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!
- 1 lb ground veal
- 2 ounces breadcrumbs
- 2 ounces grated parmesan cheese
- 1 ounce pine nuts, finely chopped
- 1 egg, beaten
- 2 lemons, zest of
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons olive oil (for frying)
Directions See How It's Made
- 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.
- For best results, allow to rest in refridgerator for 30 minutes to allow flavors to combine.
- Roll into 1 1/2" balls.
- In a large skillet, heat oil and fry meatballs until giolden-brown on all sides.
- Instead of frying, you can bake in a shallow baking dish at 375 for about 20 minutes.
- Best served without a sauce or just a little tomato sauce.