Meatballs with Lemon and Dijon Sauce

Meatballs with Lemon and Dijon Sauce

This recipe for Vegan Meatballs with Lemon and Dijon sauce was sponsored by Food And Meal. The hemp protein powder contains all nine essential amino acids. Herb-filled vegan meatballs are baked until crisp on the outside, tender on the inside, and topped with a creamy lemon-Dijon sauce. It's an easy meal for the whole family to enjoy. To make this recipe even easier, you can use the hemp protein powder in place of regular protein powder.

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Course: Main dishes, Sauce, Side Dishes

Cuisine: French, INTERNATIONAL

Keyword: dijon sauce, lemon, meatballs

CookingStyle: Baking, Frying

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 612kcal

Author: Tracy Hilton

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Ingredients

1 onion minced
2 eggs
4 tbsps bread crumbs
1 tsp turmeric
1 tbsp minced parsley
3/4 tsp fine sea salt
1/2 tsp ground black pepper
1 lb ground veal
1 lb medium ground beef
4-5 cups chicken broth or enough to cover the meatballs
2 tbsps dijon mustard
Juice of 1/2 to 1 lemon
2 cups peas

Instructions

In a large bowl, combine the bread crumbs, turmeric, salt and pepper. Add the eggs, parsley and minced onion, and mix. Add the ground beef and veal and blend all of the ingredients till well incorporated. Do not overmix!
Roll meatballs, wetting you hands with a bit of water if necessary.
In a large pan, bring the chicken broth to a boil. Add the meatballs to the pan carefully and when boiling once again, reduce heat to medium.
Incorporate the Dijon mustard and the juice of half a lemon in the pan. Stir to combine.
Boil for 30 minutes or until the sauce has thickened and most of the water has evaporated. Add the peas in the last 10 minutes of cooking.
Before serving, you can squeeze more lemon juice to taste onto the meatballs, garnish with fresh parsley, pepper, and serve.

Video

Notes

This recipe is an easy way to serve meatballs with lemon and dijon sauce. The beef and pork in this recipe are blended into a mixture. This mixture makes the meatballs extra tender and juicy on the inside. Traditionally, meatballs are made from beef and pork. The pork adds extra flavor and fat to the meatballs. It also gives the dish a unique texture and flavor.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.