Veal meatballs with lemon is a delicate, light, tasty dish. Since it is low in calories, it is perfect for those who are looking for weight. Cute meatballs will certainly appeal to both children and adults who value dietary, healthy meals.
It is necessary
-
- veal;
- White bread;
- parmesan cheese;
- a bunch of parsley;
- lemon;
- egg;
- White wine;
- onion;
- carrot:
- flour;
- olive oil;
- salt;
- pepper;
- Bay leaf;
- allspice peas.
Instructions
Step 1
Take half a loaf of white bread, cut the crusts, cut into slices. Place the soak in a deep bowl of milk. Prepare vegetable broth: thoroughly wash 2 carrots, 2 onions, chop them finely. Place in a saucepan, cover with three glasses of water, simmer over medium heat for about half an hour. 10 minutes before the end of cooking, add 2 bay leaves, a few peas of allspice to the broth. Strain the broth.
Step 2
Rinse 500 grams of veal, dry with a towel, cut into pieces and scroll in a meat grinder. Grate 20 grams of cheese on a coarse grater. Wash a bunch of fresh parsley, drain, chop finely. Cut the lemon into halves, with one of them, grate the zest with a fine grater. In a large bowl, combine the minced veal, soaked bread, Parmesan, and one large egg. Season with salt and pepper, add cooked zest and half chopped parsley. First, mix well with a fork, then with your hands.
Step 3
Blind the meatballs. Sprinkle flour on a flat dish. Dip each meatball in it.
Step 4
Peel one onion (it is better to take shallots), finely chop. To prevent the onion from pinching your eyes, turn on the cold water tap and periodically substitute the knife under its stream. Pour 3 tablespoons of olive oil and the same amount of vegetable broth into a deep frying pan. Add the onion there and sauté over low heat.
Step 5
When the onions are browned until golden brown, carefully place the meatballs in the pan. After a few minutes, when the meatballs slightly change color, add half a glass of white wine to them. It should evaporate. After that, start adding broth in small portions. After 12-15 minutes, when a thick sauce forms, the meatballs are ready. Pour the prepared meatballs with the resulting sauce, sprinkle with the remaining parsley.
