Lemony Veal Meatballs

• 1 lb ground veal
• 2 ounces breadcrumbs
• 2 ounces grated parmesan cheese
• 1 ounce pine nuts, finely chopped
• 1 egg, beaten
• 2 lemons, zest of
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh parsley
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons olive oil (for frying)

1. In a large mixing bowl (with clean hands), combine all ingredients (EXCEPT olive oil)and work mixture until well-combined.
2. If mixture is too dry, add 1 tbsp of water or more lemon juice.
3. For best results, allow to rest in refridgerator for 30 minutes to allow flavors to combine.
4. Roll into 1 1/2" balls.
5. In a large skillet, heat oil and fry meatballs until giolden-brown on all sides.
6. Instead of frying, you can bake in a shallow baking dish at 375 for about 20 minutes.
7. Best served without a sauce or just a little tomato sauce.

ground veal, breadcrumbs, parmesan cheese, pine nuts, egg, lemons, lemon juice, parsley, salt, pepper, olive oil

Taken from www.food.com/recipe/lemony-veal-meatballs-123087 (may not work)