Lemony Veal Meatballs
Elevate your dinner menu with these irresistible Lemony Veal Meatballs, a perfect blend of tangy citrus and savory flavors. Made with ground veal, Parmesan cheese, fresh parsley, and a hint of lemon zest, these tender meatballs are lightly seared for a golden exterior, then simmered in a vibrant lemon sauce that's enriched with chicken or vegetable stock. Ready in just 45 minutes, this versatile recipe is ideal for serving over fluffy rice, al dente pasta, or with crusty bread to soak up every last drop of the zesty sauce. Impress your guests or treat your family to this easy, elegant twist on classic meatballs that strikes the perfect balance of fresh and comforting flavors.
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Recipe Information
Ingredients
- 500 grams ground veal
- 60 grams breadcrumbs
- 50 grams grated Parmesan cheese
- 15 grams fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 250 milliliters chicken or vegetable stock
Instructions
In a large mixing bowl, combine the ground veal, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, large egg, lemon zest, salt, and black pepper. Mix gently until just combined. Do not overmix to ensure tender meatballs.
Using clean hands or a small scoop, form the mixture into meatballs, about 1.5 inches in diameter. Place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in a single layer, ensuring they are not overcrowded. Sear the meatballs for 2-3 minutes on each side until golden all over. You may need to do this in batches.
Remove the seared meatballs from the skillet and set them aside on a plate.
In the same skillet, lower the heat and add the lemon juice and chicken or vegetable stock. Stir gently to combine, scraping any browned bits from the bottom of the skillet for extra flavor.
Return the meatballs to the skillet, arranging them in the lemony sauce. Cover the skillet with a lid and let the meatballs simmer over low heat for 12-15 minutes, or until they are cooked through and tender.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish the meatballs with extra chopped parsley or lemon zest for added brightness before serving.
Serve the lemony veal meatballs warm over rice, pasta, or with a side of crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 7425 mg | 323% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
