Ingredients Jump to Instructions ↓

  1. 50g sliced Italian bread, crusts trimmed, chopped coarsely

  2. 2 tablespoons milk

  3. 500g veal mince

  4. 1 clove garlic, crushed

  5. 2 tablespoons chopped fresh flat-leaf parsley

  6. 1 teaspoon grated lemon rind

  7. 1 1/2 cups (120g) grated pecorino cheese

  8. 50g sliced mortadella, chopped finely

  9. 75g sliced ham, chopped finely

  10. 1 egg, beaten lightly

  11. Salt and freshly ground black pepper

  12. 24 lemon leaves, washed

  13. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Combine bread and milk in a small bowl. Stand 5 minutes or until bread has softened.

  2. Using hands, combine bread, mince, garlic, parsley, rind, cheese, meats and egg in a large bowl; season with salt and pepper.

  3. Shape mixture into 12 balls, flatten slightly. Using toothpicks, secure two leaves onto opposite sides of each ball.

  4. Cook meatballs on heated, oiled grill plate (or grill or barbecue) until cooked through. If leaves start to burn, transfer meatballs to oven tray and bake in moderate oven (180C/160C fan-forced) for 15 minutes or until cooked through.

  5. Uncooked meatballs suitable to freeze. Not suitable to microwave.


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