What infinite variety we get from meatballs.  The hint of lemon is refreshing.

• 1 pound lean ground beef
• 2/3 cup grated parmigiano cheese
• 4 tablespoons Bechamel Sauce
• Dash Worcestershire sauce
• 3 tablespoons butter
• 4 tablespoons heavy cream
• Juice of 1/2 lemon, strained
• 1 teaspoon bread crumbs
• Salt to taste

Method

Combine the ground beef, parmigiano cheese, bechamel sauce and Worcestershire sauce in a bowl and season with salt. Working with lightly oiled hands (prevents sticking) shape the mixture into eight meatballs, then flatten them slightly. 

Melt the butter in a pan and when it starts to go golden brown, add the meatballs.  Cook over medium , turning frequently for 15 minutes.  Transfer to a serving dish and keep warm.  Pour the cream into a pan, add the lemon juice and bread crumbs and cook, stirring frequently, until slightly thickened.  Pour the sauce over the meatballs and serve.

Serves: 4

Contributor: Connie La Marca

appetizer recipes

meatball recipes, history & how to handle meat

 

top of page