Lemon Meatballs

Lemon meatballs are a tasty dish that combines the softness of meatballs with the freshness of lemon. Here’s how to prepare them with an Italian touch.

Ingredients

• 500 grams of ground meat (beef or pork, or a mix)
• 1 small onion, finely chopped
• 2 cloves of garlic, chopped
• Grated zest of 1 organic lemon
• 1 medium egg
• 50 grams of grated Parmesan cheese
• Salt and pepper to taste
• Breadcrumbs, about 100 grams or as needed
• Chopped parsley, to taste (optional)
• Extra virgin olive oil or seed oil for frying
• Lemon slices and parsley leaves for garnish
• (Optional) Aromatic herbs such as thyme or marjoram

Preparation

1. In a large bowl, combine the ground meat with the chopped onion and garlic.
2. Add the grated zest of the lemon, chopped parsley (if used), Parmesan, and egg. Mix well until you have a homogeneous mixture.
3. Season with salt and pepper to taste and, if you like, add some aromatic herbs such as thyme or marjoram for an extra fragrance.
4. Gradually add breadcrumbs, mixing until the mixture is firm enough to allow you to shape meatballs of the desired size.
5. Shape the meatballs and if they seem too soft, you can add more breadcrumbs.
6. In a pan, heat plenty of olive or seed oil. When the oil is hot, fry the meatballs until they are golden and crispy on all sides.
7. Drain them on paper towels to remove excess oil.
8. Serve the meatballs hot, garnished with fresh lemon slices and parsley leaves.

A lighter alternative is to bake the meatballs in an oiled baking dish at 200 °C for about 20-25 minutes or until golden brown.

Curiosity

The touch of lemon in the meatballs adds a note of freshness and lightness that makes them particularly suitable in the warm months. In addition, lemon has the property of softening the fibers of the meat, making it more tender and succulent.