These are not the same old meatballs, or at least they’re not the same meatballs that I usually make!
First of all, I normally use beef meat and pork sausage (my habit) and secondly, this time I didn’ make them with tomato sauce (another habit of mine).
If you use veal meat they’re incredibly delicate and light and go perfectly well with lemon sauce.
400gr (1.75 – 14oz) minced veal
100gr (0.44cup – 3.5oz) mortadella, minced 4tbs grated parmesan cheese
4tbs bread crumbs
1 pinch of powder ginger
2tbs corn starch
juice of 2 lemons*
zest of 2 lemons*
extravirgin olive oil
*You can substitute lemons with oranges
Mix together meat, mortadella, parmesan, breadcrumbs, egg, salt and pepper until thoroughly blended.
Prepare with the mixture small meatballs, walnut-sized, then flour them with corn starch.
Now take a large saucepan and heat some olive oil.
Cook the meatballs for five minutes at medium heat, adding a little more oil as necessary.
Pour in lemon zest and juice, add some broth (few tablespoons) and keep cook at low heat for 40 minutes.