This World Environment Day’s theme was Think:Eat:Save . Australians waste over 4 million tonnes of food a year, or nearly 180kg per person, part of our mission at 1 Million Women is make people conscious of the impact this waste is having on our environment. This is the third installment in the Foodprint recipe series. These are a series of recipes that will help keep your carbon footprint small, help reduce waste AND taste delicious! We will be releasing one everyday for the rest of the week, and including a Think, Eat, Save Tip at the bottom. What more could you want? Today we have,
Dominique Rizzo’s Sicilian lemon grilled meatballs.
(Makes about 24)
Ingredients
1 cup (70 g) fine fresh breadcrumbs
1/4 cup (60 ml) milk
250 g coarsely minced pork
250 g coarsely minced veal
2/3 cup (60 g) grated pecorino pepato
1 egg
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely grated lemon zest
1 teaspoon fennel seeds, roughly ground
1 clove garlic, finely chopped
sea salt and freshly ground black pepper
24 unsprayed lemon (or orange) leaves
50 ml olive oil lemon wedges, to serve
- Combine the breadcrumbs and milk in a large bowl, then squeeze with your hands to form a smooth paste.
- Add the pork, veal, pecorino, egg, parsley, lemon zest, fennel seeds, garlic, pepper and 2 teaspoons of salt and combine well with your hands.
- Take a small amount of mixture to form a 3 cm meatball, then wrap a lemon leaf around the meatball and sit it on a baking tray.
- Continue with the remaining mixture and lemon leaves until all are used. Refrigerate the meatballs for at least 30 minutes before cooking; this helps the bread soak into the meat to keep the meatballs together and also gives a better flavour.
- Heat the olive oil in a large frying pan or barbecue flat plate over medium–high heat and fry the meatballs for 3 minutes on each side or until browned and cooked through.Serve hot with a squeeze of lemon.
Think, Eat, Save tip: There are 24 of these delicious morsels, that means they can make anywhere up to four meals! The key to utilizing them effectively is meal planning and proper food storage!
Store spoilable food in appropriate containers and cover leftovers you plan to use later, letting them cool to room temperature before going into the fridge. Encourage everyone in your household to eat tasty left overs while they are still fairly fresh.
