Lemon meatballs, an extremely easy and quick second course to prepare a dish that everyone always loves, both adults and children. The mixture can also be prepared in advance, leaving only the flouring to be done at the last moment. The lemon juice reduced at the end forms a thick sauce. If you don’t like the taste, you can substitute lemon with orange zest and juice, as long as they are untreated. Follow the recipe instructions and you will make it many more times.

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Difficulty: Very easy
Cost: Affordable
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

551.76 Kcal

calories per serving

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Energy 551.76 (Kcal)
Carbohydrates 13.52 (g) of which sugars 1.32 (g)
Proteins 31.84 (g)
Fat 41.04 (g) of which saturated 14.91 (g)of which unsaturated 11.58 (g)
Fibers 1.40 (g)
Sodium 1,161.61 (mg)

Indicative values for a portion of 157 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

10.6 oz ground beef
3.5 oz sausage (skinned)
1.8 oz bread crumbs (soaked in water and squeezed)
2.1 oz grated Parmesan cheese
1 egg
1 pinch nutmeg
1 tsp marjoram (fresh or dried)
0.14 oz fine salt
1/2 clove garlic (optional)
0.11 oz lemon zest (grated)
1.1 oz flour (for flouring)
2 tbsp extra virgin olive oil
1.4 oz butter
2 tbsp lemon juice

Tools

Kitchen scale
Bowl
Frying pan inches 11

Steps

With these doses, you can make 20 meatballs

Place the ground beef and skinned sausage in a bowl. Add the bread crumbs soaked in water and squeezed, marjoram, a pinch of nutmeg, garlic if desired, grated Parmesan cheese, salt, egg, and mix.
Add the grated lemon zest and let the mixture rest for 10 minutes. Form the meatballs the size of a walnut. Once ready, flour them one by one and keep them on a surface.
In a pan, melt the butter with the oil and place the meatballs. Cover the pan with a lid and cook over low heat for 20 minutes, turning them occasionally so they brown evenly. Once cooked, pour in the lemon juice, moving the pan until the sauce thickens. Serve the lemon meatballs hot.