Lemon Scented Meatballs: Polpettine al Limone

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

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.

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  • on February 23, 2012

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    Tasty, light meatballs. I added one small onion, finely chopped and sautéed with the garlic, to the mix. Two large lemons were plenty of zest and juice for the recipe, so you may want to cut the four lemons back. I also found them a little too "bready", so next time I'll definitely reduce the bread and milk.

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