Meatballs with Lemon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 40 g parmesan, rated
- 1 egg (s)
- 100 g breadcrumbs
- 1 small glass milk
- 1 bunch parsley, smooth
- 1 lemon (s), untreated
- oil
- salt
Print Recipe
Pin Recipe Instructions
- Soak the breadcrumbs with the milk in a bowl. Chop the parsley very finely, rub the zest of the lemon and add both to the bowl. Add the minced meat, parmesan and egg, salt and mix everything very well, making sure that the breadcrumbs are well distributed.
- Form small balls about 3-4 cm in diameter and flatten them a little. Heat the oil in the pan and fry the polpettine for a few minutes on each side until they are browned but still tender.
- Squeeze the lemon and finally pour the juice over the hot Polpettine.
- Spinach or Swiss chard tastes very good with it.
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