Veal meatballs

Name: Veal meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Organic Lemon; 8 stalks of chives; 4 Stem(s) Parsley; 4 Stem(s) Chervil; 2 Shallots; 600 g Veal mince; 1 egg (size M); 1-2 TEASPOONS coarse mustard; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Organic Lemon
8 stalks of chives
4 Stem(s) Parsley
4 Stem(s) Chervil
2 Shallots
600 g Veal mince
1 egg (size M)
1-2 TEASPOONS coarse mustard
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil

Directions

1
Wash lemon hot and rub dry. Grate the peel of 1/2 lemon thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the other half into slices. Wash the herbs, shake dry and chop the leaves into small pieces. Cut the chives into small rolls
2
Peel and finely dice the shallots. Knead minced meat, egg, mustard, diced shallots, lemon peel and juice, 3/4 of the herbs, breadcrumbs and milk, season with salt and pepper
3
Form small meatballs from the mixture and press them slightly flat. Heat the oil in 2 pans. Fry the meatballs for 8-10 minutes while turning. Add lemon slices to the pan 1-2 minutes before the end of the cooking time. Serve the meatballs warm with the lemon slices and sprinkle with other herbs