Sage and lemon meatballs

Sage and lemon meatballs

I think it’s about time to post a meatballs recipe; because everybody loves meatballs, am I right? Variations are endless as are the possibilities. These meatballs are Italian inspired and flavoured with sage and lemon. Cooking them in white wine and stock ensures a rich flavour and a perfect texture. To make a complete dish, you can serve them with a lemon and sage risotto and a side of rocket salad.

Ingredients

Difficulty 
Makes about 10 balls

  • 500 gr minced beef
  • 30 gr paneermeel
  • 1 shallot, peeled and finely chopped
  • Grated peel of 1/2 a lemon
  • 1 tablespoon dried sage
  • 25 gr Parmigiano Reggiano
  • Salt
  • Pepper
  • 200 ml hot beef stock
  • 200 ml white wine
  • Butter

Directions

  1. Place all the ingredients, except the stock, wine and butter, in a foodprocessor and blitz together.
  2. Roll the mix into medium-sized meatballs (it will make about 10 balls).
  3. Heat the butter in a pan and sear the balls on all sides.
  4. Add the wine and allow to reduce by half.
  5. Pour the hot stock to the pan, bring to a boil, reduce the heat and let simmer until the meatballs are cooked but not dry.
  6. You can enjoy the balls warm or cold as a snack.

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