3/4 pound 85% lean ground beef
2 ounces grated Parmesan cheese
1 large egg, beaten
1 large clove garlic, minced
1 tablespoon chopped Italian parsley
Flour (about 1/4 cup)
4 tablespoons olive oil
Juice of 1 large lemon
Salt and pepper
1) Mix beef with cheese, egg, parsley, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Refrigerate for at least 1 hour.
2) Shape into meatballs. Lightly roll in flour.
3) Cook slowly, turning often, until golden brown.
4) Raise heat. Add lemon juice and bring to a simmer. Remove from heat. Adjust seasoning, adding salt and pepper to taste. Serve hot. Yield 18 to 24 meatballs.
Cook’s note: While this can be served with pasta, that is not a traditional accompaniment in Tuscany. I serve this with white beans and rosemary or roasted new potatoes. I also like to serve a great bread with this to mop up the lemon sauce.
Recipe adapted from My Tuscan Kitchen by Judy Witts Francini