Meatballs in Lemon Leaf ~ Polpette nelle Foglie di Limone

This is a very typical preparation of a meatball (polpetto) in Sicily. It is wonderful to pick fresh citrus leaves and wrap the meatball before roasting or grilling. The oils from the leaf infuses wonderful flavor to the meat. You just have to try this!!!

Ingredients:

• 1.25 lb (600 g) Mixed ground meat (Beef & pork)
• 1/4 c Bread crumbs
• 2 Eggs
• 1/4 c (100 g) Parmesan cheese, grated
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced or pressed
• 2 TBSP Parsley, chopped
• 2 TBSP Mint, chopped
• 2 TBSP Oregano, chopped or 1 tsp dried
• 16 lemon leaves (washed and dried)
• Olive oil
• Salt & pepper

Preparation:

1. In a bowl combine the meat with bread crumbs, eggs, cheese, garlic, onion, parsley, mint and oregano. Incorporate salt and pepper. If the mixture is too wet, add more cheese or bread crumbs.
2. Shape the meat mixture into 16 cylinders. Lightly coat the lemon leaves with olive oil. Wrap each meat cylinder with a lemon leaf. Secure with a tooth pick.
3. Arrange in a baking dish, put in oven preheated to 400F(200C) for 10 minutes. Alternately you can cook them on a grill.

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