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Polpettine Al Lime

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 167 kcal

Ingredients
 

Meatballs

  • 400 g Mixed minced meat - beef and lamb
  • 2 slices Whole grain toast
  • 1 Egg
  • 2 tbsp Quark
  • 1 tbsp Dijon mustard
  • 1 tsp Fennel seeds
  • 1 tsp Tellicherry pepper
  • 2 sprigs Thyme, the plucked leaves
  • 6 Dried soft tomatoes, cut into fine cubes
  • Salt
  • Olive oil

lemon sauce

  • 200 ml Milk
  • 150 ml Cream
  • 2 Bay leaves
  • 1 Lemon, zest and juice
  • 1 tbsp Starch
  • 2 tbsp Chopped leaf parsley
  • Salt
  • Pepper
  • Raw cane sugar

Instructions
 

Meatballs

  • Crumble the two slices of toast and place in a bowl, add the minced meat. Now add the egg, mustard and quark. Roast the fennel seeds and pepper in a pan without fat until the pepper begins to pop, then grind and add to the minced meat.
  • Add the thyme leaves and the diced soft tomatoes and knead everything very well and then shape into small meatballs. Then heat a little olive oil in a pan and fry the meatballs until golden brown and then remove them first.

lemon sauce

  • Whisk some milk with the starch. Deglaze the roast stock with the remaining milk and cream and lemon juice and add the bay leaves, bring to the boil and thicken with the starch milk. Then season with salt, pepper and sugar. Now turn the heat to the lowest level, add the meatballs to the sauce and let them steep for about 5 minutes.

Arrangement

  • Arrange the dumplings with the sauce on a plate, sprinkle with fresh parsley and lemon zest and enjoy. We had ciabatta with it.

Nutrition

Serving: 100gCalories: 167kcalCarbohydrates: 9.2gProtein: 4.4gFat: 12.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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