Polpette al limone (Lemon Meatballs) is made by combining lemon with pork, veal, or chicken (or any combination of two of the meats). It is finished with a white wine sauce. The result is a lighter approach to meatballs well suited for outdoor dining accompanied by spring or summer vegetables.
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Sensory Choices
Lemons
In this preparation, the zest of the lemon is added to the meatballs and the lemon juice is added to a white wine sauce. Since the zest is used, you might prefer organic lemons. Lemon provides an acidic accent instead of the tomatoes often thought of alongside Italian meatballs. The lemon may stir memories of Italy — or dreams of Amalfi. A nice fit for a sunny day.
Vegetable Stock
I prefer a light vegetable stock for this dish, such as my market stock, made from the stems and cuttings of vegetables collected in my freezer. If using store-bought, consider diluting with water.
Dusting Meatballs
A parallel column on Italian meatballs presents research on the techniques of meatballs in Italian cooking. The technique of dusting the meatballs with flour before cooking is very common. In Polpette al Limone, the flour transforms into a simple and bright sauce.
Related Posts
Polpette al limone
Hold the tomatoes, sqeeze the lemon
Ingredients
For the meatballs
- 1 pound (450g) ground pork or veal or chicken (or combinations see note 1)
- 1 egg
- 1-2 thick slices of dry bread (crusty Italian or French bread preferred) processed into crumbs
- milk, as necessary to soak the bread
- 1/2 cup (~50g) grated Parmesan
- zest of one half of a lemon
- 1-3 tbsp parsley, freshly chopped, (see note 2)
- salt
- pepper
- flour, for dusting
For the white wine sauce
- 3/4 cup (175 ml) white wine, More, if necessary
- 1 cup (240 ml) Vegetable stock
- 1 shallot, (see note 3)
- lemon of one juice, or to taste
Instructions
- Soak the dried bread crumbs in a small bowl covered with just enough milk. Let it absorb for about 5 to 10 minutes. More time is needed when the crust is included.
- When the bread is ready, add the meat, egg, cheese, lemon zest, and parsley to a medium-sized bowl. Salt and pepper to taste. Lightly squeeze excess milk from the bread and add to the meat mixture. Mix until the ingredients are spread homogeneously. Form into medium-sized balls about the size of a small peach. The quantities listed should give 12 meatballs.
- Prepare a plate of flour for dusting the meatballs.
- Using a medium saucepan, start the sauce by drizzling olive oil on the bottom and adding the shallots. While the shallots are cooking, roll the meatballs in the flour to lightly coat. Cook the shallots until a light golden brown, remove and set aside.
- Brown the meatballs completely on all sides for about 5 minutes total.
- Add the shallots back to the pan. Add the white wine to the pan and let evaporate. Add the vegetable stock to the pan, then bring to a simmer. Cover and then let simmer for 20 minutes.
- When done, remove the meatballs to a serving plate. At this point, if a thicker sauce is needed, simmer uncovered until the desired thickness is reached. Taste the sauce to determine if any salt or pepper is needed. Add lemon juice to the sauce.
- Serve sauce on top of the meatballs and garnish with chopped parsley.
Notes
Note 1: Ground beef may be used. Preferably mixed with pork to lighten the taste.
Note 2: Parsley is preferred, but fresh Oregano or thyme may be substituted.
Note 3: Instead of shallots, green onions or a sweet onion (like Vidalia) may be substituted.
Nutrition Information
Yield 4 Serving Size 1 gramsAmount Per Serving Calories 644Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 12gCholesterol 167mgSodium 942mgCarbohydrates 51gFiber 2gSugar 4gProtein 49g
Calculated Nutrition is estimated.
