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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 5 |
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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. 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.
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