Polpettine al limone
gourmet
Preparation time
10 minutiDifficulty
FacileCooking time
30 minutiServings
4Polpettine al limone leggere e profumate, con un tocco fresco e agrumato. Perfette come antipasto o secondo piatto sfizioso.
Ingredients
- Ground beef450 g
- Water150 ml
- Parmigiano Reggiano DOP30 g
- Eggs1 u (60 g)
- Garlic1 clove
- Lemon1 u (85 g)
- Thymeto taste
- Fine saltto taste
- Black pepperto taste
- Type 00 flourto taste
- Butterto taste
- Breadcrumbsto taste
Procedure
0. Place the ground meat in a bowl and add the egg. Combine the breadcrumbs and grated Parmesan cheese. Season with grated lemon zest, sprigs of thyme, and a pinch of pepper, and season with salt. Mix the ingredients together with your hands until the mixture is smooth. Take a portion of the dough and shape it into a meatball. Coat it in flour and continue until all the dough is used.
1. Once ready, arrange the floured meatballs on a serving platter. Prepare the sauce: Pour the strained lemon juice, water, and white wine into a bowl and mix thoroughly. Melt the butter in a pan with the unpeeled garlic clove (10), and sauté for a few moments.
2. Place the meatballs in the pan with the garlic and melted butter. Brown them over medium heat, turning occasionally; then remove the garlic clove. Drizzle the meatballs with the lemon sauce. 13. Cook gently for about 25 minutes, turning often and being careful not to let the cooking liquid dry out too much (if necessary, baste with more lemon sauce).
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Creation date Jan 19, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.