Pork and Veal Meatballs
By: Sophie32
Published: Sunday, January 24, 2010 - 2:54am

Ingredients




300 grams mixed pork & veal mince
50 grams  freshly finely grated Parmesan cheese
50 grams Panko breadcrumbs
4 tablespoons  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 grams white flour
1 large wine glass white wine, or 2 if you like
hot water
4 dried bay leaves, torn
EVOO, a fruity one
1 tablespoon  cornstarch or Maïzena express, to thicken the sauce

Preparation

1 First, make the meatballs. Take your foodprocessor & add the meat, cheese, breadcrumbs, parsley, zest of 1/2 lemon, some salt, grinds of black pepper & the beaten egg. Don't add the lemon juice!! 2 Put the lid on & process until it all is thoroughly mixed. Taste! Check the seasoning again. It has to taste fab! 3 Now, with your hands form medium sized ping pong balls until all of the mixture has been used. I formed 18 balls. Divide the flour all over a clean plate. Now, roll your meatballs into the flour & shake off the excess. Place them onto a new clean plate. 4 Now, in a large nonstick & deep pan, heat a thin layer of the fruity EVOO on a medium heat. Fry the meatballs for about 10 minutes until browned on all sides. Do it into 2 batches if your pan isn't large enough. When they are all done, add the wine to the pan & bring up the heat. Shake the pan carefully so that the wine is evenly divided all over the pan & let the wine bubble for a few minutes to let the alcohol burn off a bit. 5 Pour enough hot water into the pan just to cover the meatballs. Add the torn dried bayleaves & bubble over a lower heat until the sauce has reduced a bit & is more thicker. This can take a while. 6 Add the lemon juice of the 1/2 lemon & whisk it into the sauce. Cook for another few minutes. Also, add a few grinds of black pepper. Remove the torn bay leaves. Remove the meatballs from the pan & place into a preheated oven dish. If the sauce hasn't thickened enough, or isn't to your liking, add 1 to 2 tablespoons of cornstarch or Maïzena express to the sauce, whisk & let it boil during 2 to 5 minutes. When the sauce is ready, check the seasoning one last time & pour the sauce over the meatballs.

About


I so love making this tasty meatballs dish. I wanted to bring the feel of summer into the house. I used pork & veal mince, lemon zest & juice, bayleaves, breadcrumbs, one egg, parsley & white wine. What's not to like?
Serve with: boiled potatoes, green beans or with boiled carrots