Polpette al limone
Limone meatballs are always a pleasant surprise. They offer that unexpected yet pleasant taste. It comes to show how meat and limone are a perfectly happy couple.
- Prep Time 15 Minutes
- Cook Time 20 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 300 grams of minced pork
- 300 grams of mined beef
- 100 grams of stale bread
- 60 grams of grated cheese (pecorino)
- 2 eggs
- One big lemon
- A cup of all purpose flour
- 1 cup of milk
- Salt and pepper
Instructions
- Soak the stale bread in milk
- Finely cut the zest of half a lemon
- Mix the meat, soaked bread, lemon zest, eggs and cheese
- Roll the mixture in little balls, about the size of a walnut
- Pass them through flour and
- Fry the limone polpette in a skillet
- When golden brown, add the lemon juice and the same amount of water
- Reduce the liquid and serve hot
Notes
Limone polpette is an easy dish with countless variations. You may add a dash of white wine when the balls are frying. And some even add a spoon of sugar.The quantity as well as quality of lemon is important. Be sure to use untreated limone for the zest. In Sicily people sometimes serve them in lemon leaves. Scenic and tasty. As it goes with classic dishes, once traveled over the ocean, they transform. So do limone polpette. In the USA people use minced chicken meat. Which, afterall is not such a crazy idea.
