Parmigiano Reggiano

Agata says:

Serve these meatballs warm, bathed in their lemon pan juices. Place any leftovers the next day on a bed of baby lettuces. Mediterranean sea salt, fresh black pepper and dried Sicilian oregano blossoms, crushed between the fingertips.

Meatballs with White Wine, Lemon & Bay Leaves


8 oz. ground veal
4 oz. ground pork
2 finely chopped scallions
1/4 cup grated Parmigiano Reggiano
1/4 cup grated Pecorino Romano
½ cup dried, unseasoned breadcrumbs
4 tbs. chopped Italian parsley
1 egg
Pinch of sea salt and freshly ground pepper
1 tsp. grated lemon zest
¼ cup flour
½ cup vegetable or canola oil
1 cup dry white wine
enough hot water to cover meatballs in cooking pan
4 bay leaves torn in pieces
Juice of ½ lemon
1 tbs. chopped A & V preserved lemons
paper-thin lemon slices and a few bay leaves for garnish


Place first 10 ingredients together in a bowl and mix with your hands until well-incorporated (we suggest wearing latex gloves for this). Shape into little, plum-sized balls and press down into slightly flattened disks. Gently roll in flour until lightly coated, shaking off excess. Set aside while oil heats.
Choose a skillet that is not too large – just large enough to hold the meatballs, but with sides at least 4 inches high. Heat oil over medium/high heat. Fry meatballs in oil – without crowding the pan – until browned on both sides (lower heat slightly if you notice burned particles of breadcrumbs collecting in pan). Give pan a gentle shake and move meatballs slightly with kitchen tongs to make sure they don’t stick to pan or to each other.
When meatballs are sufficiently browned, remove carefully from skillet and set aside on paper toweling. Pour out most of the oil and discard, leaving a thin coating on bottom of pan. Place meatballs back in the skillet and pour white wine in.
Turn heat up a bit and shake the pan so wine distributes evenly. Let alcohol burn off for a minute, then pour in enough hot water just to cover the meatballs. Add bay leaf pieces and let bubble over medium/low heat until sauce is reduced and staring to become syrupy – about 5 minutes. Add lemon juice and chopped preserved lemon and continue to cook 4-5 more minutes, or until juices have a thickened consistency. (If you want juices even thicker, remove meatballs and cover with foil. Bring heat under pan up to medium/high and let boil gently another 3-4 minutes.)
Remove meatballs with a slotted spoon and place in pre-warmed serving dish. Spoon some pan juices over and garnish with whole bay leaves and lemon slices.
Yields about 9-10 meatballs, enough to feed 3-4

**Remember to remove bay leaves before eating.