Unlike traditional meatballs, served with tomato sauce, this version has a refreshing touch of lemon and fresh herbs, mint and parsley. What’s more, it has a sweetened taste of pork, mixed with beef.



400 g ground beef

200 g of ground pork shank

1 egg

¼ cup (tea) of breadcrumbs

1 onion

2 sprigs of fresh parsley

2 sprigs of mint

½ tablespoon of cumin

1 teaspoon of salt

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Peel and finely chop the onion. Wash, dry and finely chop the parsley and mint leaves.

In a large bowl, break the egg and mix with the ground meat. Add breadcrumbs, onion, parsley, mint, cumin, salt and mix well.

Form an acorn of meat and throw it against the bowl a few times – this shock activates the collagen in the meat and prevents the meatballs from falling apart when browning.

To shape the meatballs, grease your hands with oil, make small balls and set aside.



1 onion

2 garlic cloves

½ cup (tea) of water

Broth of 1 lemon

2 tablespoons of olive oil

2 tablespoons butter

Chopped mint leaves

Chopped fresh parsley

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Peel and finely chop the onion. With the side of the knife blade, mash the garlic cloves and discard the peels.

Bring a medium frying pan with a high edge to medium heat. When heated, drizzle with 1 tablespoon of oil and brown half the meatballs for 5 minutes, stirring occasionally with the spatula to brown all sides evenly. Transfer the golden meatballs to a platter and repeat with the rest, basting the pan with more oil.

Keep the skillet over medium heat. Add the chopped onion, the garlic cloves and sauté for 3 minutes, until wilted. Drizzle with water and lemon juice. Mix by scraping the bottom well to dissolve the burns – they are the ones that add flavor to the sauce. Return the meatballs to the skillet and cook for another 10 minutes.

Turn off the heat and add the butter. Make circular movements with the frying pan for the butter to melt and thicken the sauce. Mix the chopped parsley and mint and serve with mashed potatoes with leeks.

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4 potatoes

1 leek stalk

1 cup (tea) milk

2 tablespoons butter

Freshly grated nutmeg

Freshly ground salt and pepper


Peel and cut the potatoes into medium pieces. Transfer to a medium saucepan, cover with water and mix ½ teaspoon of salt. Bring to high heat and, as soon as it starts to boil, turn the heat down and let it cook for 20 minutes, or until they are soft – stick with a fork to check.

Meanwhile prepare the leeks. Wash and dry the leeks. Cut and discard the tips with the root and reserve the leaves to prepare broths. Cut the clear part of the stem into thin slices. Bring a pan with 1 tablespoon of butter to medium heat.

When it melts, add the sliced ​​leeks, season with a pinch of salt and sauté for about 2 minutes until wilted. Reserve.
Turn off the heat and drain the potatoes well. Place the milk in a small saucepan and bring to a low heat to heat up – no need to boil.

Pass the hot potatoes through the juicer over the same pan. Bring to medium heat and add the hot milk, stirring with a wire whisk to incorporate. Turn off the heat, add 1 tablespoon of butter and mix well.
Season with salt, black pepper and nutmeg.

Mix the sautéed leeks, transfer to a bowl and serve next.

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