Veal meatballs with lemon, cinnamon nutmeg butter

RECIPE

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4

INGREDIENTS :

600 g minced veal
30 g grated parmesan
2 organic eggs
100 g ricotta
2 tbsp. chopped parsley
100 g crustless bread soaked in milk
1 untreated lemon zest
1 pinch of nutmeg
4 untreated lemon wedges Fine
salt and freshly ground pepper

For the cooking butter:

Lemon juice
50 g grated parmesan
1 cinnamon stick
4 bay leaves
25 g half-salted butter
10 cl olive oil
1 tbsp. teaspoon coarse cooking
salt Fine salt and freshly ground pepper

Preperation :

In a salad bowl, place the minced veal, mix with the grated parmesan, the eggs, the ricotta, the previously chopped parsley and the bread soaked in milk and squeezed. Mix by hand and season with fine salt, freshly ground pepper, grated nutmeg and lemon zest. Form balls by hand and place them on a plate (30 balls).

In a pot of boiling water, pour the coarse cooking salt and cover. In a hot frying pan, pour 2 cl of olive oil, add the butter, the bay leaves and the cinnamon stick, let the butter melt, add the parmesan, let it melt. Pour olive oil, stir with a whisk, pour the lemon juice and a ladle of boiling water from the cooking provided for the dumplings. The sauce should thicken and become slightly thick and glossy. Remove the cinnamon stick and bay leaves. Pass the sauce through a strainer, put it back in the pan with the bay leaves. Leave besides.

At the same time, in the pot of boiling water, lower the heat and immerse the meatballs for 7 minutes, drain them and place them in the sauce in the pan, mix with the sauce.

In soup plates, place the meatballs covered with sauce and serve them hot, place on top a lemon wedge and a bay leaf.