These Lemon Parmesan Meatballs offer a refreshing twist on the classic meatball with a hint of lemon and a rich, creamy sauce. Perfect served over noodles or rice, or enjoyed on their own.
Lemon Parmesan Meatballs in Creamy Sauce
These Lemon Parmesan Meatballs offer a refreshing twist on the classic meatball with a hint of lemon and a rich, creamy sauce. Perfect served over noodles or rice, or enjoyed on their own.
Equipment
- Large mixing bowl
- Frying pan
- spatula
- Saucepan
- Measuring cups
- Mixing spoon
Ingredients
- 1 pound of lean ground beef
- 2/3 cup of grated Parmesan cheese
- 4 tablespoons Béchamel sauce
- 1/8 teaspoon of Worcestershire sauce
- 3 tablespoons of butter
- 4 tablespoons of heavy cream
- Juice of ½ of a lemon strained
- 1 teaspoon of bread crumbs
- Salt to taste
Instructions
- How do I prepare it?
- In a large mixing bowl, combine the ground beef, grated Parmesan cheese, Béchamel sauce, and Worcestershire sauce.
- Mix well and season with salt to taste.
- Shape the mixture into 8 meatballs and then flatten them slightly.
- In a frying pan, melt the butter over medium heat until it turns golden brown.
- Add the meatballs to the pan and cook for 15 minutes, turning frequently to ensure even cooking.
- Once cooked, transfer the meatballs to a serving dish to keep them warm.
- In a saucepan, pour the heavy cream and add the strained lemon juice and bread crumbs.
- Cook over medium heat, stirring frequently until the sauce thickens.
- Pour the thickened sauce over the meatballs, stirring to ensure each meatball is well coated.
- Serve the meatballs with your choice of noodles or rice, or enjoy them on their own.
Notes & Wine Advice
Pair with a crisp Pinot Grigio or a light Chardonnay to complement the lemony flavors.
Nutrition values
Calories: 380 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 28 g | Sugar: 1 g