Lemon Scented Veal Meatballs
Cook Time 30 mins + chilling
1 slice of white bread, crusts removed
1 tablespoon milk
500g minced veal
1 clove of garlic
2 tablespoons, freshly chopped parsley
Zest of 1 lemon
120g freshly grated pecorino
50g diced mortadella
75g finely sliced prosciutto
12 lemon leaves
Soak the bread in the milk for 5 minutes. Squeeze excess milk and place in bowl with the veal mince. Add the garlic, parsley, lemon zest, pecorino, mortadella and prosciutto. Crack the eggs over the mixture and combine thoroughly using your hands. Season with salt and pepper
Form the mixture into 12 equal parts. Roll each piece using the palm of your hands. Flatten slightly to form an oval approximately 3cm thick. Wrap a lemon leaf round each meatball and secure with a toothpick. Chill for 1 hour.
Cook meatball for approximately 20 minutes on an outdoor bbq. Use a gentle heat so that the meatballs do not burn. Serve warm with as they are.