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
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600g veal mince
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1/2 cup basil leaves, finely chopped
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2 lemons, rind finely grated, juiced
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olive oil cooking spray
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2 egg yolks
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1 1/2 tablespoons cornflour
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2 cups Massel salt reduced chicken style liquid stock
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Cooked risoni (see note), to serve
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Basil leaves, to serve
Method
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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.
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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.
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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.
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Step 4
Serve meatballs and sauce on risoni, topped with basil.