Lemony Veal Meatballs

Recipe 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.

Top Review by Dr. Jenny

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!

Ingredients Nutrition


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

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