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Meatballs in lemon leaves

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 7
Servings 4
Time 25


  • 400
    minced beef, veal, turkey or chicken
  • 100
    dry breadcrumbs
  • 100
    fresh Parmesan cheese, grated
  • 1
    large egg
  • 45
    parsley, chopped
  • 80
    (or slightly more) cold water
  • lemon leaves


Thoroughly mix the meat, breadcrumbs, cheese, egg, parsley and salt and pepper to taste.
Add enough water to form a soft, but not too sticky mixture.
Mix with your hands for a few minutes, then shape the mixture into small bowls about the size of a large walnut and press them slightly flat with your palms.
Sandwich each one between two lemon leaves, securing with two wooden cocktail sticks.Turn over to cook on the other side after about four minutes.
Serve hot with buttered pasta or rice and veggies on the side.

If you don't have lemon leaves, shallow fry the meatballs in olive oil, then drain on kitchen paper and sprinkle with the juice of half a lemon and 15 ml grated rind.


Read more on: beef  |  grill

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