Lemon Meatballs

Course : Beef
Serves: 4-6
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5 Tablespoons olive oil
1 medium Onion finelly chopped
2 cloves garlic minced
1 1/2 pounds lean ground beef
2 large eggs
1/2 Cup Italian seasoned bread crumbs
1/3 Cup fresh chopped parsley
1 1/2 teaspoon salt
1/4 Teaspoon black pepper
1 Package spaghetti -- (16-ounce)
3 Tablespoons fresh lemon juice
1 teaspoon chopped parsley
1 teaspoon shredded lemon peel.

Preparation / Directions:

In a 12-inch skittet, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally. Remove from heat and set aside. In large bowl, combine beef, eggs, bread crumbs, parsley, salt, black pepper and the onion mixture; mix well. Form into 18 balls. In the same skillet, heat remaining 3 tablespoons oil over medium heat. Add the meatballs and cook 15-20 minutes or until beef in no longer pink inside, turning occsionally. While the meatballs are cooking, prepare spaghetti according to package directions; drain. Arrange on a serving platter and cover with aluminum foil to keep warm. When meatballs are cooked, arrange them on top of the spaghetti. Add lemon juice to the skittle and stir to scrape dripping from the bottom of the pan; pour over meatballs and spaghett. Sprinkls meatballs with parsley and lemon peel, if desired.


Nutritional Information:

1056 Calories (kcal); 78g Total Fat; (65% calories from fat); 22g Protein; 69g Carbohydrate; 374mg Cholesterol; 118mg Sodium

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