Meatballs with Lemon & Parsley
1 pkg Mulay's Nana's Meatballs
1/2 c flour or Arrow Root Flour (GF)
Juice of two lemons
1/3 c white wine
1/2 c hot vegetable stock
1/4 c butter or olive oil
1/2 c chopped parsley as required
1/2 c shredded Pecorino Romano (optional)
Ground Black Pepper & Salt to taste
Drop the Meatballs in bowl with flour and gently toss to lightly coat.
In a medium skillet melt butter or olive oil over medium heat.
When hot add meatballs turning so each side becomes golden brown about 5 min.
Add wine and let it simmer 5 min.
Add hot stock and cook the meatballs covered another 7-8 min.
If the sauce is too thick add a little broth.
Uncover and add lemon juice and parsley.
Cook for 2 to 3 min more.
Add salt and pepper to taste.
The sauce should be full-bodied and lightly coat the meatballs.
Top with Pecorino Romano (optional).
Serve immediately with a green salad and plenty of crunchy bread (GF).
Note: This can be made GF, Dairy Free, Paleo, and Whole 30.