meatballs cooked on lemon leaves are a typical Catania recipe and a picnic must, like Catania-style onion roasts or Sicilian breaded rolls with ham and cheese. The characteristic of this preparation, as the name itself says, is to cook the meatballs between two large lemon leaves, using them like parchment paper; this adds an exceptional aroma and flavor to the meat and makes them uniquely tender.
The authentic recipe calls for cooking the lemon-leaf meatballs on a barbecue (fucularu), so if you can, do that. Unfortunately, having cooked them in an apartment, I had to use a cast-iron griddle and although they were tasty and very aromatic, when roasted on coals with that slightly smoky flavor they are definitely something else!!
But now, follow me into the kitchen and let’s prepare the Sicilian meatballs in lemon leaves. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Also check out:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make meatballs on lemon leaves

14 oz ground veal (not too lean)
3 Eggs (medium)
1 tablespoon breadcrumbs
1.4 oz Grana Padano, grated (or Parmesan (about 1/2 cup))
to taste Salt (Only if needed; the cheese is quite salty)
16 leaves lemon leaves (shiny, clean and organic)
to taste Extra virgin olive oil (For finishing)
to taste Lemon juice (and zest)
1.4 oz Pecorino (or Sicilian caciocavallo (about 1/2 cup))

Tools

Bowls
Cast-iron griddle

Preparation

After collecting untreated lemon leaves, rinse them thoroughly and pat them dry with paper towels or a cloth.

In a bowl combine the ground meat (not too lean — you can add some pork if you like), the eggs, the grated cheese and a little breadcrumbs, salt, pepper and some grated lemon zest.
You should get a soft but workable mixture; let it rest for ten minutes, then place some of the mixture on half of the leaves, shape the meatballs and cover with another leaf.
All that’s left is to cook the meatballs: you can use a barbecue, or alternatively a simple cast-iron or non-stick griddle. They will need about 10–15 minutes over medium heat, turning as needed.
While the meatballs cook, prepare an emulsion by whisking together olive oil and lemon juice, and once they’re ready, place them on a plate and drizzle with the mixture. Serve hot or warm and enjoy!