Pork& Veal Meatballswi White Wine, Parsley, Lemon Zest


For 18 medium sized meatballs!!!

300 gr of mixed pork & veal mince
50 gr freshly finely grated Parmesan cheese
50 gr of Panko breadcrumbs
4 tablespoons of finely chopped italian parsley
juice of 1/2 lemon
zest of 1/2 lemon ( use an organic one which skin isn't treatened with chemicals )
sea salt flakes
black pepper
1 large egg, beaten
20 gr of white flour
1 large white dry wine glass, or 2 if you like
hot water
4 dried bay leaves, torn
EVOO, a fruity one
1 to 2 tablespoons of cornstarch or Maïzena express, to thicken the sauce
serve with: boiled potatoes, green beans or with boiled carrots


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