Lemon meatballs are a light and delicate dish, ideal for a summer lunch. The veal is mixed with eggs, grated Parmesan cheese and lemon juice, giving the meatballs a fresh and aromatic flavor. The meatballs are then cooked in a pan with olive oil and served hot. They are perfect enjoyed with a fresh salad.
Grind the raw meat very finely; mix it with the eggs, cheese, salt and plenty of lemon juice
Put a large pot full of water on the heat and when the water boils place a pan with the oil on top
When the oil is very hot, let the mixture slide in by spoonfuls so that small meatballs form
Brown them and serve
Pan
Store in the refrigerator, covered with plastic wrap
Italia
| Energy (kcal) | 152 |
| Fat (g) | 6.48 |
| of which Saturates (g) | 3.94 |
| Protein (g) | 23.16 |
| Sale (g) | 0.39 |
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