Mixed Meatballs with Lemon, a main dish or appetizer so delicious that everyone loves it. A very simple recipe that can be prepared in no time and saves meals even at the last minute. The cooking is very short because the meatballs are small, so they are ready in 10 minutes. In the preparation I did not use milk but only grated cheese, specifically Grana Padano, which is great for those like me who are allergic or intolerant to lactose: this way I can eat them to my heart’s content. For this reason, I do not use stale bread but only breadcrumbs, because I do not soak it in milk. It’s still the bread that I have left over and let dry to grate it later. The lemon, both juice and zest, finally gives a touch of freshness to this recipe and makes it irresistible. Try them now and let me know if the lemon meatballs will win you over with their goodness and simplicity.
Do you like meatballs in general? Then don’t miss the following recipes:
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz mixed minced meat
- 1 cup breadcrumbs
- 1 1/2 cups Grated Grana Padano Cheese
- 1 clove garlic
- 1 egg
- 2 sprigs parsley
- to taste salt
- 3 tablespoons extra virgin olive oil
- 2 lemons, zest and juice
- to taste breadcrumbs for coating
Tools
- 1 Frying Pan
- 1 Bowl
- 2 Plates
Preparation
Place the mixed minced meat (I always use beef and pork) in a bowl and add salt. Then add finely chopped garlic and parsley.
Sprinkle grated cheese and breadcrumbs over it, then add the whole egg and mix well with your hands all the ingredients. Let it rest for about ten minutes at room temperature if you intend to cook the meatballs immediately. If you plan to postpone the cooking, cover the bowl with cling film and store in the refrigerator.
After pouring breadcrumbs onto a plate, form small balls with your hands and roll them in the coating. Pick them up again, letting excess breadcrumbs fall off, and place them on a plate.
Put the extra virgin olive oil in a non-stick frying pan, place the small meatballs inside, complete with grated lemon zest, and cook over medium-low heat.
Fry for a good 5 minutes, using a lid if desired, until a typical crust forms. After this time, pour in the filtered lemon juice from which the zest was removed, and continue cooking for another 5 minutes. When the lemon juice has completely dried up, the meatballs will start to fry again, and the crust will become crunchy again.
Serve our Mixed Meatballs with Lemon, freshly cooked or at room temperature, perhaps as an appetizer, because they will always be delicious.
Tips and Storage
The lemon meatballs can be stored for 2/3 days in the refrigerator, but in an airtight container and preferably made of glass or ceramic, never plastic.
To reheat them, you can use the microwave, the best choice as it does not dry them out or alternatively in a covered bowl, placed on a pot full of boiling water.
If you do not like garlic or parsley, you can easily omit them or instead replace them with other herbs.
