Скачать или смотреть Southern Italian Meatball Recipe - How to Make Polpette al Limone

Recipe for Lemon Meatballs - Polpette al Limone
½ lb Ground Pork
¾ lb Ground Chuck
⅓ Cup of Milk
3 oz French Baguette or Italian Bread
2 Tbsp Minced Italian Parsley
1 ½ oz Pecorino Romano Cheese
2 Tbsp Plain Breadcrumbs
1 Egg
¼ tsp Onion Powder
½ tsp Salt
Zest of 1 Lemon
Black Pepper to taste
1 Tbsp Olive Oil
2 Tbsp Butter
Sprig of Rosemary

Sauce
Juice of 1 Lemon
1 Cup Hot Chicken Stock
1 ½ Tbsp Flour
1 Tbsp Honey
Fresh Parsley

Steps
1. Mix together, the bread and milk in a small bowl and let it sit for a couple minutes until the bread absorbs all the milk
2. In a large bowl add the ground chuck pork, the bread mixture, parsley, egg, breadcrumbs Romano cheese, lemon zest, onion powder, salt, and pepper. Mix together with a fork until slightly combined.
3. Switch to mixing with your hands to fully incorporate everything and stop when it becomes homogenous. Avoid over mixing.
4. Grease your hands with a little bit of olive oil and start rolling the meatballs. Take about 2 tablespoons of the mixture and roll it back and forth in between the palm of your hands until it forms around and compact all about the size of a golf ball.
5. Heat up a large skillet, a medium low heat and add a tablespoon of olive oil and 2 tablespoons of butter, along with the sprig of rosemary
6. Place in the meatballs in an even layer and cook for five minutes on the first side before flipping them over and cooking for another five minutes on the second side
7. After the meatballs are browned all around and I’ve cooked for at least 10 minutes placed them on a plate to rest
8. Turn the pan down to low and add the flower directly to the remaining butter and oil, cook for a couple minutes or until the flower is lightly golden brown, and forms a roux
9. Add in the chicken stock and mix it in very well, scraping any brown bits from the bottom of the pan with a wooden spoon. Cook until the chicken stock thickens and forms a sauce like consistency.
10. Add a pinch of salt and pepper along with the lemon juice and honey. Mix again until everything is combined.
11. Add back the meatballs to the pan and flip them around in the sauce. Cook them for another 3 to 4 minutes on each side or until they’re fully cooked.
12. Finish with a sprinkle of freshly chopped parsley and serve immediately.

This secret recipe for Italian meatballs comes from southern Italy where lemons are often used in the local cuisine. They're soft, tender, delicious, and packed with lemon flavor. Polpette al limone might become your go to meatball recipe after trying them out!


00:00 Intro
00:13 Combine Bread and Milk
00:44 Combine Meat Mixture
02:22 Form meatballs
03:42 Melt Butter
04:08 Sear and Baste Meatballs
06:07 Make Sauce
07:46 Cook Meatballs in the Sauce
08:27 Finish & Serve