Lemon Meatballs - cooking recipe

Ingredients

5 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 lbs lean ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1/3 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 (16 ounce) package spaghetti
3 tablespoons fresh lemon juice
chopped parsley (to garnish)
shredded lemon, rind of (to garnish)

Preparation

In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
Remove from heat and set aside.
In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
Form into 18 meatballs.
In the same skillet, heat remaining 3 tablespoons oil over medium heat.
Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
Cover with aluminum foil to keep warm.
When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
Sprinkle meatballs with parsley and lemon peel in desired, and serve.