LEMON MEATBALLS
Citronköttbullar
1 lb ground beef
1 egg
2 tablespoons finely chopped leafy parsley
grated zest from 1 lemon
1/3 cup finely grated Parmesan cheese
some flour to coat the meatballs
butter or margarine for frying
salt, white pepper
3 rounded tablespoons to 1/3 cup water
fresh juice from ½ lemon
1 teaspoon veal bouillon
1 tablespoon butter or margarine
Finely chop onion and garlic and mix with ground beef, egg, parsley, lemon zest, Parmesan and some salt and pepper. Roll into large meatballs and coat them with flour (shake off excess flour) and fry them until nicely coloured. Pour wine, water and veal bouillon in the pan, cover and simmer for 3 to 4 minutes until meatballs are done. Stir in the fat.
Citronköttbullar
This is particularly good with pasta! Almost like
Lady and the Tramp …
4 servings
1 small onion
1 garlic clove1 lb ground beef
1 egg
2 tablespoons finely chopped leafy parsley
grated zest from 1 lemon
1/3 cup finely grated Parmesan cheese
some flour to coat the meatballs
butter or margarine for frying
salt, white pepper
Gravy:
3 rounded tablespoons dry white
wine3 rounded tablespoons to 1/3 cup water
fresh juice from ½ lemon
1 teaspoon veal bouillon
1 tablespoon butter or margarine
For serving:
pasta of your choiceFinely chop onion and garlic and mix with ground beef, egg, parsley, lemon zest, Parmesan and some salt and pepper. Roll into large meatballs and coat them with flour (shake off excess flour) and fry them until nicely coloured. Pour wine, water and veal bouillon in the pan, cover and simmer for 3 to 4 minutes until meatballs are done. Stir in the fat.
Serve with pasta and a salad.
Enjoy!
Bella
No comments:
Post a Comment