ITALIAN LEMON MEATBALLS (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’ 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.

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 

extravirgin olive oil

Mix together meat, mortadella, parmesan, breadcrumbs, egg, salt and pepper until thoroughly blended.

 

Prepare with the mixture small meatballs, walnut-sized, then flour them with corn starch.

 

Now take a large saucepan and heat some olive oil.

 

Cook the meatballs for five minutes at medium heat, adding a little more oil as necessary.

 

Pour in lemon zest and juice, add some broth (few tablespoons) and keep cook at low heat for 40 minutes.

 

Serve hot.