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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Meatballs primavera. Imagine tender meatballs simmered in a Parmesan butter sauce brightened up with lemon juice. It’s fragrant, bright and delicious, especially when paired with spring vegetables! This dish delights all the senses.
If you’re looking for a knockout dish to brighten up dinnertime, these meatballs will have you swooning the best way possible. They’re simmered in a lemony butter Parmesan sauce and packed with asparagus, green peas and broad beans. The combination with lemon juice gives this dish a nice citrusy touch and forms a bright contrast to the butter sauce. This is one of those easy recipes where everything comes together in a single skillet. It’s super simple but satisfying. Serve with pasta or some crusty bread. Perfect for a dinner party or busy weeknights when you’re looking for something fast and fancy.
—Anna Chwistek | Serving Dumplings
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Ingredients
- Meatballs
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1.1 pounds
ground meat, a mix of pork and beef
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1
egg
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1/2 cup
breadcrumbs
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1 teaspoon
each: garlic powder, dried onions
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1/2 teaspoon
each: salt, black pepper
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1/2 cup
grated Parmesan
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2 tablespoons
chopped dill, more for serving
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
- Lemon Butter Sauce + Vegetables
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4
garlic cloves, minced
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1
small onion, finely chopped
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1 teaspoon
each: salt, black pepper, Italian seasoning
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3.5 ounces
small green asparagus
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7 ounces
frozen green peas
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1
can (about 9 oz) cooked broad beans
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2 cups
chicken broth
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2 tablespoons
unsalted butter
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juice from 1/2 lemon
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3/4 cup
grated Parmesan
Directions
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Get your prep done before you start cooking. Mince the garlic, finely chop the onion and chop the dill.
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To a bowl, add ground meat, egg, garlic powder, dried onions, salt, pepper, breadcrumbs, Parmesan and dill. Mix with your hands, just until combined. Roll into 2-tablespoon sized meatballs.
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Heat oil and 1 tablespoon butter over medium in a large skillet or pan. Add meatballs and brown all over for about 3 minutes. Remove from skillet.
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Add garlic and onion, cook for 2 minutes until soft and fragrant. Add asparagus, salt, pepper and Italian seasoning. Cook for 1 minute. Add green peas, broad beans and chicken broth. Stir and bring to a boil.
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Add meatballs back to the skillet and stir in butter. Simmer for 10 minutes or until the meatballs are cooked through.
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When ready, sprinkle with lemon juice. Turn off the heat and slowly stir in Parmesan cheese. Finish off with freshly ground black pepper, chili flakes and dill. Serve with pasta, mashed potatoes, rice or crusty bread. Enjoy!
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