Simonetta's Lemon Meatballs
The most light and luscious Lemon Meatballs you will ever eat! Flavored with lemon zest, fresh parsley, garlic, and Parmigiano-Reggiano, the meatballs are then cooked along with onions and lemon juice to create a mouthwatering caramelized onion sauce. Simonetta's Lemon Meatballs will become one of your family's favorite dishes!!!
Servings: 22 meatballs
Ingredients
- 3 Tbsps olive oil, divided
- 1 lb ground beef
- 1 large egg
- 1 cup grated Parmigiano-Reggiano
- 2 Tbsps fresh parsley, finely chopped
- 3 small or 2 large garlic cloves, minced
- 1 large or 2 small lemon, zested and juiced (optional: additional lemon wedges for serving)
- 2 medium or large yellow onion, sliced ¼-inch vertically
- salt
- ground black pepper
Instructions
- In a medium bowl, add ground beef, egg, Parmesan, parsley, garlic, lemon zest, 1 tsp salt, and ½ tsp ground black pepper; mix together with a fork just until combined. Do not over mix! Using a 1 ½-inch scoop or your hands, form about 22 meatballs and set on a half sheet pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. (This step keeps the meatballs nice and firm when cooking in the oil).
- Cut 2 yellow onions in vertical ¼-inch slices; set aside. In a 12-inch non-stick skillet over medium-high heat, add 2 Tbsps olive oil. Place all the meatballs in the skillets without touching each other. Brown each meatball, about 2 minutes per side.
- Add the remaining 1 Tbsp olive oil and scatter the sliced onions around the meatballs. Sprinkle the onions with ½ tsp salt and cook, stirring occasionally until the onions are soft and start turning golden brown. Add the juice of 1 lemon and stir. Continue to cook until the meatballs are cooked through (internal temperature of 160°) and the onions have caramelized, about 5-7 minutes. (Caramelize the onions to your liking).
- Serve meatballs with the caramelized onions and garnish with lemon wedges. Delicious on it's own or with cooked vegetables, spiral zucchini, any kind of potatoes, buttered egg noodles, or rice. Recipe adapted from Simonetta Bertolucci.
Notes
TO BAKE MEATBALLS IN OVEN (OPTIONAL: BEST METHOD IF MAKING A TRIPLE OR LARGER BATCH)
Preheat the oven to 350°F and spray a baking sheet with cooking spray. (No need to refrigerate formed meatballs if baking in the oven). Place meatballs on the baking sheet so they are not touching. Bake uncovered for 20 minutes. Turn the meatballs upside down and bake an additional 10-15 minutes or until the internal temperature is 160°F. While the meatballs are on the last 10 minutes cook the onions. In a 12-inch skillet over medium-low heat, cook the onions in 2 Tbsp olive oil until soft, about 2-3 minutes. Add the lemon juice and cook until onions are caramelized, about 3-4 more minutes or until onions are caramelized to your liking. Add the meatballs to the skillet and stir. Serve according to the directions in the recipe.