The lemon meatballs are a delicate, succulent second course with an intense citrus aroma.
In my house, we love meatballs and I try to prepare them in all variations to always bring an enticing idea to the table.
The lemon meatballs are lightly floured and cooked on the stove with lemon juice, resulting in tender meatballs accompanied by a delicious citrus sauce.
You’ll smell the lemon in every bite because I grated lemon zest into the mix, so you’ll need an organic lemon.
I used only veal, but if you like, you could use a mix with pork or, if you prefer white meats, you can make them with chicken and turkey.
Whatever your choice of meat, the result will still be a success!
If you love meatballs like I do, here are a few recipes for you.
- Portions: 10 meatballs
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz ground veal
- 2.5 oz breadcrumbs
- 1.8 oz grated Parmesan cheese
- 1 egg
- 1 organic lemon
- to taste salt
- to taste garlic powder
- to taste parsley
- to taste flour
- to taste extra virgin olive oil
- to taste butter
Steps
Start by grating the lemon zest and then juicing it.
In a bowl, place the ground meat and incorporate the breadcrumbs and grated Parmesan cheese.
Add salt, parsley, and the lemon zest.
Knead everything together and form medium-sized meatballs with the mixture.
Lightly flour them.
Prepare a pan on the stove and pour some extra virgin olive oil and a small piece of butter, let it melt.
Place the meatballs and let them brown on low heat, turning them with a fork.
Pour the lemon juice and continue cooking over low heat for 15 minutes. If necessary, add half a cup of water at the end of cooking; they should have a sauce.
The lemon meatballs are a simple and tasty second course worth trying 😛
