Italian Meat Recipes

Italian Lemon Meatballs

The Italian lemon meatballs or Polpette Al limone. These are not the same old meatballs, or at least they’re not the same meatballs that I usually make!

First of all, I normally use beef meat and pork sausage (my habit) and secondly, this time I didn’t make them with tomato sauce (another habit of mine).
If you use veal meat they’re incredibly delicate and light and go perfectly well with lemon sauce.

SERVING: Serves 4
  • 400gr (1.75 – 14oz) minced veal
  • 100gr (0.44cup – 3.5oz) mortadella, minced 4tbs grated parmesan cheese
  • 1 egg
  • 4tbs bread crumbs
  • 1 pinch of powder ginger
  • salt
  • pepper
  • 2tbs corn starch
  • juice of 2 lemons*
  • zest of 2 lemons*
  • vegetable broth
  • extra virgin olive oil
*You can substitute lemons with oranges


  1. Mix together meat, mortadella, parmesan, breadcrumbs, egg, salt and pepper until thoroughly blended.
  2. Prepare with the mixture small meatballs, walnut-sized, then flour them with corn starch.
  3. Now take a large saucepan and heat some olive oil.
  4. Cook the meatballs for five minutes at medium heat, adding a little more oil as necessary.
  5. Pour in lemon zest and juice, add some broth (few tablespoons) and keep cook at low heat for 40 minutes.
  6. Serve hot.

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