Veal meatballs

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 8 stalks of chives
  • 4 Stem(s) Parsley
  • 4 Stem(s) Chervil
  • 2 Shallots
  • 600 g Veal mince
  • 1 egg (size M)
  • 1-2 TEASPOONS coarse mustard
  • 4 TABLESPOONS Breadcrumbs
  • 2 TABLESPOONS Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3-4 Tbsp Oil

Directions

  1. 1

    Wash lemon hot and rub dry. Grate the peel of 1/2 lemon thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the other half into slices. Wash the herbs, shake dry and chop the leaves into small pieces. Cut the chives into small rolls

  2. 2

    Peel and finely dice the shallots. Knead minced meat, egg, mustard, diced shallots, lemon peel and juice, 3/4 of the herbs, breadcrumbs and milk, season with salt and pepper

  3. 3

    Form small meatballs from the mixture and press them slightly flat. Heat the oil in 2 pans. Fry the meatballs for 8-10 minutes while turning. Add lemon slices to the pan 1-2 minutes before the end of the cooking time. Serve the meatballs warm with the lemon slices and sprinkle with other herbs

Nutrition Facts

KCAL
320 kcal
CARBS
10 g
FATS
13 g
PROTEINS
34 g