I made these meatballs at least once a week this past summer. It’s a simple recipe that’s quick to prepare and has a fresh, citrusy note. My nutritionist told me that if I use breadcrumbs instead of soaked bread, I can eat them even when I’m dieting. Hooray!
Veal Meatballs with lemon and parsley
- Preparation time: 40 minutes
- Serves 4 (makes about 16 meatballs)
- Difficulty: Easy recipe
- Ingredients
- 500 grams of ground veal
- 4 tablespoons grated Parmesan cheese
- 1 egg
- 2 tablespoons breadcrumbs
- 1 bunch of parsley
- 1 organic, untreated lemon
- Extra virgin olive oil (as needed)
- Flour (as needed)
- Salt and pepper (as needed)
- Instructions
- Wash and finely chop the parsley.
- Grate the zest of half the lemon.
- Mix together the meat, Parmesan, whole egg, breadcrumbs, lemon zest, and parsley. Season with salt and pepper and mix well.
- Form into small balls. Dredge the meatballs in flour and place them in a pan with oil and the parsley stems; cook until browned. Add a cup of water and the lemon juice, cover with a lid, and cook for about fifteen minutes, turning the meatballs halfway through.
- Season with salt and pepper if needed and add more chopped parsley.
