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!
MEATBALLS WITH LEMON AND PARSLEY (easy recipe)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!