Lemon and Marjoram Veal Meatballs

Lemon and marjoram veal meatballs are a delicate and aromatic second course. Here’s how to prepare them:

Ingredients

• 500 g of ground veal meat
• Grated zest of 1 lemon (untreated)
• 1 egg
• 2 tablespoons of grated Parmesan cheese
• 1 bunch of fresh marjoram
• Salt and pepper to taste
• Breadcrumbs (as much as needed to obtain a not too soft mixture)
• Extra virgin olive oil (for cooking)
• Flour (for dusting the meatballs)
• Juice of 1/2 lemon
• Meat or vegetable broth (as much as needed for cooking)

Preparation

1. In a large bowl, combine the ground veal meat with the grated lemon zest, egg, Parmesan, finely chopped marjoram, salt, and pepper. Mix well with your hands until you have a homogeneous mixture.
2. Gradually add the breadcrumbs, continuing to mix until you reach the desired consistency for the meatballs (not too soft).
3. Take small amounts of the mixture and form meatballs the size of a walnut. Roll them in flour to coat them evenly.
4. Heat the extra virgin olive oil in a pan and, once hot, cook the meatballs on all sides until they are golden brown.
5. Deglaze with lemon juice and let the alcohol evaporate.
6. Add a little broth at a time and let the meatballs cook, adding more broth as it dries up, until they are cooked through, yet still soft and juicy.
7. Taste and, if necessary, adjust the salt and pepper.

Serve your lemon and marjoram veal meatballs hot, and maybe with an extra sprinkle of fresh marjoram. They go perfectly with a light side dish, like a fresh salad or steamed vegetables.

Curiosity

Lemon meatballs are typical of Mediterranean cuisine, and the addition of lemon provides a freshness that balances the sweet and delicate flavor of veal. Marjoram, with its slightly spicy aroma, is the ideal complement to white meats and helps to enhance their taste.