Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Ground lamb

  2. 3/4 lb 340g / 11oz Ground beef or ground veal

  3. 1 lb 454g / 16oz Yellow-skinned onion - minced, or (small) Grated with hand grater A handful flat-leaf parsley - chopped Coarse salt - to taste Freshly-ground black pepper - to taste

  4. 1 tablespoon 15ml Butter

  5. 1 tablespoon 15ml Extra-virgin olive oil

  6. 1 turn of the pan

  7. 1 cup 237ml Dry white wine

  8. 1/2 Lemon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat a medium skillet over medium-high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs. Serve in a bowl. This recipe yields 4 servings.


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