Veal Meatballs with Lemon and Marjoram (Polpettine di Vitello al Limone e Maggiorana)
Category: Main Courses
Servings: 24 meatballs
These Veal Meatballs with Lemon and Marjoram are a delicate and flavorful dish that combines tender veal with the bright zestiness of lemon and the aromatic fragrance of fresh marjoram. Fried to a perfect golden crisp, these meatballs are a delightful treat that will elevate any meal. Whether served as an appetizer or a main dish, they are sure to be a crowd-pleaser.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veal (ground) | 480g |
| Fresh Marjoram | A pinch |
| Lemon Juice | 50ml |
| Parmigiano Reggiano DOP (grated) | 20g |
| Eggs | 2 |
| Breadcrumbs | 10g |
| All-purpose Flour | 60g |
| Salt | To taste |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 5g |
| Peanut Oil (for frying) | 1L |
Instructions
-
Prepare the Meatball Mixture:
Begin by placing the ground veal in a large mixing bowl. Add the beaten eggs, grated Parmigiano Reggiano, and breadcrumbs. Stir in the extra virgin olive oil, lemon juice, and a pinch of salt and black pepper to taste. For a fragrant touch, finely chop and add the fresh marjoram. Mix all ingredients well until the mixture is smooth and evenly combined. -
Shape the Meatballs:
Take small portions of the meat mixture and roll them into meatballs. You should make about 24 bite-sized meatballs. Once shaped, lightly coat each one in the all-purpose flour, ensuring they are evenly dusted. -
Fry the Meatballs:
In a deep frying pan or pot, heat the peanut oil over medium-high heat. To test the temperature, drop a small piece of the meatball mixture into the oil; it should sizzle immediately. The oil should be at 170-180°C (340-350°F) for optimal frying. Carefully place the flour-coated meatballs into the hot oil, being careful not to overcrowd the pan. Fry in batches, turning them occasionally, until they are golden brown and cooked through, about 5-7 minutes per batch. -
Drain and Serve:
Once fried, remove the meatballs from the oil and drain them on a paper towel-lined plate to remove excess oil. Serve the veal meatballs hot, garnished with a sprig of fresh marjoram if desired.
These Veal Meatballs with Lemon and Marjoram are perfect for a cozy family dinner or as part of a festive spread. The bright citrusy zing of lemon paired with the subtle earthy notes of marjoram creates a harmonious balance, while the crispy fried exterior provides a satisfying crunch with every bite. Enjoy them with a side of fresh greens, a tangy dipping sauce, or as a standalone treat!
Nutritional Information (per serving, approx. 2 meatballs)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 8g |
| Carbohydrates | 6g |
| Fat | 8g |
| Saturated Fat | 1g |
| Fiber | 0.5g |
| Sodium | 200mg |
| Cholesterol | 45mg |
Tips:
- For a lighter version, you can bake the meatballs instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 20 minutes, or until golden and cooked through.
- You can also swap out the peanut oil for vegetable oil if desired.
