Serve these tasty veal meatballs in lemon sauce on a bed of risoni pasta for a complete mid-week meal.

Prep Time : 0:25 | Cook Time : 0:15 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 600g veal mince

• 1/2 cup basil leaves, finely chopped

• 2 lemons, rind finely grated, juiced

• olive oil cooking spray

• 2 egg yolks

• 1 1/2 tablespoons cornflour

• 2 cups Massel salt reduced chicken style liquid stock

• Cooked risoni (see note), to serve

• Basil leaves, to serve

Method

• Step 1

  Preheat oven to 160°C. Combine veal mince, basil, lemon rind, 1/4 cup of lemon juice, and salt and pepper. Using wet hands, roll mixture into small balls.

• Step 2

  Heat a non-stick frying pan over medium-high heat. Spray meatballs with oil. Cook, in batches, shaking pan, for 5 minutes or until browned. Keep warm.

• Step 3

  Whisk yolks, remaining 1/4 cup of juice and cornflour in a jug. Add stock. Pour into frying pan. Cook, stirring, over medium heat, until thickened slightly.

• Step 4

  Serve meatballs and sauce on risoni, topped with basil.