I had invited some Italian friends from Amsterdam for dinner. I thought it would be nice to cook something for them that their grandmother used to cook for them, something that they had fond memories of. My friend Fabio said his grandmother always made meatballs that were outstanding with a bit of lemon. This post is the result of my attempt to make Fabio’s grandmother’s meatballs, without having the actual recipe. Fabio liked them a lot and he was taking lots of pictures. When we were pestering him about taking so many pictures, he said he was going to send them to his grandmother. For the next attempt, we should probably just ask her for the recipe… Whether or not they were close to her original, they were great anyway. Here’s what I did…
For 4-6 servings
600 grams (1.3 lbs) ground veal
grated zest and juice of 1 untreated lemon
2 Tbsp chopped fresh flatleaf parsley
2 cloves garlic
4 Tbsp fresh breadcrumbs
2 Tbsp freshly grated parmigiano reggiano
salt to taste
flour for dusting the meatballs
60 ml (1/4 cup) dry white wine
Put the ground veal, eggs, parsley, breadcrumbs, parmigiano, grated zest, and salt into a bowl.
The white meat and lemon juice ask for a full-bodied dry Italian white wine. We liked it with a 2009 Greco di Tufo from Pietracupa.