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Lemon meatballs

The quick recipe for lemon meatballs

Lemon meatballs are an easy to prepare dish that goes perfectly with vegetables or something more tasty, such as french fries.

Choose this dish if you want to bring a quick, tasty and above all fragrant dish to the table!

Sicilian citrus fruits represent an extra touch that gives color, flavor and above all a delicious scent!

Meat and citrus fruits: a winning combination

In many cooking recipes, the combination between cuts of meat - more or less refined - and citrus fruits appears. Moreover, it seems that the union of these ingredients releases unexpected and truly exceptional aromas.

The kitchens of great chefs - but also the humblest of housewives - to hold the scepter of the queen of cuisine must - and want - dare, parsimony is another ingredient which, although secondary, plays a fundamental role.

Citrus fruits in the kitchen lend themselves to multiple preparations and, if you are not yet ready to dare risky combinations, be on the safe side: choose the combination of meat and citrus fruits.

Starting with meatballs, a simple, recycled and multifaceted dish, and adding a touch of imagination, thanks to citrus fruits, is an excellent starting point. All that remains is to follow the recipe step by step and invade the kitchen with sparkling aromas and the table with rich colours...go!

Quick recipe for meatballs with lemon

Lemon meatballs ingredients

A simple, colorful and at the same time complete dish. To prepare it you need few ingredients, to obtain the maximum result it is preferable to rely on genuine products of certified origin.

  • 500 g of ground meat
  • 40 g of breadcrumbs
  • 15 g of parmesan
  • 2 medium eggs
  • 2 organic lemons
  • 2 teaspoons of sugar
  • 1 clove of garlic
  • fresh parsley to taste
  • Salt and Pepper To Taste

For the breading

  • 1 egg
  • 60 g of breadcrumbs
  • half a liter of extra virgin olive oil

Lemon meatballs recipe procedure

Remove the meat from the refrigerator to avoid thermal shock during subsequent preparation and cooking.

Wash the lemons, pat them dry with a cloth. Squeeze them and cut the zest into thin strips, taking care to eliminate the white part - bitter to the taste.

Place a non-stick pan on the heat with two teaspoons of sugar and caramelize the freshly cut citrus peel. Remove from the heat and set aside.

In a bowl, mix the meat, chop the garlic, the citrus juice, the parsley and, when the mixture is blended, add a pinch of salt and a sprinkling of pepper.

After seasoning the meat, add the eggs, the grated parmesan, the crumbled breadcrumbs and the caramelized lemon zest. Mix until you obtain a homogeneous and soft mixture.

Place a pan with oil on the heat, heat up and in the meantime dedicate yourself to portioning the meatballs: create small balls using your hands.

Using two soup plates, pour a beaten egg into the first and the breadcrumbs into the second.

Dip the meatballs first in the egg, then in the breadcrumbs, again in the egg, again in the breadcrumbs and finally, put on the heat. The oil must be very hot.

Cooking is quick, just a few minutes. Once golden brown, remove from the heat and the double breading will help give it a touch of greater crunchiness.

Remove from the heat, place the meatballs on a sheet of absorbent paper to remove excess oil and bring to the table.

The meatballs are ready! Perfect to enjoy at any temperature and accompanied by delicious french fries! Enjoy your meal! Citrus meatballs, a finger-licking dish!