Meatballs with lemon are so good and flavorful because they are covered with lemon cream, obviously savory.

They are a fresh, enveloping main course and above all irresistible.

In my house, it is mandatory to prepare meatballs at least once a week; whether they are classic, ricotta, chicken, or vegetable, it doesn’t matter, the important thing is to prepare them.

They are easy to make, soft and tasty, and even the little ones go crazy over them.

To avoid always preparing them in the same way, I made some tasty veal meatballs; I love citrus fruits and was sure I would like them, but to my great surprise, even my nephews and husband appreciated them.

To flavor them, I used both the juice and the grated zest of a lemon. That’s why it’s preferable to use an organic lemon. But if you want, you can replace it with orange juice and zest.

The result is succulent meatballs.

Let’s discover the recipe together.

Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4/5
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

149.83 Kcal

calories per serving

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Energy 149.83 (Kcal)
Carbohydrates 10.43 (g) of which sugars 0.57 (g)
Proteins 21.14 (g)
Fat 14.64 (g) of which saturated 2.91 (g)of which unsaturated 1.48 (g)
Fibers 1.29 (g)
Sodium 757.06 (mg)

Indicative values for a portion of 120 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

Lemon Meatballs

1.1 lbs ground veal
1 egg
1 cup potatoes (weight of cooked and peeled)
1/2 lemon (grated peel)
as needed chopped parsley
1/3 cup grated Parmesan cheese
salt
pepper
1 lemon (juice)
as needed extra virgin olive oil
1 clove garlic
as needed all-purpose flour
1 sprig rosemary
salt
pepper
1.7 oz white wine
5 fl oz water

Tools

Skillet large non-stick with lid
Pot
Bowl glass
Citrus Juicer

Steps for Lemon Meatballs

Let’s start preparing the lemon meatballs by boiling the potatoes in a pot with plenty of water and a pinch of salt.
(1/2 potatoes depending on size).
Depending on their size, they will need to cook for about 30/40 minutes from the moment the water starts boiling.
(Insert a fork into the potatoes to make sure they are well cooked).
Then drain them and wait for them to cool slightly.
Peel the potatoes and mash them.
In a large bowl, put the mashed potatoes and then add the meat, egg, Parmesan, chopped parsley, grated lemon peel, pepper, and a pinch of salt.
Mix very well with your hands.
(Be careful not to touch the white part under the peel because it would give your meatballs a bitter taste),
To give the right consistency, possibly add some tablespoons of breadcrumbs.
Shape the meatballs between your palms and roll them in flour.
Place a large non-stick skillet on the stove and heat some extra virgin olive oil with a clove of garlic in its skin and a few sprigs of rosemary.
As soon as the skillet is hot, add the meatballs.
Brown the meatballs on both sides over low heat.
Cook them on both sides for about 4/5 minutes until a golden crust forms.
(Adjust according to the thickness and size of your meatballs).
Adjust salt.
Meanwhile, combine the water, wine, and lemon juice in a bowl.

Once browned, pour the liquid part you just prepared over the meatballs and cover with a lid.
Cook for about 10 minutes or until a thick sauce forms.
Shake the skillet to let the liquids dry and form a nice creamy sauce.
Ready to be served either hot or warm!
Enjoy your meal.

Tips

Perfect to enjoy as soon as they are made with their creamy sauce, they can also be prepared a few hours in advance without being cooked immediately: cover them with plastic wrap, without overlapping, and put them in the fridge to cook them just before serving.

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