Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground veal

  2. 1 lb 454g / 16oz Egg (large)

  3. 1 Garlic clove - thinly sliced

  4. 4 Lemons - zested, juiced

  5. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano

  6. 1/4 cup 10g / 0.4oz Finely-chopped fresh flat-leaf parsley - plus Extra for garnish

  7. 4 White sandwich bread - soaked in

  8. 2/3 cup 157ml Milk - then torn in chunks Salt - to taste Freshly-ground black pepper - to taste All-purpose flour - for dredging

  9. 3 tablespoons 45ml Extra-virgin olive oil

  10. 1/2 teaspoon 2 1/2ml Chili flakes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


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