Polpettine – Tuscan Meatballs

Ingredients:

Yield 18 to 24 meatballs.

• 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

Directions:

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.