John Myers
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Polpettine Al Lime
The perfect polpettine al lime recipe with a picture and simple step-by-step instructions.
Meatballs
- 400 g Mixed minced meat – beef and lamb
- 2 Discs Whole grain toast
- 1 Egg
- 2 tbsp Quark
- 1 tbsp Dijon mustard
- 1 tsp Fennel seeds
- 1 tsp Tellicherry pepper
- 2 Branches 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 Strength
- 2 tbsp Chopped leaf parsley
- Salt
- Pepper
- Raw cane sugar
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.
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