Try this exotic meatball recipe!


  • 1 slice of white bread, crusts removed

  • 1 tablespoon milk

  • 500g minced veal

  • 1 clove of garlic

  • 2 tablespoons, freshly chopped parsley

  • Zest of 1 lemon

  • 120g freshly grated pecorino

  • 50g diced mortadella

  • 75g finely sliced prosciutto

  • 1 egg

  • Salt

  • Black pepper

  • 12 lemon leaves

  • Olive oil


  • 1.

    Soak the bread in the milk for 5 minutes. Squeeze excess milk and place in bowl with the veal mince. Add the garlic, parsley, lemon zest, pecorino, mortadella and prosciutto.

  • 2.

    Crack the eggs over the mixture and combine thoroughly using your hands. Season with salt and pepper

  • 3.

    Form the mixture into 12 equal parts. Roll each piece using the palm of your hands. Flatten slightly to form an oval approximately 3cm thick. Wrap a lemon leaf round each meatball and secure with a toothpick. Chill for 1 hour.

  • 4.

    Cook meatball for approximately 20 minutes on an outdoor bbq. Use a gentle heat so that the meatballs do not burn. Serve warm with as they are.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 582kj
  • Fat Total 36g
  • Saturated Fat 14g
  • Protein 44g
  • Carbohydrate 24g
  • Sugar 5g
  • Sodium 1278mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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