Veal Meatballs with Lemon and Marjoram
- Lactose Free
- Difficulty: Average
- Prep time: 50 min
- Cook time: 15 min
- Makes: 24 pieces
- Cost: Average
PRESENTATION
Polpettine di vitello al limone e maggiorana is like the ultimate mix of Italian meatball tradition with those fresh vibes from Central and Southern Italy. These veal meatballs are tender with a bright citrus kick, thanks to fresh lemon juice. And it's not just the lemon—marjoram gives it a herby, aromatic punch that really really stands out. In Campania and Lazio, folks love adding marjoram to homemade meatballs—it's like a fresh burst of aroma and flavor. Every bite? Pure juicy meat with that zesty lemon twist. You know you'll reach for more. Perfect for family gatherings or just hanging out with friends, these meatballs vanish quickly. Seriously, make extra. The plate? Empty in no time.
These lemon veal meatballs are versatile—great as a laid-back second course or as fun finger food when friends drop by. And you know what? They're super easy to whip up. Perfect for anyone wanting a quick meatball recipe that's special without being complicated. While veal is classic, some switch to turkey for a lighter version. It still stays moist and bright with lemon and fresh marjoram. The real magic? How the inside stays soft while the outside gets a barely golden sear. For real, it's perfect for anyone wanting a family-friendly meal that brings people together with minimal fuss. Each bite gives a taste of old-school southern Italian home cooking—especially with that lemon and marjoram combo. It's a reminder of how good simple, homemade meatballs can be with quality ingredients. These are the kind of marjoram meatballs that fit perfectly at any table, any time. Pretty much.
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INGREDIENTS
- for 24 meatballs
- Veal 1.1 lbs (480 g) - ground
- Marjoram 1 pinch - chopped
- Lemon juice 3 ½ tbsp (50 ml)
- Parmigiano Reggiano PDO cheese 0.7 oz (20 g) - to grate
- Eggs 2 - medium
- Breadcrumbs ¾ tbsp (10 g)
- Type 00 flour ½ cup (60 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 1 tsp (5 g)
- For frying
- Peanut seed oil 4.3 cups (1 l)
How to prepare Veal Meatballs with Lemon and Marjoram
To make the veal meatballs with lemon and marjoram, place the ground veal in a bowl 1, add the beaten eggs 2, the grated Parmesan cheese 3
and the breadcrumbs 4, also add the olive oil 5, the lemon juice 6, salt, and pepper,
flavor the mixture with freshly chopped marjoram 7 and mix all the ingredients with a fork. When the mixture is homogeneous 8 start forming the meatballs: take a portion of the mixture the size of a walnut and roll it between your hands to shape the meatballs. With these doses you will get about 24 meatballs, as you form them, place them on a tray lined with parchment paper 9.
Finally, pass each meatball in flour (10-11). Cook the meatballs: heat plenty of peanut oil in a pan, when the oil has reached the ideal temperature for frying (340-355°F) immerse the meatballs in the oil 12
cook them until they are golden, then drain them 13 and place them on a tray lined with absorbent paper 14. The veal meatballs with lemon and marjoram are ready to be enjoyed hot 15!