Ingredients:
375g minced lamb
375g minced beef or minced veal
1 small yellow skinned onion, minced or grated with hand grater
A handful of flat-leaf parsley, chopped
salt and pepper
1 tbspn butter
1 tbspn (1 turn of the pan) extra-virgin olive oil
1 cup dry white wine
1/2 lemon
Method:
1. Preheat a medium pan over medium high heat.
2. Combine meats, onion, parsley, salt and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
3. Serve in a bowl.