Lemony Veal Meatballs

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.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 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

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.