Lemon veal meatballs with steamed carrots and bread

Ingredients

For 1 serving

• Ground veal130 g
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Lemon zest2 g
• Lemon juice20 ml
• Carrots200 g
• Parsleyto taste
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

Method

1. Peel the carrots and slice them into rounds about 5 mm thick; steam them for 10 minutes, until easily pierced but still firm.
2. Meanwhile in a bowl mix the minced veal with the breadcrumbs, grated Parmigiano Reggiano, grated lemon zest, a splash of water, salt and black pepper until soft and even.
3. With wet hands shape 8 walnut-sized meatballs and flatten them slightly.
4. Heat half the oil in a frying pan over medium heat and brown the meatballs for 6 minutes, turning often, until golden all over and cooked through.
5. Pour in the lemon juice and let it bubble for 1 minute, shaking the pan, until the juices reduce and coat them in a glossy sauce.
6. Dress the carrots with the remaining oil, chopped parsley and a pinch of salt and serve with the meatballs and the bread.