Soft lemon meatballs…
My children love meatballs, they are greedy and they would eat them every day and since it’s a dish that can’t be missed at home, here I am preparing them in a thousand ways.
A variation that my kids love is the lemon one, which with its creamy, delicate and slightly sweet and sour grevy is ideal for bread-dipping.
Today I’ll tell you how to prepare a version with stale soaked bread, which gives the meatballs a soft and unique texture, and most importantly it’s a useful recipe to consume the leftover bread.
Let’s go then, our dish is waiting for us!
Soft lemon meatballs: ingredients…
- 1.1 poundsminced beef meat
- q.s.milk
- 2eggs
- q.s.parsley
- 3 tablespoonsolive oil
- 1 teaspoonsugar
- 3.5 ouncesstale bread
- q.s.salt
- 1/4 cupcheese (parmesan)
- 2 clovesgarlic
- 4 tablespoonslemon juice
- q.s.black pepper
- Pan
- Bowl
Soft lemon meatballs: instructions…
Collect the stale bread of a couple of days in a bowl, after cutting it into pieces.
Sprinkle it with milk and wait for it to rehydrate, then crumble it as much as possible with your hands.
Add the minced meat,
grated cheese, a pinch of salt, chopped parsley and eggs.
Mix it until you get a homogeneous mixture.
Create balls the size of a walnut and roll them in flour.
Brown garlic and parsley in olive oil.
Add the meatballs and let them fry.
Remove the garlic.
Squeeze the lemons and pour the juice on the meatballs with a glass of water. Add sugar to dampen the acidity and a pinch of pepper, let it stir-fry on high heat until the cooking grevy has shrunk.
The meatballs are ready, bring them to the table and serve still hot.
If you prepare them in advance pour water into the pan and wait for the gravy to thicken again. They’re gonna look still fresh.
