Recipes

Juicy Tuscan Meatballs

Irresistible Italian Flavors! These Tuscan meatballs are infused with fresh parsley, lemon zest, and nutmeg, coated in golden breadcrumbs, and simmered in olive oil...

Extra Virgin Olive Oil IGP Toscana - Medium

Ingredients

Serves: 4

1 1/4 cups ground meat ground meat (50% beef, 50% pork)
3 tablespoons of Vignoli Toscano Extra Virgin Olive Oil from, plus a little more
3 tablespoons chopped scallions
3 tablespoons fine breadcrumbs
1 ½ tablespoon chopped fresh parsley, plus a little more
1 teaspoon freshly grated lemon zest
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1 medium egg

280 g ground meat (50% beef, 50% pork)
1 medium egg
44 milliliters Vignoli Toscano Extra Virgin Olive Oil, plus a little more
30 g chopped scallions
20 g fine breadcrumbs
11 g chopped fresh parsley, plus a little more
2 g freshly grated lemon zest
Freshly grated nutmeg, to taste
Salt and pepper, to taste

Directions

In a medium bowl, combine the ground meat, 1.5 tablespoons of Vignoli Toscano Extra Virgin Olive Oil, chopped scallions, breadcrumbs, 1 tablespoon of chopped fresh parsley, lemon zest, salt, and pepper.
Mix everything together carefully, then add the egg and mix it in thoroughly.
Divide the mixture into 20 portions and shape them into meatballs using slightly damp hands. Then, coat them evenly with 2 tablespoons of Vignoli Toscano Extra Virgin Olive Oil.
Cook the meatballs in the oven/air fryer for 20 minutes at 356°F - 180°C, or until they are golden brown. Before serving, garnish with a little fresh parsley and a drizzle of Extra Virgin Olive Oil from Tuscany

In a medium bowl, combine ground meat, Vingoli Toscano Olive Oil from, chopped scallions, breadcrumbs, the chopped fresh parsley, lemon zest, salt, and pepper.
Mix everything together carefully, then add the egg and mix it in thoroughly.
Divide the mixture into 20 portions and shape them into meatballs using slightly damp hands. Then, coat them evenly with Vignoli Toscano Extra Virgin Olive Oil.
Cook the meatballs in the oven/air fryer for 20 minutes at 180°C, or until they are golden brown. Before serving, garnish with a little fresh parsley and a drizzle of Vignoli Toscano Extra Virgin Olive Oil.