Lemon Scented Meatballs: Polpettine al Limone

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 5 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Directions

In a large mixing bowl, combine the veal, egg, garlic, lemon zest, Parmigiano, parsley, and the bread chunks, stirring with a wooden spoon until well mixed. Salt and pepper, to taste.

Using your hands, mold the meat mixture into small meatballs, polpettine, about the size of golf balls. Place the flour in a shallow bowl and dredge each meatball through the flour, shaking off any excess flour.

In a 14-inch saute pan, heat the oil over a medium flame until hot but not smoking. Add the meatballs, and cook over a gentle heat, turning occasionally, until cooked through and golden brown on all sides, about 25 minutes.

Pour the lemon juice over the meatballs when they are cooked, making sure that each meatball absorbs some of the juice and lemon flavor. Garnish with parsley and chili flakes. Serve immediately.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 5 reviews

  • on March 03, 2010

    Flag

    i took the recommendation of the others reviews and only used 1 1/2 of the lemons and this turned out magnificently. even more wonderful is that my kids devoured this meal! for myself and my husband i put a small layer of Puttanesca di Napoli sauce (bought from Spinnelli's in Denver, check online to purchase on the bottom of the plate and then noodles followed by the meatballs. great combo of salty sauce with the lemon juice. thanks mario- this is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 28, 2009

    Flag

    I love these! The lemon on top at the end is phenomenal. And they are very tender, juicy and delicious.

    I modify the recipe slightly for my tastes. I use a combo of pork/beef/veal and add some grated onion to the mix. I also use about 2 lemons for 3 pounds of meat (I make a huge batch at a time which is plenty. And I make them really small - about an inch in diameter.

    I tried baking them (on a rack over a foil-lined baking sheet for a slightly healthier version. They were almost as good (although not as moist.

    They freeze amazingly well. Just put them in the freezer on a parchment-lined baking sheet until frozen, then in a zip top bag. Microwave them for a minute and they're as succulent as ever.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 02, 2008

    Flag

    These meatballs are phenomenal. They're worthy of the time it takes to make a homemade pomodoro sauce to go with them. I took another reviewer's suggestion and used only one lemon, and I thought they were perfect that way. It would seem that 4 lemons would overwhelm the other flavors in the meatballs and the sauce. So with one lemon, they're superb.

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

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.