Antena Satelitarna Paraboliczna

ground beef patties with rosemary and lemon in a sauce of apples

Basics
Difficulty: Medium
Cooking time: 30 minutes
Servings: 6 people Ingredients
about

500 gr. minced meat
3 lemons
chopped rosemary (spice)
rosemary sprigs 3 whole apples

2 eggs 79 gr. grated parmesan breadcrumbs

juice of 1 lemon nut

broth 1 cup white wine olive oil

butter salt pepper

nutmeg

procedure

First of all, the last of the grated lemon and set them aside because we'll need later.

Now in a large bowl to combine the meat, bread crumbs, cheese, chopped rosemary (spices), eggs, nutmeg, the last dose of zest of 1 lemon salt and pepper and mix it all together, mixing well.

Once done this you have to make round balls, and so the dumpling is ready to be cooked.

Now in a large frying pan and beautiful, go and put plenty of oil and let it warm up so you can fry the meatballs. Once hot enough to do the cooking, add even more chopped rosemary.

Once the meatballs are browned beautiful place them on a plate to drain on absorbent paper to send away the excess oil.

Now is the time to make the sauce the meatballs will end up where their cooking.

Peel and cut the inside of the apples in small square tocchettini.

In a large skillet to come in more olive oil, butter, and apples have previously prepared, together with the remaining lemon zest.

Now add the rosemary sprigs in whole for further seasoning. Pour two or three cuccchiai bouillon cube, a glass of white wine and lemon juice.

After 10 -15 minutes when the apples are softened, remove the rosemary and turn off the heat and let cool slightly.

After the necessary time this compound is passed to the electric chopper to obtain a sauce mash ... put it back on the type previously used for cooking pan and add the meatballs.