Polpette al Limone | Served in 25 minutes

Peel and finely chop the garlic, wash the parsley and chop finely. Finely grate the zest of the organic lemon, then halve and juice the fruit.

In a bowl, mix the ground beef with the egg, breadcrumbs, grated Parmesan, chopped garlic, half of the parsley, lemon zest, 1 tsp salt, and a pinch of pepper. Shape the mixture into about 12–14 walnut-sized balls and lightly roll them in plain flour.

Heat the olive oil and half of the butter in a wide pan over medium heat. Add the floured meatballs and fry evenly on all sides for about 5 to 6 minutes until golden brown.