Sicilian Meatballs in Lemon Leaves – Carne in Foglie di Limone
Have you ever seen or tasted one of these succulent Sicilian meatballs wrapped in lemon leaves? They are easy to make and can be done either on an indoor or outdoor grill, as well as in the oven. They might not look like balls, but rather meat patties. And these little parcels aren’t just a clever way to serve meatballs—the lemon leaves gently release their natural oils, infusing the meat with a subtle citrus fragrance. Slight charring adds a hint of smokiness.
For the whole menu idea: A perfect addition to your Mediterranean dinner ideas, these Mini Meatballs in Lemon Leaves are as fun to make as they are to serve. As a vegetarian option try the lentil patties that are remarkably easy to make and fun to eat. Pair them with comforting Giant Stuffed Shells for a hearty main course, and balance the richness with a crisp and slightly bitter Radicchio and Roquette Salad drizzled in a simple vinaigrette. To finish the meal on a sweet note, serve delicate Pesche Dolci – Italian Peach Cookies, a charming dessert that adds a touch of elegance and nostalgia to your table.
Table of Contents
Chronicles of my Lemony Meatball Journey
On one of my blog quests, I stumbled upon an Italian blog site where I saw these meat patties that are sandwiched between lemon leaves and grilled. It was simple and very appetizing.
In Denver, I had never seen lemon leaves in any grocery store. But I was very intrigued by the idea of wrapping meat in aromatic leaves and grilling or frying them until crisp and juicy.
Years ago, in 2013, I had purchased two citrus plants, a kumquat and a lemon tree, to keep as indoor plants during the cold months. They were pretty and brought a bit of freshness into the house. Once the weather warmed up, I moved the pots onto the patio, and the citrus plants loved it. They thrived in the sunshine and heat. The kumquat bloomed profusely, while the lemon plant didn’t flower but grew lots and lots of leaves.
And one day, I thought—why not use those lemon leaves and try carne in foglie di limone, a fragrant and traditional Sicilian meatball recipe that’s perfect for summer grilling.
What Makes Mini Meatballs in Lemon Leaves Special?
You might wonder what sets these little meatballs apart from the ones served with spaghetti It’s the use of lemon leaves.
Essential Grocery List and Ingredient Notes
Notes & Substitutions
Time Required:
Special Tools to Use:
How to Make Lemon Leaf Wrapped Meatballs
Step 1: Preparing the Meat Mixture
Begin with fresh ground meat—classic beef and pork make a rich, juicy base.
pic. 1 pic. 2 pic. 3
Mix in the breadcrumbs (pic. 2) and finely chopped parsley (pic. 3).
pic. 4 pic. 5 pic. 6
Sprinkle in the grated Parmesan cheese (pic. 4). Using a fork, work those ingredients in. Add seasoning—salt and pepper (pic. 5).
Crack the whole egg and lightly whisk it with a fork (pic. 6) to break the yolk and whites. Pour the egg over the meat mixture. Use your hands or a fork to blend until everything holds together.
If the mixture seems loose, add an extra sprinkle of breadcrumbs. Too crumbly? A dash of milk or another egg helps.
Step 2: Shaping and Wrapping with Lemon Leaves
pic. 7 pic. 8
Once your meat mixture is ready (pic. 7), it’s time to form and wrap each meatball. Uniform size is key—make sure the lemon leaves are also similar in size (pic. 8).
pic. 9 pic. 10 pic. 11
Use your hands or a small scoop to create balls about the size of a walnut (pic. 9). Lightly wetting your palms helps prevent sticking.
Place a meatball in the center of a lemon leaf (pic. 10), and place another leaf on top, sandwiching the meat in between (pic. 11). Tightly press the leaves so they adhere to the meat.
Alternatively, you can roll the meat in a single leaf and secure it with a toothpick or small skewer.
Step 3: Cooking Techniques—Grilling and Pan Frying
How you cook your mini meatballs in lemon leaves will affect flavor, texture, and even the final color of the leaves. I have try two methods. Each method brings something unique to the table.
pic. 12 pic. 13 pic. 14
Grilling: This is the traditional Sicilian method. Set the skewers on the grill, turning every few minutes (pic. 12–14).
I like using the fish grilling basket that snuggles the wraps tightly and securely. Grilling brings out smoky notes, chars the edges of the leaves.
pic. 15 pic. 16
Pan frying: This option is more accessible and convenient. Using a griddle or cast iron grilling pan will imitate the outdoor grill. Heat the griddle and cook the parcels over medium heat, turning to brown each side. Use tongs to rotate from side to side. This creates a crispy exterior with a soft center. Cook 4–5 minutes on each side and serve hot (pic. 15–16).
Whichever way you cook, make sure the meat is cooked through and the leaves are aromatic, not burned. The smell of lemon leaf in the air is your cue that they’re nearly done.
Serving Suggestions
Serve the meatballs hot or warm, straight from the skewers or leaves. They pair well with:
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
What if I can’t find lemon leaves?
Fresh lemon leaves aren’t always available. If you’re struggling to locate them, try these options:
Ask at specialty produce markets or local nurseries.
Try other citrus leaves. Kaffir lime leaves are available in South Asian markets.
Can you eat the lemon leaves?
The lemon leaves are certainly edible but in this dish the lemon leaves are not meant to be consumed. They serve to infuse flavor during cooking and should be removed before eating.
Can you make this ahead to time?
Form and wrap your meatballs up to a day ahead. Cover and refrigerate until ready to cook. If the leaves stiffen, let the wrapped meatballs come to room temperature on the counter before grilling.
More Recipes to Try from Cafe Osharak
Loved this? Then I’ve got more for you! Try Mushroom Pate, Gnocchi Alla Romana, or Cherry Frangipane Tart next for a new flavor adventure in your kitchen. I promise, they’re all winners!
Mushroom Pate
Gnocchi Alla Romana
Cherry Frangipane Tart
If you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Mini Meatballs in Lemon Leaves-Carne in Foglie di Limone
Ingredients
- 500 gram ground beef
- 200 gram ground pork
- 1/2 cup breadcrumbs homemade or store-bought
- 2 tablespoon chopped parsley
- 1/2 cup Pecorino Romano or Parmigiano Reggiano grated
- 1 egg
- salt and pepper
- 40 lemon leaves
Instructions
Making the Meatball Mixture
- Start with fresh ground meat — a mix of beef and pork gives the best juicy and flavorful result.500 gram ground beef, 200 gram ground pork
- Add breadcrumbs and finely chopped parsley.1/2 cup breadcrumbs, 2 tablespoon chopped parsley
- Sprinkle in grated Parmesan cheese.1/2 cup Pecorino Romano or Parmigiano Reggiano
- Season with salt and freshly ground black pepper.salt and pepper
- Crack an egg, lightly beat it with a fork, and pour it into the meat mixture.1 egg
- Mix everything together using your hands or a fork until it just holds together.
Shaping and Wrapping with Lemon Leaves
- Once your mixture is ready, scoop out walnut-sized meatballs.
- Lightly wet your hands to prevent sticking.
- Make sure your lemon leaves are roughly the same size.
- Place a meatball in the center of a lemon leaf, then top with a second leaf to sandwich it.40 lemon leaves
- Press gently so the leaves adhere snugly to the meat.
- Alternative method: Wrap a single leaf around the meatball and secure with a toothpick or small skewer.
Cooking Techniques – Grill or Pan Fry
Grilling (Traditional Method)
- Thread the wrapped meatballs onto skewers or use a fish grilling basket for secure grilling.
- Grill over medium-high heat, turning every few minutes until charred, aromatic, and cooked through.
- Grilling enhances the lemon leaves’ flavor with a smoky, rustic note.
Pan Frying (Easy Indoor Method)
- Heat a cast iron skillet or grill pan over medium heat.
- Place the parcels seam side down and cook for 4–5 minutes per side, using tongs to turn.
- This method gives a crisp exterior and juicy center, mimicking the grill with ease.
- Serve your lemon-wrapped meatballs hot, and enjoy the aromatic citrus infusion and tender interior in every bite.
