Meatballs with White Wine, Lemon & Bay Leaves
Pan-fried veal and pork meatballs braised in white wine with bay leaf, lemon juice and preserved lemon, served warm bathed in their own tangy pan juices.
Ingredients
- 8 oz. ground veal
- 4 oz. ground pork
- 2 finely chopped scallions
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup grated Pecorino Romano
- ½ cup dried, unseasoned breadcrumbs
- 4 tbs. chopped Italian parsley
- 1 egg
- Pinch of sea salt and freshly ground pepper
- 1 tsp. grated lemon zest
- ¼ cup flour
- ½ cup vegetable or canola oil
- 1 cup dry white wine
- enough hot water to cover meatballs in cooking pan
- 4 bay leaves torn in pieces
- Juice of ½ lemon
- 1 tbs. chopped preserved lemons
- paper-thin lemon slices and a few bay leaves for garnish
Directions
Mix the meat, scallions, cheeses, breadcrumbs, parsley, egg, salt, pepper and lemon zest together with your hands until well-incorporated. Shape into plum-sized balls, flatten slightly, and roll gently in flour, shaking off excess.
Heat oil in a skillet over medium/high heat and fry the meatballs, without crowding the pan, until browned on both sides. Remove to paper towels and pour off most of the oil, leaving a thin coating.
Return the meatballs to the pan and add the white wine. Let the alcohol burn off a minute, then add enough hot water to just cover the meatballs, along with the bay leaf pieces. Simmer over medium/low heat about 5 minutes until the sauce starts to thicken.
Stir in the lemon juice and chopped preserved lemon and cook 4-5 minutes more, until the juices thicken further.
Serve in a warmed dish with pan juices spooned over, garnished with bay leaves and lemon slices. Remove the bay leaves before eating.