Lemon Scented Meatballs: Polpettine al Limone

1. 1

   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.

2. 2

   Salt and pepper, to taste.

3. 3

   Using your hands, mold the meat mixture into small meatballs, polpettine, about the size of golf balls.

4. 4

   Place the flour in a shallow bowl and dredge each meatball through the flour, shaking off any excess flour.

5. 5

   In a 14-inch saute pan, heat the oil over a medium flame until hot but not smoking.

6. 6

   Add the meatballs, and cook over a gentle heat, turning occasionally, until cooked through and golden brown on all sides, about 25 minutes.

7. 7

   Pour the lemon juice over the meatballs when they are cooked, making sure that each meatball absorbs some of the juice and lemon flavor.

8. 8

   Garnish with parsley and chili flakes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.