Posted in Recipes

Pork & veal meatballs with white wine, parsley, lemon, lemon zest & bay leaves

Tasty meatballs!
Lovely shaped meat balls!
 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? 
Recipe: For about 18 medium sized meatballs
Ingredients:
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
Method:
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!!
Put the lid on & process until it all is thoroughly mixed. Taste! Check the seasoning again. It has to taste fab!
2. 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.
3. 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.
4. 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.
5. 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.
Enjoy with some boiled potatoes & some green beans or with boiled carrots.

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

82 thoughts on “Pork & veal meatballs with white wine, parsley, lemon, lemon zest & bay leaves

  1. hisophie nice matballs I love them and so do my kids and it is true that the lemon touch is great Cheers from Pierre

  2. Oh my – I've never made meatballs like this, but I can tell you that will change with this post – they look amazing and tasty and perfectly hearty for the cold weather we're having.

  3. Mmmm, they look so filling and satisfying! Even though you added summery flavours, I think this is great comfort food for winter, too!

  4. Lovely! What's not to like, indeed? I made meatballs last night – with a gazillion ingeedients. Yours looks a lot easier and judt delicious. A winner!

  5. Sophie, I bet my family would love these! You shape them so nicely, and isn't it great to have a taste of summer!!! Very beautiful.

  6. they look good – I especially like your sauce. I actually prefer white/creamy sauces with pork balls as opposed to tomato based ones. Nice recipe!!

  7. Sophie, these meatballs look amazing! Just the right balance of flavor.Not only would they be good for a dinner, they look like they would be good as an appetizer, too. Many thanks…

  8. OH MY GOSH! Sophie these look so tasty 🙂 my guys LOVE meatballs and this is most def a different spin on my slow cook all day italian meatballs i do! I think they will really enjoy this recipe! Cant wait to try it out!

  9. These look soooo good Sophie! I am ready for a taste of summer too! With all the snow here I am starting to long for spring flavors!

  10. I love a great meatball – the bigger the better! Yummmy! Thanks for sharing this! Seems like a lot of ingredients for meatballs but it would be totally worth it!

  11. I've only made meatballs with my tomato sauce. This sounds different and wonderful. I love meatballs!

  12. Your meatball sauce sounds really yummy. Although I used minced meat quite often but I seldom make meatballs (due to chinese cooking background), this is a good suggestion for me for a change : ) Greetings from Basel, snowing today!

  13. These look delicious Sophie! It's only morning here and now I'm craving meatballs! I love the idea of bringing some summer to your meal, lemon always seems to do the trick!

  14. Wow, these meatballs look delicious in their beautiful sauce! Wonderful recipe, such a nice combination of flavors.

  15. I love meatballs, too. I bet these would be incredible in soup or on top of pasta, too. Love the bright lemony flavor to them, too.

  16. Your silky and delicious looking meatball really make me salivating. You are truly a good cook Sophie. I am bookmarking this recipe.

  17. What an interesting recipe! Perhaps it's the panko, but they don't look nearly as heavy or stodgy as meatballs usually do! I understand now why they remind you of summer…

  18. j'aime aussi beaucoup ces petites boulettes de viandes, ca passe toujours avec les enfants, mais pas que car les adultes ne laissent jamais leur part aux autres !!!bonne journée gourmande virginie

  19. I did make once a swedish meat balls and my family loved it. This looks so so delicous. Mostlyit is balls in tomatoe sauce i make here. I am sure gonna make this oneof these days.

  20. Your meatballs look so hearty and delicious. I was also eyeing your risotto on a previous post. I love porcini and its fantastic in rissottos. Thanks so much for visiting my blog. I now have yours in my favourites so I will definately be back soon.

  21. sophie thank you for your wonderful comment on my blog. I can't cook just yet so seeing your creation here is making me hungry, really hungry. I love new meatball recipes. thanks again sweetie!

  22. i feel like the lemon, bay, and parsley must add so much to these juicy little balls of meat. what a terrific recipe, sophie–thanks!

  23. Sophie, these balls are so cute! I am a big fan of meatballs, but using wine is new to meas it's not Turkish style. I will definitely give it a try. Thanks for the idea.

  24. one of the most flavorful meatball dish i've ever seen. the addition of lemon zest seems to be a very creative idea!

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