Polpette di Vitello al Limone e Capperi (Veal Meatballs in Lemon and Caper Sauce)
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Ingredients
- 500 g veal mince
- 60 g fresh breadcrumbs
- 1 eggs
- 30 g parmesan, grated
- 300 ml chicken stock
- 1 lemon, zest and juice
- 2 tbsp capers, rinsed
- 20 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 31.5 g
- Carbohydrate
- 8.7 g
- of which sugars
- 1.4 g
- Fat
- 20.2 g
- of which saturates
- 8.5 g
- Fibre
- 1.7 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the veal mince with the breadcrumbs, egg and parmesan, season with black pepper and shape into 16 meatballs.
- 2
Heat the olive oil in a large frying pan and brown the meatballs all over for 6-7 minutes, then lift out.
- 3
Pour the chicken stock into the pan and bring to a simmer, scraping up any sticky bits.
- 4
Return the meatballs to the pan, cover and simmer for 10 minutes until cooked through with no pink remaining.
- 5
Stir in the lemon zest and juice, capers and butter, swirling until the sauce is glossy.
- 6
Serve the meatballs with the sauce spooned over.
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