The best thing about this meatball recipe? No frying is involved whatsoever. If you are really short on time , you could even avoid chopping and replace the minced onion with 1 teaspoon onion powder. A great dinner in minutes.  The lemon and Dijon add so much flavor to the sauce, which goes perfectly with white rice.  Use leftover meatballs to make a meatball sandwiches.

Lemon and Dijon meatballs by Bake Bellissima

Lemon and Dijon meatballs by Bake Bellissima


Meatballs with lemon and Dijon sauce by Bake Bellissima

Meatballs with lemon and Dijon sauce

Author: Bake Bellissima
Serves 6


  • 1 onion minced
  • 2 eggs
  • 4 tbsps bread crumbs
  • 1 tsp turmeric
  • 1 tbsp minced parsley
  • 3/4 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1 lb ground veal
  • 1 lb medium ground beef
  • 4-5 cups chicken broth or enough to cover the meatballs
  • 2 tbsps dijon mustard
  • Juice of 1/2 to 1 lemon
  • 2 cups peas


  1. In a large bowl, combine the bread crumbs, turmeric, salt and pepper. Add the eggs, parsley and minced onion, and mix. Add the ground beef and veal and blend all of the ingredients till well incorporated. Do not overmix!
  2. Roll meatballs, wetting you hands with a bit of water if necessary.
  3. In a large pan, bring the chicken broth to a boil. Add the meatballs to the pan carefully and when boiling once again, reduce heat to medium.
  4. Incorporate the Dijon mustard and the juice of half a lemon in the pan. Stir to combine.
  5. Boil for 30 minutes or until the sauce has thickened and most of the water has evaporated. Add the peas in the last 10 minutes of cooking.
  6. Before serving, you can squeeze more lemon juice to taste onto the meatballs, garnish with fresh parsley, pepper, and serve.

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