Meatballs with lemon and parsley

Meatballs with lemon and parsley. In Sicily we call them "picate meatballs". I love meatballs, although I am not a huge fan of meat, I find that there is something magical about a meatball well done, soft enough, Golden outside, flavorful. Are good just fries, but become sublime if cooked in tomato sauce or, as in this case, in a sauce with butter, lemon and parsley has a slight, pleasant acidity. In short, I was little meatballs with lemon and parsley were one of my favorite dishes, and I still am. In Sicily are widespread, Perhaps because of the abundance of lemons, and every family has its own recipe.

Very easy to prepare, attention not to cook them too because they are good soft & juicy and not dry because overcooked. Of course on the amount of lemon juice you have to follow your taste: I like the sauce is pretty acidic, also because it balances the flavor chlorophyll parsley butter and fat, but adjust as you like. Try, I'm sure the meatballs with lemon and parsley will appeal even to your children. And have a look at all my RECIPES OF MEATBALLS and all my SICILIAN RECIPES and you'll definitely find some gluttony that may interest you. Have a good day!


Print This


  • 400 grams of ground beef or, If you prefer, veal
  • salt and pepper
  • 100 grams of breadcrumbs soaked in a little milk
  • 1 large whole egg
  • one grated shallot
  • grated rind of one lemon organic
  • 100 grams of shredded PDO parmigiano reggiano
  • chopped parsley as required
  • flour, just enough to lightly coat the meatballs
  • the juice of two lemons small or one large
  • 100 ml of white wine
  • little hot vegetable stock
  • 50 grams of butter
  • ground black pepper, to taste
  • Salt, to taste


To prepare meatballs with lemon and parsley, put in a large bowl the ground beef, the breadcrumbs soaked in milk and well squeezed, the whole egg slightly beaten, parmigiano Reggiano, lemon zest, grated shallot and chopped parsley, then salt and pepper. Knead until the mixture won't be amalgamated and adjust, possibly, of salt.

You can make the dough balls of lemon in the refrigerator, covered with plastic wrap in contact, for 30 minutes, so that the meatballs are formed more easily. With freshly moistened hands form round meatballs, possibly all the same size. Then quickly jump the Meatballs in flour.

Put the butter in a pan, melt and add the meatballs. FRY, over medium heat, and each side so that they become golden brown, then add wine and let it evaporate the alcohol part. Add a little’ hot stock and cook the meatballs covered for 15 minutes. Taste the sauce to see if you need a pinch of salt. If the sauce is too thick and not yet cooked meatballs, Add some’ of broth.

When the meatballs are cooked with lemon and parsley (should remain pink inside, But if you prefer you can cook them longer), squeeze you over lemon juice. Cook for 2 to 3 minutes and, When the sauce will be the right density, dense but full-bodied enough to veil the meatballs, Sprinkle with a little’ finely chopped parsley. Serve immediately, accompanying the meatballs with lemon and parsley with plenty of homemade bread. Bon appétit!

Meatballs with lemon and parsley
Meatballs with lemon and parsley

You might also like


Joseph 7 January 2020 at 04:19

Charming! the scallopine “piccata” is a mule of the Italian-American cuisine that I have never seen in Italy. But with meatballs it is really a plus. They made yesterday for Sunday lunch were amazing!! Thanks Ada!

Ada Parisi 7 January 2020 at 11:55

Hello Joseph! They are a family recipe, She made her grandmother and has been handed down to us. For us the flesh 'picata', cooked with lemon juice and parsley, is a Sicilian recipe always. Whether in the form of slices, especially beef pork and chicken, both of meatballs. A warm greeting! ADA

Female January 24, 2017 at 12:52

I follow you on fb with my member profile,and already I love you, I'm not a good cook , but your recipes help me and I like them so much now I enrolled with the address of my personal blog, I run on WordPress… and I'd like to share some of them your recipe … I can??? Thanks in advance and congratulations

Ada Parisi January 24, 2017 at 13:11

Hi Donna, Welcome! I'm glad you like my recipes! Of course if you want to recreate them you are free, God forbid, and if you want to put the link to the original recipe I'll be grateful. Ultimately the purpose of a blog is that others rifaccino (and gustino) the recipes! I'd like to see remade from you. See you soon, ADA

Antonella January 24, 2017 at 12:01

Hi Ada!
It's true! The meatballs have something special, and these look really delicious! You've given me the urge to try them! 😎
I embrace you! Antonella

Ada Parisi January 24, 2017 at 12:43

Hello Antonella! Try them, When I was little was one of the dishes that my mother prepared often! Sweet and sour ones are coming next week, I hope you like! Kisses, ADA


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.