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Recipe by
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.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Grind the raw meat very finely; mix it with the eggs, cheese, salt and plenty of lemon juice
Step 2 of 4: Put a large pot full of water on the heat and when the water boils place a pan with the oil on top
Step 3 of 4: When the oil is very hot, let the mixture slide in by spoonfuls so that small meatballs form
Step 4 of 4: Brown them and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving94 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 596 kJ143 kcal | 636 kJ152 kcal |
| Fat | 6.08 g | 6.48 g |
| of which saturated fatty acids | 3.69 g | 3.94 g |
| Protein | 21.71 g | 23.16 g |
| Salt | 0.37 g | 0.39 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
