Veal, lemon, garlic, pecorino… there’s nothing more comforting than the rich flavours of Italy. Classic meatballs are a crowd-pleaser, and a favourite when it comes to feeding the family, but we’ve found a new go-to recipe that gives this old favourite a flavour-packed gourmet twist.
Try this lemon scented veal meatballs recipe, by Massimo Mele, newly appointed executive chef at La Scala on Jersey, for a table full of smiles at your next family dinner.
Lemon Scented Veal Meatballs Recipe
Ingredients
1 slice of white bread, crusts removed
1 tablespoon milk
500g minced veal
1 clove of garlic
2 tablespoons, freshly chopped parsley
Zest of 1 lemon
120g freshly grated pecorino
175g diced mortadella
1 egg
Salt
Black pepper
12 lemon leaves
Olive oil
Method
- Soak the bread in the milk for 5 minutes. Squeeze excess milk and place in bowl with the veal mince.
- Add the garlic, parsley, lemon zest, pecorino, mortadella and prosciutto.
- Crack the eggs over the mixture and combine thoroughly using your hands. Season with salt and pepper
- Form the mixture into 12 equal parts.
- Roll each piece using the palm of your hands.
- Flatten slightly to form an oval approximately 3cm thick.
- Wrap a lemon leaf round each meatball and secure with a toothpick. Chill for 1 hour.
- Cook meatballs for approximately 20 minutes on an outdoor bbq. Use a gentle heat so that the meatballs do not burn. Serve warm as they are.