Lemony Veal Meatballs

Name: Lemony Veal Meatballs
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 5 serving(s)
Ingredients: 1 lb ground veal; 2 ounces breadcrumbs; 2 ounces grated parmesan cheese; 1 ounce pine nuts, finely chopped; 1 egg, beaten; 2 lemons, zest of; 1 tablespoon lemon juice; 2 teaspoons chopped fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons olive oil (for frying)

Submitted by *Parsley*

"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."

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Ready In:: 1hr
Ingredients:: 11
Serves:: 5

ingredients

1 lb ground veal
2 ounces breadcrumbs
2 ounces grated parmesan cheese
1 ounce pine nuts, finely chopped
1 egg, beaten
2 lemons, zest of
1 tablespoon lemon juice
2 teaspoons chopped fresh parsley
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pepper
2 tablespoons olive oil (for frying)

directions

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.
For best results, allow to rest in refridgerator for 30 minutes to allow flavors to combine.
Roll into 1 1/2" balls.
In a large skillet, heat oil and fry meatballs until giolden-brown on all sides.
Instead of frying, you can bake in a shallow baking dish at 375 for about 20 minutes.
Best served without a sauce or just a little tomato sauce.

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Reviews

We liked these meatballs. They certainly have a nice lemony twist to them. We used the baking method, which was really low hassle. We served them with fettucine noodles mixed with butter, garlic and olive oil. I would try to eat them on the day you make them as they were a little dry upon reheating the next day for lunch. Thanks, Parsley!

Dr. Jenny