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Meatballs with lemon sauce
Meatballs with lemon sauce
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious veal meatballs in zesty lemon sauce over risoni pasta for an easy weeknight dinner.
Ingredients:
  • 600g veal mince
  • 125.00 ml basil leaves, finely chopped
  • 2 lemons, rind finely grated, juiced
  • olive oil cooking spray
  • 2 egg yolks
  • 15.00 gm cornflour
  • 510.00 gm salt reduced chicken style liquid stock
  • Cooked risoni (see note), to serve
  • Basil leaves, to serve
Instructions:
  • Preheat the oven to 160°C. Mix together veal mince, fresh basil, lemon zest, 1/4 cup of freshly squeezed lemon juice, salt, and pepper. Shape the mixture into small balls using moistened hands.
  • Preheat a non-stick frying pan over medium-high heat. Lightly coat meatballs with oil. Cook in batches, shaking the pan occasionally, for about 5 minutes or until golden brown. Set aside to keep warm.
  • In a jug, vigorously whisk together the yolks, remaining 1/4 cup of juice, and cornflour. Pour in the stock. Transfer the mixture to a frying pan and cook over medium heat, stirring constantly, until slightly thickened.
  • Top risoni with meatballs and sauce, garnish with fresh basil.

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