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Lemony Veal Meatballs

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“I got this recipe years ago from an Italian cookbook. These are best served with very little tomato sauce so the delicate flavor is not drowned out by a sauce. Prep time includes "resting" time.”
READY IN:
1hr
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl (with clean hands), combine all ingredients (EXCEPT olive oil)and work mixture until well-combined. If mixture is too dry, add 1 tbsp of water or more lemon juice.
  2. For best results, allow to rest in refridgerator for 30 minutes to allow flavors to combine.
  3. Roll into 1 1/2" balls.
  4. In a large skillet, heat oil and fry meatballs until giolden-brown on all sides.
  5. Instead of frying, you can bake in a shallow baking dish at 375 for about 20 minutes.
  6. Best served without a sauce or just a little tomato sauce.

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