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Meatballs with lemon sauce

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Meatballs with lemon sauce
Meatballs with lemon sauce
  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

Serve these tasty veal meatballs in lemon sauce on a bed of risoni pasta for a complete mid-week meal.

Ingredients

  • 600g veal mince
  • 1/2 cup basil leaves, finely chopped
  • 2 lemons, rind finely grated, juiced
  • olive oil cooking spray
  • 2 egg yolks
  • 1 1/2 tablespoons cornflour
  • 2 cups Massel salt reduced chicken style liquid stock
  • Cooked risoni (see note), to serve
  • Basil leaves, to serve

Method

  • Step 1
    Preheat oven to 160°C. Combine veal mince, basil, lemon rind, 1/4 cup of lemon juice, and salt and pepper. Using wet hands, roll mixture into small balls.
  • Step 2
    Heat a non-stick frying pan over medium-high heat. Spray meatballs with oil. Cook, in batches, shaking pan, for 5 minutes or until browned. Keep warm.
  • Step 3
    Whisk yolks, remaining 1/4 cup of juice and cornflour in a jug. Add stock. Pour into frying pan. Cook, stirring, over medium heat, until thickened slightly.
  • Step 4
    Serve meatballs and sauce on risoni, topped with basil.
  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi

Nutrition

  • 1130 kj

    Energy

  • 12g

    Fat Total

  • 5g

    Saturated Fat

  • 34g

    Protein

  • 151mg

    Cholesterol

  • 434.32mg

    Sodium

  • 3g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve

Notes

Note: Risoni is rice-shaped pasta. You can also use pasta shapes such as shells, bow ties or macaroni.

  • Author: Dixie Elliott
  • Image credit: Mark O'Meara & Louise Lister
  • Publication: Super Food Ideas

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