Veal Meatballs with Lemon and Marjoran

polpettine di vitello al limone e maggioranaMeatballs are one of the few dishes both adults and children absolutely love.
Try this aromatic version seasoned with lemon, created for Limmi by the kitchen of Giallo Zafferano. Tender, flavorful meatballs seasoned with lemon juice and fresh chopped marjoran to brighten up the taste. They are an excellent second course and a delighful finger food, but either way, make lots of them because once you eat one, you’ve got to have another!

Ingredients for 24 meatballs

  • Ground veal 480 gr.
  • Chopped marjoram 4 gr.
  • Limmi lemon juice 50 ml
  • Grated Parmigiano Reggiano cheese 20 gr.
  • Medium eggs 2
  • Bread crumbs 10 gr.
  • Flour 60 gr.
  • Seed oil for frying 1 litre
  • Salt to taste
  • Black pepper taste
  • Extra-virgin olive oil 5 gr.

Preparation

Place the ground veal in a bowl, add the beaten eggs, grated Parmigiano Reggiano cheese, bread crumbs, olive oil, lemon juice, salt, pepper and freshly chopped marjoram. Mix well with a fork. Once all ingredients are evenly distributed, start shaping the meatballs. Take a walnut-sized portion of the mixture and roll it into a ball with the palm of your hands. This recipe should yield about 24 meatballs. Set each one on a baking sheet lined with wax paper until you finish the mixture. Lastly, roll each meatball in flour.

To cook the meatballs, place lots of seed oil in a frying pan and wait for it to reach the ideal frying temperature (170-180° C). Gently drop the meatballs into the oil (which should cover them), and fry until golden brown. Thereafter drain, and place the meatballs on a serving dish lined with parchment paper. The meatballs with lemon and marjoram are now hot and ready to enjoy!