50 g grated cheese (I used pecorino but you can use whatever you like);
2 lemons (grated zest and juice);
100 ml of water;
A sprig of fresh parsley;
80 g of breadcrumbs;
A cup of milk;
60 ml of white wine;
00 flour to taste;
Salt and pepper to taste;
Extra virgin olive oil to taste;
A knob of butter;
1 clove of garlic
STEP
First, let’s put the chopped meat in a bowl;
Now add the egg, cheese, salt, pepper, finely chopped parsley, the grated zest of 1 lemon and the breadcrumbs (which we cut into cubes, soaked in milk and squeezed);
Mix the ingredients well with a fork (I do it with my hands) and if the mixture is a little too soft, feel free to add a spoonful of breadcrumbs;
Now cover with cling film and let it rest in the fridge for half an hour;
Pour some flour into a plate;
Now let’s take our dough again, so let’s form small balls (I recommend that they are all the same size);
Let’s place the meatballs in the flour, covering them on all sides;
Take a pan, pour in the oil, the knob of butter, the clove of garlic and brown briefly;
Now let’s place our meatballs, season with salt and cook for about 3 minutes per side;
After that we go to blend with the white wine;
Add the juice of a lemon, the grated zest and the water;
Cover and cook for about ten minutes until a delicious cream has formed;
At this point we delicately place our delicious meatballs on a serving dish, adding the cooking sauce;
We decorate with lemon slices, a sprinkle of chopped parsley and… bring them to the table! FABULOUS!
