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    You are in: Home / Recipes / Lemony Veal Meatballs Recipe
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    Lemony Veal Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    *Parsley*'s Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 29, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemony Veal Meatballs

    Serving Size: 1 (139 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 326.3
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 5.9 g
    Cholesterol 126.6 mg
    Sodium 577.9 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.8 g
    Sugars 1.1 g
    Protein 25.5 g

    The following items or measurements are not included:

    lemons, zest of

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