Veal and lemon meatballs from House & Garden

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Notes about this recipe

  • Recipe Notes

    Can substitute Parmesan for pecorino and white wine for vermouth.

  • grindabod on October 22, 2020

    I really like this recipe that Diana Henry developed for House & Garden magazine. It's not as saucy as I would expect from meatballs, so I was skeptical at first, but the super flavourful broth beautifully clings to the meatballs, making it so delicious. I tend to make this with pasta, and I recommend the finish-cooking-the-pasta-in-the-sauce method. When the pasta is almost ready, I remove the meatballs from the pan, add in the pasta and just enough pasta cooking water to help it cook further (the water will be absorbed by the pasta and partly evaporate). Add the meatballs back in when the pasta is ready. When I really want to go full comfort food, I melt a knob of butter into the pasta at this point, to make it extra glossy and lush.

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