Meatballs with lemon 

Lemon meatballs are just an irresistible goodness. These are succulent morsels of minced veal, embellished with boiled potato, the scent of lemon zest and chopped parsley. They will then be cooked in a pan and scented with lemon juice that will form an irresistible cream. Well, my blog is called "Il capo del cibo" and today... Meatballs are raining, one of the most loved foods by young and old. Oh yes... These lemon meatballs will be just delicious: soft, tasty but at the same time nutritious, light and so good that they will disappear from the plate in a flash because... one leads to another. Prepare with me these delicious and succulent morsels, the procedure is really simple!

Ingredients

For meatballs

300 g veal (minced)

150 g potatoes (boiled)

parsley

1egg

salt

Pepper

1lemon zest

For cooking

flour

extra virgin olive oil

25 g butter

40 ml lemon juice

rosemary

chopped parsley

1lemon zest

PREPARATION

We begin the preparation of lemon meatballs by boiling the potatoes in a pot with plenty of water and a pinch of coarse salt. Depending on their size, they will have to cook for about 30 – 40 minutes from the moment the water starts to boil. After about 30 minutes, insert a fork inside the potatoes, to make sure they are well cooked, then drain them and wait for them to cool. We transfer the minced meat to a large bowl. We also add the potatoes, mashing them with a potato masher. We also combine: a little salt and pepper, chopped parsley, an egg and the grated rind of a lemon. We mix all the ingredients well with our hands and until a homogeneous mixture is obtained. TIP: before proceeding to form the meatballs, keep the mixture with the meat in the fridge, covered with plastic wrap, for about half an hour, so as to make it firm. You can also prepare the mixture in advance, and then have it ready at the time of cooking. We can proceed to form the lemon meatballs: we try to make them all the same size, neither too big nor too small. Take a small portion of dough (about 40 grams) and work it between the palms of your hands so as to form a ball. Then crush it lightly with your hands (in this way they will have a more uniform cooking even to the heart). We proceed in this way until we finish the mixture, transferring them from time to time on a sheet of parchment paper. We transfer a little flour in a dish. Lightly flour the meatballs (taking care to gently remove the excess.) Put a large non-stick pan on the fire and melt a piece of butter with the addition of a little oil (so that it does not burn) and a few sprigs of rosemary. As soon as the pan is hot, add the meatballs. Let them cook on both sides for about 4-5 minutes until the golden crust forms (obviously adjust according to the thickness and size of your meatballs). Season them with a pinch of salt. Once golden brown we deglaze with lemon juice. We raise the heat and shake the pan so as to dry the lemon juice and form a cream. We serve the lemon meatballs embellished with another generous sprinkling of chopped parsley and other grated lemon zest. They will be excellent both hot and warm!