ingredients
- 600 g minced veal (or 4 patties of veal)
- 1 lemon, juice and zest
- Espelette pepper powder
- A clove of garlic
- Clotted cream
- Salt, pepper,
- A knob of butter
preparation
Shape ground beef veal meatballs the size of a walnut, incorporating the grated lemon rind and possibly a touch of garlic.Salt and pepper.For more up, add some lemon juice and Espelette pepper.But be careful not to hand too heavy on the lemon in the sauce (1/2 lemon 4 should be enough)!Allow to brown the meatballs in butter on all sides, about 10 minutes.Book on warm plates.Deglaze the pan with lemon juice and thicken with a good amount of heavy cream.Serve with pasta shells.
Shape ground beef veal meatballs the size of a walnut, incorporating the grated lemon rind and possibly a touch of garlic.Salt and pepper.For more up, add some lemon juice and Espelette pepper.But be careful not to hand too heavy on the lemon in the sauce (1/2 lemon 4 should be enough)!Allow to brown the meatballs in butter on all sides, about 10 minutes.Book on warm plates.Deglaze the pan with lemon juice and thicken with a good amount of heavy cream.Serve with pasta shells.
