Lemon Meatballs

Method

1. Mix ground veal and chicken with one egg, salt, pepper, and breadcrumbs until consistent.
2. Wet your hands and shape the mixture into meatballs, then slightly flatten them.
3. Heat oil in a pan and cook the meatballs until a crust forms on both sides.
4. Add a pinch of salt, then remove the meatballs from the pan.
5. Deglaze the pan with a splash of water and lemon juice, then add rosemary for aroma.
6. Mix cornstarch with cold water and add to the pan to create a creamy sauce.
7. Return the meatballs to the pan and toss them in the sauce.
8. Finish with fresh rosemary and chopped fresh parsley.
9. Serve the meatballs with plenty of sauce, optionally in a bread roll.