Mixed Meatballs with Lemon, a second course or appetizer so delicious that everyone always loves it. A very simple recipe that can be prepared in an instant and saves meals even at the last minute. The cooking is very short because the meatballs are small, so in about 10 minutes they are ready. In the preparation, I did not use milk but only grated parmesan, specifically grana padano, which is great for those like me who are allergic or intolerant to lactose: this way I can eat it in abundance. For this reason, I do not use dry bread but only breadcrumbs, because I do not soak it in milk. It is still the bread that I have left over, which I let dry and then grate. Finally, the lemon, juice and zest, gives a touch of freshness to this recipe, making it irresistible. Try them immediately and let me know if the lemon meatballs will also win you over for their goodness and simplicity.
Do you like meatballs in general? Then don’t miss the next recipes:
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz mixed minced meat
- 1 cup breadcrumbs
- 5.3 oz grated Grana Padano
- 1 clove garlic
- 1 egg
- 2 sprigs parsley
- to taste salt
- 3 tbsps extra virgin olive oil
- 2 lemons zest and juice
- to taste breadcrumbs for coating
Tools
- 1 Frying Pan
- 1 Bowl
- 2 Plates
Preparation
Put the mixed minced meat (I always use beef and pork) into a bowl and add salt. Then immediately add the finely chopped garlic and parsley.
Sprinkle the grated parmesan and breadcrumbs on top, then the whole egg, and mix all the ingredients well with your hands. Let it rest at room temperature for about ten minutes if you intend to cook the meatballs immediately. If you wish to postpone the cooking, cover the bowl with cling film and place it in the refrigerator.
After pouring the breadcrumbs into a plate, use your hands to form small balls and dip them in the coating. Pick them up with your hands, let the 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, add the zest of one grated lemon, and cook over medium-low heat.
Sauté for a good 5 minutes, optionally using the lid, until you get the typical crust. After this time, drizzle with the juice of the lemon (filtered), whose zest we just removed, and continue cooking for another 5 minutes. When the lemon juice has completely evaporated, the meatballs will start to brown again, and the crust will become crunchy.
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 inside an airtight container, preferably made of glass or ceramic, never plastic.
To reheat them, you can use a microwave, the best choice because it does not dry them out, or alternatively, in a covered bowl placed over a pot full of boiling water.
If you do not like garlic or parsley, you can simply omit them or replace them with other herbs.
