Lemon Scented Meatballs: Polpettine al Limone

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

ingredients

recipe tools

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.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.