Lemon Scented Meatballs - {Polpettine Al Limone}

Recipe Ingredients

1 lb	454g / 16oz	Ground veal
1 lb	454g / 16oz	Egg (large)
1		Garlic clove - thinly sliced
4		Lemons - zested, juiced
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano
1/4 cup	10g / 0.4oz	Finely-chopped fresh flat-leaf parsley - plus
		Extra for garnish
4		White sandwich bread - soaked in
2/3 cup	157ml	Milk - then torn in chunks
		Salt - to taste
		Freshly-ground black pepper - to taste
		All-purpose flour - for dredging
3 tablespoons	45ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Chili flakes

Recipe Instructions

In a large mixing bowl, combine the veal, egg, garlic, lemon zest, Parmigiano, parsley, and the bread chunks, stirring with a wooden spoon until well mixed. Salt and pepper, to taste.

Using your hands, mold the meat mixture into small meatballs, polpettine, about the size of golf balls. Place the flour in a shallow bowl and dredge each meatball through the flour, shaking off any excess flour.

In a 14-inch saute pan, heat the oil over a medium flame until hot but not smoking. Add the meatballs, and cook over a gentle heat, turning occasionally, until cooked through and golden brown on all sides, about 25 minutes.

Pour the lemon juice over the meatballs when they are cooked, making sure that each meatball absorbs some of the juice and lemon flavor. Garnish with parsley and chili flakes. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2G05) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.