I remember I promised something special, something that breaks the monotony of tradition. Well, absolutely can not disappoint the expectations, I started to see the best cookbooks and could not decide, then lighting KATIA ... ... The queen of diving in the fantasy! Amelie was put to work and has produced from its wonderful baked this dish, I leave her and her personal considerations: "This dish struck me as reminiscent of lemon leaves a little 'vine leaves of Middle Eastern cuisine ... while remaining in the classic recipe ingredients buy a new face, thanks to the Mediterranean delicate taste that leaves give it. "
Ingredients for 6 persons:
600 grams of minced meat (possibly mixed)
1 bunch of parsley
1 glass of milk
1 stale bread roll
2 eggs
70 g of Parmesan cheese
Olive oil
Nutmeg
10-15 leaves of lemon
Salt
Pepper

Procedure:
Finely chop the parsley and set aside.
Put the bread to soak in the milk and let soften, wring the cloth well after a few minutes. Grate the Parmesan cheese and whisk the eggs. Pick up the ground meat in a bowl, add the grated Parmesan cheese, eggs, bread softened and chopped parsley. If you use the stale bread than you could pass the mixer after it is squeezed, allowing them to better mix the dough. Season with a sprinkling of nutmeg, salt and pepper. Work the mixture with a wooden spoon first and then with wet hands to mix well. Polpette.Lavate shape the leaves of lemon, if you do not use our own organic lemons or let the leaves soak in water and little baking soda to remove any residues of pesticides and preservatives that are usually sprayed on fruits and vegetables. Pat dry with absorbent paper and coat in oil. Then wrap the meatballs in the oil-coated leaves and place in a baking dish.
Turn the oven to 200 degrees and bake for 15-20 minutes.

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