- 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 1Preheat 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 2Heat 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 3Whisk 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 4Serve 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
