Lemon Scented Meatballs: Polpettine al Limone

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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!

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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.

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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.

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My son made them and we all loved it. He used juices from less than 1 lemon and it was enough to taste it a lot.

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Absolutely delicious. Delicately flavored and light. I have now made this recipe twice; the first time I used too much bread and they were too soft to form into polpettine. No problem, I just put mixture into a loaf pan and baked. The second time, they came out perfectly. These will be served often in my home.