ITALIAN LEMON MEATBALLS

•    2 lbs. ground beef and pork, 50/50 blend
•    1 lb. potatoes, boiled, then mashed & cooled
•    2 large eggs
•    ¼ Cup grated Parmigiano Reggiano
•    1 handful fresh parsley, finely chopped
•    Zest of 2 lemons
•    2 garlic cloves, minced
•    Salt and freshly ground black pepper, to taste
•    Gluten free flour, for dredging
•    Olive oil, for frying
•    2 whole garlic cloves, lightly crushed
•    1 tablespoon butter
•    Juice of 1–2 lemons, to taste
•    ½ cup low-sodium chicken broth, divided
•    Additional chopped parsley and lemon zest, for garnish

In a large bowl, combine the ground beef and pork, mashed potatoes, eggs, cheese, chopped parsley, lemon zest, and minced garlic. Season with salt and freshly ground black pepper. Mix gently until all ingredients are evenly incorporated.

 

Shape the mixture into evenly sized meatballs and flatten each one slightly. Lightly dredge in flour, shaking off any excess.

 

Heat a generous amount of olive oil in a large skillet over medium heat. Add the whole garlic cloves, allowing them to infuse the oil with flavor.

 

Add the meatballs in a single layer, working in batches if necessary. Fry on both sides until golden brown but not cooked through. Transfer to a plate and set aside.

 

Remove the garlic from the skillet. Carefully pour off most of the frying oil, leaving approximately 1–2 tablespoons in the pan. Reduce the heat to medium-low and add the butter.

 

Once the butter has melted, add the juice of one lemon and ¼ cup of the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Taste and add more lemon juice if desired.

 

Return the meatballs to the pan, gently turning them to coat in the lemon-butter sauce. Cover and simmer over low heat for approximately 10 minutes, or until the meatballs reach an internal temperature of 160°F, adding the remaining chicken broth as needed if the sauce begins to dry out. 

Transfer the meatballs to a serving platter, spoon the lemon-butter sauce over the top, and garnish with freshly chopped parsley and additional lemon zest. Serve warm.