I have already prepared these lemon meatballs many times. Because they’re so good, simple to prepare and light to digest as there’s no garlic inside.
I have to add that I love raw meat and that I use to eat meatballs while preparing them…and this recipe passed this “personal” test too ;-).
Thyme gives them a delicate taste. Even if my daughter doesn’t like thyme, she ate them all. What I often forget is to turn off the gas a little bit earlier to leave more sauce to eat with the lemon meatballs and with bread.
I have found this recipe on MyRicettarium blog, and, as it often happens, I have changed some quantities while preparing it.
- 17.5 ounces ground beef
- 1 egg
- 2 Tbsp grated Parmesan cheese
- some fresh thyme
- 1 lemon
- 2 to 3 Tbsp of breadcrumbs
- 1 garlic clove, entire
- 1/2 cup white wine
- extra virgin olive oil
- In a capacious bowl, put the ground beef, egg, grated nutmeg, thyme, cheese, lemon zest and salt. Mix it while adding bread crumbs until it reaches a consistency with which you can form balls.
- Make the meatballs big as a walnut and set aside.
- Put a thread of oil on a flat non adherent pan, add the garlic clove you have lightly smashed and add the meatballs. Add some more thyme leaves.
- Gently turn the patties to let them color on all sides. When they’re pretty roasted, add the lemon juice together with the white wine and let it evaporate. Turn off the gas when there’s still some sauce.
- Eliminate the garlic and serve immediately.
- Buon appetito!