The kids were over the moon today when I announced that lunch was going to be meatballs. I guess I have not make them in a while.
To my classic meatballs recipe I have added rosemary and lemon zest for a more perfumed taste. When I make them I usually do what my mum usually does, I just drizzle them with a little olive oil and I bake them in the oven. This makes them lighter and just as tasty.
This time I only had 10 minutes to cook them as we were just about to go out to meet a friend so I cooked them in a pan with a little oil. I served them with salad and lunch was ready in less than 25 minutes. They are quite filling as well and we did not need anything until dinner time.
The children are on school holidays this week so I am enjoying a little break but my daughter wants to bake cupcakes tomorrow so I guess I won't be that far away from the kitchen after all!
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4
Finely chop the rosemary needles, the parsley and the garlic clove. Put them in a bowl and mix them with the mince, the lemon zest, the eggs, salt and pepper, grated parmesan and 4 tbsp of breadcrumbs.
Mix well with your hands and form small balls.
Roll them in breadcrumbs and fry them in a pan with a little hot olive oil. They will take about 10 to 15 minutes. Turn them on all sides so they will cook evenly.
Enjoy with fresh salad.